Description
This Southern Squash Casserole is a comforting and flavorful side dish featuring tender sautéed yellow squash and onions combined with a creamy cheese mixture, topped with a buttery Ritz cracker crust. Perfectly baked until golden and bubbly, it’s a classic Southern favorite that’s both easy to make and delightful to serve for family dinners or holiday gatherings.
Ingredients
Scale
Main Ingredients
- 3 tablespoons butter
- 3 pounds yellow squash, sliced 1/4 inch thick
- 1 medium yellow onion, diced
- 1 teaspoon salt, divided
- 2 large eggs, beaten
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
Topping
- 1 cup Ritz crackers, crushed
- 3 tablespoons melted butter
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch casserole dish with butter or a non-stick spray to prevent sticking.
- Sauté the vegetables: Melt 3 tablespoons of butter in a large skillet over medium heat. Add the sliced yellow squash, diced onion, and 1/2 teaspoon of salt. Cook, stirring occasionally, until the squash is tender and onions are soft, about 8 to 10 minutes. Drain any excess liquid from the skillet to avoid a watery casserole.
- Prepare the creamy mixture: In a large mixing bowl, whisk together the beaten eggs, sour cream, shredded cheddar cheese, mayonnaise, black pepper, garlic powder, paprika, cayenne pepper, and the remaining 1/2 teaspoon of salt until thoroughly combined.
- Combine squash with mixture: Gently fold the sautéed squash and onion mixture into the creamy egg and cheese mixture, ensuring even distribution without breaking down the vegetables.
- Assemble the casserole: Pour the combined squash mixture into the prepared casserole dish and spread it out evenly to create a uniform layer.
- Prepare and add topping: In a small bowl, mix the crushed Ritz crackers with the 3 tablespoons of melted butter until the crumbs are evenly coated. Sprinkle this buttery cracker topping evenly over the surface of the casserole.
- Bake the casserole: Place the casserole dish in the preheated oven and bake for 25 to 30 minutes until the topping is golden brown and the casserole is bubbling around the edges.
Notes
- You can substitute the yellow squash with zucchini if preferred, maintaining the same preparation steps.
- For a richer flavor, use sharp cheddar cheese or add a bit of Parmesan in the topping mix.
- Drain excess liquid thoroughly from the sautéed squash to prevent a soggy casserole.
- Let the casserole rest for 5 minutes after baking to set before serving.
- This dish can be prepared a day ahead and baked fresh before serving.
