This Classic Southern Squash Casserole is a warm and comforting dish that features layers of tender squash, creamy cheddar cheese, and crunchy breadcrumbs. It’s a crowd-pleaser!
Whenever I make this casserole, I feel like I’m bringing a taste of the South to my kitchen. Plus, it’s a great way to sneak in some veggies—who can resist that cheesy goodness?
Key Ingredients & Substitutions
Yellow Squash: This recipe shines with fresh, thinly sliced yellow squash. You can also use zucchini if yellow squash is hard to find. Both have a similar texture and flavor.
Onion: A medium onion adds great flavor. If you prefer a milder taste, try using green onions or shallots instead.
Sharp Cheddar Cheese: For that delicious cheesy pull, I recommend sharp cheddar. If you’re looking for a change, Monterey Jack or a blend of cheeses can work well too.
Sour Cream & Mayonnaise: These ingredients create creaminess. Greek yogurt can be a great substitute for sour cream, and if you prefer to avoid mayo, use extra sour cream or yogurt.
Butter & Crackers: The buttery crackers give it a nice crunch. If you’re looking for gluten-free options, try gluten-free crackers or even crushed cornflakes with some butter!
How Do I Get My Squash Casserole Just Right?
Getting the texture right with squash casserole is crucial. Ensure you cook the squash only until tender, then drain it well. This prevents the casserole from becoming watery. Pressing the squash between paper towels helps remove extra moisture, giving you the perfect consistency.
- Start by slicing the squash thin, which helps it cook evenly.
- After boiling, don’t skip the pressing step to eliminate excess water.
- Mix your ingredients thoroughly, but be gentle when folding in the crackers for a nice crunchy topping.
- As it bakes, keep an eye on it; if the top is browning too fast, you can cover it loosely with foil.
Classic Southern Squash Casserole
Ingredients You’ll Need:
For the Casserole:
- 4 cups yellow squash, sliced thin (about 4-5 medium squash)
- 1 medium onion, finely chopped
- 2 large eggs, beaten
- 1 cup shredded sharp cheddar cheese
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
For the Topping:
- 1 cup crushed buttery crackers (such as Ritz)
- 3 tablespoons butter, melted (plus extra for greasing)
How Much Time Will You Need?
This delicious casserole takes about 15 minutes of prep time, plus 30-40 minutes to bake. Overall, you’re looking at about 1 hour from start to finish before you can enjoy it warm right out of the oven.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, lightly grease a 9×13-inch baking dish with some butter to prevent sticking.
2. Cook the Squash and Onions:
In a large pot, bring salted water to a boil. Once boiling, add the thinly sliced yellow squash and chopped onion. Cook these for about 5 minutes or until the squash is tender but still holds its shape. After cooking, drain the mixture well and press it gently between paper towels to absorb any excess moisture.
3. Combine the Ingredients:
In a large mixing bowl, combine the drained squash and onion with the beaten eggs, sour cream, mayonnaise, shredded cheddar cheese, salt, pepper, and garlic powder if you’re using it. Stir everything together until it’s well blended and mixed evenly.
4. Fold in the Crackers:
Now, gently fold in the crushed buttery crackers into the squash mixture. Be careful not to overly mix; you want to maintain some texture from the crackers in the final dish.
5. Transfer to Baking Dish:
Pour the squash mixture into your greased baking dish, spreading it out evenly to ensure it cooks uniformly.
6. Prepare the Topping:
In a small bowl, mix the remaining crushed crackers with the melted butter. This will create a delicious topping. Sprinkle this buttery crumb mixture evenly over the top of the casserole.
7. Bake the Casserole:
Place your casserole in the preheated oven and bake for 30-40 minutes. Keep an eye on it; you want the top to be golden brown and for the casserole to be bubbling around the edges.
8. Cool and Serve:
Once baked, remove the casserole from the oven and let it cool for a few minutes. This will help it set a little before serving. Enjoy your warm and comforting Classic Southern Squash Casserole!
Great as a side dish for any meal, this casserole is sure to impress your family and friends!
FAQ for Classic Southern Squash Casserole
Can I Use Different Types of Squash?
Absolutely! While yellow squash is traditional, you can use zucchini as a substitute. Just make sure to slice it thinly and follow the same cooking instructions for even tenderness.
What If I Don’t Have Mayonnaise?
No problem! You can replace the mayonnaise with an equal amount of Greek yogurt or use additional sour cream for a creamier texture. This will keep the casserole rich and flavorful.
Can I Prepare This Casserole in Advance?
Yes! You can prepare the casserole up to the baking step and store it covered in the fridge for a day. When you’re ready to bake, just add a few extra minutes to the baking time if it’s cold from the refrigerator.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or place it in the oven at 350°F (175°C) until heated through. You may want to cover it with foil to prevent the top from over-browning.
