Cheesy Summer Squash Casserole

If you’re a fan of the broccoli casserole from Cheddars restaurants, you’ll LOVE this similar version using yellow squash and zucchini!

Cheesy Summer Squash Casserole Recipe

Ingredients (Makes 8 servings)

6 tablespoons unsalted butter, divided
3 pounds yellow squash and zucchini, sliced 1/4-inch thick (from 5 medium squash)
1 medium-size yellow onion, chopped (about 1 1/2 cups)
2 teaspoons kosher salt, divided
2 large eggs, lightly beaten
1 (8-oz.) container sour cream
1 cup cooked rice
4 ounces sharp Cheddar cheese, shredded (about 1 cup)
2 ounces Swiss cheese, shredded (about 1/2 cup)
1/2 cup mayonnaise
2 teaspoons dried basil
1/2 teaspoon black pepper
2 sleeves round buttery crackers (such as Town House or Ritz), coarsely crushed
1 ounce Parmesan cheese, shredded (about 1/4 cup)

*Laurie’s Prep Tip: Slice the squash and zucchini to your preferred size, depending on their diameter. These were larger so I halved them first, before slicing into half-moon shapes. If they are smaller in diameter, you can slice them into rounds.

Directions

Step 1: Preheat oven to 350°F. Melt 3 tablespoons of the butter in a large skillet over medium-high. Add squash, onion, and 1 teaspoon of the salt; cook, stirring often, until center of squash is just tender and liquid has evaporated, about 10 minutes. Transfer mixture to a colander set over a bowl. Drain 5 minutes; discard any liquid.

Step 2: Stir together eggs, sour cream, Cheddar and Swiss cheeses, mayonnaise, rice, basil, pepper, and remaining 1 teaspoon salt in a large bowl. Gently fold in squash mixture. Spoon into a lightly greased 11- x 7-inch (2-quart) baking dish.

Step 3: Microwave remaining 3 tablespoons butter in a medium-size microwavable bowl on HIGH until melted, about 25 seconds. Toss together crackers, Parmesan cheese, and melted butter until combined; sprinkle over casserole.

Step 4: Bake in preheated oven until golden brown, about 20 minutes.