Southern Squash Casserole Recipe

I firmly believe this dish is responsible for at least half the backyard squash gardens in the United States. It's creamy, crunchy and so delicious, it'll turn any squash hater into an enthusiast. If you happen to have an abundance of squash, count yourself lucky and make a double batch — this dish can be frozen for later!

Image Credit: Jackie Dodd

Things You'll Need

  • 1 tablespoon olive oil

  • 1 tablespoon butter

  • 2 lbs yellow squash

  • 1 sweet white onion

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 1 teaspoon garlic powder

  • 2 cloves garlic, minced

  • ½ cup sour cream

  • 1 large egg

  • 1 cup grated cheddar cheese

  • ½ cup grated parmesan cheese, divided

  • 20 Ritz crackers

  • 3 tablespoons butter, melted

Image Credit: Jackie Dodd

Step 1: Slice and dice

Slice the squash and dice the onions.

Preheat the oven to 350°F.

Image Credit: Jackie Dodd

Step 2: Sautee

Add the olive, 1 tablespoon butter, squash, onions, salt, pepper and garlic powder to a large pot over medium high heat. Cook until the squash is very soft.

Image Credit: Jackie Dodd

Step 3: Add the garlic

Add the minced garlic, stir for a few seconds, and then remove the pan from heat. Allow to cool for about 5 minutes.

Image Credit: Jackie Dodd

Step 4: Add cheese and sour cream

Stir in the cheese and sour cream.

Image Credit: Jackie Dodd

Step 5: Mash

Using a vegetable masher, mash and stir until well combined.

Image Credit: Jackie Dodd

Step 6: Add the egg

Add the egg and half the parmesan cheese. You don't want to add the egg too soon or the hot squash will cook the egg, leading to scrambled eggs in your casserole.

Image Credit: Jackie Dodd

Step 7: Add to a dish

Spray an 8x8" casserole dish with cooking spray, then add the squash mixture.

Image Credit: Jackie Dodd

Step 8: Make the topping

Crush the crackers, then add to a bowl with the remaining parmesan and melted butter. Stir to combine.

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Step 9: Top the casserole

Add the topping in an even layer over the casserole.

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Step 10: Bake

Bake, uncovered, for 30 minutes or until the topping has browned and the squash is bubbly.

Image Credit: Jackie Dodd

Serve warm and enjoy!

Image Credit: Jackie Dodd