Cheesy Squash Bake
Crispy-topped Southern squash casserole made with summer squash, sharp cheddar, and buttery Ritz cracker crumble — ready in under 30 minutes. One skillet, maximum comfort.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 14g
Ingredients
- 1.5 lb yellow summer squash, sliced into 1/4-inch rounds
- 1 cup sharp cheddar cheese, shredded
- ¾ cup Ritz crackers, crushed
- 4 tbsp butter, divided
- ½ medium onion, diced
- ½ cup sour cream
- 1 tsp fresh thyme (or dried thyme)
- 1 to taste salt and black pepper
Instructions
- 1
Preheat oven to 400°F. Melt 2 tbsp butter in a 10-inch skillet over medium heat.
- 2
Add diced onion and cook 3 minutes until translucent. Add squash rounds and thyme.
- 3
Remove from heat and fold in sour cream and cheddar. Season with salt and pepper.
- 4
Toss crushed Ritz with remaining 2 tbsp melted butter, then scatter evenly over squash.
- 5
Bake 12–14 minutes until topping turns golden brown and filling bubbles at edges.
- 6
Let cool 2 minutes, then serve hot straight from the skillet.
Tools you’ll need
- 10-inch cast iron or stainless steel skillet
- medium mixing bowl
- wooden spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
