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Creamy Layered Squash Casserole
Four pounds of mixed yellow squash and zucchini, sliced thin, layer into a baking dish with a custard of sour cream, mayo, eggs, Dijon mustard, cayenne, and shredded white cheddar. Crushed white cheddar crackers tossed with hot sauce go over the top, baking into a sharp, crunchy crust over the creamy vegetable filling beneath. Fresh thyme runs through the sauce and lifts what might otherwise read as a dense, heavy bake. Ready in 90 minutes, serves 8.
Equipment
- Oven
- Stovetop
Ingredients
- 3 Tbsp. unsalted butter, divided, plus more for greasing baking dish
- 4 lb. mixed yellow squash and zucchini, cut into ¼-inch-thick rounds (about 15 cups)
- 2 large eggs, beaten
- 1½ cups sour cream
- ½ cup mayonnaise
- 1 Tbsp. chopped fresh thyme
- 1½ tsp. kosher salt
- 1 tsp. Dijon mustard
- ½ tsp. cayenne pepper
- ½ tsp. grated garlic (from 1 large clove)
- 1½ cups shredded white cheddar cheese
- 1½ cups bite-size white cheddar cheese crackers (such as Cheez-It), coarsely crushed
- 1½ tsp. hot sauce
Instructions
- 1Preheat the oven to 350°F. Lightly grease a 3-quart oval baking dish with butter.
- 2Melt 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the sliced yellow squash and zucchini, stirring well to coat them in the melted butter.
- 3Cover the pot and cook for 8 to 10 minutes, stirring occasionally, until the vegetables are tender-crisp. Transfer the squash to a colander placed over a bowl and let it rest for 10 minutes. This draws out excess moisture so your casserole doesn't turn out watery.
- 4Press the squash gently to remove any remaining liquid.
- 5Whisk the eggs, sour cream, mayonnaise, fresh thyme, kosher salt, Dijon mustard, cayenne pepper, and grated garlic together in a medium bowl.
- 6Spread 1 1/4 cups of the sour cream mixture in an even layer across the bottom of the greased baking dish.
- 7Arrange the cooked squash slices over the sour cream base in overlapping concentric circles. Tuck the shredded white cheddar cheese evenly between the vegetable slices as you build the layers.
- 8Pour the remaining 1 cup of the sour cream mixture over the arranged squash. Use a fork to gently lift and separate the vegetable slices if needed, ensuring the creamy mixture falls evenly between them.
- 9Place the remaining 1 tablespoon of butter in a microwave-safe bowl and heat on high for about 30 seconds until fully melted. Stir the crushed white cheddar cheese crackers and hot sauce into the melted butter until well combined.
- 10Scatter the cracker topping evenly over the assembled casserole. Bake in the preheated oven for 25 to 30 minutes, until the creamy center is set and the cracker topping turns lightly brown.
- 11Let the dish cool for 10 minutes before serving. Resting allows the custard to firm up for cleaner slices.
Notes
- Make ahead: You can slice the squash and zucchini up to 2 days in advance and store them in an airtight container in the fridge.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm individual portions in the microwave, or reheat the whole dish in a 350°F oven until heated through.
- Swap: If you can't find white cheddar cheese crackers, standard cheese crackers or buttery round crackers work just as well.
Recipe Details
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