Trisha Yearwood Squash Casserole Recipe
With just a 15-minute prep time and 30 minutes of cooking Trisha Yearwood's Squash Casserole recipe is perfect for your holiday table.
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Servings: 9 servings
Ingredients
- 2 pounds yellow squash trimmed and sliced in ¼ inch slices
- ½ sweet onion sliced thin
- 1 teaspoon salt divided
- 1 large egg
- ½ cup mayonnaise
- ½ cup sharp cheddar cheese
- ¼ teaspoon black pepper
- ½ cup crushed buttery crackers roughly 12-15 crackers
- Fresh parsley for garnishing
Instructions
- Place the sliced squash and onion in a saucepan.
- Cover with water and add ½ teaspoon salt.
- Cover the pot and cook for 10-15 minutes or until the squash and onion are tender.
- Remove from heat and drain thoroughly.
- Place cooked squash and onion in a large bowl.
- Add in the mayo, egg, cheese, remaining salt, and pepper.
- Mix to combine.
- Pour into a greased 2 quart casserole dish (8x8 dish)
- Top with crushed crackers.
- Preheat oven to 350F.
- Bake for 25-30 minutes or until bubbly and the top is golden brown.
- Remove from the oven and let cool 1-2 minutes.
- Garnish with chopped fresh parsley.
Notes
- For a hint of sweetness, sprinkle a pinch of brown sugar over the squash mixture.
- To spice things up, add a dash of hot sauce.
- Use half water, half chicken broth when cooking squash for more flavor.
- Taste the squash after cooking and adjust the salt content.
- Try this recipe with butternut squash or sweet potatoes too!
- Chef's trick is to slice the squash in similar sized pieces so they cook evenly.
Nutrition
Serving: 1 | Calories: 218kcal | Carbohydrates: 12g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Cholesterol: 38mg | Sodium: 474mg | Fiber: 2g | Sugar: 4g
