Ingredients
Scale
- 4 cups yellow squash, sliced into ¼-inch rounds
- 1 large sweet onion, finely diced
- 1 cup sharp cheddar cheese, shredded
- ½ cup mayonnaise
- 2 large eggs, lightly beaten
- 1 cup butter crackers, crushed
- 3 tablespoons butter, melted
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- ¼ teaspoon cayenne pepper (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Trim the ends of the yellow squash and slice into ¼-inch rounds. Halve larger rounds if necessary for even cooking.
- In a large saucepan, combine the sliced squash and diced onion with enough water to cover halfway. Bring to a boil, then reduce to a simmer and cook for 5-7 minutes until just tender.
- Drain the squash and onion thoroughly, pressing gently with paper towels to remove excess moisture.
- In a large bowl, mix mayonnaise, beaten eggs, garlic powder, thyme, salt, pepper, and cayenne (if using) to create the binding mixture.
- Add the drained squash and onion to the binding mixture, folding in ¾ cup of the shredded cheese carefully.
- In a separate bowl, combine the crushed butter crackers with melted butter.
- Transfer the squash mixture to the prepared baking dish, sprinkle the remaining cheese on top, and distribute the buttered cracker mixture as the final layer.
- Bake uncovered for 30-35 minutes until the top is golden brown and bubbling around the edges.
Notes
Allow the casserole to rest for 10 minutes before serving for best results.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 3g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 85mg
Keywords: yellow squash, casserole, scalloped squash, vegetarian side dish, comfort food