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Trisha Yearwood Squash Casserole

A comforting and flavorful Southern-style squash casserole made with summer squash, creamy textures, and savory seasonings.

  • Total Time: 60 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 2 pounds yellow summer squash, sliced into ¼-inch rounds
  • 1 large sweet onion, finely chopped
  • 2 tablespoons salted butter
  • 1 cup shredded sharp cheddar cheese
  • 2 large eggs, lightly beaten
  • ¾ cup sour cream
  • ¼ cup mayonnaise
  • 1 teaspoon granulated garlic
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¾ cup crushed butter crackers (approximately 18–20 crackers)
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Begin by washing your squash thoroughly and slicing it into uniform ¼-inch rounds.
  2. In a large pot, combine the sliced squash with chopped onions and add just enough water to cover them. Bring to a gentle boil, then reduce to a simmer and cook for 10-12 minutes until the squash is tender.
  3. Drain the cooked squash and onion mixture in a colander and press gently with paper towels to remove excess moisture.
  4. In a mixing bowl, combine sour cream, mayonnaise, beaten eggs, granulated garlic, salt, and pepper. Mix until smooth.
  5. Add the drained squash and onion mixture to the creamy base and fold in ¾ cup of shredded cheddar cheese.
  6. Transfer the mixture to a greased 2-quart casserole dish. Sprinkle the remaining ¼ cup of cheddar cheese on top and combine crushed butter crackers with melted butter before topping the casserole.
  7. Bake in a preheated 350°F oven for 25-30 minutes until golden brown and bubbling, broiling for an additional 2 minutes if desired.

Notes

For a lighter version, substitute sour cream with Greek yogurt and use whole grain crackers for added fiber.

  • Author: nevaeh-hall
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Stovetop and Baking
  • Cuisine: Southern
  • Diet: Vegetarian

Nutrition

  • Serving Size: ½ cup
  • Calories: 285
  • Sugar: 3g
  • Sodium: 560mg
  • Fat: 22g
  • Saturated Fat: 9g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 9g
  • Cholesterol: 150mg

Keywords: squash casserole, Southern recipe, comfort food, vegetarian dish, Trisha Yearwood