📝 About This Recipe
This quintessential Southern comfort dish transforms humble summer squash into a decadent, velvety masterpiece that captures the essence of a backyard garden harvest. Slices of tender yellow squash are sautéed with sweet onions and folded into a rich, savory custard of sharp cheddar and herb-infused cream. Topped with a signature buttery cracker crust for that essential crunch, this casserole is the ultimate nostalgic side dish for Sunday dinners and holiday gatherings alike.
🥗 Ingredients
The Vegetable Base
- 2.5 pounds Yellow Summer Squash (sliced into 1/4-inch thick rounds)
- 1 large Sweet Vidalia Onion (finely diced)
- 4 tablespoons Unsalted Butter (divided for sautéing)
- 3 cloves Garlic (minced)
- 1/4 cup Water (for steaming)
The Binding Sauce
- 1/2 cup Sour Cream (full fat preferred)
- 1/2 cup Mayonnaise (high quality, like Duke's)
- 1 Large Egg (beaten)
- 1.5 cups Sharp Cheddar Cheese (freshly shredded)
- 1/4 cup Parmesan Cheese (finely grated)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Dried Thyme
The Topping
- 1 sleeve Ritz Crackers (about 30-35 crackers, crushed)
- 3 tablespoons Unsalted Butter (melted)
- 1/4 teaspoon Smoked Paprika (for color and depth)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish or a 2.5-quart casserole dish with butter or non-stick spray.
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2
In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Add the diced onions and sauté for 3-4 minutes until they begin to soften and turn translucent.
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3
Add the sliced yellow squash to the skillet along with the 1/4 cup of water. Cover with a lid and steam for about 5-7 minutes, stirring occasionally, until the squash is fork-tender but not mushy.
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4
Uncover the skillet and add the remaining 2 tablespoons of butter and the minced garlic. Sauté for another 2 minutes to evaporate any excess liquid. This step is crucial to prevent a watery casserole.
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5
Transfer the squash and onion mixture to a colander and let it drain for 5 minutes. Press down very gently with a spoon to release any trapped moisture.
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6
In a large mixing bowl, whisk together the sour cream, mayonnaise, beaten egg, salt, pepper, and dried thyme until smooth.
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7
Fold in 1 cup of the shredded cheddar cheese and the grated Parmesan cheese into the creamy mixture.
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8
Add the drained squash and onions to the bowl and gently toss until every slice is thoroughly coated in the sauce.
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9
Pour the mixture into your prepared baking dish, spreading it out into an even layer. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
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10
In a small bowl, combine the crushed Ritz crackers, melted butter, and smoked paprika. Stir until the crumbs are evenly moistened.
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11
Scatter the cracker mixture evenly over the top of the casserole, ensuring full coverage for maximum crunch.
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12
Bake in the center rack of the oven for 30-35 minutes, or until the topping is a deep golden brown and the edges are bubbling vigorously.
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13
Remove from the oven and allow the casserole to rest for 5-10 minutes before serving. This allows the sauce to set so it isn't too runny when scooped.
💡 Chef's Tips
Always drain your squash thoroughly after sautéing; squash holds a lot of water which can thin out your sauce if not removed. For the best texture, grate your own cheese from a block; pre-shredded cheeses are coated in potato starch which prevents a smooth melt. If you want a bit of heat, add a pinch of cayenne pepper or a dash of hot sauce to the egg and cream mixture. You can substitute zucchini for half of the yellow squash for a beautiful color contrast. If the crackers are browning too quickly, tent the dish loosely with foil for the last 10 minutes of baking.
🍽️ Serving Suggestions
Serve alongside Southern fried chicken or honey-glazed ham for a traditional feast. Pairs beautifully with a crisp, chilled Chardonnay or a glass of sweetened iced tea. Add a side of buttery cornbread or buttermilk biscuits to soak up the extra sauce. Serve as a vegetarian main course over a bed of fluffy white rice or quinoa.