thepioneerwoman4.4
Squash Casserole
This squash casserole recipe is a favorite for summer potlucks and cookouts. With tender squash, cheesy sauce, and buttery cracker topping, it's simply divine!
👥 8 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 30 min👤 Kara Zauberman📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●colander
- ●oven
- ●baking dish
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 400˚. Combine the squash and onion on a large tray. Drizzle with olive oil, and sprinkle with the salt and black pepper. Toss well to combine. Cook for ⏱️ 25 minutes, until the squash is slightly softened and has released its liquid. Drain the mixture through a colander. Press gently with paper towels to soak up any extra moisture. Let cool.
2
Reduce the oven temperature to 350˚. Place the eggs in a large bowl and whisk. Add the sour cream, mayonnaise, cheddar cheese, and thyme and stir together. Gently fold in the squash and onions (they can still be warm when you fold them in, just be sure they're not piping hot). Transfer the mixture to a lightly-greased three-quart baking dish. Cover and bake for ⏱️ 20 minutes.
large eggs2
3
Combine the melted butter, cracker pieces, and parmesan cheese in a small bowl. Sprinkle in an even layer all over the top of the casserole.
4
Return to the oven for 25 to ⏱️ 30 minutes more, until the crackers are golden brown and the edges are bubbly. Let rest for ⏱️ 10 minutes before serving.
Nutrition Facts
calories
564 Calories
fat Content
43 g
fiber Content
3 g
sugar Content
3 g
sodium Content
708 mg
protein Content
13 g
trans Fat Content
0 g
cholesterol Content
112 mg
carbohydrate Content
30 g
saturated Fat Content
15 g
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