Southern Squash Casserole Recipe

A spoon scooping up squash casserole from a baking dish.

This Southern Squash Casserole is a classic recipe that's perfect for family dinners or holiday meals. Tender yellow squash is coated in a creamy sauce and topped with a buttery cracker topping before baking in the oven. It's a tried a true winning recipe; you will get asked to make it again and again!

Course Side Dish

Cuisine American, Southern

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 352

Author Ashlyn Edwards | Belle of the Kitchen

Ingredients

4 Tablespoons unsalted butter divided
4 heaping cups sliced yellow squash sliced about 1/8 inch thick, from about four small squash
1/2 cup sweet onion diced
2 large cloves garlic minced
1/2 cup mayonnaise full fat, room temperature
1/4 cup sour cream full fat, room temperature
1 large egg beaten
2 cups shredded sharp cheddar cheese divided
1 teaspoon salt
1/2 teaspoon black pepper
1 sleeve Ritz crackers crushed, about 30 crackers

Instructions

Preheat oven to 350 degrees Fahrenheit. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced fresh yellow squash, diced onion, and minced garlic. Sauté for 8-10 minutes, or until the squash is tender and the onion is translucent.
Remove from heat and pour the squash mixture into a strainer to drain any excess liquid. Allow it to drain for about 5 minutes before patting the squash all over with paper towels.
In a large bowl, combine the sour cream, mayonnaise, beaten egg, 1 cup of the shredded cheddar cheese, salt, and black pepper. Mix well.
Add the cooked squash mixture to the bowl and stir gently to combine. Pour the squash mixture into a greased 8x8-inch baking dish, spreading evenly.
In a separate bowl, melt the remaining 2 Tablespoons of butter. Add the crushed butter crackers along with the remaining shredded cheddar cheese and mix well. Sprinkle the Ritz cracker mixture evenly over the top of the squash casserole.
Bake in preheated oven for 25-30 minutes or until the top is golden brown and the casserole is bubbly around the edges. Remove from the oven and let the casserole cool for 5-10 minutes before serving.

Video

Notes

Choose small yellow squash. Smaller squash have less seeds, are sweeter, and are also easier to cook (and eat!) than larger squash.

Cut your squash evenly. I recommend cutting your squash into slices about 1/8 inch thick; not too thin, and not too thick.

Use room temperature ingredients. Let your mayo, sour cream, and egg all come to room temperature before mixing together. This helps everything incorporate well; especially when you add the cooked squash to the mix.

Drain excess moisture. After cooking your veggies, make sure to drain any remaining liquid from the pan using a colander and pat the squash dry with some paper towels. I don't get too aggressive with the paper towels; I just like to dab gently all over to help get rid of extra moisture. This will help make sure you don't end up with a watery casserole.

Switch up the cheese. I love to make my squash casserole (and all of my casserole recipes, honestly!) with sharp cheddar cheese. It adds a nice extra bit of flavor, but you could also use mild cheddar. I've also seen it made before with a combination of swiss and parmesan cheese.

Freezer Instructions: Cover the casserole dish with a layer of plastic wrap and then a layer of aluminum foil and freeze for up to 3 months. If freezing as a make-ahead, prepare the casserole as directed but don’t add the cracker topping. Cover the dish with plastic wrap and aluminum foil and freeze. It is best to thaw the frozen squash casserole in the refrigerator overnight before baking, and it is even better if you can let it come to room temperature before placing it in the oven. Add the cracker mixture to the thawed casserole right before baking.

Store leftovers in an airtight container in the fridge for 3-4 days.

Nutrition