Yellow Squash Casserole ~
Sliced yellow squash baked in a creamy, cheesy sauce and topped with a simple and savory butter cracker crust.
This Southern classic can be served as a main dish or side dish.
Perfect for potlucks and barbecues.
The key to success with keeping this recipe quick and easy is making sure the squash is sliced very thin.
You can achieve this with a knife, obviously, but there is an easier way.
A mandoline slicer makes quick work of prepping the squash and ensures uniformly thin slices.
I use mine for slicing all kinds of vegetables and I love it when slicing seitan for sandwiches.
Ingredients for Yellow Squash Casserole:
vegan butter
yellow squash
shallot
vegan Cheddar cheese – I used Violife
vegan Parmesan cheese – Violife again; their block Parmesan is excellent
vegan sour cream – I use Tofutti brand
sea salt
ground black pepper
butter crackers – for this recipe, I like Ritz Roasted Vegetable
How to make Yellow Squash Casserole:
Preheat oven to 350 degrees F.
Into a large, deep skillet, over medium heat, add vegan butter.
When the butter is melted, add yellow squash and shallot.
Cook for about 3 minutes, stirring frequently until softened.
Remove from heat and set aside to cool.
Into a large mixing bowl, combine Cheddar cheese, Parmesan cheese, sour cream, sea salt, and ground black pepper.
To the cheese mixture, add the cooked yellow squash. Stir gently, turning over the squash slices until thoroughly coated.
Into a prepared 11 x 7-inch baking dish, spread the squash mixture.
Top with a layer of crushed butter crackers.
Bake 20 minutes.
Serve hot.
Cheers!
More comfort food favorites:
Easy Cheesy Tetrazzini – This kid-friendly pasta bake is ready to serve in about an hour.
Vegan Spinach Noodle Kugel – A simple but classic comfort food dish that is perfect for brunch or the holiday table.
Vegan Chili Mac Casserole – I veganized my dad’s famous chili mac and it’s better than ever!
Yellow Squash Casserole
Equipment
Ingredients
- 1 tablespoon vegan butter
- 2 pounds yellow squash thinly sliced
- 1/4 cup shallot diced
- 1 cup vegan Cheddar cheese shredded
- 1/2 cup vegan Parmesan shredded
- 1/2 cup vegan sour cream
- 1 teaspoon sea salt
- 1/2 ground black pepper
- 1 cup butter crackers crushed
Instructions
- Preheat oven to 350 degrees F.
- Into a large, deep skillet, over medium heat, add vegan butter. When the butter is melted, add yellow squash and shallot. Cook for about 3 minutes, stirring frequently until softened. Remove from heat and set aside to cool.
- Into a large mixing bowl, combine Cheddar cheese, Parmesan cheese, sour cream, sea salt, and ground black pepper.
- To the cheese mixture, add the cooked yellow squash. Stir gently, turning over the squash slices until thoroughly coated.
- Into a prepared 11 x 7-inch baking dish, spread the squash mixture.
- Top with a layer of crushed butter crackers.
- Bake 20 minutes.
- Serve hot.
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