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Southern Squash Casserole

Southern squash casserole with tender yellow squash, melty cheddar, and a buttery Ritz cracker crust. Bake at 350°F until the top turns golden and the egg-cheese filling is set.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Yellow squash
  • 2 lb yellow squash, sliced
Onion
  • 1 medium onion, diced
Butter
  • 2 tbsp butter
  • 3 tbsp butter, melted
Cheddar cheese
  • 1 cup shredded sharp cheddar
Dairy and binding
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 2 large eggs, beaten
Seasonings
  • 1 tsp salt
  • 0.5 tsp black pepper
Ritz cracker topping
  • 1 sleeve Ritz crackers, crushed

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x13-inch baking dish for easy release. Set it aside while you cook the squash.
Cook the squash mixture
  1. Cook the sliced yellow squash and diced onion in 2 tbsp butter for 10-12 minutes until tender, stirring occasionally. Drain well in a colander so the casserole doesn’t turn watery.
  2. In a mixing bowl, combine the shredded sharp cheddar, sour cream, mayonnaise, beaten eggs, salt, and black pepper until evenly mixed. Fold in the drained squash and onion until coated.
  3. Spread the squash-cheese mixture into the greased baking dish, smoothing the top. Press lightly to level so the topping bakes evenly.
Add topping and bake
  1. Toss the crushed Ritz crackers with the melted 3 tbsp butter until the crumbs look evenly coated. Sprinkle the buttery crumbs over the casserole for a golden crust.
  2. Bake at 350°F for 30-35 minutes until the top is golden and the center looks set. Let it rest briefly before serving so the slices hold their shape.

Notes

For the best texture, drain the cooked squash well—excess moisture is what can make the bake loose. Store covered in the refrigerator up to 4 days; reheat individual portions in a 325°F oven until warmed through. Freezing is not recommended because the squash can soften further. If you want a lighter option, use light mayonnaise and reduced-fat cheddar for a similar flavor with fewer calories.