Squash Casserole

Squash Casserole


  • 6 cups large diced yellow squash and zucchini

  • Vegetable oil

  • 1 large onion, chopped

  • 4 Tbsp butter

  • 1/2 cup sour cream

  • 1 tsp House seasoning, recipe follows

  • 1 cup grated Gruyere cheese

  • 1/4 cup grated cheddar cheese

  • 1/4 cup grated mozzarella cheese

  • 1 cup bread crumbs


  1. Preheat oven to 350 degrees F.

  2. Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes.

  3. Line a colander with a clean paper towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.

  4. In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs.

  5. Pour mixture into a buttered casserole dish and top with cracker crumbs.

  6. Bake for 25 to 30 minutes.

House Seasoning:

  • 1 cup salt

  • 1/4 cup black pepper

  • 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups

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