Southern Squash Casserole

Why You’ll Love This Recipe

Southern Squash Casserole is beloved for its simplicity and heartwarming flavors. The combination of sautéed squash and onions, bound together with creamy mayonnaise and egg, creates a luscious base. Topped with a golden, buttery cracker crust, each bite offers a delightful contrast of textures. This dish is not only easy to prepare but also versatile, allowing for variations to suit your taste.

Ingredients

• 3 tablespoons unsalted butter

• ½ sleeve Club, Ritz, or Cheez-It crackers (2.5 ounces), crushed (1 cup crumbs)

• 3 medium yellow squash (about 24 ounces), sliced or cut into roughly 1-inch pieces

• ½ yellow onion, diced

• 1 large egg

• ⅓ cup mayonnaise

• 1 ½ cups grated cheddar cheese

• ½ teaspoon salt

• ¼ teaspoon freshly ground black pepper

Tip: You'll find the full list of ingredients and measurements in the recipe card below.

Directions

1. Preheat the oven to 350°F (175°C).

2. Place the butter in an 8x8-inch or 2-quart casserole dish and melt it in the oven as it preheats.

3. Once the butter has melted (about 5–8 minutes), add the cracker crumbs to the dish and toss to coat. Remove the buttered crumbs to a bowl and set aside.

4. In a large skillet, combine the sliced squash and diced onion with 1 cup water. Bring to a boil over high heat and cook, stirring occasionally, until the squash is tender, about 10 minutes.

5. Strain the squash and onion mixture into a sturdy colander in the sink. With the vegetables still in the colander, mash them with a potato masher just until they're chunky. This allows more moisture to drain out, preventing a watery casserole.

6. In a large bowl, beat the egg. Add the mayonnaise and beat until combined. Fold in the grated cheddar cheese, salt, and pepper. Add the mashed squash mixture (it's okay if it's still hot) and mix until well combined.

7. Transfer the mixture into the greased casserole dish. Top evenly with the buttered cracker crumbs.

8. Bake until the center is set and the cracker topping is lightly browned, about 30 minutes.

9. Cool for at least 5 minutes before serving.

Servings and Timing

• Servings: 8

• Prep Time: 8 minutes

• Cook Time: 38 minutes

• Total Time: 46 minutes

Note: You can easily double this casserole and bake it in a 9x13-inch dish.

Variations

• Cheese Options: While cheddar is traditional, feel free to experiment with other cheeses like Velveeta, Swiss, or Parmesan for different flavor profiles.

• Cracker Toppings: Try using Cheez-Its, Goldfish, or even plain saltines instead of the usual buttery crackers for a unique twist.

• Herb Add-ins: Incorporate fresh or dried thyme to add an aromatic depth to the dish.

• Mayo Alternatives: If you're not a fan of mayonnaise, substitute it with sour cream, adding a pinch more salt to balance the flavors.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.

• Reheating: Reheat in a preheated 350°F (175°C) oven until warmed through, about 15–20 minutes. For best results, cover with foil to prevent the topping from overbrowning.

FAQs

How can I prevent my squash casserole from being watery?

To avoid a watery casserole, mash the cooked squash and onion in a colander to drain excess moisture before mixing with other ingredients.

Can I use zucchini instead of yellow squash?

Yes, zucchini can be used as a substitute for yellow squash in this recipe.

What type of crackers work best for the topping?

Club or Ritz crackers are recommended for the topping due to their buttery flavor and texture.

Can I make this casserole ahead of time?

Yes, you can prepare the casserole up to the point of baking, cover it, and refrigerate for up to 2 days. When ready to bake, top with the buttered cracker crumbs and bake as directed.

Is this dish suitable for freezing?

While the casserole can be frozen, the texture of the topping may change upon reheating. It's best to freeze before baking, then bake from frozen, adding extra time as needed.

Can I use pre-shredded cheese?

Yes, pre-shredded cheese can be used, but freshly grated cheese often melts better and provides a smoother texture.

How do I make the topping extra crispy?

For an extra crispy topping, broil the casserole for the last 2–3 minutes of baking, keeping a close eye to prevent burning.

Can I add meat to this casserole?

While traditionally a vegetarian dish, you can add cooked sausage for added flavor.

What can I serve this casserole with?

Southern Squash Casserole pairs well with roasted meats, fried chicken, or as part of a holiday spread.

Can I use a different size casserole dish?

Yes, you can use a larger dish, but the casserole may bake faster. Keep an eye on it and adjust baking time as needed.

Conclusion

Southern Squash Casserole is a timeless dish that combines simplicity with rich flavors. Its creamy interior and crunchy topping make it a standout side dish for any occasion. Whether you're serving it at a family dinner or a festive gathering, this casserole is sure to be a hit.

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Southern Squash Casserole

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A comforting Southern side dish featuring tender yellow squash mixed with cheddar cheese and a buttery cracker topping, baked to golden perfection.

• Author: Janet
• Prep Time: 8 minutes
• Cook Time: 38 minutes
• Total Time: 46 minutes
• Yield: 8 servings
• Category: Side Dish
• Method: Baking
• Cuisine: Southern
• Diet: Vegetarian

Ingredients

3 tablespoons unsalted butter

½ sleeve Club, Ritz, or Cheez-It crackers (2.5 ounces), crushed (1 cup crumbs)

3 medium yellow squash (about 24 ounces), sliced or cut into roughly 1-inch pieces

½ yellow onion, diced

1 large egg

⅓ cup mayonnaise

1 ½ cups grated cheddar cheese

½ teaspoon salt

¼ teaspoon freshly ground black pepper

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Instructions

1. Preheat the oven to 350°F (175°C).
2. Place the butter in an 8x8-inch or 2-quart casserole dish and melt it in the oven as it preheats.
3. Once the butter has melted (about 5–8 minutes), add the cracker crumbs to the dish and toss to coat. Remove the buttered crumbs to a bowl and set aside.
4. In a large skillet, combine the sliced squash and diced onion with 1 cup water. Bring to a boil over high heat and cook, stirring occasionally, until the squash is tender, about 10 minutes.
5. Strain the squash and onion mixture into a sturdy colander in the sink. With the vegetables still in the colander, mash them with a potato masher just until they're chunky to drain excess moisture.
6. In a large bowl, beat the egg. Add the mayonnaise and beat until combined. Fold in the grated cheddar cheese, salt, and pepper.
7. Add the mashed squash mixture (still warm) to the bowl and mix until well combined.
8. Transfer the mixture into the greased casserole dish. Top evenly with the buttered cracker crumbs.
9. Bake until the center is set and the cracker topping is lightly browned, about 30 minutes.
10. Cool for at least 5 minutes before serving.

Notes

• You can easily double this casserole and bake it in a 9x13-inch dish.
• For extra crispy topping, broil for the last 2–3 minutes, watching carefully.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Reheat covered with foil in a 350°F oven for 15–20 minutes to prevent overbrowning.
• Substitute zucchini for yellow squash if desired.
• Try different cheeses like Velveeta, Swiss, or Parmesan for variety.
• Use sour cream instead of mayonnaise if preferred, adjusting salt as needed.

Nutrition

• Serving Size: ⅛ casserole
• Calories: 250
• Sugar: 3g
• Sodium: 350mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 70mg