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
Scale
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.
