Southern Squash Casserole Recipe
Yummy Southern side dish staple. Cheesy creamy baked yellow squash casserole.
Equipment
Ingredients
- 1 32 oz bag of frozen yellow squash or 5-6 large sliced fresh yellow squash, 2 lb
- 1 large onion sliced and roughly chopped
- 2 tbsp butter
- ½ cup sour cream
- ¼ tsp salt
- ¼ tsp pepper
- ½ tsp dried minced garlic
- 1-2 cups grated cheddar cheese
- 1 sleeve Ritz Crackers crushed
Instructions
- Preheat oven to 350 degrees F.
- If squash is frozen, thaw in the microwave in a covered dish with 2 tablespoons of water. If using fresh squash slice and place in a deep skillet pan.
- Saute the squash and onion in 2 tablespoons of butter over medium-low heat. Cover and simmer until squash has almost softened and completely broken down, {about 15 minutes for frozen to 20 minutes for fresh}.
- Drain the squash and onions.
- Place the cooked squash in a colander, on top of a bowl to catch the liquid, then take another small bowl or potato masher and press down to squeeze excess moisture from the squash. You need to remove the moisture or the casserole will be runny.
- Mix in sour cream, salt, pepper, garlic, and 3/4 of the cheese.
- Pour mixture into a greased casserole dish and top with remaining cheese and cracker crumbs.
- Bake for 25-30 minutes.
Nutrition
Serving: 0.25cupCalories: 154kcalCarbohydrates: 9gProtein: 7gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 31mgSodium: 240mgPotassium: 485mgSugar: 5gCalcium: 187mgIron: 1mg
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