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- 1
Heat the oven
Preheat your oven to 350F. Give an 11x7-inch baking dish a good spray with cooking spray and set it aside.
- 2
Cook down the squash
Melt 3 tablespoons of the butter in a large skillet over medium heat. Slice the yellow squash into rounds about a quarter-inch thick and chop the sweet onion. Add the squash and onion to the skillet along with the kosher salt, black pepper, garlic powder, and paprika. Stir so everything gets coated in the buttery seasoning, then cook, stirring now and then, until the squash softens, about 10 minutes.
- 3
Drain it well
Set a colander over a large bowl and tip the cooked squash into it. Let it drain a full 10 minutes. Don't skip this - summer squash holds a ton of water, and draining is what keeps the casserole creamy instead of soupy.
- 4
Stir up the creamy base
In a large bowl, whisk together the eggs, sour cream, mayonnaise, and shredded sharp cheddar until combined.
- 5
Fold and fill
Add the drained squash to the cheese mixture and stir to combine, discarding any liquid left in the bowl underneath. Spread it all evenly into your prepared baking dish.
- 6
Add the cracker crunch
Crush the Ritz crackers, leaving a few bigger chunks for texture, and toss them with the remaining 3 tablespoons of melted butter. Scatter the buttery crumbs evenly over the top of the casserole.
- 7
Bake and serve
Bake for 15 to 20 minutes, until the topping is golden brown and the edges are bubbling. Sprinkle a little dried parsley over the top if you like, and serve warm.
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Cheesy Southern Squash Casserole
Created by: HomeCooking
Ingredients
- 6 tbsp salted butter
- 2 lb yellow squash
- 1 cup sweet onion
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 2 eggs
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 1/2 cup sharp cheddar cheese
- 4 oz Ritz crackers
Instructions
- Heat the ovenPreheat your oven to 350F. Give an 11x7-inch baking dish a good spray with cooking spray and set it aside.
- Cook down the squashMelt 3 tablespoons of the butter in a large skillet over medium heat. Slice the yellow squash into rounds about a quarter-inch thick and chop the sweet onion. Add the squash and onion to the skillet along with the kosher salt, black pepper, garlic powder, and paprika. Stir so everything gets coated in the buttery seasoning, then cook, stirring now and then, until the squash softens, about 10 minutes.
- Drain it wellSet a colander over a large bowl and tip the cooked squash into it. Let it drain a full 10 minutes. Don't skip this - summer squash holds a ton of water, and draining is what keeps the casserole creamy instead of soupy.
- Stir up the creamy baseIn a large bowl, whisk together the eggs, sour cream, mayonnaise, and shredded sharp cheddar until combined.
- Fold and fillAdd the drained squash to the cheese mixture and stir to combine, discarding any liquid left in the bowl underneath. Spread it all evenly into your prepared baking dish.
- Add the cracker crunchCrush the Ritz crackers, leaving a few bigger chunks for texture, and toss them with the remaining 3 tablespoons of melted butter. Scatter the buttery crumbs evenly over the top of the casserole.
- Bake and serveBake for 15 to 20 minutes, until the topping is golden brown and the edges are bubbling. Sprinkle a little dried parsley over the top if you like, and serve warm.