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Southern Squash Casserole

Southern squash casserole combines tender yellow summer squash and onion with a creamy cheddar filling under a golden buttery cracker topping. Bake it in a 9x13-inch dish until the center reaches 160°F, then rest before serving.
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Prep Time 20 minutes
Cook Time 47 minutes
Cooling and resting 20 minutes
Total Time 1 hour 27 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 1 nonstick cooking spray for the baking dish
  • 2.5 lb yellow summer squash sliced 1/4 inch thick
  • 1 yellow onion medium, finely chopped
  • 5 tbsp unsalted butter divided
  • 1 cup sour cream
  • 2 eggs large
  • 1.5 cup sharp cheddar cheese shredded
  • 0.75 tsp salt
  • 0.25 tsp black pepper
For the topping
  • 1 cup buttery round crackers crushed

Equipment

  • 1 9x13-inch baking dish
  • 1 6-quart Dutch oven

Method
 

Prepare and cook the squash
  1. Preheat the oven to 350°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Melt 2 tablespoons of the butter in a 6-quart Dutch oven over medium heat.
  4. Add the squash and onion.
  5. Cover and cook for 10–12 minutes, stirring occasionally, until the squash is very tender.
  6. Transfer the squash mixture to a colander and drain for 5 minutes, gently pressing out excess liquid.
  7. Let the squash mixture cool for 10 minutes.
Mix the filling
  1. In a large bowl, whisk together the sour cream and eggs.
  2. Stir in the cheddar, salt, and pepper.
  3. Fold the cooled squash mixture into the sour cream mixture.
Make the topping
  1. Melt the remaining 3 tablespoons butter.
  2. Toss the cracker crumbs with the melted butter until evenly coated.
Assemble and bake
  1. Spread the squash mixture in the prepared dish.
  2. Sprinkle the cracker topping evenly over it.
  3. Bake for 30–35 minutes, until the topping is golden and the center reaches 160°F.
  4. Rest the casserole for 10 minutes before serving.

Notes

Drain the squash well and gently press out excess liquid to help the casserole set. Refrigerate leftovers for up to 3 days; freezing is not recommended because the creamy filling may change texture. For a gluten-free variation, use gluten-free buttery crackers.