Trisha Yearwood Squash Casserole Recipe
This Copycat Trisha Yearwood Squash Casserole disappears fast at every gathering! Tender yellow squash with melty cheese and buttery cracker topping. Easy to make and always perfect.
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Servings: 9
Ingredients
- 2 pounds yellow squash trimmed, sliced in ¼ inch slices
- ½ large 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 buttery crackers crushed, 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 (8×8 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
- Even cooking - Slice the squash into similar sized pieces so everything cooks evenly. Taste after cooking and add salt if needed.
- Extra flavor - Cook the squash in chicken broth, add a pinch of brown sugar while cooking for sweetness, or hot sauce for a kick.
- Squash options - Substitute butternut squash or sweet potatoes for different flavors.
Nutrition
Serving: 1 | Calories: 157kcal | Carbohydrates: 7g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 419mg | Potassium: 306mg | Fiber: 1g | Sugar: 4g | Vitamin A: 303IU | Vitamin C: 18mg | Calcium: 73mg | Iron: 1mg
