Sheet Pan Squash Casserole
By Paula Deen
JUMP TO RECIPE
Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 20 minutes
Cook time: 18 to 20 minutes
Servings: 8
Ingredients
- 2 pounds squash, cut into ¼-inch-thick slices
- ⅔ cup chopped yellow onion
- 2 teaspoons Kosher salt
- 2 cups shredded sharp cheddar cheese
- 2 cups shredded Gruyère cheese
- 2 sleeves whole round buttery crackers
- ⅔ cup Sour cream
- ⅔ cup mayonnaise
- ¼ cup heavy whipping cream
- 2 large eggs, lightly beaten
- 1 teaspoon Cajun seasoning, divided*
- 1½ cups coarsely crushed round buttery crackers
- 1 tablespoon unsalted butter, melted
- chopped fresh parsley, for garnish
Directions
Preheat oven to 350°. Spray a 15×10-inch rimmed baking sheet with cooking spray.
In a large Dutch oven, combine squash, onion, salt, and water to cover; bring to a boil over medium-high heat. Reduce heat to medium-low; simmer until tender, about 5 minutes. Drain.
In a medium bowl, stir together Cheddar and Gruyère.
Line bottom of prepared pan with whole crackers, overlapping slightly. Sprinkle with 3 cups cheese mixture.
Bake until cheese is melted, about 5 minutes. Leave oven on.
In another medium bowl, whisk together sour cream, mayonnaise, cream, eggs, and 1⁄2 teaspoon Cajun seasoning. Arrange squash mixture on top of whole crackers. Carefully pour egg mixture over squash mixture. Sprinkle with remaining 1 cup cheese mixture.
In a small bowl, stir together crushed crackers, melted butter, and remaining 1⁄2 teaspoon Cajun seasoning; sprinkle onto casserole.
Bake until center is set, 18 to 20 minutes. Let cool for 10 minutes. Garnish with parsley, if desired.