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Irresistible Squash Casserole Recipe with Easy Buttery Cracker Topping

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A creamy and cheesy squash casserole topped with a golden, buttery cracker crust, perfect as a comforting side dish for family dinners or holidays.

Ingredients

Scale
  • 4 cups yellow squash and zucchini, sliced thin (about 2 cups each)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup (1 stick) unsalted butter, divided
  • 1/4 cup all-purpose flour
  • 1 cup whole milk (2% milk can be used)
  • 1/2 cup sour cream
  • 1 1/2 cups shredded sharp cheddar cheese
  • Salt and pepper to taste
  • 2 cups crushed buttery crackers (such as Ritz crackers)
  • Optional: pinch of smoked paprika or cayenne pepper

Instructions

  1. Slice 2 cups each of yellow squash and zucchini thinly (about 1/4-inch thick) and set aside.
  2. In a large skillet, melt 1/4 cup butter over medium heat. Add chopped onion and minced garlic; cook until fragrant and translucent, about 3-4 minutes.
  3. Add sliced squash to the skillet and cook, stirring occasionally, until just tender, about 6-8 minutes. Drain any excess liquid.
  4. In a separate saucepan, melt remaining 1/4 cup butter over medium heat. Whisk in 1/4 cup flour and cook for 1-2 minutes to remove raw flour taste.
  5. Slowly whisk in 1 cup milk, stirring constantly until sauce thickens, about 4-5 minutes. Remove from heat.
  6. In a large bowl, combine sautéed squash mixture with the milk sauce. Stir in sour cream and shredded cheddar cheese. Season with salt and pepper to taste.
  7. Pour the mixture into a greased 9×13-inch baking dish and spread evenly.
  8. Crush 2 cups buttery crackers finely. Mix with a pinch of salt, pepper, and optional smoked paprika or cayenne.
  9. Melt 1/4 cup butter and toss into the cracker crumbs until evenly coated.
  10. Sprinkle the buttery cracker topping evenly over the squash mixture.
  11. Preheat oven to 350°F (175°C). Bake uncovered for 30-35 minutes until topping is crisp and golden and filling is bubbly.
  12. Let casserole rest for 5-10 minutes before serving.

Notes

Sautéing the squash and onions beforehand prevents excess moisture and sogginess. Drain any excess liquid after sautéing. Use sharp cheddar for best flavor and melt. Crush crackers finely but not powdery for best topping texture. Use unsalted butter to control seasoning. If topping browns too quickly, cover loosely with foil halfway through baking. For gluten-free, substitute flour and crackers accordingly. Vegan adaptations include using plant-based butter, milk, cheese, and sour cream alternatives.

Nutrition

Keywords: squash casserole, buttery cracker topping, comfort food, easy side dish, cheesy casserole, holiday side, zucchini, yellow squash

Find it online: https://tempotaste.com/irresistible-squash-casserole-recipe-with-easy-buttery-cracker-topping/