This rich, creamy casserole is the ultimate comfort food.
Did you know that squash can technically be considered a fruit? While other parts of the squash plant are considered vegetables, such as its roots and flower or its seeds, the squash itself is classified as a fruit with its seeds inside. It has been referred to as a vegetable for ages, and we will continue to do this. It is a summer favorite, regardless of whether it falls into the fruit or vegetable category. We love squash grilled or roasted but can’t resist good casserole recipes. A cheesy baked casserole with buttery cracker crumbs is a must-try.
1 hour 10 minutes
2 pounds yellow squash, sliced ¼ inch thick
3 tablespoons unsalted butter, divided
1 tablespoon olive oil
¼ teaspoon garlic powder
½ cup sour cream
1 large egg, beaten
1 cup shredded cheddar cheese
½ cup grated Parmesan cheese, divided
¾ cup butter crackers, finely crushed
Salt and pepper, to taste
Add 1 tablespoon olive oil and 1 tablespoon butter to a large pot or Dutch oven. Melt over medium heat; once melted, add squash with a pinch of salt and pepper. Sauté for 8-10 minutes. Cover and continue cooking for 10-15 minutes, or until squash is fork tender. Remove pot from heat to allow squash to cool slightly before mashing.
Preheat oven to 350°F. Coat an 8×8-inch baking dish with cooking spray. Set aside.
Use a potato masher to mash squash. Add garlic powder, sour cream, butter, cheddar cheese, beaten egg, and ¼ cup
Parmesan cheese. Continue to mash until all ingredients are well blended.
Pour squash mixture into prepared baking dish. Cover with cracker crumbs and ¼ cup Parmesan cheese. Drizzle over 2 tablespoons of melted butter. Bake covered for 35 minutes, then remove cover and finish baking 5-7 minutes, or until top is golden brown.