If you’re looking for a comforting dish that brings together creamy textures, savory flavors, and a crispy topping, this Southern Squash Casserole Recipe is exactly what you need. It’s a beloved classic that perfectly showcases tender yellow squash, blended with rich cheeses and a buttery, crunchy cracker crust that adds the perfect contrast. Whether you’re making it for a family dinner or a holiday gathering, this casserole delivers warmth and satisfaction in every bite, capturing the heart of Southern home cooking.
Ingredients You’ll Need
Every ingredient in this recipe plays a key role, blending simple pantry staples and fresh squash into a delicious harmony of flavor and texture. Each element adds something special to the dish, from the buttery richness to the sharpness of the cheeses and the satisfying crispy topping.
- Yellow squash (2 pounds, sliced 1/4 inch thick): The star vegetable providing a tender, slightly sweet base that cooks down perfectly.
- Butter (1/4 cup, divided): For sautéing and enriching the topping with a golden, flavorful crust.
- Diced onion (1/2 cup): Adds a subtle sweetness and aromatic depth to the casserole.
- Garlic powder (1/2 teaspoon): Brings a warm, savory undertone that enhances all the other flavors.
- Salt (3/4 teaspoon) and black pepper (1/2 teaspoon): The essential seasonings that balance and brighten the dish.
- Sour cream (1/2 cup): Lends creamy tanginess and helps bind the mixture together.
- Large egg (1, beaten): Acts as a binder, giving the casserole structure and richness.
- Shredded cheddar cheese (1 cup): Adds sharp, melty cheesiness that makes each bite irresistible.
- Grated Parmesan cheese (1/2 cup, divided): Mixed into the casserole and topping for a savory, nutty flavor boost.
- Butter crackers (1 cup, finely crushed): Provides the delightful crunchy topping that contrasts with the creamy filling.
How to Make Southern Squash Casserole Recipe
Step 1: Sauté the Onions and Squash
Start by melting one tablespoon of butter over medium heat in a large pan. Toss in the diced onions and cook them gently for about 7 to 8 minutes until they become soft and translucent. Then, add your sliced yellow squash. Stir frequently as it cooks for 10 to 12 minutes, allowing the squash to soften and release its moisture, creating the base flavors for your casserole.
Step 2: Drain Excess Moisture
Once the squash and onions are cooked, transfer the mixture to a towel-lined colander. This step is crucial because yellow squash has a lot of moisture, and draining it ensures your casserole won’t be watery. Press the mixture gently to squeeze out any extra liquid, letting it drain for at least five minutes for perfect texture.
Step 3: Combine Ingredients for the Filling
In a large mixing bowl, combine the well-drained squash and onions with garlic powder, salt, and black pepper. Fold in sour cream, the beaten egg, cheddar cheese, and half of the Parmesan cheese (1/4 cup). This creamy, cheesy mixture is the heart of the Southern Squash Casserole Recipe, full of flavor and richness that’ll make everyone ask for seconds.
Step 4: Make the Cracker Topping
In a small bowl, mix together the melted butter (the remaining three tablespoons), crushed butter crackers, and the other half of the Parmesan cheese. This buttery topping will bake up crisp and golden, providing a wonderful contrast to the creamy filling beneath.
Step 5: Assemble and Bake
Scrape the squash mixture into a greased 1.5-quart baking dish—an 8×8 inch pan works perfectly. Spread it out evenly and sprinkle the cracker topping over the surface. Bake in a preheated oven at 350°F (175°C) for about 25 minutes, or until the casserole is bubbly and the topping has turned a delicious golden brown.
How to Serve Southern Squash Casserole Recipe
Garnishes
For a beautiful and tasty garnish, sprinkle freshly chopped parsley or green onions over the casserole just before serving. These herbs add a fresh pop of color and gentle brightness that complements the rich, cheesy flavors wonderfully.
Side Dishes
This Southern Squash Casserole Recipe pairs superbly with classic Southern sides like slow-cooked collard greens, creamy mashed potatoes, or juicy fried chicken. It also goes well with a crisp garden salad for a lighter, fresher balance.
Creative Ways to Present
For a fun twist, try serving the casserole in individual ramekins instead of a large dish—perfect for potlucks or intimate dinners. You can also top individual portions with a dollop of sour cream or a sprinkle of extra cheese just before serving for an extra special touch.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store them in an airtight container in the refrigerator. The casserole tastes even better the next day after the flavors have had time to mingle, and it will keep well for up to 3 days.
