📝 About This Recipe
A quintessential staple of the Southern Sunday table, this casserole transforms humble yellow squash into a decadent, creamy masterpiece. It features tender rounds of squash and sweet onions folded into a rich, cheesy custard, all finished with a signature buttery cracker crust that provides a satisfying crunch. This dish perfectly balances the freshness of the garden with the comforting warmth of traditional soul food, making it the ultimate side dish for any family gathering.
🥗 Ingredients
The Vegetable Base
- 2.5 pounds Yellow Crookneck or Straight-neck Squash (sliced into 1/4-inch thick rounds)
- 1 large Vidalia or Sweet Onion (halved and thinly sliced)
- 2 tablespoons Unsalted Butter (for sautéing)
- 1/4 cup Water (for steaming)
The Creamy Binder
- 1.5 cups Sharp Cheddar Cheese (freshly grated)
- 1/2 cup Sour Cream (full fat preferred)
- 1/2 cup Mayonnaise (Duke's brand is traditional for Southern recipes)
- 1 Large Egg (lightly beaten)
- 1 teaspoon Sugar (to enhance the squash's natural sweetness)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Garlic Powder
The Cracker Topping
- 1 sleeve Ritz Crackers (roughly crushed)
- 4 tablespoons Unsalted Butter (melted)
- 1/4 cup Parmesan Cheese (finely grated)
👨🍳 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 heat. Add the sliced squash and onions.
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3
Add 1/4 cup of water to the skillet, cover with a tight-fitting lid, and steam the vegetables for about 5-7 minutes until they are just tender but not mushy.
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4
Drain the squash and onions thoroughly in a colander. This is the most critical step; let them sit for 5 minutes and gently press with a paper towel to remove excess moisture.
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5
In a large mixing bowl, whisk together the beaten egg, sour cream, mayonnaise, sugar, salt, pepper, and garlic powder until smooth.
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6
Fold in 1 cup of the shredded cheddar cheese into the creamy mixture.
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7
Gently add the drained squash and onions to the bowl. Use a rubber spatula to fold them into the sauce, being careful not to break the squash rounds.
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8
Pour the mixture into your prepared baking dish and spread it out into an even layer.
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9
Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top of the squash mixture.
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10
In a small bowl, combine the crushed Ritz crackers, melted butter, and grated Parmesan cheese. Toss until the crumbs are evenly coated.
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11
Distribute the buttery cracker topping evenly over the casserole.
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12
Bake in the center 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 10 minutes before serving. This allows the custard to set so it isn't watery when scooped.
💡 Chef's Tips
Always drain your squash twice; once in the colander and once by patting with paper towels to prevent a watery casserole. Use freshly grated cheddar rather than pre-shredded; the starch on pre-shredded cheese 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 mixture. You can substitute half of the yellow squash with zucchini for a beautiful color contrast. To make ahead, prepare the base the night before, but don't add the cracker topping until right before you put it in the oven.
🍽️ Serving Suggestions
Serve alongside crispy fried chicken and mashed potatoes for a classic Southern Sunday dinner. Pairs beautifully with a glass of sweet iced tea with plenty of lemon. Accompany with a side of vinegary collard greens to cut through the richness of the cheese. Excellent as a holiday side dish next to a honey-glazed ham or roasted turkey. For a lighter lunch, serve a large scoop over a bed of fresh baby spinach.