Description
This sour cream squash casserole recipe offers a delightful blend of tender squash and a creamy, tangy sour cream sauce. It’s a comforting side dish perfect for any meal, showcasing a balance of flavors that’s both familiar and satisfying.
Ingredients
Scale
- 2 pounds yellow squash, thinly sliced
- 1 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup finely chopped onion
- 2 large eggs, lightly beaten
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 tablespoon butter, melted
- 1/2 cup crushed buttery crackers (like Ritz)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the sliced yellow squash, sour cream, shredded cheddar cheese, chopped onion, beaten eggs, flour, salt, pepper, and paprika. Mix everything together until the squash is well coated.
- Pour the squash mixture into the prepared baking dish and spread it evenly.
- Drizzle the melted butter over the top of the casserole.
- Sprinkle the crushed buttery crackers evenly over the buttered surface.
- Bake for 35-45 minutes, or until the casserole is bubbly and the cracker topping is golden brown.
- Let it rest for a few minutes before serving.
Notes
- For an extra cheesy casserole, you can add a little more cheddar cheese to the mixture.
- If you don’t have buttery crackers, you can use breadcrumbs mixed with a little melted butter.
- Feel free to add other seasonings like garlic powder or a pinch of nutmeg for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg