Squash Casserole

This squash casserole is sauteed yellow squash tossed in a creamy sauce with plenty of cheese, all topped off with cracker crumbs and baked to perfection. An easy and decadent make ahead side dish!

Course Side

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 353kcal

Author Sara Welch

Ingredients

6 tablespoons butter divided use
2 tablespoons flour
2 pounds yellow squash cut into 1/2 inch thick slices
1/2 cup onion diced
salt and pepper to taste
1/4 teaspoon dried thyme
1/2 cup heavy cream
1 cup milk
2 1/2 cups cheddar cheese divided use
1 cup buttery crackers crushed
2 tablespoons chives thinly sliced
cooking spray

Instructions

Melt 2 tablespoons of butter in a large pan over medium heat. Preheat the oven to 350 degrees F.
Add the squash and onion to the pan and cook for 5-6 minutes or until vegetables are tender. Season with salt and pepper to taste.
Remove the squash mixture from the pan and place in a large bowl. Cover to keep warm.
Wipe out the pan with a paper towel.
Melt 2 more tablespoons of butter in the pan. Add the flour and whisk to combine.
Cook the flour mixture for 1 minute, stirring constantly.
Whisk in the milk and cook for 2-3 minutes. Add the cream, thyme and salt and pepper to taste.
Cook the sauce for an additional 2 minutes or until just thickened.
Coat a 2 quart baking dish with cooking spray.
Pour the sauce into the bowl with the squash. Add 1 1/2 cups of cheese and stir to combine.
Pour the squash and cheese mixture into the prepared dish.
Sprinkle the remaining cup of shredded cheese over the top of the casserole.
Melt the remaining 2 tablespoons of butter. Pour the butter into the crushed crackers and stir to combine.
Sprinkle the crackers over the layer of shredded cheese in the casserole.
Bake for 15-20 minutes until cheese has melted and crackers are golden brown.
Sprinkle with chives. Let stand for 5 minutes, then serve.

Notes

Traditional Southern squash casseroles often use mayonnaise or sour cream to make the squash creamy. However, I feel that this homemade cream sauce has a ton more flavor. It will be worth it to take a couple extra minutes to make this fantastic sauce.
You can make the casserole ahead of time. Just toss the cooked squash in the sauce and cheese, then cover and refrigerate the casserole for up to 6 hours. Add the cracker crumbs and final layer of cheese right before you put the casserole in the oven.
I typically use Ritz crackers for the topping, but any variety of buttery crackers will work just fine.
This casserole stores well for leftovers. Simply place the remaining casserole in an airtight container in the fridge. It will stay good for up to 3 days.

Nutrition