Southern Squash Casserole



2 pounds yellow squash, sliced ¼ inch thick

3 tablespoons unsalted butter, divided

1 tablespoon olive oil

¼ teaspoon garlic powder

½ cup sour cream

1 large egg, beaten

1 cup shredded cheddar cheese

½ cup grated Parmesan cheese, divided

¾ cup butter crackers, finely crushed

Salt and pepper, to taste


Add 1 tablespoon olive oil and 1 tablespoon butter to a large pot or Dutch oven. Melt over medium heat; once melted, add squash with a pinch of salt and pepper. Sauté for 8-10 minutes. Cover and continue cooking for 10-15 minutes, or until squash is fork tender. Remove pot from heat to allow squash to cool slightly before mashing.

Preheat oven to 350°F. Coat an 8×8-inch baking dish with cooking spray. Set aside.

Use a potato masher to mash squash. Add garlic powder, sour cream, butter, cheddar cheese, beaten egg, and ¼ cup Parmesan cheese. Continue to mash until all ingredients are well blended.

Pour squash mixture into prepared baking dish. Cover with cracker crumbs and ¼ cup Parmesan cheese. Drizzle over 2 tablespoons of melted butter. Bake covered for 35 minutes, then remove cover and finish baking 5-7 minutes, or until top is golden brow

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