Description
A true Southern classic — creamy, cheesy, and baked to golden perfection. This Southern Squash Casserole brings together tender yellow squash, sautéed onions, and a rich, buttery cheese sauce, all topped with a crispy breadcrumb crust.
Ingredients
- Yellow squash – 6 medium, sliced (about 5–6 cups)
- Onion – 1 small, finely chopped
- Butter – 4 tablespoons
- Eggs – 2 large, beaten
- Mayonnaise – ½ cup
- Sour cream – ½ cup
- Shredded cheddar cheese – 1 ½ cups
- Crushed butter crackers (like Ritz) – 1 cup
- Breadcrumbs – ½ cup (optional, for extra crunch)
- Salt & pepper – to taste
- Parsley – for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a medium-sized baking dish.
- In a large pot, bring salted water to a boil. Add sliced squash and chopped onions. Cook until tender, about 5–7 minutes. Drain well and lightly mash.
- In a large bowl, combine the cooked squash mixture with butter, mayonnaise, sour cream, eggs, and cheddar cheese. Mix well. Season with salt and pepper to taste.
- Pour the mixture into the prepared dish.
- Combine crushed crackers (and breadcrumbs if using) with a tablespoon of melted butter. Sprinkle evenly over the top.
- Bake uncovered for 25–30 minutes, until golden brown and bubbly.
- Sprinkle with chopped parsley before serving.
Notes
- This casserole is a great way to use fresh summer squash.
- It can be prepared ahead of time and baked just before serving. <liFeel free to add other vegetables or spices to customize the flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg