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Chef Ava

Southern Squash Casserole

This Southern squash casserole combines tender yellow squash and sweet onion with a creamy sharp cheddar and sour cream filling, then finishes it with a buttery crushed cracker topping that bakes until golden and crisp.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American, Southern
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs yellow summer squash, sliced 1/4-inch thick
  • 1 small yellow onion, chopped
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 1 large egg
  • 1 cup crushed buttery crackers (gluten-free if needed)
  • 4 tbsp unsalted butter, divided
  • 3/4 tsp kosher salt, divided
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder

Equipment

  • 2-quart baking dish
  • large skillet
  • large mixing bowl
  • colander
  • clean kitchen towel

Method
 

  1. Preheat oven to 350°F. Lightly grease a 2-quart baking dish.
  2. Melt 2 tablespoons of the butter in a large skillet over medium heat.
  3. Add the sliced squash, chopped onion, and 1/2 teaspoon of the kosher salt. Cook for 10–12 minutes, stirring occasionally, until the squash is completely tender.
  4. Transfer the cooked squash and onion to a colander and allow to drain for 5 minutes. Gently press with the back of a spoon or a clean kitchen towel to remove as much excess liquid as possible.
  5. In a large bowl, whisk together the shredded cheddar, sour cream, egg, black pepper, garlic powder, and remaining 1/4 teaspoon kosher salt.
  6. Fold the drained squash and onion into the cheese mixture until evenly combined.
  7. Spread the squash mixture evenly into the prepared baking dish.
  8. Combine the crushed crackers with the remaining 2 tablespoons of melted butter, tossing until evenly coated.
  9. Sprinkle the buttery cracker mixture evenly over the top of the casserole.
  10. Bake uncovered for 25–30 minutes until bubbling around the edges and the cracker topping is golden brown.
  11. Remove from oven and allow to rest for 10 minutes before serving.

Notes

Drain and press the cooked squash thoroughly before mixing to prevent a watery casserole. Freshly shredded sharp cheddar and full-fat sour cream give the best texture and flavor. Let the casserole rest for 10 minutes after baking so it firms up before serving.