I have the GREATEST neighbors! I live in a town home and my neighbor beside me loves to grow vegetables. Lucky me! His wife called the other day and told me to come to the back porch because they had two big bags of squash for me. So I just had to make this Cheddar Squash Casserole.
Update: 11/25/15: New photographs!
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Since I’m updating this post I USED to have the greatest neighbors at that town home I lived at. The day I got that huge bag of fresh squash I was so excited and made this casserole. It has been on every holiday table and potluck ever since!
I figured since I was making it tonight for Thanksgiving dinner tomorrow, I’d re-photograph it since the original photographs are over 3 years old. But I have a rule: I always leave my old photographs up (the main image, anyway), so I can remember my journey in cooking, food styling and food photography. We all have to start somewhere and I’m totally okay with seeing where I started! Original photos and post following:
So you know what I did when I got that bag of squash. I made my favorite recipe of Cheesy Cheddar Squash Casserole. I use Paula Deen’s recipe of cheesy squash casserole and make minor changes to it. It has always been my favorite! I even ate the leftovers for breakfast the next morning. That’s how good it is.
I slice my squash thin and sauté in butter, along with some chopped Vidalia onions until they’re soft (about 10-12 minutes). Drain off the juices in a colander and press with the back of a spatula or a big spoon. You don’t want the casserole to be all watery, do you? 🙂 (Trust me, it’s happened).
Transfer the cooked squash and onions to a large bowl. Add some shredded cheddar cheese, grated Parmesan cheese, sour cream, salt and pepper… then stir it all up with a big spoon.
Transfer to a greased 2 quart casserole dish.
Top with a sleeve of crumbled Ritz crackers and bake for 15-20 minutes, or until crackers are golden brown and the edges of the casserole are bubbly. Your family will thank you! 🙂
- 2 tablespoons butter
- Approximately 7½ cups thinly sliced summer squash (6-7 medium squash)
- 2 cups chopped Vidalia onion
- ½ cup grated Parmesan cheese
- 1½ cups shredded sharp cheddar cheese
- ½ cup sour cream
- 1 sleeve round buttery crackers, crushed (Ritz)
- Salt & pepper, to taste
- Preheat oven to 350 degrees F. Grease a 2 quart casserole dish.
- In a skillet over medium heat, melt butter. Saute onions & squash until tender, stirring frequently (about 10-12 minutes).
- Drain squash & onions in a colander. Press with a large spoon or back of spatula.
- Transfer squash & onions to a large bowl. Add cheeses, sour cream, salt & pepper. Stir well to combine.
- Place squash mixture into greased casserole dish. Top with crumbled buttery crackers.
- Bake (uncovered) for 15-20 minutes, or until crackers are golden brown & edges of casserole are bubbly.