Sundays would never be the same without this dish being included and passed around her table. Grandma’s Squash Casserole was a staple at all of our weekly meals growing up, and we always looked forward to it! When some fresh-from-the-garden squash is sliced and joined with a seasoned, creamy cheddar and Swiss cheese sauce, topped with even more cheese (parmesan this time) and a crushed buttery cracker crust, you’ve got yourself a Southern side staple that everyone loves. Pay homage to Sundays gone by with Grandma’s Squash Casserole. She would be so proud that you are carrying on the family tradition!
Ingredients
- 6 tablespoons unsalted butter, divided
- 3 pounds yellow squash, sliced 1/4-inch-thick
- 1 1/2 cups yellow onion, chopped
- 2 teaspoons kosher salt, divided
- 2 large eggs, lightly beaten
- 1 (8-ounce) container sour cream
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup Swiss cheese, shredded
- 1/2 cup mayonnaise
- 2 teaspoons fresh thyme, chopped
- 1/2 teaspoon black pepper
- 2 sleeves round butter crackers, coarsely crushed
- 1/4 cup parmesan cheese, shredded
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Coat an 11×7-inch baking dish with nonstick cooking spray.
Step 3 –In a large skillet over medium-high heat, melt 3 tablespoons of the butter.
Step 4 –Add the squash, the onion, and 1 teaspoon of the salt to the melted butter and cook, stirring frequently, until the center of the squash is just tender and the liquid has evaporated, about 10 minutes.
Step 5 –Pour the squash mixture into a colander, set over a bowl, and let it drain, about 5 minutes, discarding any liquid.
Step 6 –In a large bowl, add the eggs, the sour cream, the cheddar cheese, the Swiss cheese, the mayonnaise, the thyme, the black pepper, and the remaining salt and stir to combine.
Step 7 –Add the drained squash mixture to the cheese mixture and gently fold to combine.
Step 8 –Evenly spoon the squash mixture into the prepared baking dish.
Step 9 –In a medium, microwave-safe bowl, add the remaining butter and melt it in the microwave on high heat, about 25 seconds.
Step 10 –Add the crushed crackers and the parmesan cheese to the melted butter, tossing to combine.
Step 11 –Evenly sprinkle the cracker mixture over the top of the squash mixture.
Step 12 –Bake the squash casserole until golden-brown, about 20 minutes.
Step 13 –Plate and serve.
