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Southern Squash Casserole

Southern squash casserole with tender yellow squash, sharp cheddar, and a buttery Ritz cracker crust. Baked until the top is golden and set for a creamy, sliceable side.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

Yellow squash
  • 2 lb yellow squash sliced
Onion
  • 1 onion medium, diced
Butter
  • 2 tbsp butter
  • 3 tbsp butter melted
Sharp cheddar
  • 1 cup shredded sharp cheddar
Sour cream
  • 0.5 cup sour cream
Mayonnaise
  • 0.25 cup mayonnaise
Eggs
  • 2 eggs large, 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 the oven to 350F and grease a 9x13-inch baking dish. Set it aside so it’s ready for the casserole.
Cook the vegetables
  1. Cook the sliced yellow squash and diced onion in 2 tablespoons butter for 10-12 minutes until tender. Drain well in a colander so the casserole won’t turn watery.
Make the filling
  1. Mix shredded sharp cheddar, sour cream, mayonnaise, beaten eggs, salt, and black pepper until smooth. Fold in the cooked, drained squash mixture and onion until evenly coated with a creamy texture.
  2. Spread the filling into the greased 9x13-inch baking dish. Smooth the top so the crust bakes evenly.
Add the crust and bake
  1. Toss crushed Ritz crackers with melted butter, then sprinkle over the top. Cover the surface for a buttery golden crust.
  2. Bake for 30-35 minutes at 350F until golden and set. Look for a firm center and bubbling edges for the best slice.

Notes

Pro tip: drain the squash well after cooking (and let it sit in the colander for a few minutes) to keep the casserole creamy instead of watery. Store leftovers in the refrigerator up to 4 days; reheat covered in a 325F oven until warmed through. Freezing is not recommended because the squash can release extra moisture when thawed. For a lighter option, use light sour cream and reduce the mayonnaise to 2 tablespoons.