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Southern Squash Casserole

Southern squash casserole with a buttery Ritz cracker crust—baked until golden and set. Tender sliced yellow squash and onions are folded into a creamy cheddar egg mixture for a scoopable casserole.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Yellow squash
  • 2 lb yellow squash, sliced
Onion
  • 1 medium onion, diced
Butter
  • 2 tbsp butter
  • 3 tbsp butter, melted
Cheddar cheese
  • 1 cup shredded sharp cheddar
Sour cream
  • 0.5 cup sour cream
Mayonnaise
  • 0.25 cup mayonnaise
Eggs
  • 2 large eggs, beaten
Salt
  • 1 tsp salt
Black pepper
  • 0.5 tsp black pepper
Ritz crackers
  • 1 sleeve Ritz crackers, crushed

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350F, then grease a 9x13-inch baking dish so the casserole releases cleanly after baking.
Cook squash and onion
  1. Cook yellow squash and diced onion in 2 tablespoons butter for 10-12 minutes until tender, stirring occasionally as the vegetables soften.
  2. Drain the cooked squash and onion well in a colander so the finished casserole stays set instead of watery.
Mix and assemble
  1. Mix shredded sharp cheddar, sour cream, mayonnaise, beaten eggs, salt, and black pepper until smooth, then fold in the drained squash mixture.
  2. Spread the filling into the greased baking dish and spread it into an even layer for consistent baking.
Add topping and bake
  1. Toss crushed Ritz crackers with melted butter, then sprinkle evenly over the top for a buttery, crisp crust.
  2. Bake at 350F for 30-35 minutes until golden and set, with the edges bubbling and the center firm.

Notes

For the best texture, drain the squash thoroughly after cooking so the casserole bakes up creamy and set instead of watery. Store leftovers covered in the refrigerator for up to 4 days; reheat in a 325F oven until warmed through. Freeze for up to 2 months (thaw overnight in the fridge), then reheat until hot. For a lighter option, use low-fat cheddar and light sour cream while keeping the same baking time.