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Southern Squash Casserole

Southern Squash Casserole 

A classic Southern squash casserole features tender yellow squash in a creamy, cheesy sauce topped with a buttery, crunchy cracker crumble. It is a perfect side dish for any meal, from weeknight dinners to holiday feasts.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 385 kcal

Ingredients
  

For the Casserole

  • 2 pounds yellow squash (sliced ¼-inch thick)
  • 1 large sweet onion (chopped)
  • 2 tablespoons salted butter
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • 2 large eggs (lightly beaten)
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 ½ cups shredded sharp cheddar cheese

For the Topping

  • 1 sleeve Ritz crackers (about 35 crackers, crushed)
  • 4 tablespoons salted butter (melted)
  • Dried parsley for garnish (optional)

Instructions
 

  • Prep the oven and dish: First, preheat your oven to 350°F and lightly grease an 11x7 baking dish.
  • Cook and season veggies for 8-10 minutes: In a large skillet, Melt 2 tbsp butter.... Then cook 2 lbs squash and chopped sweet onion with kosher salt, pepper, garlic powder, and paprika.
  • Drain for 5 minutes: Pour the seasoned squash into a colander. Press down firmly to squeeze out all excess water.
  • Make the creamy base: In a large bowl, whisk 2 eggs with ½ cup sour cream, and ½ cup mayo.
  • Combine the filling: Gently stir the well-drained squash and 1 cup of shredded cheddar cheese into the creamy base.
  • Assemble the casserole: Pour the filling into your prepared baking dish and spread it into an even layer.
  • Make the topping: In a small bowl, mix 1 sleeve of crushed Ritz crackers with 4 tbsp of melted butter.
  • Add the topping: Sprinkle the cracker mixture over the casserole.
  • Bake until golden: Bake at 350°F for 25-30 minutes until the casserole is bubbly and the top is golden brown.
  • Rest and serve: Let the finished casserole cool for 5-10 minutes before you serve it, garnished with dried parsley.

Notes

  • Squeezing the squash is the most important step for a creamy casserole.
  • For the best flavor and melt, I suggest grating your own cheese.
  • Don't have a sweet onion? A regular yellow onion will work fine.
  • Let the casserole rest before serving so it can set up properly.
  • Store any leftovers you have in an airtight container in the fridge.
  • This casserole is a great side dish for holidays and potlucks.