This creamy, cheesy Squash Casserole is the ultimate comfort food, perfect for a weeknight supper or a holiday feast.
Squash Casserole
Makes 8 to 10 Servings
Ingredients
- 2 pounds fresh squash, cut crosswise into ¼-inch-thick slices
- 1 cup chopped yellow onion
- 1 tablespoon kosher salt
- 2 cups shredded sharp Cheddar cheese
- 2 cups shredded smoked Gouda cheese
- 1 sleeve buttery round crackers (about 30 crackers)
- ⅔ cup sour cream
- ⅔ cup mayonnaise
- ¼ cup heavy whipping cream
- 2 large eggs, lightly beaten
- ½ teaspoon Creole seasoning
- ¾ cup coarsely crushed buttery round crackers
- 1 tablespoon unsalted butter, melted
Instructions
- Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray.
- In a large Dutch oven, combine squash, onion, 1 tablespoon salt, and cold water to cover. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low; simmer until tender, about 5 minutes. Drain.
- In medium bowl, combine cheeses.
- Line bottom of prepared pan with crackers.
- In a medium bowl, whisk together sour cream, mayonnaise, cream, eggs, and Creole seasoning. Fold in squash mixture and cheeses. Spoon on top of crackers in pan.
- In a small bowl, combine crushed crackers and melted butter. Sprinkle on top of casserole.
- Bake until center is set, 40 to 45 minutes. Let cool for 10 minutes.
