Southern Squash Casserole with Ritz Crackers
This easy Southern Squash Casserole recipe is made with tender yellow squash, sweet onion, cheddar cheese, and a creamy filling topped with buttery Ritz crackers. It bakes until hot, bubbly, and golden for a classic Southern side dish that’s perfect for holidays, potlucks, and family dinners.
Servings: 8 servings
Calories: 318kcal
Equipment
- 8x8 baking dish
- Large Skillet
- large mixing bowl
Ingredients
- 4 tablespoons butter divided
- 2 ½ pounds yellow squash 5-7 medium squash, sliced into ¼ inch discs
- 1 cup sweet onion chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon cayenne
- ½ cup sour cream
- ½ cup mayonnaise
- 2 eggs
- 1 cup cheddar cheese shredded
- ¼ cup grated parmesan plus 2 tablespoons for topping
- 15 Ritz crackers roughly crushed
Instructions
- Prep your baking dish. Preheat the oven to 350°F and spray an 8x8-inch baking dish with non-stick cooking spray.
- Sauté the squash. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the sliced squash, diced onion, and all the seasonings. Sauté for about 10 minutes until the squash is softened and easily pierced with a fork but still holds its shape.
- Drain thoroughly. Transfer the cooked squash mixture to a colander and let it drain for at least 10 full minutes. Give the colander a gentle shake once or twice to help move the liquid along. You can also lightly press the squash with the back of a spoon.
- Make the creamy filling. In a large mixing bowl, whisk together the sour cream, mayonnaise, and eggs until smooth. Stir in 1 cup of shredded cheddar and ¼ cup of parmesan.
- Combine and transfer. Fold the drained squash mixture into the creamy filling until everything is evenly combined. Transfer to your prepared baking dish.
- Make the cracker topping. Melt the remaining 2 tablespoons of butter in a bowl. Stir in the crushed Ritz crackers and 2 tablespoons of parmesan and toss to coat evenly. Sprinkle the mixture over the top of the casserole right before baking.
- Bake. Bake at 350°F for 25 minutes. The casserole should be hot and bubbly around the edges, with a set, creamy center and a golden-brown topping. If you want the topping a little toastier, broil it for 1 to 2 minutes at the end.
- Rest before serving. Let the casserole sit for 5 to 10 minutes before scooping. This gives the filling time to set slightly and makes it easier to serve.
Notes
- Use medium-size squash. They’re typically more tender and less watery, with smaller seeds than oversized squash.
- Drain the squash well. This is key to preventing a watery casserole and keeping the filling creamy.
- Add the Ritz cracker topping just before baking. If making ahead, store the cracker mixture separately so it stays crisp and crunchy.
- Store leftovers covered in the refrigerator for up to 3 to 4 days.
Nutrition
Calories: 318kcal | Carbohydrates: 12g | Protein: 8g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 87mg | Sodium: 646mg | Potassium: 463mg | Fiber: 2g | Sugar: 5g | Vitamin A: 843IU | Vitamin C: 25mg | Calcium: 186mg | Iron: 1mg