Freezing
You can freeze this casserole before baking for up to 2 months. Assemble it in a freezer-safe dish, cover tightly with foil, and when you’re ready to enjoy, thaw it overnight in the fridge before baking as instructed. Note that the cracker topping is best added fresh before baking to maintain maximum crispness.
Reheating
Reheat leftovers in a 350°F (175°C) oven for about 15 to 20 minutes, uncovered, until warmed through and the topping crisps up again. Avoid microwaving if possible, as it can make the cracker topping soggy.
FAQs
Can I use frozen squash for the Southern Squash Casserole Recipe?
While fresh yellow squash is ideal for the best texture, you can use frozen squash if fresh isn’t available. Just be sure to thaw and drain it very well to remove excess moisture so the casserole doesn’t become watery.
Is this casserole gluten-free?
Traditional Southern Squash Casserole Recipe uses butter crackers, which contain gluten. For a gluten-free version, substitute with gluten-free crackers or crushed nuts for the topping.
Can I make this casserole vegetarian?
The recipe is already vegetarian-friendly since it contains no meat. Just double-check that your crackers and cheeses fit your dietary preferences.
What can I substitute for sour cream?
If you don’t have sour cream on hand, plain Greek yogurt is a great substitute that adds similar tang and creaminess without compromising flavor.
Why is draining the squash so important?
Yellow squash contains a lot of water, and excess moisture can make the casserole soggy. Draining ensures the final dish is creamy but firm, with a crispy topping that doesn’t get soggy.
Final Thoughts
This Southern Squash Casserole Recipe is a true celebration of comforting, home-cooked flavors. Its creamy, cheesy filling combined with a golden, buttery topping makes it an all-time favorite that you’ll want to make again and again. Don’t be surprised if it becomes your go-to side dish for family dinners or special occasions—once you make it, it’s hard to resist sharing this Southern treasure with everyone you love.
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Southern Squash Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Description
This Southern Squash Casserole is a comforting and flavorful dish featuring tender yellow squash sautéed with onions, combined with creamy sour cream, cheddar, and Parmesan cheeses, then baked to golden perfection with a buttery cracker topping. Perfect as a side dish for any Southern-inspired meal, it offers a delicious way to enjoy fresh squash with a crunchy, cheesy crust.
Ingredients
Main Ingredients
- 2 pounds yellow squash, sliced 1/4 inch thick (about 5 medium-sized squash)
- 1/4 cup butter, divided
- 1/2 cup diced onion
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup sour cream
- 1 large egg, beaten
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese, divided
- 1 cup butter crackers (such as Ritz), finely crushed (about 25 crackers)
Instructions
- Sauté Onions and Squash. In a large pan over medium heat, melt 1 tablespoon of butter. Add the diced onion and sauté for 7-8 minutes until soft and translucent. Then add the sliced squash and cook for 10-12 minutes, stirring frequently until the squash is soft and releases moisture.
- Drain Excess Moisture. Place a towel in a colander to prevent the squash from slipping through. Transfer the cooked squash and onions into the towel-lined colander. Let it drain for at least 5 minutes, pressing out any extra moisture to avoid a watery casserole.
- Combine Ingredients. In a large bowl, mix the drained squash and onions with garlic powder, salt, black pepper, sour cream, beaten egg, cheddar cheese, and 1/4 cup of the Parmesan cheese. Stir until thoroughly combined to create a creamy, cheesy mixture.
- Prepare Topping. Melt the remaining 3 tablespoons of butter. In a small bowl, combine the melted butter with the finely crushed butter crackers and the remaining 1/4 cup Parmesan cheese, mixing well for a flavorful crunchy topping.
- Assemble Casserole. Scrape the squash mixture into a 1.5-quart baking dish (approximately 8×8 inches). Evenly sprinkle the cracker topping over the surface to cover it completely.
- Bake to Perfection. Preheat the oven to 350°F (175°C). Bake the casserole for 25 minutes, or until the topping is golden brown and the casserole is bubbly around the edges. Let it cool slightly before serving.
Notes
- Drain the squash thoroughly after cooking to prevent a soggy casserole.
- Use fresh yellow squash for best flavor and texture.
- For a sharper flavor, substitute cheddar cheese with sharp or extra-sharp cheddar.
- Crush the crackers finely to create an even, crispy topping.
- The casserole can be prepared ahead and refrigerated before baking; add extra baking time if baking from cold.
- This dish pairs well with baked chicken, pork, or a Southern-style main course.
