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Southern Squash Casserole

Southern squash casserole with tender yellow squash, a cheesy custard filling, and a buttery Ritz cracker crust. Baked until golden and set for a classic Southern 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: 420
Ingredients Equipment Method Notes

Ingredients
  

Southern Squash Casserole
  • 2 lb yellow squash
  • 1 onion
  • 2 tbsp butter
  • 1 cup shredded sharp cheddar
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 2 eggs
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 sleeve Ritz crackers crushed
  • 3 tbsp butter melted

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350F and grease a 9x13-inch baking dish so the casserole releases easily.
Cook the squash and onion
  1. Cook the sliced yellow squash and diced onion in 2 tablespoons butter for 10-12 minutes until tender, stirring as needed for even cooking.
  2. Drain the cooked squash and onion well in a colander to keep the casserole from turning watery.
Mix and assemble
  1. In a bowl, mix the shredded sharp cheddar with the sour cream, mayonnaise, beaten eggs, salt, and black pepper until combined.
  2. Fold the drained squash and onion into the cheddar mixture, then spread it evenly into the prepared baking dish.
Add the Ritz topping and bake
  1. Toss the crushed Ritz crackers with the melted butter, then sprinkle evenly over the top.
  2. Bake for 30-35 minutes at 350F until golden and set, with the center no longer loose when you gently shake the dish.

Notes

For the best texture, drain the squash well after cooking so the casserole sets cleanly. Store leftovers covered in the refrigerator up to 3-4 days; reheat in the oven at 325F until warmed through. Freezing is not recommended because the squash can soften after thawing. If you want a lighter version, use reduced-fat cheddar and light sour cream (texture will be slightly less rich).