طاجن الكوسا الصفراء بالفرن
This Southern-style squash casserole turns tender yellow squash into a creamy, cheesy bake crowned with a golden buttery cracker crust. Sautéing the squash first — then draining it hard — drives off the vegetable's abundant water, so the sour cream and cheddar custard sets rich and sliceable instead of soupy. It is the potluck side that disappears before the main dish does.
Slice 2 lb (900 g) yellow squash into 1/4-inch rounds and sauté with a chopped onion in 3 tbsp butter over medium heat for 10-12 minutes until tender, then drain in a colander, pressing gently to squeeze out as much liquid as possible. Whisk 2 eggs with 1/2 cup sour cream, 1/4 cup mayonnaise, 1 cup shredded sharp cheddar, 1 tsp salt, 1/2 tsp pepper, and 1/4 tsp garlic powder; fold in the drained squash and spread it in a buttered 2-quart baking dish. Top with a sleeve of crushed buttery crackers tossed in 3 tbsp melted butter plus 1/2 cup more cheddar, and bake at 350°F (175°C) for 30-35 minutes until golden and set. Rest 10 minutes before serving.
- Drain the sautéed squash aggressively — pressing out the liquid is the single biggest defense against a watery casserole.
- Use sharp cheddar and full-fat sour cream; low-fat versions break and taste flat against the mild squash.
- Pull the dish when the center barely jiggles and the topping is deep golden, then rest 10 minutes so the custard sets for clean scooping.
Equipment
- 12-inch (30 cm) skillet
- Colander
- 2-quart (2 L) baking dish
- Large mixing bowl
- Whisk
- Box grater
المكونات
Casserole
- 900 g yellow squash, about 6 medium, sliced into 1/4-inch (6 mm) rounds
- yellow onion, finely chopped
- 42 g unsalted butter, plus more for the dish
- large eggs, lightly beaten
- 120 ml sour cream, full-fat
- 60 ml mayonnaise
- 115 g sharp cheddar cheese, freshly shredded
- 6 g fine salt
- 1 g black pepper, freshly ground
- 1 g garlic powder
Cracker topping
- 110 g buttery round crackers, coarsely crushed
- 42 g unsalted butter, melted
- 55 g sharp cheddar cheese, freshly shredded
الطريقة
- خطوة01
Heat the oven to 350°F (175°C) with a rack in the middle. Butter a 2-quart (2 L) baking dish. Slice the squash into 1/4-inch (6 mm) rounds and finely chop the onion.
- خطوة02
Melt 3 tbsp (42 g) butter in a 12-inch skillet over medium heat. Add the squash and onion with a pinch of salt and cook, stirring occasionally, for 10-12 minutes until the squash is tender and translucent at the edges and most of the released liquid has cooked off.
- خطوة03
Tip the mixture into a colander set over the sink and let it drain for about 5 minutes, pressing gently with the back of a spoon to squeeze out excess moisture. Do not skip this — squash is over 90 percent water, and this step keeps the casserole creamy rather than soupy.
- خطوة04
In a large bowl, whisk the eggs with the sour cream, mayonnaise, salt, pepper, and garlic powder until smooth. Stir in 1 cup (115 g) of the shredded cheddar.
- خطوة05
Fold the drained squash and onion into the custard base until evenly coated, then spread the mixture in the prepared baking dish in an even layer.
- خطوة06
Toss the crushed crackers with the melted butter until evenly moistened. Scatter the remaining 1/2 cup (55 g) cheddar over the casserole, then top with the buttered cracker crumbs in an even layer.
- خطوة07
Bake for 30-35 minutes, until the topping is deep golden brown, the edges are bubbling, and the center barely jiggles when you nudge the dish.
- خطوة08
Let the casserole rest on a wire rack for 10 minutes so the custard finishes setting and scoops cleanly. Serve warm.
Make ahead
Assemble the squash and custard layer up to 24 hours ahead, cover, and refrigerate — but hold the cracker topping separately so it stays crisp. Before baking, let the dish sit at room temperature for 20 minutes, add the cheese and buttered crumbs, and bake as written, adding about 5 extra minutes.
Storage
Cool completely, then cover and refrigerate for up to 4 days. Reheat portions in a 350°F (175°C) oven for 15-20 minutes to re-crisp the topping; the microwave works in a pinch but softens the crackers. Freezing is possible for up to 2 months, though the texture loosens slightly on thawing — reheat from thawed, uncovered, at 350°F until hot in the center.
Variations
Gluten-free
Swap the buttery round crackers for an equal weight of gluten-free crackers or crushed gluten-free cornflakes tossed in the melted butter. Everything else in the casserole is naturally gluten-free — just confirm your mayonnaise label.
Zucchini blend
Use half yellow squash and half zucchini (450 g / 1 lb each) for a green-and-gold version with a slightly firmer bite. Sauté and drain exactly the same way, since zucchini carries just as much water.
Lighter Greek yogurt version
Replace the sour cream and mayonnaise with 3/4 cup (180 ml) full-fat Greek yogurt and add 1 extra egg for structure. The bake turns out a touch tangier and less rich, and still sets cleanly.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
الأسئلة الشائعة
Why is my squash casserole watery?
Yellow squash is more than 90 percent water, and that water has to go somewhere. This recipe attacks it twice: the squash is sautéed until its liquid cooks off, then drained and pressed in a colander before it ever meets the custard. If your squash casserole still weeps, the likeliest culprits are skipping the pressing step, underbaking, or cutting into it immediately — the 10-minute rest lets the eggs finish setting and absorb residual moisture.
Can I use zucchini instead of yellow squash?
Yes. Zucchini is the same species of summer squash and behaves almost identically — sauté and drain it exactly as written. The flavor is marginally earthier and the color is green rather than gold, so many cooks use a half-and-half mix for the prettiest squash casserole.
Can I make squash casserole ahead of time?
You can assemble the filling up to a day ahead and refrigerate it, but keep the buttered cracker crumbs in a separate bag so they do not go soggy. Top and bake just before serving, adding about 5 minutes since the filling starts cold. Fully baked leftovers reheat well in the oven for 15-20 minutes at 350°F (175°C).
Do I have to use mayonnaise?
The mayonnaise adds richness and a subtle tang, and because it is an emulsion of oil and egg it keeps the filling silky. If you would rather not use it, substitute an equal amount of extra sour cream or full-fat Greek yogurt — the casserole will be slightly tangier but will still set properly.
What are the best crackers for the topping?
Buttery round crackers (the Ritz style) are traditional in a Southern squash casserole because they crush into rich, tender crumbs that toast deeply. Saltines work but taste leaner, and panko gives a crunchier, more neutral crust. Whatever you use, tossing the crumbs in melted butter first is what guarantees even browning.
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