📝 About This Recipe
This quintessential Southern comfort classic transforms humble yellow squash into a decadent, velvety masterpiece. Featuring tender medallions of squash nestled in a rich, savory custard of sharp cheddar and sour cream, it's topped with a signature buttery cracker crust for that essential crunch. Whether it's a Sunday dinner or a holiday potluck, this dish captures the warm, nostalgic flavors of a farmhouse kitchen.
🥗 Ingredients
The Vegetable Base
- 2 pounds Yellow Crookneck Squash (sliced into 1/4 inch thick rounds)
- 1 large Sweet Vidalia Onion (finely diced)
- 2 tablespoons Unsalted Butter (for sautéing)
- 1/4 cup Water (for steaming)
The Creamy Binder
- 1 cup Sour Cream (full fat recommended)
- 1.5 cups Sharp Cheddar Cheese (freshly grated)
- 2 pieces Large Eggs (lightly beaten)
- 1/4 cup Mayonnaise (Duke's or Hellmann's preferred)
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Smoked Paprika
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Signature Topping
- 1 sleeve Ritz Crackers (crushed into coarse crumbs)
- 4 tablespoons Unsalted Butter (melted)
- 1/4 cup Parmesan Cheese (finely grated)
- 1 tablespoon Fresh Parsley (chopped for garnish)
👨🍳 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-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 become translucent and fragrant.
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3
Add the sliced squash to the skillet along with 1/4 cup of water. Cover with a lid and steam for 5-7 minutes, or until the squash is just tender but not mushy.
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4
CRITICAL STEP: Drain the squash and onions thoroughly in a colander. Use the back of a spoon to gently press out excess moisture. Let it sit for 5 minutes to ensure the casserole isn't watery.
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5
In a large mixing bowl, whisk together the sour cream, mayonnaise, beaten eggs, garlic powder, smoked paprika, salt, and pepper until smooth.
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6
Fold in 1 cup of the shredded sharp cheddar cheese into the creamy mixture.
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7
Gently fold the drained squash and onions into the bowl, coating every slice with the savory custard without breaking the squash rounds.
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8
Pour the mixture into your prepared baking dish and spread it into an even layer. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
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9
In a small bowl, combine the crushed Ritz crackers, melted butter, and grated Parmesan cheese. Toss with a fork until the crumbs are evenly moistened.
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10
Distribute the cracker topping evenly over the squash mixture, covering the cheese layer entirely.
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11
Bake in the center of the oven for 30-35 minutes. The edges should be bubbling and the cracker topping should be a deep golden brown.
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12
Remove from the oven and let the casserole rest for 5-10 minutes. This allows the custard to set so it's easier to serve.
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13
Garnish with fresh parsley and serve warm to your eager guests.
💡 Chef's Tips
Always drain the cooked squash aggressively; excess water is the enemy of a perfect casserole. Use freshly grated cheddar rather than pre-shredded bags, as the starch coating on bagged cheese prevents a smooth melt. For a flavor twist, add a chopped jalapeño to the onions for a 'Texas-style' kick. If you don't have Ritz crackers, panko breadcrumbs mixed with a little extra salt and butter work as a great substitute. Don't overcook the squash in the pan; it will continue to soften during the 30-minute bake time.
🍽️ Serving Suggestions
Pairs perfectly with honey-glazed ham or fried chicken for a traditional Sunday meal. Serve alongside a crisp green salad with a sharp vinaigrette to cut through the richness. A chilled glass of Chardonnay or a sweetened iced tea complements the buttery flavors beautifully. Excellent as a side for grilled pork chops or barbecue ribs.