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.
Ingredients
Scale
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
Instructions
- Prepare Vegetables: Place the sliced yellow squash and thinly sliced onion in a saucepan.
- Add Water and Salt: Cover the squash and onion with water and add ½ teaspoon of salt to season.
- 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.
- Drain Vegetables: Remove the saucepan from heat, drain the water thoroughly from the squash and onion to prevent excess moisture in the casserole.
- 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.
- Mix Well: Stir all ingredients until fully combined, forming the casserole base mixture.
- Prepare Casserole Dish: Grease a 2-quart (8×8 inch) casserole dish to prevent sticking, then pour the squash mixture evenly inside the dish.
- Add Cracker Topping: Sprinkle the crushed buttery crackers evenly over the top of the casserole mixture to create a crunchy crust.
- Preheat Oven: Set your oven to 350°F (175°C) to warm up while you prepare the casserole.
- 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.
- 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
