Delicious Southern Squash Casserole (Print version)
A creamy, cheesy Southern squash casserole with yellow summer squash, cheddar, sour cream, and a crispy Ritz cracker topping.
# Ingredients:
For the filling
01 -
2.5 lb (1.1 kg) yellow summer squash, sliced 1/4 inch thick
02 -
1 medium sweet onion, chopped
03 -
2 tablespoons unsalted butter
04 -
1/2 cup sour cream
05 -
1/3 cup mayonnaise
06 -
2 large eggs
07 -
1 1/2 cups shredded sharp cheddar cheese, divided
08 -
1/2 cup grated Parmesan cheese
09 -
1/2 teaspoon garlic powder
10 -
1 teaspoon kosher salt
11 -
1/2 teaspoon black pepper
For the topping
12 -
1 sleeve buttery crackers (about 30 Ritz), crushed
13 -
3 tablespoons unsalted butter, melted
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or cooking spray.
02 -
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the squash, onion, salt, and pepper. Cook for 8 to 10 minutes, stirring occasionally, until the squash is tender and any excess liquid has evaporated. Drain if needed.
03 -
In a large bowl, whisk the eggs, sour cream, mayonnaise, garlic powder, and Parmesan. Stir in 1 cup of the shredded cheddar.
04 -
Add the hot drained squash mixture to the bowl and fold until evenly coated. Taste and adjust salt. Spread into the prepared baking dish and scatter the remaining 1/2 cup cheddar on top.
05 -
Toss the crushed crackers with the melted butter and sprinkle evenly over the casserole. Bake for 25 to 30 minutes until the topping is golden and the edges are bubbling. Let rest 10 minutes before serving.
# Good to know:
01 -
Best served warm, within an hour of baking.
02 -
Letting it rest helps the custard set for cleaner scoops.