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Pioneer Woman Squash Casserole

Pioneer Woman Squash Casserole - recipe card
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This comforting Pioneer Woman-style squash casserole features tender yellow squash and zucchini in a creamy, cheesy sauce, topped with a buttery cracker crust. It is a classic Southern side dish that balances savory richness with a hint of sweetness from the squash, baked until golden and bubbly.

Ingredients

Scale
  • 1 ½ pounds yellow squash (about 3 medium), sliced ¼-inch thick
  • 1 ½ pounds zucchini (about 3 medium), sliced ¼-inch thick
  • 1 tablespoon kosher salt, divided
  • 2 tablespoons unsalted butter
  • 1 cup onion, finely diced (about 1 medium onion)
  • 1 clove garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/2 cup full-fat sour cream
  • 1 large egg, lightly beaten
  • 6 ounces sharp cheddar cheese, shredded (about 1 ½ cups), divided
  • 2 ounces Parmesan cheese, grated (about 1/2 cup), divided
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon smoked paprika
  • 30 butter crackers (such as Ritz), crushed (about 1 cup crumbs)
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Preheat the oven to 375°F / 190°C. Lightly grease a 2-quart (8×8-inch) baking dish with butter or nonstick spray. The even oven temperature ensures the casserole bakes through without burning the topping.
  2. Place the sliced yellow squash and zucchini in a large colander set over a bowl. Sprinkle with 1 ½ teaspoons of kosher salt and toss gently. Let stand for 10 minutes to draw out excess moisture; this prevents a watery casserole. After 10 minutes, pat the squash slices dry with paper towels, pressing firmly to remove as much liquid as possible.
  3. In a large skillet over medium heat, melt 2 tablespoons of unsalted butter until it foams and then stops sizzling. Add the diced onion and cook, stirring occasionally, for 4-5 minutes until translucent and softened but not browned. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to avoid burning.
  4. Sprinkle the 2 tablespoons of all-purpose flour over the onion mixture. Cook, stirring constantly with a wooden spoon, for 1 minute to eliminate the raw flour taste. The mixture should look like a thick paste clinging to the onions.
  5. Slowly pour in the whole milk while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer; it will thicken after about 2 minutes, coating the back of a spoon. Remove the skillet from the heat.
  6. In a medium bowl, whisk together the sour cream, lightly beaten egg, 1 cup (4 ounces) of the shredded cheddar cheese, 1/4 cup (2 ounces) of the grated Parmesan cheese, the remaining 1 ½ teaspoons kosher salt, black pepper, and smoked paprika until smooth. Stir this mixture into the milk mixture in the skillet until fully combined; the sauce will be creamy and slightly thick.
  7. Gently fold the dried squash slices into the sauce until every piece is coated. Transfer the mixture to the prepared baking dish, spreading it into an even layer with a spatula.
  8. In a small bowl, combine the crushed butter crackers with the melted 2 tablespoons unsalted butter, tossing until the crumbs are evenly moistened. Sprinkle the buttered crumbs over the casserole in an even layer, then top with the remaining 1/2 cup (2 ounces) cheddar cheese and the remaining 1/4 cup (2 ounces) grated Parmesan cheese.
  9. Bake the casserole on the center rack of the preheated oven for 25-30 minutes, until the filling is hot and bubbly around the edges and the topping is deep golden brown. If the topping browns too quickly, tent loosely with aluminum foil after 20 minutes.
  10. Remove from the oven and let rest on a wire rack for 10 minutes before serving. This resting period allows the casserole to set for clean slices and prevents the filling from running when served.

Notes

Store any leftover casserole in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely, wrap tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Reheat individual portions in a 350°F / 177°C oven, covered with foil, for 15-20 minutes, or in the microwave at 50% power in 1-minute intervals until hot. For a crispy topping, remove foil for the last 5 minutes of oven reheating. To reduce salt, use low-sodium crackers and reduce kosher salt in the sauce to 1 teaspoon total.

Nutrition

Keywords: Pioneer Woman squash casserole, summer squash casserole, yellow squash casserole, cheesy squash casserole, Southern side dish, cracker crumb casserole, creamy squash casserole, yellow squash recipe, zucchini casserole, easy squash casserole

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-squash-casserole/