This is classic southern side dish featuring fresh yellow squash, lots of cheese, heavy cream and a buttery Ritz cracker topping.
Yellow squash is a beloved ingredient of mine. Some people call them summer squash - whatever you prefer to call them, they are delicious! Whenever I can get my hands on fresh squash right out of the garden, I’m all over it!
One of my goals is to grow my own vegetables one day but until then, my mother in law looks out for me and makes sure I get plenty of fresh squash whenever she gets a fresh veggie haul.
Squash casserole is something I grew up eating and I’ll be honest - as a kid I thought it was disgusting. Now I wonder how I ever could have! This Southern Squash Recipe stays true to traditional ingredients including lots of cheese, heavy cream and crushed buttery Ritz crackers right on top. It’s so good y’all!
Making Southern Squash Casserole
You will start with squashed that has been cleaned and sliced into discs. You will need 6 cups of uncooked squash which is about 4-5 small to medium sized squash. Set sliced squash aside.
Heat 2 tablespoons of butter in a skillet over medium high heat.
Roughly chop a medium yellow onion and mince 2 cloves of garlic.
Add squash, onion and garlic to heated skillet. Sauté until squash and onion are tender, about 8-10 minutes. Remove from heat.
Transfer squash mixture to a large bowl. Add cheeses, heavy cream and sour cream. Season with salt, black pepper, garlic powder, onion powder, paprika and red pepper. Stir to incorporate all ingredients.
Transfer squash mixture to greased 8x8 inch baking dish and top with crushed Ritz Crackers. Add some fresh cracked black pepper right on top and a few pats of butter.
Bake in preheated oven for 40-45 minutes until golden and bubbly.
What to Serve With Southern Summer Squash Casserole
This is a side dish that takes you back to simpler times. A time when food was fresh and featured a few delicious ingredients.
Southern Squash Casserole pairs perfectly with baked or fried chicken, fish or pork. Add some black eyed peas or Lima beans and buttermilk cornbread, and you’ve got yourself a true Southern meal that you won’t soon forget.
And don’t forget dessert! I made a wonderful Peach Cornbread Skillet Cobbler for dessert with this casserole and the meal was perfectly complete!
You Will Want This Peach Skillet Cornbread Cobbler for Dessert!
Southern Squash Casserole
Ingredients
- 4 tablespoons butter divided
- 6 cups of sliced yellow squash about 4 medium squash
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- ¾ cup shredded cheddar cheese
- ¾ cup grated Parmesan cheese
- ¾ cup heavy cream
- ½ cup sour cream
- ½ teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ¼ - ½ teaspoon crushed red pepper depending on how much spice you like
- 1 sleeve Ritz crackers coarsely crushed
Instructions
- Preheat oven to 375 degrees Farenheit.
- Rinse and slice squash and set aside.
- Heat 2 tablespoons of butter in a skillet over medium high heat.
- Roughly chop a medium yellow onion and mince 2 cloves of garlic.
- Add squash, onion and garlic to heated skillet. Sauté until squash and onion are tender, about 8-10 minutes. Remove from heat.
- Transfer squash mixture to a large bowl. Add cheeses, heavy cream and sour cream. Season with salt, black pepper, garlic powder, onion powder, paprika and red pepper. Stir to incorporate all ingredients.
- Transfer squash mixture to greased baking dish and top with crushed Ritz Crackers. Add some fresh cracked black pepper right on top and a few pats of butter.
- Bake in preheated oven for 40-45 minutes until golden and bubbly.
Margaret
Recipe is amazing, but what is the oven temp?
Ashley Boyd
375 degrees Fahrenheit. I have updated the recipe. My apologies Margaret!