Two Southern favorites mashed up into one creamy, flavorful, decadent veggie side dish. Pimento cheese, meet squash casserole.
- 4 large summer/yellow squash, halved and sliced
- 1 medium onion, thinly sliced
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon seasoned salt
- salt and pepper
- 1 large roasted red pepper, drained and chopped
- 2 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce
- 8 ounces grated sharp cheddar cheese
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 12 butter crackers such as Ritz, crushed
- If serving immediately, preheat the oven to 450F and a medium ovenproof skillet to medium heat with a drizzle of olive oil. Add the squash, onion, and dry spices to the skillet. Stir every few minutes, cooking the squash and onion together for 30-40 minutes total until wilted and most of the water has evaporated.
- Turn the heat off the skillet and add the roasted red pepper, Worcestershire sauce, hot sauce, cheese, mayo, and sour cream. Stir to combine and taste; add more salt, pepper, and hot sauce to your preference. Sprinkle the crushed crackers all over the casserole.
- Transfer the skillet to the oven and bake for 15 minutes or until the casserole is golden brown and bubbly throughout. Let cool slightly before serving. Enjoy!
For make-ahead, store the casserole fully made (stop right before the final baking step) covered in the fridge for up to three days. Reheat at 400F for 30 minutes in the oven or until hot and bubbly.
This is the dish I use for this and similar recipes!