Yellow Squash Casserole [V]

This yellow squash casserole is a nice switch up on the holiday table, creamy and full of flavor!

I had this for the first time at my work’s Thanksgiving potluck that we have every year. Among the sweet potatoes topped with marshmallows and regular mashed potatoes, this little dish was brought by my friend Stacy two years in a row, and was always in high demand. Finally, I got around to ask her for the recipe. She forwarded me this picture of a cutout in an old Southern Living magazine that her family member had carefully written notes on.

I tried to lighten it up a little, but didn’t want to take away from the beauty that is this unique veggie side dish. It’s got a creamy sauce, and a buttery crunchy top as its hallmarks, and I couldn’t bear taking those away.

Local Spotlight: I caught the yellow squash at the end of its season at the farmers market, and also managed to nab onions and eggs to include as well!

Does your family have any unique holiday dishes? I think this could easily become a staple at someone’s table! For more great class holiday dishes, check out this roundup of all the holiday-appropriate recipes on 918 Plate!

xxHillary

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5 from 1 vote

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Yellow Squash Casserole

Adapted from Southern Living magazine. This yellow squash casserole is a nice switch up on the holiday table, creamy and full of flavor!

Course Side Dish, Side Vegetable, Vegetable Side

Keyword casserole, christmas, holiday, squash, thanksgiving, yellow squash

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

• 2 lbs. sliced yellow squash
• 3 T. butter
• 1/2 C. diced onion
• 1 clove garlic
• 1 C. extra sharp cheddar cheese shredded
• 2 eggs
• 1/4 C. mayonnaise
• 1 t. salt
• 1/2 t. black pepper
• 2 t. sugar
• 20 buttery crackers crushed

Instructions

1. Slice yellow squash into thin rounds about 1/4 in. thick.
2. In a deep skillet, boil water and cook squash slices in the water for 10 minutes or until soft. Drain well.
3. Saute onion and garlic in a skillet of 2 T. butter over medium heat until onions are translucent.

4. Combine cheese, eggs, mayo, salt, pepper and sugar in a small bowl.

5. Turn off the heat and stir in squash and cheese mixture.
6. Place mixture into a greased square 8x8 dish.
7. Lightly crush crackers and combine with remaining 1 T. butter, melted. Cover the top of the dish with the cracker mixture.
8. Bake pan at 350 for 35-40 minutes.