Southern Squash Casserole Recipe

A beloved Southern comfort food featuring tender yellow squash in a creamy cheese sauce, topped with buttery crushed crackers. This classic casserole is perfect for family dinners, potlucks, and holiday gatherings, transforming simple squash into an irresistible side dish.

Print Recipe

Prep Time 15

Cook Time 30

Draining Time 5

Total Time 45

Course casserole, Side Dish

Cuisine American, Southern

Servings servings

Calories 225 kcal

Equipment

9x13 inch baking dish
Large skillet
Colander
Mixing bowls

Ingredients

For the Casserole

2-3 pounds yellow squash, sliced 1/4-inch thick about 4-6 medium squash
1 medium yellow onion, chopped
2 large eggs, lightly beaten
1 cup sour cream
1½ cups sharp cheddar cheese, shredded and divided
½ cup mayonnaise
1 teaspoon salt
½ teaspoon black pepper
5 tablespoons butter, divided

For the Topping

1 sleeve buttery crackers (Ritz or Club), crushed about 35-40 crackers
¼ cup Parmesan cheese, grated optional

Optional Additions

½ teaspoon dried thyme
2 cloves garlic, minced

Instructions

Preheat your oven to 350°F (175°C). Generously grease a 9x13-inch baking dish or 2-quart casserole dish with butter or cooking spray.
In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the sliced squash and chopped onion. Cook for 8-10 minutes, stirring occasionally, until the squash is just tender but not mushy. If using garlic, add it during the last minute of cooking.
Transfer the cooked squash and onion mixture to a colander set over a bowl. Let it drain for at least 5 minutes, pressing gently with paper towels to remove excess moisture. Discard the liquid and set the drained vegetables aside to cool slightly.
In a large mixing bowl, whisk together the beaten eggs, sour cream, and mayonnaise until smooth. Add 1 cup of the shredded cheddar cheese (reserve 1/2 cup for topping), salt, pepper, and thyme if using. Mix well to combine.
Gently fold the drained squash and onion mixture into the creamy cheese mixture. Be careful not to break up the squash too much. Pour this mixture into your prepared baking dish, spreading it evenly.
In a medium bowl, melt the remaining 3 tablespoons of butter in the microwave (about 20-30 seconds). Add the crushed crackers, remaining 1/2 cup cheddar cheese, and Parmesan cheese if using. Toss everything together until the crackers are evenly coated with butter.
Sprinkle the cracker mixture evenly over the squash casserole.
Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the center is set. The edges should be bubbling slightly.
Remove from the oven and let the casserole rest for 5-10 minutes before serving. This allows it to set properly and makes serving easier.

Notes

For best results, choose small to medium-sized yellow squash as they are more tender and flavorful. The key to preventing a watery casserole is thoroughly draining the cooked squash. This recipe can be assembled ahead and refrigerated for up to 24 hours before baking.

Nutrition

Calories: 225kcalCarbohydrates: 17gProtein: 8gFat: 17gSaturated Fat: 8gCholesterol: 75mgSodium: 520mgPotassium: 280mgFiber: 2gSugar: 5gVitamin A: 15IUVitamin C: 20mgCalcium: 15mgIron: 6mg

Keyword comfort food, holiday side dish, Southern casserole, squash casserole, yellow squash

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