Sheet-Pan Squash Casserole

Sheet-Pan Squash Casserole

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
  1. Preheat oven to 350°. Spray a 15x10-inch rimmed baking sheet with cooking spray.
  2. 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.
  3. In a medium bowl, stir together Cheddar and Gruyère.
  4. Line bottom of prepared pan with whole crackers, overlapping slightly. Sprinkle with 3 cups cheese mixture.
  5. Bake until cheese is melted, about 5 minutes.
  6. 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.
  7. In a small bowl, stir together crushed crackers, melted butter, and remaining ½ teaspoon Cajun seasoning; sprinkle over top.
  8. 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.



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