Easy Cheesy Summer Squash Casserole

It’s the end of summer and that means one thing if you have a vegetable garden – too much squash! From zucchini to yellow squash there’s usually way too much and way too little recipes to use it in. Well, meet your new best cheesy friend. This casserole will be in regular rotation after you taste how delicious it is. It makes a great side dish or could be a main over some rice or noodles.

This is best with summer or yellow squash but you can also use zucchini. I’ve done it both ways and it’s equally as tasty. You need a buttery cracker for the topping and a ritz type works best. I bought the Trader Joe’s version.

Use your favorite vegan sour cream and cheddar cheese. I like Kite Hill or Tofutti sour cream and Miyokos or Violife cheddar. With so few ingredients, make sure they’re the best! I usually prepare this on the stove in an oven proof Dutch oven then finish in the same pan in the oven. You could always sauté in a fry pan on the stove then transfer to a nicer casserole dish to bake if serving to company.

Easy Cheesy Summer Squash Casserole

Recipe by Kreg

5.0 from 1 vote

Cuisine: American, Southern

Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

A super easy but so tasty dish made with yellow squash, cheese and sour cream!

Ingredients

• 1 lb raw yellow squash, ends trimmed and scrubbed clean then sliced into 1/4 thick pieces

• 3 tablespoons vegan butter

• 1 large yellow onion, chopped

• 1 1/4 teaspoons salt

• 1/2 teaspoon garlic powder

• 1/2 teaspoon dried thyme

• 1/4 teaspoon ground black pepper

• 1/2 cup vegan sour cream

• 1 cup vegan cheddar cheese, shredded

• 1/2 cup vegan buttery crackers, crushed

Directions

• In a medium sized Dutch oven set on medium heat, melt the vegan butter then add the chopped onion and salt and cook for 5 minutes until softened.
• Add the rest of the spices and cook for one more minute. Add the squash and sauté for 5-7 minutes until slightly softened.
• Add the cheese and sour cream and mix until combined. Either using the same pan or transferring to a baking dish sprinkle the crushed crackers over the top evenly.
• Bake in a 350° oven for 25-30 minutes until bubbly and browned on top.

Notes

• Feel free to substitute zucchini squash or use a combo.

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