Squash Casserole: The Dish That’ll Make You Forget Summer’s Over

Okay, so ever had one of those nights where you’re just staring at the fridge like it’s a black hole? You know, the kind where you’re like, “What on EARTH am I gonna cook?” That was me last week. Then I found some sad-looking squash in the crisper and, boom—lightbulb moment! Squash casserole. YES.

Okay, Let’s Talk Ingredients

Alright, let’s hit the grocery store! 🎉 You’ll need:
– 3 tablespoons unsalted butter (don’t skip this!)
– 2 pounds of yellow squash (like, I usually grab the biggest ones I can find)
– 1 medium onion (chopped up—about a cup, but who’s counting?)
– A sprinkle of salt & pepper (to taste, but you know I love to over-season, right?)
– 2 large eggs (they’re the glue here!)
– 1/2 cup cream (heavy or whipping—go big or go home)
– 1/2 cup sour cream (umm, YES)
– 1/4 cup mayonnaise (don’t roll your eyes, it’ll be creamy goodness)
– 1 cup shredded cheddar (add more if you’re feeling wild)
– More salt, garlic powder, and paprika (because flavor)
– 1 sleeve of buttery crackers (crushed, obviously)
– And a bit more butter for that crunchy topping.

So Here’s Why I Make This Constantly

Let me tell ya, this casserole is like a warm hug in a dish. My grandma used to make it every summer when the squash was overflowing in her garden. I remember running around in the backyard, playing until dinner was ready, the smell wafting outside luring me in—like a scene from a movie! 😍 And now, I whip it up for my friends, and they’re like, “Are you even allowed to be this good at cooking?” (LOL, it’s mostly just nostalgia sprinkled with cheese).

The One Trick That Changes Everything

Okay, here’s the deal: you HAVE to drain the squash and onion mixture. Like, seriously. You don’t want a soupy casserole. So once you cook it for about 10 minutes until it’s nice and tender, let it hang out in a colander for a good 5 minutes. And don’t be shy with the paper towels. Blot it like it’s your favorite lipstick! 😜

Don’t Mess This Up (My Top Tips)

1. Check the oven early! Bake it for 20 minutes, but honestly, check around 18. You don’t want it to be overdone. No one likes a burnt casserole.
2. Season after squash draining—salt and pepper are your friends, but too much too soon, and you’ll be crying salty tears.
3. More cheese is ALWAYS a good idea. Just sayin’.

How to Keep Them From Disappearing (Or, How to Store Them)

Okay, if you somehow have leftovers (which is a miracle), just cover it with plastic wrap or put it in an airtight container. It keeps in the fridge for about 3-4 days. Just reheat in the oven for a crispy topping again! 🙌

If You Liked This, You’ll Probably Like These Too

If you loved this casserole, you’ve gotta try my:
1. Cheesy Broccoli Rice Casserole – so gooey and comforting!
2. Baked Ziti – carbs galore, my friend.
3. Classic Mac & Cheese – because who can resist?

So, what’s your go-to comfort dish? I need new ideas to fill my fridge! Let’s swap recipes soon! 🍽️✨