Southern Squash Casserole
Southern squash casserole is a creamy, cheesy side dish made with yellow squash, onions, and a buttery Ritz cracker topping. It’s a go-to favorite at holiday gatherings, summer cookouts, and weeknight dinners alike.
Servings: 6 servings
Calories: 310kcal
Ingredients
- 4 tablespoons unsalted butter divided
- 6 cups yellow squash sliced ¼-inch thick
- 1 small yellow onion chopped
- Salt to taste
- Cracked black pepper to taste
- 3 cloves garlic minced
- ¾ cup sour cream
- ½ cup mayonnaise
- ¼ cup heavy cream
- 2 large eggs beaten
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper optional
- 1 sleeve Ritz crackers coarsely crushed
- 1 cup sharp cheddar cheese freshly grated
Instructions
- Preheat your oven to 375°F.
- Melt 2 tablespoons of butter in a large nonstick skillet over medium-high heat. Add the squash and onions to the skillet and season with salt and pepper. Cook the squash for 5 to 7 minutes, stirring constantly, until tender. Add the garlic and cook for another 30 seconds to 1 minute. Remove the pan from the heat.
- In a large mixing bowl, combine the sour cream, mayonnaise, heavy cream, cheddar cheese, onion powder, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper. Add the squash mixture and stir to combine.
- Taste the mixture to make sure you are pleased with the seasoning and add more salt and pepper to taste if desired. Stir in the beaten eggs until well combined. Transfer the squash mixture to a 9-inch square baking dish.
- Melt the remaining 2 tablespoons of butter in the microwave in a small glass bowl. Add the crushed crackers to the bowl with the melted butter and stir to coat the crackers in butter. Sprinkle the cracker topping over the casserole in an even layer.
- Bake the casserole in the preheated oven for 40 to 45 minutes, until golden brown on top and bubbly. Allow the casserole to cool slightly and enjoy!
Notes
- Don’t overcook the squash in the skillet — it should be tender but still hold its shape
- Use freshly grated cheese for the best melt and texture
- Season the filling to taste before adding the eggs
- Let the casserole sit for a few minutes before serving for easier slicing
- Refrigerator: Cool completely and store in an airtight container for up to 4 days
- Freezer: Wrap tightly and freeze for up to 3 months
- Reheating: Bake at 350°F until warmed through or microwave individual portions for 1–2 minutes
Nutrition
Serving: 1serving | Calories: 310kcal | Carbohydrates: 14g | Protein: 7g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 80mg | Sodium: 470mg | Fiber: 2g | Sugar: 4g