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Squash Casserole

4.50 from 2 votes
Squash casserole is one of those staples of a Southern table, be that Sunday supper, holidays, church picnics and everything in between. 
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Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 cups yellow squash sliced (about ½ inch)
  • ½ medium onion diced
  • 1 tablespoons green bell pepper finely diced
  • 1 tablespoons red bell pepper finely diced
  • ½ carrot finely grated
  • ½ cup heavy cream
  • ½ cup sour cream
  • ½ cup sharp cheddar cheese
  • ½ teaspoon garlic powder
  • salt and pepper to taste
  • 8 saltine crackers crushed
  • 1 cup fresh bread crumbs I happened to use panko this time…worked great
  • 1 tablespoons fresh parsley chopped
  • 4 tablespoons half of a stick butter, melted

Method
 

  1. Cook squash and onion together in boiling water until soft (not squishy), drain in colander.
  2. In a large bowl, combine squash and onion with the next 7 ingredients and stir to combine.
  3. Salt and pepper to taste.
  4. Pour into a large greased casserole dish.
  5. In a large ziplock bag, crush the saltine crackers, add bread crumbs and parsley.
  6. Pour melted butter over the mixture in the bag and mix it together to coat all the crumbs with butter.
  7. Pour the cracker/crumb mixture on top of the casserole.
  8. Bake in a 350 degree oven until bubbly and top is golden brown. About 30 minutes.

Notes

I used yellow squash and zucchini in this pictured version. I was a tad short of yellow squash. This is not a deviation from the Southern-ness of the dish, as many recipes call for both.

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