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Cozy Southern Squash Casserole with Cheese

Cozy Southern Squash Casserole with Cheese for Heartwarming Meals

This Cozy Southern Squash Casserole with Cheese is a comforting dish, perfect for family gatherings and busy weeknights.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southern
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 4 cups yellow squash, sliced zucchini can be used as an alternative
  • 1 cup onion, chopped shallots can be a milder substitute
  • 2 cups shredded cheddar cheese any melty cheese like Monterey Jack works well too
  • 1 cup crushed buttery crackers Panko breadcrumbs can be used for added texture
  • 1 cup milk almond milk is a great dairy-free option
  • 2 large eggs for a vegan version, use flax eggs
  • 4 tablespoons melted butter olive oil can be used for a lighter choice
For Seasoning
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika add red pepper flakes for heat if desired

Equipment

  • 2-quart baking dish
  • large pot
  • Mixing Bowl

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and grease a 2-quart baking dish with butter or cooking spray.
  2. In a large pot, bring water to a boil over medium-high heat. Add sliced yellow squash and chopped onion, cooking for about 5 minutes or until tender. Drain well.
  3. In a large mixing bowl, combine the drained squash and onion with shredded cheddar cheese, crushed buttery crackers, milk, eggs, and melted butter. Stir thoroughly until well mixed.
  4. Add salt, black pepper, garlic powder, onion powder, and paprika. Stir until evenly distributed.
  5. Pour the mixture into the greased baking dish, spreading evenly.
  6. Bake for 30-35 minutes, or until the top is golden brown and the casserole is set.
  7. Once baked, remove from the oven and allow to cool for about 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 8gCholesterol: 100mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 1000IUVitamin C: 10mgCalcium: 200mgIron: 1mg

Notes

For best results, thoroughly drain the cooked squash and onion to avoid a watery casserole. Prepare up to the baking stage and refrigerate for up to 24 hours.

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