Cheesy Squash Casserole is one of those vintage recipes where you can't get enough! This tasty casserole includes zucchini, yellow squash, celery and cheese in the main portion. It's topped with a mouthwatering Ritz cracker crumble that includes cheddar cheese. Every bite is irresistible and so wonderful for family, company or holiday dinners like Thanksgiving or Christmas. It you enjoy squash, you'll love this easy side dish.
1 Rolling Pin or crush the Ritz crackers in your hands
1 small bowl
1 fork
Ingredients
2cupszucchinisliced, cooked and drained
2cupsyellow squashsliced, cooked and drained
1cupcelerydiced
1/3cuponiondiced
1cupsour cream
1/2cupsharp Cheddar cheeseshredded
1/4tsp.sea salt
1/8tsp.pepperto taste
2cupsRitz crackerscrushed (measure after crushing)
1/2cupsalted buttermelted (1 stick)
1/2cupsharp Cheddar cheeseshredded
Instructions
Cook fresh squash until tender – about 5-7 minutes.
Drain in colander; transfer squash to a large mixing bowl.
Combine squash with celery, onion, sour cream, 1/2 cup of Cheddar cheese and salt and pepper to taste.
Pour mixture into greased 2 qt. casserole dish.
Combine Ritz cracker crumbs, butter and remaining half cup of cheddar cheese in a small bowl with a fork.
Sprinkle cracker crumb mixture on top of veggies.
Bake at 300 degrees for 30-40 minutes.
Notes
NOTE: The original recipe called for mayonnaise instead of sour cream. My husband doesn’t care for mayonnaise cooked in a recipe. So I usually substitute sour cream instead.NOTE: You can use a rolling pin to crush the crackers, but I usually just crush them in my hands.