Fresh summer squash and a beloved Southern spread perfectly combine to make this flavor-packed casserole.
Pimiento Cheese Squash Casserole
Serves: 8
Ingredients
- 1 tablespoon unsalted butter, softened
- 10 cups sliced yellow squash (about 3 pounds)
- 6 cups water
- 1 cup chopped yellow onion
- 1 3⁄4 teaspoons kosher salt, divided
- 2 cups shredded sharp Cheddar cheese
- 2⁄3 cup sour cream
- 2⁄3 cup mayonnaise
- 1 large egg, lightly beaten
- 1⁄4 teaspoon ground black pepper
- 1 (7-ounce) jar diced pimientos, drained
- 1⁄3 cup crushed buttery round crackers*
- Garnish: ground black pepper
Instructions
- Preheat oven to 350°. Brush a 10-inch cast-iron skillet with butter.
- In a large Dutch oven, bring squash, 6 cups water, onion, and 1 teaspoon salt to a boil over medium-high heat. Reduce heat to medium-low; simmer until almost tender, about 7 minutes. Drain.
- In a large bowl, whisk together 1 cup cheese, sour cream, mayonnaise, egg, black pepper, and remaining 3⁄4 teaspoon salt. Add squash mixture and pimientos; stir well. Pour into prepared skillet. Sprinkle remaining 1 cup cheese and crackers on top.
- Bake until mixture is bubbly and cheese is melted, about 25 minutes. Garnish with black pepper, if desired.
Notes
*We used Ritz Crackers.
