This Cheesy Squash Casserole showcases the natural sweetness of summer squash, elevating it to a comforting dish that is both delicious and family-friendly. The creamy cheese sauce envelops tender squash slices, creating a harmonious blend of flavors and textures that makes this casserole a standout on any dinner table.
1 cup crushed crackers (such as Ritz or gluten-free option)
2 tablespoons butter, melted
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet over medium heat, add a splash of olive oil. Sauté the sliced summer squash and chopped onion for about 5-7 minutes, or until the squash is just tender and the onion is translucent.
In a mixing bowl, combine the softened cream cheese, sour cream, milk, garlic powder, salt, and black pepper. Use a hand mixer or a whisk to blend until smooth and creamy. Fold in the shredded cheddar cheese until evenly distributed.
In a large mixing bowl, add the sautéed squash and onion mixture. Pour in the cheese sauce and gently stir to coat all the vegetables evenly.
Transfer the mixture into a greased 9x13 inch baking dish, spreading it out evenly.
In a separate bowl, mix the crushed crackers with melted butter until well combined. Sprinkle this mixture evenly over the top of the casserole.
Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the cheese is bubbling.
Remove from the oven and allow to cool for a few minutes before serving.
