Sheet Pan Squash Casserole

Sheet Pan Squash Casserole

One of the best parts of this Sheet Pan Squash Casserole is the secret cheesy-cracker crust hidden underneath.

Sheet Pan Squash Casserole
Yields: 10 servings
  • 2 pounds fresh squash, cut into ¼-inch-thick slices
  • 5 cups water
  • ⅔ cup chopped yellow onion
  • 1¾ teaspoons kosher salt, divided
  • 1 sleeve saltine crackers
  • 4½ cups shredded sharp Cheddar cheese, divided
  • ⅔ cup sour cream
  • ⅔ cup mayonnaise
  • ¼ cup heavy whipping cream
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • 2 large eggs, lightly beaten
  • 1 cup coarsely crushed saltine crackers
  • 1 tablespoon unsalted butter, melted
  1. Preheat oven to 350°. Spray a 15x10-inch sheet pan with cooking spray.
  2. In a large Dutch oven, bring squash, 5 cups water, onion, and 1 teaspoon salt to a boil over medium-high heat. Reduce heat to medium-low; simmer until tender, about 7 minutes. Drain.
  3. Line bottom of prepared pan with crackers. Sprinkle 3½ cups cheese over crackers.
  4. Bake until cheese is melted, about 5 minutes. Remove from oven.
  5. In a medium bowl, whisk together sour cream, mayonnaise, cream, garlic powder, pepper, eggs, and remaining ¾ teaspoon salt. Spread squash mixture over melted cheese. Gradually pour egg mixture over squash. Sprinkle with remaining 1 cup cheese. In a small bowl, toss together crushed crackers and melted butter; sprinkle over top.
  6. Bake until center is set, about 25 minutes. Sprinkle with additional pepper. Let cool on a wire rack for 20 minutes.



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