Tender yellow squash and onions are combined with sour cream, cheese and bread crumbs to make this oh so delicious casserole.
This instantly became a family favorite for our household. The simplicity of the recipe and a short ingredient list, while still being completely delicious, make this one of my favorite recipes of the year so far.
The yellow squash and onion slices are sautéed in a pan with olive oil at a high heat to get some browning and flavor – just be careful to watch it closely so it doesn’t burn. Flip the squash and onions and turn down the heat after about 3-4 minutes. I felt this step was necessary to get the best flavor from the vegetables, as opposed to cooking them in the oven from a raw state.
I can’t rave about this Cheesy Yellow Squash & Onion casserole enough. It may seem very simple but the flavor is wonderful. Enjoy!
Cheesy Yellow Squash and Onion Casserole
- 8 Inch Square Baking Pan
- 3 medium sliced yellow squash (5 cups sliced total)
- 1 small yellow onion sliced
- 1 Tablespoon olive oil or vegetable oil
- 1 egg lightly beaten
- 1 cup sour cream
- 1 sleeve Ritz crackers, crushed (1 1/2 cups total)
- 2 cups shredded cheddar or cheddar blend divided
- Preheat oven to 350-f degrees. Prepare an 8×8-inch baking dish, or a deep dish pie plate, with cooking spray.
- Over medium high heat, sauté the squash, onion and vegetable oil for about 3-4 minutes, until browned a bit. Flip the squash over to cook the other side and lower the heat to medium. Cook for another 4 minutes. Remove from heat.
- In a large mixing bowl, combine the egg and sour cream, mixing well. Add the cooked squash and onions, stirring gently to coat. Add 2/3 of the crushed crackers and 2/3 of the shredded cheese; mix gently.
- Scoop the squash mixture into the prepared baking dish. Top with remaining cheese and bread crumbs.
- Bake until warmed through completely, about 25 minutes. If you want to get a little color on the bread crumbs, you can turn on the broiler for a minute, being sure to watch closely so it doesn’t burn.