Go Back

Southern Squash Casserole

Southern squash casserole with a tender yellow squash-and-onion filling and a buttery Ritz cracker crust. Baked at 350°F until golden on top and set in the center.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Southern Squash Casserole
  • 2 lb yellow squash, sliced
  • 1 medium onion, diced
  • 2 tbsp butter
  • 1 cup shredded sharp cheddar
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 2 large eggs, beaten
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 sleeve Ritz crackers, crushed
  • 3 tbsp butter, melted

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat oven to 350°F, then grease a 9x13-inch baking dish so the casserole releases cleanly.
  2. Cook sliced yellow squash and diced onion in 2 tablespoons butter for 10-12 minutes until tender.
  3. Drain the squash and onion well in a colander to prevent watery casserole.
  4. Mix shredded sharp cheddar, sour cream, mayonnaise, beaten eggs, salt, and black pepper until smooth, then fold in the drained squash and onion.
  5. Spread the mixture into the greased baking dish in an even layer.
  6. Toss crushed Ritz crackers with 3 tablespoons melted butter, then sprinkle over the top for a golden crust.
  7. Bake for 30-35 minutes at 350°F until golden and set, with a visible bubbling edge.

Notes

Pro tip: draining the squash well is key to a sliceable casserole (no pooling). Refrigerate leftovers in an airtight container up to 3-4 days; reheat covered in a 325°F oven until warm. Freezing is not recommended because the creamy layer can weep after thawing. Dietary swap: use reduced-fat cheddar to lower calories while keeping the classic crust.