Trisha Yearwood’s Savory Squash Casserole Recipe

Introduction

This classic Trisha Yearwood Squash Casserole is a comforting and creamy side dish perfect for any meal. Featuring tender yellow squash baked under a crispy cracker topping, it’s a delightful way to enjoy seasonal produce.

Ingredients

• 2 pounds yellow squash, trimmed and sliced into ¼ inch slices
• ½ large sweet onion, thinly sliced
• 1 teaspoon salt, divided
• 1 large egg
• ½ cup mayonnaise
• ½ cup sharp cheddar cheese
• ¼ teaspoon black pepper
• ½ cup buttery crackers, crushed (about 12-15 crackers)
• Fresh parsley, for garnishing

Instructions

1. Step 1: Place the sliced squash and onion into a saucepan.
2. Step 2: Cover with water and add ½ teaspoon of salt.
3. Step 3: Cover the pot and cook for 10-15 minutes, or until the squash and onions are tender.
4. Step 4: Remove from heat and drain thoroughly.
5. Step 5: Transfer the cooked squash and onion to a large bowl.
6. Step 6: Add mayonnaise, egg, sharp cheddar cheese, remaining salt, and black pepper to the bowl.
7. Step 7: Mix all ingredients together until well combined.
8. Step 8: Pour the mixture into a greased 2-quart casserole dish (8×8-inch dish works well).
9. Step 9: Sprinkle the crushed buttery crackers evenly over the top.
10. Step 10: Preheat your oven to 350°F (175°C).
11. Step 11: Bake the casserole for 25-30 minutes, or until bubbly and golden brown on top.
12. Step 12: Remove from the oven and let the casserole cool for 1-2 minutes.
13. Step 13: Garnish with freshly chopped parsley before serving.

Tips & Variations

• For extra flavor, try adding ¼ cup of chopped green onions or a pinch of garlic powder to the mixture before baking.
• Use crushed panko breadcrumbs instead of crackers for a lighter, crispier topping.
• Substitute sharp cheddar with a mix of cheddar and mozzarella cheese for a gooier texture.
• If you prefer a tangier dish, stir in a teaspoon of Dijon mustard into the mayo mixture.

Storage

Store leftover squash casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain crispiness, or microwave for a quicker option, though the topping may soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen squash for this casserole?

Yes, you can use frozen squash, but be sure to thaw and drain it thoroughly to avoid excess moisture, which could make the casserole watery.

Is this casserole suitable for meal prep?

Absolutely. You can prepare the casserole ahead of time, cover, and refrigerate it before baking. Just add a few extra minutes to the baking time if baking from cold.

Trisha Yearwood’s Savory Squash Casserole Recipe

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★★★★★

4.6 from 725 reviews

• Author: Lila
• Total Time: 45 minutes
• Yield: 9 servings 1x
• Diet: Vegetarian

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Description

Trisha Yearwood’s Squash Casserole is a comforting Southern side dish featuring tender yellow squash and sweet onions mixed with creamy mayonnaise, sharp cheddar cheese, and topped with a crispy buttery cracker crust, baked to golden perfection. This classic casserole is perfect for family dinners and holiday gatherings.

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Ingredients

Scale 1x2x3x

Vegetables

• 2 pounds yellow squash, trimmed and sliced ¼ inch thick
• ½ large sweet onion, thinly sliced
• 1 teaspoon salt, divided
• ¼ teaspoon black pepper

Other Ingredients

• 1 large egg
• ½ cup mayonnaise
• ½ cup sharp cheddar cheese, shredded
• ½ cup buttery crackers, crushed (approximately 12–15 crackers)
• Fresh parsley for garnishing

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Instructions

1. Prepare Vegetables: Place the sliced yellow squash and thinly sliced onion in a saucepan.
2. Add Water and Salt: Cover the squash and onion with water and add ½ teaspoon of salt to season.
3. Cook until Tender: Cover the saucepan and simmer on medium heat for 10 to 15 minutes until the squash and onion are tender but not mushy.
4. Drain Vegetables: Remove the saucepan from heat, drain the water thoroughly from the squash and onion to prevent excess moisture in the casserole.
5. Combine Ingredients: Transfer the cooked squash and onions to a large mixing bowl. Add mayonnaise, one large egg, shredded cheddar cheese, the remaining ½ teaspoon salt, and black pepper.
6. Mix Well: Stir all ingredients until fully combined, forming the casserole base mixture.
7. Prepare Casserole Dish: Grease a 2-quart (8×8 inch) casserole dish to prevent sticking, then pour the squash mixture evenly inside the dish.
8. Add Cracker Topping: Sprinkle the crushed buttery crackers evenly over the top of the casserole mixture to create a crunchy crust.
9. Preheat Oven: Set your oven to 350°F (175°C) to warm up while you prepare the casserole.
10. Bake: Place the casserole in the preheated oven and bake for 25 to 30 minutes until it is bubbly and the cracker topping turns golden brown and crisp.
11. Cool and Garnish: Remove from the oven and allow the casserole to cool for 1 to 2 minutes before serving. Garnish with freshly chopped parsley for a fresh, vibrant touch.

Notes

• Ensure to drain the cooked squash and onions well to prevent a watery casserole.
• If you prefer a crispier topping, you can broil the casserole for 1-2 minutes after baking, watching carefully to avoid burning.
• This casserole can be prepared a few hours ahead and refrigerated before baking.
• Leftovers should be stored in an airtight container and reheated gently to preserve texture.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Casserole
• Method: Baking
• Cuisine: Southern American

Keywords: squash casserole, Trisha Yearwood, southern side dish, baked casserole, yellow squash, cheesy casserole, comfort food