Easy Yellow Squash Casserole Recipe

There’s nothing quite like the comforting taste of a homemade yellow squash casserole. With its creamy texture, cheesy topping, and just the right amount of crunch, this dish is the perfect balance of hearty and wholesome.

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I first made this casserole as a way to use up an abundance of summer squash from my garden. Little did I know it would quickly become a staple on my dinner table, especially during the holiday season. Whether you're making it as a side dish for a big family gathering or a simple weeknight meal, this casserole is sure to impress.

Why You'll Love This Yellow Squash Casserole

Get ready to fall in love with your new favorite side dish. This yellow squash casserole is as easy to make as it is delicious.

First, it’s incredibly simple to put together. With just a handful of pantry staples and a few fresh ingredients, you’ll have a satisfying dish in under an hour.

It’s also budget-friendly. Yellow squash is often inexpensive, and the rest of the ingredients are likely already in your kitchen. You don’t need any fancy ingredients to create something truly special.

The flavors and textures are perfectly balanced. The squash remains tender without turning mushy, while the buttery cracker topping adds just the right amount of crunch.

Best of all, this dish is versatile. You can easily adapt it to suit your taste by switching up the cheeses, adding a protein, or adjusting the seasonings.

Ingredients Notes

The beauty of this yellow squash casserole lies in its simple yet flavorful ingredients. Each one plays a crucial role in bringing this dish together.

Yellow squash is the star of the show. Choose firm, bright yellow squash without any soft spots. Slicing them evenly ensures they cook at the same rate, giving the casserole a uniform texture.

Onions add a subtle sweetness that complements the mild flavor of the squash. Sautéing them before mixing ensures they blend seamlessly into the dish, enhancing the overall taste.

Cheese brings the rich, melty goodness that makes this casserole so irresistible. Sharp cheddar is a classic choice, but you can also use Monterey Jack or a blend of both for added depth of flavor.

Sour cream gives the casserole its creamy consistency and a slight tang. Greek yogurt can be used as a substitute for a lighter version while maintaining the dish’s signature creaminess.

Crushed crackers provide that signature crispy topping. Ritz crackers are the most popular choice, but you can also use panko breadcrumbs for a lighter, crunchier finish.

A casserole dish is the only special equipment you’ll need. A standard 9x13 dish works perfectly to ensure even baking and the right proportion of crispy topping to creamy filling.

How To Make This Yellow Squash Casserole

Making this casserole is a breeze. Follow these simple steps, and you’ll have a golden, bubbly dish ready to serve in no time.

Start by preheating your oven to 350°F. While it heats up, slice your yellow squash into thin rounds. This ensures they cook evenly and soften just the right amount without becoming mushy.

Next, sauté the onions and squash together in a large skillet over medium heat. A little butter helps bring out their natural sweetness, and cooking them beforehand prevents excess moisture in the casserole.

Once the vegetables are softened, transfer them to a large mixing bowl. Stir in the sour cream, shredded cheese, and seasonings until everything is evenly coated. The mixture should be creamy but not overly wet.

Pour the mixture into a greased casserole dish, spreading it out into an even layer. Then, sprinkle the crushed crackers over the top, followed by a drizzle of melted butter. This will give the casserole its signature golden, crispy topping.

Bake uncovered for about 25-30 minutes or until the top is golden brown and bubbling around the edges. Let it rest for a few minutes before serving, as this allows the flavors to meld together beautifully.

Storage Options

This casserole stores wonderfully, making it a great make-ahead dish. If you have leftovers, allow them to cool completely before transferring them to an airtight container. It will keep in the refrigerator for up to four days.

To freeze, wrap the unbaked casserole tightly with plastic wrap and aluminum foil. It can be stored in the freezer for up to three months. When ready to bake, let it thaw overnight in the fridge before placing it in the oven.

For reheating, warm individual portions in the microwave, or place the entire dish in a 350°F oven for about 15 minutes to restore its crispy topping.

Variations and Substitutions

This yellow squash casserole is incredibly adaptable, so feel free to get creative with different ingredients.

For a heartier dish, add cooked bacon or shredded rotisserie chicken to the squash mixture before baking. This makes it a complete meal rather than just a side.

Switch up the cheese for a different flavor profile. Parmesan, Gouda, or even pepper jack can all bring a new twist to this classic dish.

For a gluten-free version, swap out the crackers for gluten-free breadcrumbs or crushed gluten-free crackers. You’ll still get the crispy texture without the gluten.

To add more depth of flavor, try incorporating garlic powder, smoked paprika, or even a dash of hot sauce into the mixture. These small tweaks can elevate the dish with minimal effort.

If you’re looking to lighten things up, use Greek yogurt in place of sour cream and reduce the cheese slightly. The casserole will still be creamy and flavorful without feeling too heavy.

No matter how you make it, this yellow squash casserole is a comforting and crowd-pleasing dish. Give it a try, and it just might become a new favorite in your home too.

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