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Southern Squash Casserole

Southern Squash Casserole with tender yellow squash baked under a buttery Ritz cracker crust and a creamy cheddar filling. Sliced squash is cooked briefly with onion, well-drained, then baked until golden and set.
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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: 390
Ingredients Equipment Method Notes

Ingredients
  

yellow squash, sliced
  • 2 lb yellow squash sliced
medium onion, diced
  • 1 onion diced
butter
  • 2 tbsp butter
  • 3 tbsp butter melted for crackers
sharp cheddar
  • 1 cup shredded sharp cheddar
sour cream
  • 0.5 cup sour cream
mayonnaise
  • 0.25 cup mayonnaise
eggs
  • 2 large eggs 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
  1. Preheat the oven to 350F and grease a 9x13-inch baking dish.
Cook the squash and onion
  1. Cook the sliced yellow squash and diced onion in 2 tablespoons butter for 10-12 minutes until tender.
  2. Drain the squash and onion well in a colander to remove excess liquid.
Mix the filling
  1. In a mixing bowl, combine the shredded sharp cheddar, sour cream, mayonnaise, beaten eggs, salt, and black pepper.
  2. Fold the drained squash and onion into the cheese mixture until evenly coated.
  3. Spread the mixture into the greased baking dish, smoothing it into an even layer.
Add topping and bake
  1. Toss the crushed Ritz crackers with the melted butter until the crumbs look evenly moistened.
  2. Sprinkle the buttery cracker crumbs over the top, covering the surface with an even layer.
  3. Bake at 350F for 30-35 minutes until the casserole is golden on top and set in the center, with bubbling around the edges.

Notes

Drain the cooked squash and onion well—extra moisture is the main reason casseroles turn watery. Store leftovers covered in the refrigerator up to 3-4 days. Freeze up to 2 months, thaw in the fridge overnight, then reheat at 350F until hot. For a lighter option, use reduced-fat cheddar and swap sour cream for plain Greek yogurt.