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squash casserole on a plate
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Squash Casserole

This hearty squash casserole is sure to please even the pickiest eater in your family. It's crunch buttery topping, plus the pecans, it's a must!
Course Side Dish
Cuisine American
Keyword casserole side dishes, squash recipes, vegetable side dishes
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 - 8 servings
Calories 688kcal
Author Kathleen

Ingredients

  • 6 tablespoons unsalted butter, DIVIDED
  • 3 pounds yellow squash sliced 3/8-inch thick (from 5 medium squash)
  • 1 1/2 cups onion, chopped
  • 2 teaspoons Cajun seasoning, DIVIDED
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon sugar
  • 3 cloves garlic, minced
  • 6 ounces cream cheese, softened enough to blend into sauce
  • 2/3 cup sour cream, at room temperature
  • 1/4 cup mayonnaise
  • 2 large eggs lightly beaten + at room temperature
  • 1 1/2 cups sharp Cheddar cheese, shredded

Topping

  • 1 cup buttery crackers, coarsely crushed
  • 2/3 cup pecans, chopped
  • 3/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried thyme leaves
US Customary - Metric

Instructions

Make Filling

  • Arrange oven shelf to middle position. Preheat oven to 350ºF (177ºC). Butter an 11x17-inch baking dish, or spray with nonstick cooking spray.
  • Place sliced squash (3 pounds) in a colander and sprinkle with 2 teaspoons of salt. Toss the squash to evenly coat it with salt. Let stand for 30 minutes. Rinse well.
    Step 1 how to make squash casserole, Make the filling. Toss the squash with salt. Let it stand for a while and rinse.
  • Lay out squash on a double layer of paper towels and top with a second double layer. Apply light pressure to absorb as much excess moisture.
    Step 2 how to make squash casserole with sour cream, Dry the squash on paper towels.
  • In a large skillet, melt butter (2 tablespoons) over medium heat. Add squash and sprinkle (1 teaspoon) Cajun seasoning, (1/4 teaspoon) salt, and (1/4 teaspoon) pepper evenly over the squash.
    Step 3 how to make squash casserole with cheese, In a skillet, melt the butter and add the squash. Sprinkle the seasonings.
  • Cook over medium heat, turning squash over as needed, for about 10 minutes or just long enough to draw out the naturally occurring moister. (At this point the squash should be just tender with liquid evaporated but not completely cooked). Transfer to a colander set in the sink set aside. Discard any liquid.
    Step 4 how to make squash casserole with mayonnaise, Transfer to a colander and discard any liquid.
  • Add (1 tablespoon) butter and melt over medium-low heat. Stir in onion (1 1/2 cups) and sauté until translucent, about 6 minutes. Stir in garlic (3 cloves) and continue to cook, until fragrant, about 1 minute.
    Step 5 how to make squash casserole with cream cheese, Add butter to the skillet. Saute the onion and garlic.
  • In a large mixing bowl, beat cream cheese (6 ounces), sour cream (2/3 cup), mayonnaise (1/4 cup), eggs (2), and remaining 1 teaspoon of Cajun seasoning, with a hand-held electric mixer on medium speed, until combined.
    Step 6 how to make squash casserole, In a bowl, beat cream cheese, sour cream, mayo, eggs, and Cajun seasoning.
  • Using a large wooded spoon or rubber spatula, stir in cheddar cheese (1 1/2 cups).
    Step 7 how to make squash casserole with sour cream, Stir in the cheddar cheese.
  • Add squash and fold with the rubber spatula, until evenly coated.
    Step 8 how to make squash casserole with cheese, Add squash and fold. Pour the mixture into the baking dish.
  • Pour mixture into prepared baking dish; set aside.

Make Topping

  • In a medium, microwave-safe bowl, (3 tablespoons) melt butter.
  • Stir crackers (1 cup), pecans (2/3 cup), parmesan cheese (3/4 cup), and dried thyme leaves (1/2 teaspoon) into the melted butter until evenly combined.
    Step 9 how to make squash casserole with mayonnaise, Make the topping. Melt the butter. Stir all the topping ingredients.
  • Evenly arrange cracker mixture over the top of the squash, then bake until golden brown and bubbling, about 60 minutes.
    Step 10 how to make squash casserole with cream cheese, Sprinkle the cracker mixture over the top of the squash.

Notes

  1. On The Dry Side: Getting the moisture out of the squash is key to this dish.  Don’t skip the first three steps.
  2. Sauté It! When sautéing the squash, make sure you have cooked off as much moisture as possible without overcooking. Use your judgment! If there is too much liquid, the sauce may split.
  3. Cracker Size: To crush the crackers, I usually take one unopened sleeve at a time and crush it with my hands, then bang it gently with a rolling pin. You don’t want the crackers pulverized, just broken down into small pieces. If the sleeve begins to open, put it in the plastic resealable bag so things don’t get messy.
  4. Variations: This recipe is for yellow squash, but you can substitute any squash such as zucchini

Nutrition

Serving: 1serving | Calories: 688kcal | Carbohydrates: 26g | Protein: 20g | Fat: 59g | Saturated Fat: 26g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 17g | Cholesterol: 179mg | Sodium: 777mg | Potassium: 875mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2174IU | Vitamin C: 43mg | Calcium: 449mg | Iron: 2mg