Go Back

Southern Squash Casserole

Southern squash casserole made with tender yellow squash and onion, folded into a creamy cheddar base and baked until set. A buttery Ritz cracker topping turns golden and bubbly for a classic Southern side.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

yellow squash, sliced
  • 2 lb yellow squash, sliced
onion, diced
  • 1 onion, diced
butter
  • 2 tbsp butter
shredded sharp cheddar
  • 1 cup shredded sharp cheddar
sour cream
  • 0.5 cup sour cream
mayonnaise
  • 0.25 cup mayonnaise
eggs, beaten
  • 2 eggs, beaten
salt
  • 1 tsp salt
black pepper
  • 0.5 tsp black pepper
Ritz crackers, crushed
  • 1 sleeve Ritz crackers, crushed
butter, melted
  • 3 tbsp butter, melted

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350F, then grease a 9x13-inch baking dish for easy release. Visual cue: the dish should look evenly coated.
Cook squash and onion
  1. Cook yellow squash and onion in butter for 10-12 minutes until tender. Visual cue: the squash should be soft and the onion should turn translucent.
  2. Drain the cooked squash and onion well in a colander to remove excess moisture. Visual cue: less steam should rise and the mixture should look drier.
Mix and assemble
  1. Mix cheddar, sour cream, mayonnaise, eggs, salt, and black pepper until smooth, then fold in the drained squash mixture. Visual cue: the squash should be evenly coated.
  2. Spread the mixture into the prepared baking dish in an even layer. Visual cue: corners should be filled so it bakes uniformly.
Top and bake
  1. Toss crushed Ritz crackers with melted butter, then sprinkle over the top. Visual cue: the surface should look evenly speckled and lightly glossy.
  2. Bake at 350F for 30-35 minutes until golden and set. Visual cue: the edges should be bubbling and the center should hold its shape when gently nudged.

Notes

Pro tip: draining the squash well prevents a watery casserole and helps the topping stay crisp. Store leftovers in the refrigerator up to 3-4 days; reheat in a 350F oven until warmed through. Freezing is not recommended since the squash can soften further. For a lighter option, use reduced-fat sour cream and a reduced-fat cheddar blend while keeping the same baking time.