This Classic Southern Squash Casserole is a warm and cheesy dish that’s perfect for any meal. Made with fresh squash, creamy cheese, and a crunchy topping, it’s a family favorite!
What I love most about this casserole is how easy it is to throw together. Just mix, layer, and bake—voilà! Plus, leftovers make a great breakfast, if you can resist the urge to eat it all at dinner. 😄
Key Ingredients & Substitutions
Yellow Squash: Fresh yellow squash is key here for its sweet and tender flavor. If unavailable, zucchini works well as a substitute. It has a similar texture and won’t change the taste dramatically.
Onion: Use a yellow onion for its mild sweetness—it’s perfect for this dish. If you’re sensitive to onions, feel free to omit or use green onions instead.
Sharp Cheddar Cheese: Sharp cheddar gives a nice tang and depth. If you’re looking for a milder flavor, go for medium cheddar. Alternatively, a mix of mozzarella and cheddar works beautifully too!
Sour Cream & Mayonnaise: Both add creaminess, but Greek yogurt can replace either for a healthier option. It will still give that creamy texture, just with a bit of tang.
Buttery Crackers: While Ritz crackers are traditional, crushed saltines or even panko breadcrumbs can provide a great crunch. If you’re gluten-free, look for gluten-free cracker options.
How Can I Ensure My Squash Casserole Isn’t Soggy?
The key to a non-soggy casserole is removing excess moisture from your squash. Here’s how to do it perfectly:
- After boiling, drain the squash well and let it sit in a colander to cool.
- If you have a lot of moisture, wrap the squash in a clean kitchen towel and gently press to squeeze out any extra water. This step is crucial!
- Combine all ingredients thoroughly but don’t let the mixture sit too long; assemble it right after mixing.
Following these tips will keep your casserole deliciously creamy without being watery—everyone will love it!
Classic Southern Squash Casserole
Ingredients You’ll Need:
Main Ingredients:
- 4 cups yellow squash, thinly sliced
- 1 medium onion, finely chopped
- 1 cup shredded sharp cheddar cheese
- 1 cup sour cream
- 2 large eggs, beaten
- 1/2 cup mayonnaise
- 1 cup crushed buttery crackers (such as Ritz), divided
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
Time Estimate:
This recipe takes about 15 minutes to prepare and 45 to 50 minutes to bake. So, you’ll need around 1 hour to enjoy this delicious dish from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare
First, preheat your oven to 350°F (175°C). Take a 9×9-inch baking dish and grease it lightly to prevent sticking.
2. Cook the Squash
In a large pot, bring salted water to a boil. Once boiling, add the sliced yellow squash and cook for about 3 minutes until tender but not mushy. After cooking, drain the squash well and let it cool slightly. To ensure it’s not watery, press the squash gently in a colander or wrap it in a clean kitchen towel and squeeze out any excess moisture.
3. Mix the Ingredients
In a large mixing bowl, combine the cooked squash, chopped onion, shredded sharp cheddar cheese, sour cream, beaten eggs, mayonnaise, salt, pepper, and optional garlic powder. Stir everything together until it’s well-mixed and creamy.
4. Layer the Casserole
Spread half of the squash mixture evenly in the greased baking dish. In a small bowl, mix the crushed buttery crackers with the melted butter. Sprinkle half of this mixture over the first layer of squash. Spread the remaining squash mixture on top, and finish by topping with the rest of the cracker mixture.
5. Bake to Perfection
Place the casserole in the preheated oven and bake for 45 to 50 minutes, until it is bubbly and the topping turns a nice golden brown color.
6. Cool and Serve
Once baked, remove the casserole from the oven and let it cool for about 5 minutes. This will help it set and make serving easier. Enjoy your comforting, cheesy Southern Squash Casserole as a delightful side dish!
FAQ for Classic Southern Squash Casserole
Can I Use Zucchini Instead of Yellow Squash?
Absolutely! Zucchini can be used as a substitute for yellow squash. It has a similar texture and will work perfectly in this recipe without changing the flavor significantly.
How Can I Make This Recipe Vegetarian?
This recipe is already vegetarian-friendly! All the ingredients used—squash, cheese, and eggs—are plant-based. Just ensure your crackers are also vegetarian if that’s a concern.
Can I Make This Casserole Ahead of Time?
Yes! You can prepare the casserole up to the point of baking, cover it tightly with plastic wrap, and store it in the fridge for up to 24 hours. When you’re ready to bake, just remove it from the fridge and let it sit at room temperature for about 15-20 minutes before baking as directed.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm individual portions in the microwave or bake in the oven until heated through. You might want to cover it with foil to prevent the topping from burning.
