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Southern Squash Casserole

Southern squash casserole with tender yellow squash, sharp cheddar, and a buttery Ritz cracker crust. Baked until golden and set for a creamy, sliceable side dish.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Yellow squash
  • 2 lb yellow squash, sliced
Onion
  • 1 medium onion, diced
Butter
  • 2 tbsp butter
  • 3 tbsp butter, melted
Cheddar cheese
  • 1 cup shredded sharp cheddar
Sour cream
  • 0.5 cup sour cream
Mayonnaise
  • 0.25 cup mayonnaise
Eggs
  • 2 large eggs, beaten
Salt
  • 1 tsp salt
Black pepper
  • 0.5 tsp black pepper
Ritz crackers
  • 1 sleeve Ritz crackers, crushed

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat your oven to 350F and grease a 9x13-inch baking dish for easy release.
Cook the squash and onion
  1. In a skillet, cook the sliced yellow squash and diced onion in 2 tablespoons butter for 10-12 minutes, until tender.
  2. Drain the cooked squash and onion well in a colander to prevent watery casserole texture.
Mix and assemble
  1. In a bowl, mix the shredded sharp cheddar, sour cream, mayonnaise, beaten eggs, salt, and black pepper until combined.
  2. Fold the drained squash and onion into the cheese mixture, then spread it evenly in the prepared baking dish.
  3. Toss the crushed Ritz crackers with the melted butter, then sprinkle the buttery crumbs over the top for a crisp finish.
Bake
  1. Bake at 350F for 30-35 minutes, until the top is golden and the center is set.

Notes

Pro tip: draining the squash thoroughly is the key to a thick, spoonable casserole. Store leftovers covered in the refrigerator up to 3 days; reheat in the oven or microwave until hot. Freezing isn’t recommended because the texture can turn watery after thawing. For a lighter option, use low-fat sour cream and mayonnaise while keeping the cheddar for flavor.