Oklahoma Yellow Squash Casserole
A creamy baked casserole of yellow squash, onion, and cheese topped with buttery cracker crumbs, common at Oklahoma potlucks.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •9x13 baking dish
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 16
- carbs
- 22
- protein
- 8
- calories
- 260
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease a 9x13 baking dish.
- 2
Boil or steam the sliced squash and onion until tender, about 8 minutes. Drain well.
- 3
Mash the drained squash mixture lightly. Stir in the sour cream, half the cheese, eggs, salt, and pepper.
- 4
Pour the mixture into the prepared baking dish.
- 5
Mix the crushed crackers with melted butter. Sprinkle evenly over the top.
- 6
Scatter the remaining cheese over the cracker layer.
- 7
Bake for 30-35 minutes until bubbly and golden on top.
- 8
Let rest for 10 minutes before serving.
Chef's tips
Drain the cooked squash thoroughly so the casserole does not get watery. Crush crackers coarsely for the best texture on top.
Storage
Refrigerate covered for up to 4 days.
Reheating
Reheat in a 350°F oven until warmed through to keep the topping crisp.
Common mistakes to avoid
- •Not draining the squash well, resulting in a soggy casserole
- •Overbaking the dish, which dries out the topping
Serving suggestions
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