Cheese Cracker Topped Squash Casserole

Cheese Cracker Topped Squash Casserole

Thank you Southern Living for the recipe!


  • 3 lbs. yellow squash (chopped)

  • 2 lbs. zucchini (chopped)

  • 1 medium onion (chopped)

  • 2 Tbsp kosher salt 

  • ½ cup sour cream 

  • ½ cup mayonnaise 

  • 1 large egg

  • 1 block extra-sharp Cheddar cheese (grated)

  • ½ tsp ground black pepper

  • 2 cups Goldfish

  • 2 Tbsp butter (melted)


  1. Preheat the oven to 350°F. Place the first 3 ingredients in a Dutch oven and add the hot water 2 inches above the squash-onion mixture. Add the salt to the Dutch oven and stir to dissolve. Bring the mixture to a boil over medium-high heat. Boil for 10 minutes or until the squash is very tender. Drain the vegetable mixture well and let the vegetables stand at room temperature for 15 minutes. 

  2. Stir the sour cream and mayonnaise together in a large bowl. Lightly beat the egg and stir it into the mayonnaise mixture. Gently stir in the cheese, pepper, and cooked squash mixture. Spoon the mixture into a greased 13×9-inch baking dish. 

  3. Bake the casserole at 350°F for 40 minutes, or until bubbly. Combine the cheese crackers and melted butter and toss to coat. Arrange them over the casserole and bake for 10 more minutes. Remove the dish from the oven and let it stand for 5 minutes before serving.