Sheet Pan Squash Casserole
Ingredients
- 2 lbs summer squash, sliced 1/4-inch thick
- 5 cups water
- 1/2 medium yellow onion, chopped
- 1 3/4 teaspoons salt, divided
- 1 sleeve butter crackers
- 4 1/2 cups Cheddar cheese, grated and divided
- 2/3 cup sour cream
- 2/3 cup mayonnaise
- 1/4 cup heavy whipping cream
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 1 cup butter crackers, crushed
- 1 tablespoon unsalted butter, melted
Instructions
- Preheat oven to 350°F and spray a 10x15-inch rimmed baking sheet with nonstick spray.
- In a large pot or Dutch oven, bring squash, water, onion, and 1 teaspoon of salt to a boil over medium-high heat. Reduce heat and simmer until tender, about 7 minutes. Drain and set aside.
- Line bottom of prepared baking sheet with butter crackers. Top evenly with 3 1/2 cups of Cheddar cheese and bake until melted, about 5 minutes. Remove from oven.
- In a bowl, whisk together sour cream, mayonnaise, heavy cream, garlic powder, pepper, eggs, and remaining 3/4 teaspoon salt.
- Spread squash mixture over melted cheese, then pour egg mixture evenly over squash.
- Top with remaining 1 cup cheese. Mix crushed crackers with melted butter and sprinkle over the top.
- Bake until center is set, about 25 minutes. Let cool for 20 minutes before serving.
Notes
This casserole holds well for a potluck and reheats beautifully. The buttery cracker crust adds a nice crunch to the cheesy squash filling.
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