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Southern Squash Casserole

Southern squash casserole with tender yellow squash, creamy cheddar filling, and a buttery golden Ritz cracker crust. Baked until bubbly and set in a classic 9x13-inch dish.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

yellow squash
  • 2 lb yellow squash, sliced
onion
  • 1 medium onion, diced
butter
  • 2 tbsp butter
  • 3 tbsp butter, melted
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 and preheat
  1. Preheat the oven to 350F and grease a 9x13-inch baking dish so the casserole releases easily.
Cook the squash mixture
  1. Cook the sliced yellow squash and diced onion in 2 tablespoons butter for 10-12 minutes, stirring occasionally, until the squash is tender.
  2. Drain the squash and onion well in a colander to prevent a watery casserole.
  3. Mix the shredded sharp cheddar, sour cream, mayonnaise, beaten eggs, salt, and black pepper until smooth and combined.
  4. Fold the drained squash mixture into the cheese mixture until evenly coated, then spread it into the greased baking dish.
Add topping and bake
  1. Toss the crushed Ritz crackers with the melted 3 tablespoons butter so the crumbs look evenly moistened.
  2. Sprinkle the buttered cracker crumbs over the top for a golden crust.
  3. Bake at 350F for 30-35 minutes, until the top is golden and the center is set.

Notes

For the best texture, drain the squash thoroughly after cooking—excess moisture can make the casserole loose. Refrigerate leftovers in an airtight container up to 3 days; reheat covered in a 325F oven until warmed through. Freezing is not recommended since the squash can soften further. For a lighter option, use reduced-fat sour cream and mayonnaise.