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Southern Cheesy Squash Casserole

A warm and comforting casserole featuring tender squash and zucchini, creamy cheese, and a crispy cracker topping, perfect for family gatherings and potlucks.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish, Side Dish
Cuisine: Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Squash
  • 3 tbsp olive oil
  • 1 unit Vidalia (sweet) onion, chopped
  • 1 tsp minced garlic
  • 1.5 lb yellow squash, sliced into 1/4-inch rounds
  • 1.5 lb zucchini, sliced into 1/4-inch rounds
For the Cheesy Filling
  • 1 cup shredded sharp cheddar cheese, divided (3/4 cup for the filling, 1/4 cup for the top)
  • 2 large eggs, lightly beaten
  • 1/2 cup heavy cream
  • 1 tsp salt, or to taste
  • 1/2 tsp black pepper, or to taste
For the Buttery Cracker Topping
  • 1 sleeve round buttery crackers (about 24), crushed
  • 3 tbsp unsalted butter, melted
  • 3 tbsp grated Parmesan cheese
  • 1 spray cooking spray, for the pan

Method
 

Preparation
  1. Start by heating the oven to 375°F. Coat a 9 x 9-inch baking dish with cooking spray.
  2. Heat the olive oil in a 12-inch skillet over medium-high heat. Add the chopped onion and cook for about 3 minutes until softened.
  3. Stir in the garlic, yellow squash, and zucchini. Cook for 8 to 10 minutes until the vegetables are tender.
  4. Transfer the cooked squash mixture to a colander and let it drain well, pressing lightly to remove extra liquid.
  5. In a bowl, toss the crushed crackers with the melted butter, setting half aside and placing the other half in a large mixing bowl.
  6. Add the drained squash to the large bowl with the cracker mixture. Stir in 3/4 cup of the cheddar cheese, eggs, heavy cream, salt, and pepper until well combined.
  7. Spread the mixture into the prepared baking dish, then sprinkle the top with the remaining cheddar cheese, reserved cracker crumbs, and Parmesan.
Baking
  1. Bake the casserole uncovered for 20 to 25 minutes until the top is golden brown and edges are bubbling.
  2. Let it stand for 5 minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze unbaked casserole for up to 4 months. Reheat single servings in the microwave or larger portions in a skillet or oven.