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!
- 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
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.
Calories: 353kcal | Carbohydrates: 13g | Protein: 12g | Fat: 21g | Saturated Fat: 17g | Cholesterol: 83mg | Sodium: 381mg | Potassium: 406mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1145IU | Vitamin C: 20.5mg | Calcium: 332mg | Iron: 1.1mg