Southern Squash Casserole
Why Make This Recipe
Southern Squash Casserole is a comforting and delicious dish that highlights the flavors of fresh squash. It’s perfect for family gatherings, potlucks, or even a simple weeknight dinner. This easy-to-make casserole combines tender squash with creamy ingredients and a crunchy topping, making it a favorite for both kids and adults alike. The warm, cheesy goodness serves as a great side dish, balancing perfectly with fried chicken, grilled meats, or a hearty salad.
How to Make Southern Squash Casserole
Ingredients
- 2 lbs yellow squash, sliced
- 1 medium onion, diced
- 3 tablespoons butter
- 1/2 cup sour cream
- 1 (10.5 oz) can cream of chicken soup
- 2 large eggs, beaten
- 1 1/2 cups shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- 1 1/2 cups crushed Ritz crackers
- 3 tablespoons butter, melted
Directions
- Preheat the oven to 350°F (175°C).
- In a large skillet, melt 3 tablespoons of butter over medium heat. Sauté the sliced squash and diced onion until they are soft and lightly golden, about 10–12 minutes. Allow them to cool slightly.
- In a large mixing bowl, combine the sour cream, cream of chicken soup, beaten eggs, shredded cheddar cheese, garlic powder, paprika, salt, and black pepper. Stir in the sautéed squash and onion mixture until everything is well blended.
- Spoon the mixture into a greased 9×13-inch baking dish.
- In a small bowl, mix the crushed Ritz crackers with the melted butter. Sprinkle this topping over the squash mixture.
- Bake for 30–35 minutes or until golden brown and bubbly.
- Let sit for 5 minutes before serving. Enjoy!
How to Serve Southern Squash Casserole
Southern Squash Casserole is best served warm. You can serve it as a side dish alongside your favorite meats or as part of a larger meal. It pairs wonderfully with fried chicken, grilled steaks, or even alongside a fresh garden salad. Feel free to garnish with a sprinkle of extra cheese or fresh herbs for added flavor.
How to Store Southern Squash Casserole
To store leftover squash casserole, let it cool completely before placing it in an airtight container. It can be kept in the refrigerator for up to 3–5 days. If you want to store it longer, you can freeze it for up to 2–3 months. Just make sure to wrap it tightly to prevent freezer burn. Thaw in the refrigerator before heating it up in the oven or microwave.
Tips to Make Southern Squash Casserole
- For a creamier texture, you can add more sour cream or a little cream cheese to the mixture.
- Experiment with different types of cheese, such as pepper jack or gouda, for a unique twist.
- If you like a bit of spice, add some diced jalapeños or a dash of hot sauce to the mixture.
Variation
You can easily customize this casserole by adding other vegetables, such as zucchini, bell peppers, or spinach. For a meatier version, consider including cooked and crumbled sausage or bacon.
FAQs
Can I use frozen squash instead of fresh?
Yes, you can use frozen squash, but be sure to thaw and drain it to remove excess moisture before adding it to the casserole.
Can I make this ahead of time?
Absolutely! You can prepare the casserole the day before and refrigerate it. Just add a few extra minutes to the baking time if cooking from cold.
Is there a gluten-free option for the topping?
Yes! You can substitute the Ritz crackers with gluten-free crackers or crushed cornflakes to make a delicious gluten-free topping.
Southern Squash Casserole
Ingredients
Main Ingredients
- 2 lbs yellow squash, sliced
- 1 medium onion, diced
- 3 tablespoons butter for sautéing
- 1/2 cup sour cream
- 1 can cream of chicken soup (10.5 oz)
- 2 large eggs, beaten
- 1 1/2 cups shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- to taste Salt and black pepper
Topping
- 1 1/2 cups crushed Ritz crackers
- 3 tablespoons butter, melted
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large skillet, melt 3 tablespoons of butter over medium heat. Sauté the sliced squash and diced onion until they are soft and lightly golden, about 10–12 minutes. Allow them to cool slightly.
- In a large mixing bowl, combine the sour cream, cream of chicken soup, beaten eggs, shredded cheddar cheese, garlic powder, paprika, salt, and black pepper. Stir in the sautéed squash and onion mixture until everything is well blended.
- Spoon the mixture into a greased 9×13-inch baking dish.
- In a small bowl, mix the crushed Ritz crackers with the melted butter. Sprinkle this topping over the squash mixture.
Baking
- Bake for 30–35 minutes or until golden brown and bubbly.
- Let sit for 5 minutes before serving.
