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Southern Squash Casserole pinterest

Southern Squash Casserole

This iconic Southern comfort food transforms humble yellow squash into a creamy, cheesy masterpiece that's simultaneously sophisticated enough for holiday gatherings and comforting enough for weeknight dinners.
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Course: Main Course, Side Dish
Cuisine: American, Southern
Keyword: Squash Casserole, Southern Cooking, Yellow Squash, Comfort Food, Baked Casserole
Prep Time: 20 minutes
Cook Time: 45 minutes
Resting Time: 10 minutes
Total Time: 1 hour 5 minutes
Servings: 8 servings
Calories: 285kcal

Equipment

  • 9×13 baking dish
  • Large Skillet
  • Colander
  • Mixing Bowl

Ingredients

Casserole Base

  • 6 cups yellow squash sliced (approximately 2 pounds or 8 medium squash)
  • 1 large yellow onion finely diced
  • 2 tablespoons butter
  • 1 cup sharp cheddar cheese freshly grated, divided (reserve 1/4 cup for topping)
  • 1/2 cup sour cream
  • 1 can cream of chicken soup 10.5 oz
  • 2 large eggs lightly beaten
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper adjust to taste
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Topping

  • 1 sleeve Ritz crackers crushed (about 30 crackers)
  • 2 tablespoons butter melted

Instructions

  • Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  • Slice yellow squash into 1/4-inch rounds. Remove any large seeds if your squash are mature.
  • In a large skillet over medium heat, melt 2 tablespoons of butter. Add the squash and diced onions. Season with a pinch of salt to help release moisture.
  • Cook for 8-10 minutes, stirring occasionally, until the vegetables are just tender but not mushy.
  • Transfer the cooked squash mixture to a colander and gently press with a spoon to release excess liquid. Allow to drain for at least 5 minutes.
  • In a large mixing bowl, combine the cream of chicken soup, sour cream, beaten eggs, garlic powder, paprika, cayenne, salt, and black pepper. Whisk until smooth and uniform.
  • Fold the drained squash and onion mixture into the creamy base. Add 3/4 cup of the grated cheddar cheese, reserving the rest for topping.
  • Pour everything into the prepared baking dish, spreading evenly with a spatula.
  • In a small bowl, combine the crushed Ritz crackers with the 2 tablespoons of melted butter.
  • Sprinkle the remaining 1/4 cup of cheese over the casserole, then distribute the buttered cracker mixture evenly across the top.
  • Bake for 35-40 minutes, until the topping is golden brown and the casserole is bubbling around the edges.
  • Allow to rest for 10 minutes before serving to let the flavors meld and the casserole to set properly.

Notes

For a vegetarian version, substitute cream of celery or cream of mushroom soup for the cream of chicken soup.
Greek yogurt can be used instead of sour cream for a lighter version.
Make sure to properly drain the squash to prevent a watery casserole.
This casserole can be prepared ahead of time - just add the cracker topping right before baking.

Nutrition

Calories: 285kcal | Carbohydrates: 15g | Protein: 9g | Fat: 21g | Sodium: 630mg | Fiber: 2g | Vitamin A: 15IU | Vitamin C: 20mg | Calcium: 18mg
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