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Yellow Squash Casserole
This comforting yellow squash casserole combines tender sliced squash with a rich, cheesy filling. A topping of crushed buttery crackers adds the perfect crunchy contrast to the creamy interior. It is an excellent side dish for holiday gatherings, Sunday suppers, or cozy weeknight dinners. Sharp cheddar cheese and fresh green onions bring bright, savory flavor to every single bite.
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 the pan, and cook for 3 to 5 minutes until the squash is fork-tender.
- 2Drain the squash thoroughly and allow it to cool. Transfer the cooled squash to a large bowl. Add the mayonnaise, shredded Cheddar cheese, minced green pepper, minced green onions, beaten egg, and pepper. Stir everything together 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 buttery cracker mixture evenly over the top of the casserole.
- 4Bake uncovered at 350 degrees for 20 to 25 minutes until the topping turns golden brown.
- 5To prepare this dish ahead of time for holidays, double the recipe and freeze the unbaked second portion in an airtight container for a future meal.