Classic Squash Casserole

Classic Squash Casserole


Cooking the squash and onion in chicken broth adds an extra layer of rich flavor. 

Classic Squash Casserole
Makes about 10 servings.
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  1. 10 cups sliced yellow squash (about 3 pounds)
  2. 11⁄2 cups chopped yellow onion
  3. 3 cups water
  4. 3 cups chicken broth
  5. 1 cup shredded Cheddar cheese, divided
  6. 1⁄2 cup sour cream
  7. 1⁄2 cup mayonnaise
  8. 2 tablespoons unsalted butter, melted, divided
  9. 1 teaspoon kosher salt
  10. 1⁄2 teaspoon ground black pepper
  11. 1⁄4 teaspoon garlic powder
  12. 1 large egg, lightly beaten
  13. 11⁄2 cups crushed buttery round crackers, divided
  1. Preheat oven to 350°. Spray a 2- to 21⁄2-quart baking dish with cooking spray.
  2. In a large Dutch oven, bring squash, onion, water, and broth to a boil. Reduce heat to medium-low; simmer until squash is crisp-tender, about 7 minutes. Drain well.
  3. In a large bowl, gently stir together squash mixture, 1⁄2 cup cheese, sour cream, mayonnaise, 1 tablespoon melted butter, salt, pepper, garlic powder, and egg. Spoon half of squash mixture into prepared dish, spreading evenly. Sprinkle with 3⁄4 cup crushed crackers. Top with remaining squash mixture, remaining 3⁄4 cup crushed crackers, and remaining 1⁄2 cup cheese. Drizzle with remaining 1 tablespoon melted butter.
  4. Bake until cheese melts, about 25 minutes.
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