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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.

Ingredients

3 tablespoons unsalted butter

1/2 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

1/2 yellow onion, diced

1 large egg

1/3 cup mayonnaise

1 1/2 cups grated cheddar cheese

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

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

Find it online: https://recipesbyjanet.com/southern-squash-casserole/