Original Blog Entry: Squash Casserole

Lucky Star — Sat, 28 Mar 2026 04:42:42 GMT

Active Time: 25 mins

Total Time: 1 hr 5 mins

Servings: 8

Ingredients

6 Tbsp. unsalted butter, divided

3 lbs. yellow squash, sliced 1/4-inch thick (from 5 medium squash)

1 medium-size yellow onion, chopped (about 1 1/2 cups )

2 tsp. kosher salt, divided

2 large eggs, lightly beaten

1 (8 - oz. ) container sour cream

4 oz. sharp Cheddar cheese, shredded (about 1 cup)

2 oz. Swiss cheese, shredded (about 1/2 cup)

1/2 cup mayonnaise

2 tsp. chopped fresh thyme

1/2 tsp. black pepper

2 sleeves round buttery crackers (such as Ritz), coarsely crushed

1 oz. Parmesan cheese, shredded (about 1/4 cup)

Directions

Prepare oven and baking dish:

Preheat oven to 350 F. Grease an 11- x 7-inch (2 quart) baking dish with cooking spray.

Cook squash:

Melt 3 tablespoons of the butter in a large skillet over medium-high. Add squash, onion, and 1 teaspoon of the salt; cook, stirring often, until center of squash is just tender and liquid has evaporated, about 10 minutes.

Drain liquid:

Transfer mixture to a colander set over a bowl. Drain 5 minutes; discard any liquid.

Stir together casserole filling:

Stir together eggs, sour cream, Cheddar and Swiss cheeses, mayonnaise, thyme, pepper, and remaining 1 teaspoon salt in a large bowl. Gently fold in squash mixture.

Spoon casserole filling into baking dish:

Spoon into a lightly greased 11- x 7-inch (2-quart) baking dish.

Make cracker topping:

Microwave remaining 3 tablespoons butter in a medium-size microwavable bowl on HIGH until melted, about 25 seconds. Toss together crackers, Parmesan cheese, and melted butter until combined.

Sprinkle topping over casserole:

Bake and serve:

Bake in preheated oven until golden brown, about 20 minutes.... [ More ]