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Tangy Sour Cream Squash Casserole: Best 1 comforting bite

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This recipe creates a delicious sour cream squash casserole, featuring tender squash baked in a creamy, tangy sauce. It’s seasoned perfectly for a comforting side dish.

Ingredients

Scale
  • 1 pound yellow squash, thinly sliced
  • 1/2 cup chopped onion
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk
  • 1 cup sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 cup shredded cheddar cheese
  • 1/2 cup crushed butter crackers (like Ritz)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Lightly grease a 2-quart baking dish.
  3. Arrange the sliced squash in the prepared baking dish.
  4. In a saucepan, melt the butter over medium heat.
  5. Add the chopped onion and cook until softened, about 5 minutes.
  6. Whisk in the flour and cook for 1 minute, stirring constantly.
  7. Gradually whisk in the milk until smooth.
  8. Bring the mixture to a simmer, stirring, and cook until thickened, about 5 minutes.
  9. Remove from heat and stir in the sour cream, salt, pepper, and garlic powder.
  10. Pour the sour cream mixture evenly over the squash.
  11. Sprinkle the shredded cheddar cheese over the top.
  12. Top with the crushed butter crackers.
  13. Bake for 30-35 minutes, or until bubbly and the topping is golden brown.
  14. Let stand for 5 minutes before serving.

Notes

  • You can use zucchini instead of yellow squash if preferred.
  • For an extra layer of flavor, add a pinch of nutmeg to the sour cream sauce.
  • Ensure the squash is sliced uniformly for even cooking.

Nutrition

Find it online: https://whiskdaily.com/sour-cream-squash-casserole/