The light and fresh squash pair perfectly with a rich and creamy filling in the sheet-pan version of this favorite summer side.
Sheet-Pan Squash Casserole
Makes 8 servings
- 2 pounds squash, cut into
- ¼-inch-thick slices
- ⅔ cup chopped yellow onion
- 2 teaspoons kosher salt
- 2 cups shredded sharp Cheddar cheese
- 2 cups shredded Gruyère cheese
- 2 sleeves whole buttery round crackers
- ⅔ cup sour cream
- ⅔ cup mayonnaise
- ¼ cup heavy whipping cream
- 2 large eggs, lightly beaten
- 1 teaspoon Cajun seasoning*, divided
- 1½ cups coarsely crushed buttery round crackers
- 1 tablespoon unsalted butter, melted
- Garnish: chopped fresh parsley
- Preheat oven to 350°. Spray a 15x10-inch rimmed baking sheet with cooking spray.
- In a large Dutch oven, combine squash, onion, salt, and water to cover; bring to a boil over medium-high heat. Reduce heat to medium-low; simmer until tender, 5 minutes. Drain.
- In a medium bowl, stir together Cheddar and Gruyère.
- Line bottom of prepared pan with whole crackers, overlapping slightly. Sprinkle with 3 cups cheese mixture.
- Bake until cheese is melted, about 5 minutes.
- In a medium bowl, whisk together sour cream, mayonnaise, cream, eggs, and ½ teaspoon Cajun seasoning. Arrange squash mixture over whole crackers. Carefully pour egg mixture over squash mixture. Sprinkle with remaining 1 cup cheese mixture.
- In a small bowl, stir together crushed crackers, melted butter, and remaining ½ teaspoon Cajun seasoning; sprinkle over top.
- Bake until center is set, 18 to 20 minutes. Let cool for 10 minutes. Garnish with parsley, if desired.
*We used Slap Ya Mama Cajun Seasoning.