Updated: By Katie Crenshaw Leave a Comment
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Yellow squash casserole is a popular Southern side dish for family gatherings, Sunday dinners, and potlucks. The casserole is made with fork tender yellow squash baked in a creamy, cheese sauce that is topped with a crunchy, buttery ritz crackers topping.
Try it with your next meal!
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- Ingredients
- Ingredient Variations
- Steps
- Watch how to make
- Cooking Tips
- Recipe
Ingredients
You will need the following ingredients to make this Southern yellow squash casserole recipe.
- butter-You can use salted or unsalted butter.
- yellow squash-Use fresh yellow squash. Do not use canned or frozen squash. This is a yellow squash casserole recipe, but zucchini would be a delicious addition.
- sweet Vidalia onion-You can substitute with any sweet onion, white onion, or yellow onion.
- salt and pepper-You can substitute with your favorite seasoned salt or Cajun seasoning.
- ground thyme-You can substitute with fresh thyme.
- eggs
- sour cream
- mayonnaise
- sharp cheddar cheese-You can substitute with Monterrey jack, pepper jack, or use half cheddar cheese and half Swiss cheese.
- Ritz crackers-You can substitute with any buttery round crackers, saltines, or club crackers.
*Full recipe with ingredient measurements is located at the bottom of the post in the recipe card.
Ingredient Variations
This is a traditional Southern squash casserole recipe. However, if you want to change things up a little, these ingredient variations would also be delicious.
- Use 1 cup shredded cheddar cheese and 1 cup Swiss cheese.
- Add crumbled bacon.
- Add diced pimento or red bell pepper for a pop of color and flavor.
- Cook the squash in bacon grease instead of butter.
- For a little heat, add a ½ teaspoon of cayenne pepper.
Steps
Follow these simple steps to make yellow squash casserole.
- In a large skillet, melt butter over medium heat. Add diced onion and yellow squash. Add thyme, then salt and pepper to taste. Cook until squash is tender, approximately 10 minutes, but do not overcook.
- Add squash and onions to a colander and allow them drain the extra liquid for 5 minutes.
- Meanwhile, in a large bowl, beat eggs. Mix in sour cream, mayonnaise, salt, and pepper. Mix in cheddar cheese then gently fold in cooked squash and onions.
- Add yellow squash mixture to a greased 9x13 baking dish.
- In a medium sized mixing bowl, mix melted butter and ritz cracker crumbs. Sprinkle crushed cracker topping evenly over the squash casserole.
- Bake casserole dish uncovered in a preheated oven at 350 degrees for 20 to 25 minutes until the cheese is melted and the topping is a golden brown. Allow it to rest 5 or more minutes before serving.
Watch how to make
Cooking Tips
- It is important to drain the extra liquid from the yellow squash after cooking before mixing it in with the cream mixture. This will prevent your casserole from becoming watery and runny.
- Be careful not to overcook the squash before adding it to the casserole dish. The squash will continue to cook while baking in the creamy cheese sauce. If you overcook it, the squash will become mushy in the casserole.
If you like this recipe, you will love these too!
- Pineapple Casserole
- Green Bean Casserole
- Hash Brown Casserole
- Ritz Cracker Chicken Casserole
Please leave me a comment below if you make this squash casserole, tell me what you thought about it.I would love to hear back, and so would my readers.
Also post your picture of your squash onInstagramorFacebook, and tag @aforkstale with #aforkstale hashtags!I will share with my followers! xoxo!
Recipe
Southern Yellow Squash Casserole Recipe
Yellow squash casserole is a popular Southern side dish for family gatherings, Sunday dinners, and potlucks. The casserole is made with fork tender yellow squash baked in a creamy, cheese sauce that is topped with a crunchy, buttery ritz crackers topping.
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Course: Casserole, Side Dish
Cuisine: Southern
Prep Time: 10 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 45 minutes minutes
Servings: 10
Calories: 333kcal
Author: Katie Crenshaw
Ingredients
- 2 tablespoons butter
- 3 pounds yellow squash sliced ¼ inch thick
- 1 medium onion diced (about 1 ½ cups)
- salt and pepper to taste
- ½ teaspoon ground thyme
- 2 eggs
- 8 ounces sour cream
- ½ cup mayonnaise
- 2 cups cheddar cheese grated
Topping
- 1½ sleeves Ritz Crackers crushed (45 crackers)
- 6 tablespoons butter melted
Instructions
In a large skillet, melt butter over medium-high heat. Add diced onion and yellow squash. Add thyme, then salt and pepper to taste. Cook until squash is tender, approximately 10 minutes, but do not overcook.
2 tablespoons butter, 3 pounds yellow squash, 1 medium onion, salt and pepper to taste, ½ teaspoon ground thyme
Add squash and onions to a colander and allow them drain the extra liquid for 5 minutes. Do not skip this step! Discard the extra liquid.
Meanwhile, in a large mixing bowl, beat eggs. Mix in sour cream, mayonnaise, salt, and pepper. Mix in cheddar cheese then gently fold in cooked squash and onions.
salt and pepper to taste, 2 eggs, 8 ounces sour cream, ½ cup mayonnaise, 2 cups cheddar cheese
Add yellow squash mixture to a greased 9x13 baking dish.
Topping
In a medium sized mixing bowl, mix melted butter and ritz cracker crumbs. Sprinkle cracker topping evenly over the squash casserole.
1½ sleeves Ritz Crackers, 6 tablespoons butter
Bake uncovered in a preheated oven at 350 degrees for 20 to 25 minutes until the cheese is melted and the topping is a golden brown. Allow it to rest 5 or more minutes before serving.
Video
Notes
It is important to drain the extra liquid from the yellow squash after cooking before mixing it in with the cream mixture. This will prevent your casserole from becoming watery and runny.
Nutrition- Nutrition info is based on estimation only.
Calories: 333kcal | Carbohydrates: 7g | Protein: 9g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 98mg | Sodium: 315mg | Potassium: 436mg | Fiber: 2g | Sugar: 4g | Vitamin A: 977IU | Vitamin C: 24mg | Calcium: 215mg | Iron: 1mg
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