Cheese Cracker-Topped Squash Casserole Recipe

Name: Cheese Cracker-Topped Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds yellow squash, chopped; 2 pounds zucchini, chopped; 1 medium onion, chopped; 2 tablespoons kosher salt; 1/2 cup sour cream; 1/2 cup mayonnaise; 1 large egg; 1 (8-oz.) block extra-sharp Cheddar cheese, grated; 1/2 teaspoon ground black pepper; 2 cups fish-shaped Cheddar cheese crackers; 2 tablespoons butter, melted

Servings: persons

3 pounds yellow squash, chopped
2 pounds zucchini, chopped
1 medium onion, chopped
2 tablespoons kosher salt
1/2 cup sour cream
1/2 cup mayonnaise
1 large egg
1 (8-oz.) block extra-sharp Cheddar cheese, grated
1/2 teaspoon ground black pepper
2 cups fish-shaped Cheddar cheese crackers
2 tablespoons butter, melted

1
Preheat oven to 350u00b0. Place first 3 ingredients in a Dutch oven; add hot water 2 inches above squash-and-onion mixture. Add salt to Dutch oven, and stir to dissolve. Bring mixture to a boil over medium-high heat. Boil 10 minutes or until squash is very tender when pierced with a fork. Drain vegetable mixture well; let stand at room temperature 15 minutes to cool slightly.
2
Stir together sour cream and mayonnaise in a large bowl. Lightly beat egg, and stir into mayonnaise mixture. Gently stir in cheese, pepper, and cooked squash mixture; spoon mixture into a greased (with butter) 13- x 9-inch baking dish.
3
Bake at 350u00b0 for 40 minutes or until bubbly. Combine cheese crackers and melted butter, and toss to coat. Arrange over casserole. Bake 10 more minutes. Remove from oven, and let stand 5 minutes before serving.

722

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 pounds yellow squash, chopped, 2 pounds zucchini, chopped, 1 medium onion, chopped, 2 tablespoons kosher salt, and more.

Yes, Cheese Cracker-Topped Squash Casserole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheese Cracker-Topped Squash Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions