Southern Squash Casserole

Take one bite of this creamy casserole topped with crushed Ritz crackers and you'll become a squash fan!

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

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Image Credit: Jackie Dodd

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Things You'll Need

  • 1 tablespoon olive oil

  • 1 tablespoon butter

  • 2 pounds yellow squash

  • 1 sweet white onion

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 1 teaspoon garlic powder

  • 2 cloves garlic, minced

  • 1/2 cup sour cream

  • 1 large egg

  • 1 cup grated cheddar cheese

  • 1/2 cup grated Parmesan cheese, divided

  • 20 Ritz crackers

  • 3 tablespoons butter, melted

Image Credit: Jackie Dodd

1. Slice and dice

Slice the squash and dice the onions.

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Image Credit: Jackie Dodd

2. Saute

Preheat the oven to 350°F. Add the olive oil, 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.

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Image Credit: Jackie Dodd

3. Add the garlic

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

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4. Add the cheese and sour cream

Stir in the cheese and sour cream.

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5. Mash

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

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6. Add the egg

Add the egg and half the Parmesan cheese.

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Tip

Don't add the egg too soon or the hot squash will cook the egg, leading to scrambled eggs in your casserole.

Image Credit: Jackie Dodd

7. Add to a dish

Spray an 8x8 casserole dish with cooking spray and add the squash mixture.

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8. Make the topping

Crush the crackers and add them to a bowl with the remaining Parmesan and melted butter. Stir to combine.

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9. Top the casserole

Add the topping in an even layer over the casserole.

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10. Bake

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

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Serve warm and enjoy!

Image Credit: Jackie Dodd

Are you now a squash convert? Try our recipe for stuffed spaghetti squash!

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