Squash Casserole

Squash Casserole

This Squash Casserole is bursting with flavor from sweet onions, red bell peppers, sour cream, Cheddar cheese, and butter. 

Squash Casserole
 
Makes 8 to 10 servings
Ingredients
  • 4 pounds yellow squash, sliced
  • 1 large sweet onion, minced
  • 1 (16-ounce) container sour cream
  • ½ cup mayonnaise
  • 3 large eggs, lightly beaten
  • ¼ cup chopped green onion
  • 2 tablespoons all-purpose flour
  • 2 cups shredded sharp Cheddar cheese
  • 1 medium red bell pepper, chopped
  • 1½ teaspoons salt
  • 1 teaspoon ground black pepper
  • 2½ cups crushed buttery round crackers
  • ¼ cup salted butter, melted
Instructions
  1. Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray.
  2. In a large Dutch oven, bring squash, onion, and water to cover to a boil over medium-high heat. Cook until just tender, about 8 minutes; drain well.
  3. In a large bowl, stir together sour cream, mayonnaise, eggs, green onion, and flour. Stir in cheese, bell pepper, salt, and pepper. Gently stir in squash mixture. Pour into prepared pan.
  4. In a medium bowl, stir together cracker crumbs and melted butter; sprinkle onto casserole.
  5. Bake until set, 35 to 40 minutes.
Notes
Kitchen Tip: Squash Casserole can be prepared through step 3 and refrigerated overnight. Let it stand at room temperature for 30 minutes before topping with cracker crumbs and baking as directed.

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