This easy and creamy Pioneer Woman Squash Casserole is the perfect side dish for any meal. Made with simple ingredients like cheddar cheese, fresh thyme, and buttery crackers, it’s quick to prepare and packed with flavor. You can even customize it with your favorite spices or cheese for extra deliciousness!
Ingredients Needed
- 3 lb. yellow squash, sliced into 1/4-inch thick rounds
- 1 yellow onion, peeled and chopped
- 3 Tbsp. olive oil
- 1 1/2 tsp. kosher salt
- 1 tsp. ground black pepper
- 2 large eggs
- 8 oz. sour cream
- 1/2 cup mayonnaise
- 8 oz. sharp cheddar cheese
- 1 Tbsp. fresh thyme, chopped
- 3 Tbsp. butter, melted (plus extra for greasing)
- 1 1/2 sleeves round butter crackers (about 3 cups), broken
- 1/4 cup parmesan cheese
How To Make Squash Casserole
- Preheat the Oven: Preheat your oven to 400°F.Combine the squash and onion on a large tray. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine. Cook for 25 minutes, until the squash is softened and has released its liquid. Drain through a colander and gently press with paper towels to soak up excess moisture. Let cool.
- Prepare the Casserole Mixture: Reduce the oven temperature to 350°F.In a large bowl, whisk the eggs. Add sour cream, mayonnaise, cheddar cheese, and thyme, and stir together. Gently fold in the squash and onions (they can be warm, just not piping hot). Transfer the mixture to a greased 3-quart baking dish. Cover and bake for 20 minutes.
- Prepare the Topping: Combine melted butter, cracker pieces, and parmesan cheese in a small bowl. Sprinkle evenly over the casserole.
- Final Bake: Return the casserole to the oven for 25-30 minutes, until the cracker topping is golden brown and the edges are bubbly.Let rest for 10 minutes before serving.
Recipe Tips
- Don’t skip draining the squash: After cooking, make sure to drain and press out excess moisture from the squash. This prevents the casserole from becoming watery.
- Use room temperature ingredients: Let your eggs and sour cream come to room temperature before mixing. This helps the casserole mixture blend smoothly.
- Don’t overbake: Bake the casserole just until the topping is golden brown and the edges are bubbly. Overbaking can make it dry.
- Customize with your favorite cheese: While sharp cheddar is great, feel free to use other cheeses like mozzarella or Monterey Jack for a different flavor.
- Make-ahead tip: You can prepare the casserole ahead of time and store it in the fridge. Just add the cracker topping and bake it when you’re ready to serve.
How To Store Leftovers
- Refrigerate: Store leftovers squash casserole then, cover and store it in the fridge for 3 to 4 days.
- Freeze: Freeze leftovers squash casserole for up to 3 months. After it cools, wrap it well in plastic and foil. Thaw overnight in the fridge and bake at 350°F for 20 minutes to reheat.
- Reheating: Reheat leftovers casserole in the oven at 350°F for 10 minutes, until heated through. You can cover it with foil to prevent the top from overbaking, or microwave individual servings for 1-2 minutes.
Nutrition Facts
Serving Size: 1 serving (based on 8 servings per recipe)
- Calories: 564
- Total Fat: 43 g
- Saturated Fat: 24 g
- Cholesterol: 105 mg
- Sodium: 1,020 mg
- Potassium: 1,000 mg
- Total Carbohydrate: 30 g
- Dietary Fiber: 2 g
- Sugars: 6 g
- Protein: 13 g
More Pioneer Woman Recipes:
Pioneer Woman Squash Casserole
Description
This easy and creamy Pioneer Woman Squash Casserole is the perfect side dish for any meal. Made with simple ingredients like cheddar cheese, fresh thyme, and buttery crackers, it’s quick to prepare and packed with flavor. You can even customize it with your favorite spices or cheese for extra deliciousness!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 400°F.Combine the squash and onion on a large tray. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine. Cook for 25 minutes, until the squash is softened and has released its liquid. Drain through a colander and gently press with paper towels to soak up excess moisture. Let cool.
- Prepare the Casserole Mixture: Reduce the oven temperature to 350°F.In a large bowl, whisk the eggs. Add sour cream, mayonnaise, cheddar cheese, and thyme, and stir together. Gently fold in the squash and onions (they can be warm, just not piping hot). Transfer the mixture to a greased 3-quart baking dish. Cover and bake for 20 minutes.
- Prepare the Topping: Combine melted butter, cracker pieces, and parmesan cheese in a small bowl. Sprinkle evenly over the casserole.
- Final Bake: Return the casserole to the oven for 25-30 minutes, until the cracker topping is golden brown and the edges are bubbly.Let rest for 10 minutes before serving.
Notes
- Don’t skip draining the squash: After cooking, make sure to drain and press out excess moisture from the squash. This prevents the casserole from becoming watery.
- Use room temperature ingredients: Let your eggs and sour cream come to room temperature before mixing. This helps the casserole mixture blend smoothly.
- Don’t overbake: Bake the casserole just until the topping is golden brown and the edges are bubbly. Overbaking can make it dry.
- Customize with your favorite cheese: While sharp cheddar is great, feel free to use other cheeses like mozzarella or Monterey Jack for a different flavor.
- Make-ahead tip: You can prepare the casserole ahead of time and store it in the fridge. Just add the cracker topping and bake it when you’re ready to serve.
Pioneer Woman Squash Casserole