How to Make The Best Squash Casserole | The Stay At Home Chef

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: colby cheese

Colby cheese often costs less and melts similarly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is often cheaper and adds a similar salty flavor.

Get 1 tablespoon of canola oil heating in a large skillet over medium-high heat.

Add 3 pounds of sliced yellow squash and 1 diced white onion to the skillet.

Season with 1 teaspoon of salt and cook, stirring frequently, until the squash just barely starts to soften and all of the liquids have been released, about 5-7 minutes.

Drain the cooked squash mixture really well and transfer it back to a mixing bowl.

In another mixing bowl, stir together 8 ounces of sour cream, 1 egg, 1 cup freshly grated parmesan cheese, and 1 cup of shredded cheddar cheese until mixed well.

Fold in the par-cooked squash gently to avoid tearing the pieces.

Transfer the mixture to a lightly greased 9x9 baking dish and spread it into an even layer.

In a separate bowl, combine 1 whole sleeve of crushed Ritz crackers, 1/4 cup of freshly grated parmesan cheese, and 2 tablespoons of melted salted butter; toss until crumbly.

Sprinkle the crumbly topping evenly over the squash mixture in the baking dish.

Bake in a 350°F oven for 20-25 minutes until the top just starts to brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens