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Southern Squash Casserole

Southern Squash Casserole with tender yellow squash and sharp cheddar in a creamy egg base, topped with a buttery Ritz cracker crust. Bakes at 350°F until golden and set for a bubbly, comforting side 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: 380
Ingredients Equipment Method Notes

Ingredients
  

yellow squash, sliced
  • 2 lb yellow squash slice
medium onion, diced
  • 1 onion medium, diced
butter
  • 2 tbsp butter
shredded sharp cheddar
  • 1 cup shredded sharp cheddar
sour cream
  • 0.5 cup sour cream
mayonnaise
  • 0.25 cup mayonnaise
large eggs, beaten
  • 2 eggs large, beaten
salt
  • 1 tsp salt
black pepper
  • 0.5 tsp black pepper
Ritz crackers, crushed
  • 1 Ritz crackers 1 sleeve, crushed
melted butter for topping
  • 3 tbsp butter melted

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350°F and grease a 9x13-inch baking dish.
Cook squash and onion
  1. Cook the sliced yellow squash and diced onion in 2 tbsp butter for 10-12 minutes until tender, then drain well in a colander.
Mix and assemble
  1. Mix shredded sharp cheddar, sour cream, mayonnaise, beaten eggs, salt, and black pepper, then fold in the drained squash mixture.
  2. Spread the mixture into the greased baking dish in an even layer.
  3. Toss crushed Ritz crackers with the melted butter, then sprinkle over the top as a complete, even crust.
Bake
  1. Bake at 350°F for 30-35 minutes until golden on top and set in the center, with bubbling around the edges.

Notes

Pro tip: drain the cooked squash really well so the casserole sets instead of turning watery. Refrigerate leftovers in a covered container for up to 3-4 days. Freezing is not recommended because the dairy and squash can become watery after thawing. For a lighter option, swap sour cream for plain Greek yogurt while keeping the eggs and cheddar the same.