Description
This Southern Squash Casserole is a comforting, cheesy baked dish featuring tender yellow squash sautéed with onions and garlic, mixed with creamy mayonnaise and sour cream, and topped with a buttery, crispy Ritz cracker and cheddar cheese crust. Perfect as a side dish for family dinners or holiday gatherings, it combines creamy and crunchy textures with classic Southern flavors.
Ingredients
Main Ingredients
- 4 Tablespoons unsalted butter (divided)
- 4 heaping cups sliced yellow squash (sliced about 1/8 inch thick, from about four small squash)
- 1/2 cup sweet onion (diced)
- 2 large cloves garlic (minced)
- 1/2 cup mayonnaise (full fat, room temperature)
- 1/4 cup sour cream (full fat, room temperature)
- 1 large egg (beaten)
- 2 cups shredded sharp cheddar cheese (divided)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 sleeve Ritz crackers (crushed, about 30 crackers)
Instructions
- Preheat and Sauté: Preheat the oven to 350°F. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced yellow squash, diced onion, and minced garlic. Sauté for 8-10 minutes until the squash is tender and the onions are translucent, stirring occasionally to prevent burning.
- Drain Excess Liquid: Remove the skillet from heat. Pour the sautéed squash mixture into a strainer to drain excess liquid. Let it drain for about 5 minutes, then gently pat the mixture dry with paper towels to remove remaining moisture.
- Mix Creamy Base: In a large mixing bowl, combine the sour cream, mayonnaise, beaten egg, 1 cup shredded cheddar cheese, salt, and black pepper. Stir thoroughly until smooth and well incorporated.
- Combine Squash and Cream Mixture: Add the drained squash mixture to the creamy base in the bowl. Gently fold together until evenly mixed, being careful not to break up the squash too much.
- Transfer to Baking Dish: Grease an 8×8-inch baking dish with butter or non-stick spray. Pour the squash mixture into the dish and spread it out evenly with a spatula.
- Prepare Topping: In a separate small bowl, melt the remaining 2 tablespoons of butter. Add the crushed Ritz crackers and remaining 1 cup shredded cheddar cheese to the melted butter. Mix until the crackers and cheese are well coated.
- Add Topping and Bake: Evenly sprinkle the cracker and cheese mixture over the top of the squash casserole in the baking dish. Place the dish in the preheated oven and bake for 25-30 minutes, until the topping is golden brown and the casserole is bubbly around the edges.
- Rest and Serve: Remove casserole from the oven and allow it to cool for 5-10 minutes before serving to set. This helps the casserole firm up for easier portioning.
Notes
- For best results, slice the squash uniformly about 1/8 inch thick for even cooking.
- Draining the sautéed squash thoroughly prevents a watery casserole.
- Use full-fat mayonnaise and sour cream for a rich, creamy texture.
- Be sure to use fresh sharp cheddar cheese for best flavor.
- Letting the casserole rest after baking improves slicing.
- You can substitute crushed buttery crackers if Ritz crackers are not available.
- This casserole pairs wonderfully with roasted meats or as a hearty vegetarian side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Southern
