Description
A delicious and creamy summer squash casserole that’s perfect for a side dish during the warmer months.
Ingredients
Scale
- 4 cups sliced summer squash
- 1 cup chopped onion
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 2 large eggs
- 1 cup crushed buttery crackers
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Add sliced summer squash and chopped onion, sautéing until tender, about 5-7 minutes.
- In a large bowl, combine the sautéed squash and onion with shredded cheddar cheese, sour cream, eggs, crushed crackers, salt, pepper, garlic powder, and paprika. Mix until well combined.
- Pour the mixture into a greased 9×13 inch baking dish.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden and the casserole is set.
- Let cool for a few minutes before serving.
Notes
- You can substitute zucchini for summer squash if desired.
- For added flavor, consider mixing in some cooked bacon or sausage.
- This casserole can be prepared ahead of time and stored in the refrigerator before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3
- Sodium: 300
- Saturated Fat: 5
- Carbohydrates: 18
- Fiber: 2
- Protein: 6
- Cholesterol: 85
Keywords: summer squash casserole, vegetable casserole, creamy squash bake, easy summer recipes, squash side dish