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Yellow Squash Casserole Recipe

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4.3 from 1 review

This Yellow Squash Casserole is a comforting and flavorful baked dish perfect for showcasing the mild, tender squash combined with savory cheese, herbs, and a crisp cracker topping. Ideal as a side dish for any family meal, it combines sautéed yellow squash and onions with a cheesy, herb-infused base, topped with buttery Ritz cracker crumbs for a delightful crunch.

Ingredients

Vegetables and Aromatics

  • 3 cups sliced yellow squash (can also use zucchini or a combination of both)
  • 1 small onion, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons water

Dairy and Eggs

  • 1/2 cup shredded cheddar cheese
  • 1 large egg, lightly beaten
  • 6 tablespoons milk (1/4 cup + 2 tablespoons)
  • 3 tablespoons butter, melted and divided

Dry and Seasonings

  • 18 Ritz Crackers, crumbled
  • 2 teaspoons dried parsley
  • 2 teaspoons freshly chopped basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 400°F (200°C). Lightly spray a 1 1/2 quart baking dish with cooking spray to prevent sticking and set aside.
  2. Cook Squash Mixture: In a large skillet over medium heat, combine the sliced yellow squash, onion, minced garlic, and water. Cover the skillet and cook for about 5 minutes, or until the squash and onions are just tender. Drain any excess liquid thoroughly to avoid sogginess, then transfer the cooked vegetables into a large mixing bowl.
  3. Combine Egg and Milk: In a separate small bowl, whisk together the lightly beaten egg and milk until well combined. Pour this mixture into the large bowl with the cooked squash and onions, stirring gently to incorporate.
  4. Prepare Topping Mixture: In a medium bowl, combine the crumbled Ritz crackers, shredded cheddar cheese, dried parsley, and 1 tablespoon of the melted butter. Mix well until the mixture is evenly combined, although it will still appear slightly dry.
  5. Mix Remaining Ingredients: Add half of the cracker and cheese mixture to the squash bowl. Then add the remaining 2 tablespoons of melted butter, freshly chopped basil, dried oregano, kosher salt, and black pepper. Mix gently but thoroughly until everything is evenly combined. Transfer this mixture into your prepared baking dish, spreading it out evenly.
  6. Add Topping and Bake: Sprinkle the remaining cheese and cracker mixture evenly over the top of the squash mixture in the baking dish. Place the dish in the preheated oven and bake for 25 minutes, or until the top is golden brown and bubbly. Remove from the oven and allow to cool slightly before serving.

Notes

  • Ensure to drain the cooked squash and onion mixture well to prevent the casserole from becoming watery.
  • You can substitute zucchini for the yellow squash or use a mix of both for varied flavor and texture.
  • If you prefer a spicier kick, consider adding a pinch of cayenne pepper to the seasoning mix.
  • This casserole can be prepared a day ahead; simply assemble and refrigerate, then bake right before serving, adding a few extra minutes to baking time if baking cold.
  • For a gluten-free version, substitute the Ritz crackers with gluten-free breadcrumbs or cracker crumbs.

Find it online: https://simpleplatter.com/yellow-squash-casserole-recipe/