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Southern Squash Casserole

Southern squash casserole is a deeply Southern yellow squash bake with a creamy, cheesy interior and a buttery cracker crust. The topping turns golden and the edges bubble as it sets at 350°F.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: Southern American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Yellow summer squash
  • 3 lb yellow summer squash Slice and cook until very tender, then drain well and mash lightly.
Onion
  • 1 medium onion Dice and sauté until softened.
Eggs
  • 2 eggs Beaten before mixing.
Mayonnaise
  • 1 cup mayonnaise
Cheddar cheese
  • 1 cup sharp cheddar cheese Shredded; divide so 3/4 cup goes in the filling and the rest goes on top.
Parmesan cheese
  • 1 2 parmesan cheese Grated. (Use 1/2 cup total.)
Sugar
  • 1 tsp sugar
Garlic powder
  • 1 tsp garlic powder
Salt and black pepper
  • 1 salt and black pepper To taste.
Ritz crackers
  • 1 can (15 oz) Ritz crackers Crush 1 sleeve (about 1.5 cups). Toss with melted butter for topping.
Butter
  • 3 tbsp butter Melted for the cracker crust.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep and cook the squash
  1. Preheat oven to 350°F and grease a 9x13 baking dish.
  2. Cook sliced yellow summer squash in salted boiling water for 5–8 minutes, until very tender, then drain well and mash lightly.
Make the filling
  1. Sauté the diced onion until softened.
  2. Mix mashed squash with sautéed onion, eggs, mayonnaise, 3/4 cup cheddar, parmesan, sugar, garlic powder, salt, and pepper.
  3. Spread the filling into the prepared baking dish.
Add topping and bake
  1. Top with the remaining shredded cheddar.
  2. Toss crushed Ritz crackers with melted butter and spread evenly over the top.
  3. Bake 35–40 minutes at 350°F until the cracker topping is golden and the casserole is set and bubbling at the edges.

Notes

For the creamiest, not watery, casserole, drain the squash really well after boiling—press in a colander for a minute before mashing. Store covered in the refrigerator up to 4 days; reheat in a 350°F oven until warmed through. This freezes well for up to 2 months. If you want a lighter swap, use light mayonnaise and a reduced-fat sharp cheddar (texture will be slightly less rich).