Easy Squash Casserole - Mom’s Classic Southern Recipe - Steph’s Stove

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Lower calorie option or more budget-friendly.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

More nutritious or cost-effective.

Start with 6 medium-sized yellow summer squash, about 3 lb total.

Wash and dry the squash, then nip off the ends and slice into circles about 1/4 inch thick.

Chop 1/2 of a Vidalia onion into medium-sized pieces, not too small.

Place the chopped squash and onion into a small pot.

Add enough water to cover the squash and a good handful of salt to the water.

Turn the heat to medium-high and boil for 5 to 6 minutes until the squash is tender but not mushy.

Once boiling, place a wooden spoon across the pot to prevent it from boiling over.

After 6 minutes, turn off the heat and let it cool slightly before draining the water.

Carefully drain the water from the squash, being cautious of steam.

Transfer the drained squash to a medium-sized bowl and check for any remaining liquid, draining if necessary.

Add about 1/2 teaspoon of salt and a few cracks of black pepper to the squash.

Stir in 1/2 cup of sour cream.

Crack 1 egg into a separate container, whisk it, and then add it to the squash mixture.

Preheat the oven to 350°F.

Mix the squash mixture until the squash starts breaking down slightly.

Transfer the mixture to a medium casserole dish.

Crush about 3/4 of a sleeve of Ritz crackers and sprinkle them over the top of the casserole.

Top with 3/4 of a block of grated cheddar cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens