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Southern Squash Casserole

Southern squash casserole with tender yellow squash, a creamy cheddar custard, and a buttery Ritz cracker crust. Baked until golden on top and set in the center, it’s a classic Southern side dish with an easy bake method.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Yellow squash
  • 2 lb yellow squash sliced
Onion
  • 1 onion medium, diced
Butter
  • 2 tbsp butter
  • 3 tbsp butter melted
Cheddar cheese
  • 1 cup sharp cheddar shredded
Sour cream and mayonnaise
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
Eggs
  • 2 large eggs beaten
Seasonings
  • 1 tsp salt
  • 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 350°F and grease a 9x13-inch baking dish. Grease all corners so the casserole releases cleanly.
Cook the squash and onion
  1. Cook the sliced yellow squash and diced onion in 2 tbsp butter for 10-12 minutes until tender. Drain well in a colander to prevent a watery bake.
Mix the creamy filling
  1. In a mixing bowl, combine the shredded sharp cheddar, sour cream, mayonnaise, beaten eggs, salt, and black pepper. Mix until smooth and uniform, then fold in the drained squash mixture.
Assemble and bake
  1. Spread the squash and cheese mixture into the greased baking dish. Spread evenly so the casserole sets uniformly.
  2. Toss the crushed Ritz crackers with the melted 3 tbsp butter, then sprinkle over the top. Use a light, even layer so the crust turns golden.
  3. Bake for 30-35 minutes at 350°F until golden and set. Look for bubbling around the edges and a firm center when gently jiggled.

Notes

Pro tip: slicing the squash evenly and draining thoroughly in a colander helps the casserole bake up creamy instead of watery. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat in a 325°F oven until warmed through. Freezing is not recommended because the dairy can break. For a lighter option, use reduced-fat cheddar and light sour cream.