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Creamy Yellow Squash Casserole
Crispy on top and impossibly creamy underneath, this classic Southern side dish turns simple summer squash into pure comfort. Tender slices fold into a rich cheddar and mayonnaise base, brightened with a hit of fresh green onions and bell pepper. A thick layer of crushed buttery crackers bakes up golden brown, creating a savory crunch you won't be able to resist.
Ingredients
- 2 to 3 c. yellow squash, thinly sliced
- 1/2 c. mayonnaise
- 1/2 c. shredded Cheddar cheese
- 1/4 c. green pepper, minced
- 2 T. green onions, minced
- 1 egg, beaten
- pepper to taste
- 1 sleeve round buttery crackers, crushed
- 1/4 c. butter, melted
Instructions
- 1Bring one inch of water to a boil in a large saucepan over high heat. Add the sliced yellow squash, reduce the heat to medium, cover, and cook for 3 to 5 minutes until fork-tender. Don't overcook, or the casserole will become watery.
- 2Drain the squash thoroughly and let it cool slightly so it doesn't scramble the egg. Transfer to a large bowl, then add the mayonnaise, shredded Cheddar cheese, minced green pepper, minced green onions, beaten egg, and pepper. Stir until well combined.
- 3Spoon the squash mixture into a lightly greased 2-quart casserole dish. In a separate small bowl, toss the crushed buttery crackers with the melted butter. Spread the cracker mixture evenly over the top.
- 4Bake uncovered at 350 degrees for 20 to 25 minutes until the topping turns golden brown and the edges are bubbly.
Notes
- Prep tip: Squeeze the cooked squash gently in a clean kitchen towel after draining to remove excess moisture. This prevents a soggy casserole.
- Make ahead: Assemble the casserole up to the cracker topping, cover tightly, and refrigerate overnight. Add the buttery crackers just before baking so they stay crisp.
- Freezer friendly: You can easily double this recipe and freeze the unbaked second portion for a future holiday dinner. Thaw overnight in the fridge before baking.