Looking at this casserole is a bit deceiving. The buttery crushed cracker topping is beautiful, but the real surprise is the yummy squash filling underneath. This squash casserole is cheesy and super creamy. Yellow squash is naturally a tad sweet. Mixed with the savory cheese and soup, it’s the perfect combination. Covering the casserole for part of the baking time browns the buttery crackers perfectly.
Why You’ll Love This Southern Squash Casserole
– Southern Classic: A traditional Southern recipe that can be customized with meat or rice additions for a complete meal.
– Cheesy and Creamy: The combination of yellow squash, cheese, and soup creates a rich and creamy texture.
– Simple and Quick: Easy-to-follow steps and common ingredients for a hassle-free cooking experience.
– Family Favorite: Loved by kids and adults alike, this casserole is a crowd-pleaser for any occasion.
Ingredient Notes
– Yellow Squash: 3 lbs of yellow squash, sliced or diced.
– Vidalia Onion: 1/2 cup diced; this is optional but adds flavor.
– Cream of Mushroom or Chicken Soup: 10.5 oz can.
– Mayonnaise: 1 cup.
– Egg: 1.
– Shredded Cheddar Cheese: 8 oz (sharp cheddar is recommended).
– Salt: 1 tsp.
– Black Pepper: 1/2 tsp.
– Topping: 2 sleeves of Ritz crackers, crushed; 1 stick melted butter.
How to Make Southern Squash Casserole
– Step 1: Preheat Oven: Set the oven to 350°F.
– Step 2: Prepare Squash: Wash and slice the squash into small medallions or dice into smaller pieces if large. Place in a mixing bowl.
– Step 3: Prepare Filling: In a separate bowl, mix soup, mayo, egg, cheese, onions, salt, and pepper.
– Step 4: Combine Ingredients: Pour the filling over the squash and mix well.
– Step 5: Assemble: Transfer to a casserole dish.
– Step 6: Prepare Topping: Crush Ritz crackers and mix with melted butter, then sprinkle on top of the casserole.
– Step 7: Bake: Bake at 350°F until bubbly and golden brown (about 45-50 minutes). Cover with foil for the first 30 minutes to prevent burning.
Storage Options
To store leftovers, refrigerate the casserole in an airtight container for up to 3 days. For longer storage, you can freeze the casserole (without the topping) and reheat in the oven.
Variations and Substitutions
– Meat Addition: Add a cup of chopped cooked chicken for a protein boost.
– Rice Variation: Mix in 2 cups of cooked rice to make it a complete meal.
– Vegetable Options: Experiment with adding different vegetables like bell peppers or zucchini.
– Spice it Up: Add cayenne pepper or paprika for a spicy kick.
What to Serve With Southern Squash Casserole
– Tomato and Cucumber Salad
– Cornbread Muffins
– Southern Fried Chicken
– Sweet Tea or Lemonade
Frequently Asked Questions
– Can I prepare this casserole ahead of time?: Yes, you can assemble the casserole and refrigerate it overnight, then bake it the next day.
– Can I use frozen squash for this recipe?: While fresh squash is recommended, you can use thawed frozen squash with slightly adjusted cooking times.
– Is it necessary to cover the casserole while baking?: Covering the casserole for part of the baking time helps prevent the topping from burning and ensures even cooking.
– Can I make this casserole vegetarian?: Yes, simply omit the meat additions and follow the recipe as is for a delicious vegetarian version.
After making this Southern Squash Casserole, you can expect a creamy, cheesy dish with a buttery cracker topping that adds a delightful crunch. The flavors of the squash, cheese, and seasonings harmonize beautifully to create a comforting and satisfying side dish that will become a family favorite.
Southern Squash Casserole
Ingredients
- 3 lbs yellow squash sliced or diced
- 1/2 cup Vidalia onion diced (optional)
- 10.5 oz cream of mushroom or chicken soup
- 1 cup mayonnaise
- 1 egg
- 8 oz shredded cheddar cheese sharp cheddar recommended
- 1 tsp salt
- 1/2 tsp black pepper
- Ritz crackers 2 sleeves crushed
- 1 stick butter melted
Instructions
- Preheat the oven to 350°F.
- Wash and slice the yellow squash; place in a mixing bowl.
- In a separate bowl, mix soup, mayo, egg, cheese, onions, salt, and pepper.
- Pour the filling over the squash and mix well.
- Transfer to a casserole dish.
- Crush Ritz crackers, mix with melted butter, and sprinkle on top.
- Bake at 350°F until bubbly and golden brown (about 45-50 minutes). Cover with foil for the first 30 minutes