Layers of yellow squash and zucchini baked in a creamy cheesy sauce, and topped with a crispy buttery crumble. This is a perfect side dish to add to your holiday table.
Welcome to Holiday Side Dish Week! This week I am teaming with other bloggers and friends to give you different recipes to help inspire your holiday side dish game.
I know that sometimes I get stuck in a rut trying to come up with side dishes, and this is the perfect solution to the perplexed feeling that you have when you are assigned a “veggie side” for a holiday party.
This is one of my favorite recipes for baked squash and zucchini because it goes with almost anything, and is so delicious. The veggies are baked in a creamy cheesy sauce and seasoned perfectly. I top this with a crunchy buttery baked cracker topping, and it makes a vegetable side that is simply out of this world yummy.
We have a few traditions in out house when it comes to holiday sides: homemade green bean casserole, stuffing, sweet potatoes with marshmallows, and mashed potatoes. However, my family always likes to include a new to us veggies side to give the meal a little more variety, and this is on our menu this year!
Comment below with some of your favorite holiday sides! Traditions differ so much by region (and even household!), and it is fun to see what is the norm in other people’s homes. We are pretty American traditional now, but growing up we had traditional Swedish meals for holidays. It is funny to me because as kids we always complained, and now as adults we are starting to bring the traditions back again. However, one tradition I am not bringing back is the lutefisk…..no thank you. If you have not heard of lutefisk before search it and prepare to internally scream. The meatballs on the other hand are always welcome, and I always think my Great Grandma’s recipe is the best!
Check out all the fabulous holiday side dishes:
- Apple Butter from Simply Inspired Meals
- Creamed Spinach from Palatable Pastime
- Honey-Whiskey Glazed Sweet Potatoes from Kate’s Recipe Box
- Mac and Cheese Muffins from A Day in the Life on the Farm
- Pumpkin Biscuits from Our Good Life
- Roasted Butternut Squash and Apples from Sweet Beginnings
- Slow Cooker Cheesy Green Bean Casserole from Blogghetti
- Smoked Cheddar Macaroni and Cheese from The Spiffy Cookie
- Sweet and Spicy Maple Roasted Brussels Sprouts and Butternut Squash from Hezzi-D’s Books and Cooks
- Sweet Potato Souffle from Renee’s Kitchen Adventures
- Yellow Squash and Zucchini Casserole from Cheese Curd in Paradise
What do you need to make Yellow Squash Zucchini Casserole?
- Yellow Squash
- Cream of Celery Soup
- Sour Cream
- Cheddar Cheese
- Garlic Powder
- Onion Powder
- Black Pepper
- Whole Milk
- Baking Dish
- Serving Spoon
- Cutting Board
- Chopping Knife
Frequently Asked Questions:
I only have zucchini- can I omit one of the veggies?
Yes, just double the amount or you will have too much of the creamy sauce when it bakes.
I do not have saltine crackers- what can I use?
Unseasoned breadcrumbs will work or you can use Ritz or similar cracker in place.
I do not like cream of celery soup. Can I sub cream of mushroom or cream of chicken?
Yes, either one of those substitutes will be delicious.
Can I use a different type of cheese?
Yes, I suggest monterrey jack or an Italian blend.
Why do I need to let the casserole rest after it comes out of the oven?
The casserole will set as it cools. If you serve it right away it will seem watery, but it is not. It needs a little time to set, and 10-15 minutes will be a perfect amount of time.
Looking for a few more favorite holiday sides?!
- Make-Ahead Mashed Potatoes
- Sour Cream and Chive Mashed Potatoes
- Cabernet Cranberry Sauce
- Roasted Sweet Potato Stuffing
Yellow Squash and Zucchini Casserole
- 2 medium yellow squash
- 2 medium zucchini
- 10.5 oz can cream of celery soup
- 2/3 cup sour cream
- 1 large egg
- 1 3/4 cup shredded mild cheddar cheese, divided
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 2/3 cup whole milk
- 15 saltine crackers
- 3 tbsp melted butter
- Pre-heat oven to 350°F. Grease an 8×8 baking dish with cooking spray or butter.
- Slice the squash and zucchini into 1/4-inch rounds. Set aside.
- In a medium mixing bowl, mix together soup, sour cream, egg, seasoning, 1 cup cheese, and milk.
- Place half the zucchini and squash in the baking dish. Pour half the sauce over the squash and zucchini. Place the remaining squash and zucchini on top. Top with remaining sauce. Top with 3/4 cup cheese.
- Place saltine crackers in a sealable bag place and crush. Add melted butter and toss to coat.
- Evenly pour the cracker crumbs over the casserole.
- Place in oven uncovered and bake for 40 minutes. Remove from oven and allow it to rest for 10-15 minutes before serving.