Description
A classic Southern comfort dish made with tender yellow squash, creamy cheese filling, and a buttery cracker topping. Perfect for holidays, potlucks, or cozy weeknight dinners.
Ingredients
Scale
- 4 cups yellow squash, sliced (about 1–1.5 lbs)
- 1 small onion, finely chopped
- 2 tbsp butter
- 2 large eggs, lightly beaten
- 1 cup shredded sharp cheddar cheese
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tsp salt
- 1/2 tsp black pepper
- 1 sleeve buttery crackers (about 1½ cups crushed)
- 1/4 cup grated Parmesan cheese
- 4 tbsp melted butter
Instructions
- Bring a large pot of salted water to a boil. Add sliced yellow squash and cook for 5–7 minutes until tender. Drain well and press out excess moisture.
- In a skillet, melt 2 tablespoons of butter over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent. Set aside.
- In a large bowl, mix squash, sautéed onion, eggs, cheddar cheese, sour cream, mayonnaise, salt, and pepper until fully combined.
- In a separate bowl, mix crushed crackers, Parmesan cheese, and melted butter until well coated.
- Preheat oven to 350°F (175°C). Transfer squash mixture to a greased baking dish and spread evenly. Top with cracker mixture.
- Bake for 25–30 minutes until the top is golden brown and the casserole is heated through. Let rest 10 minutes before serving.
Notes
- For best texture, thoroughly drain and press squash after boiling.
- Swap sour cream with Greek yogurt for a lighter option.
- Add cayenne or smoked paprika for a flavor boost.
- To make ahead, assemble without topping, refrigerate, then add topping just before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 75mg
Keywords: southern squash casserole, yellow squash bake, creamy squash casserole, Southern comfort food