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 buttery 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! 🙂
Print
Cheddar Squash Casserole
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
Print Recipe
Pin RecipeIngredients
- 2 tablespoons butter
- Approximately 7 1/2 cups thinly sliced summer squash (6–7 medium squash)
- 2 cups chopped Vidalia onion
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup sour cream
- 1 sleeve round buttery crackers, crushed (Ritz)
- Salt & pepper, to taste
Instructions
- 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.
Notes
Slightly adapted from Paula Deen
Judy says
Instead of a birthday cake, I want one of these squash casseroles this year! Looks divine!
Megan says
I’ve made this twice now and it’s delicious! Do you think it would freeze well?
The Blond Cook says
Hey Megan! Glad you like it. I’ve never tried to freeze it and don’t know; my thought are that it probably wouldn’t freeze well. If you try it, please let me know!
Grace A. Cato says
It freezes great! Use it for my meals for work+
Amy @ The Blond Cook says
Thanks, Grace!
ron says
Drain off the juices in a colander & press with the back of a spatula or a big spoon. You don’t want the casserole to be all watery, do you? I think just add another sleeve of crumbled crackers to absorb this delicious juice
Wanda says
I made this last week, love it.
Amy @ The Blond Cook says
Thanks, Wanda. I think it’s my favorite vegetable casserole!
Vickie says
Just finished dinner with this “delicious ” casserole! I agree with you…. It will be my breakfast tomorrow!
Amy @ The Blond Cook says
Thanks, Vickie… so glad you enjoyed it!!!!
Faith says
This tastes delicious. Scalloped potatoes, move over. Perfect 1/2 recipe too.
Amy @ The Blond Cook says
Thanks, Faith! Glad you enjoyed it!
Stacy Myers says
This is SO good! I was looking for one that didn’t call for mayo – because that’s how I have always made it. This one is way better than the mayo version. 🙂 I didn’t have any crackers because my 2 year old scarfed them all….so I used crushed croutons instead. Fabulous!
Marcie says
This looks so good! Perfect time to start testing recipes for Thanksgiving! As such, I am also planning to make pork tenderloin to accompany this dish. Question for you – if the pork tenderloin needs to be cooked at 425, how can I adjust the baking time for this dish? Any input would be greatly appreciated!
Amy @ The Blond Cook says
Hi Marcie, I’ve never adjusted the temperature or baking time of this squash casserole so I can’t say – it’s so good that I never want to risk adapting/modifying it in any way!
Carolynne White says
This cheddar squash casserole was a big hit at Thanksgiving!!!
Amy @ The Blond Cook says
Yay! Thanks so much, Carolynne. Hope you and your family had a great Thanksgiving!
Jan says
Made this August 13, 2017. Mixed half yellow squash and half shredded zucchini from my freezer, and topped with crushed and buttered garlic croutons. Delicious! Plan to make another time for guests.
Amy @ The Blond Cook says
That sounds delicious, Jan… so glad you enjoyed it!
Betty says
I always have the best luck with your recipes and this one was no exception! It was great and “clean” and a total success!
Amy @ The Blond Cook says
Thanks so much, Betty… you made my day. So glad you enjoyed the squash casserole! 🙂
ann says
Has anyone made this with gluten free crackers? And if so what kind/brand?