Description
Comfort meets Southern charm in this irresistible Southern Squash Casserole, blending creamy textures with golden-brown cracker topping. Cheesy, hearty, and packed with garden-fresh flavor, this dish promises to become a cherished family favorite at any gathering.
Ingredients
Scale
Main Vegetables:
- 6 cups yellow squash (sliced 1/4-inch thick)
- 1 small yellow onion (chopped)
- 3 cloves garlic (minced)
Dairy and Cream Ingredients:
- 4 tablespoons unsalted butter (divided)
- 3/4 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup heavy cream
- 1 cup sharp cheddar cheese (freshly grated)
- 2 large eggs (beaten)
Seasonings and Topping:
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt (to taste)
- Cracked black pepper (to taste)
- 1 sleeve Ritz crackers (coarsely crushed)
Instructions
- Preheat the oven to 375°F, preparing a welcoming environment for a rich, comforting casserole.
- Sauté sliced squash and onions in butter over medium-high heat, seasoning with salt and pepper, stirring until vegetables become tender and slightly translucent.
- Introduce minced garlic to the skillet, allowing its aromatic essence to bloom for approximately 30 seconds, then remove from heat.
- Create a creamy base in a large mixing bowl by whisking together sour cream, mayonnaise, heavy cream, cheddar cheese, and a symphony of spices including onion powder, garlic powder, smoked paprika, and cayenne pepper.
- Fold the sautéed squash and onion mixture into the creamy blend, ensuring even distribution of flavors and textures.
- Incorporate beaten eggs into the mixture, stirring gently to maintain a smooth, cohesive consistency.
- Transfer the vegetable mixture into a 9-inch square baking dish, spreading evenly to create a uniform layer.
- Melt remaining butter and toss with crushed Ritz crackers, creating a golden, crispy topping that will crown the casserole.
- Distribute the buttery cracker mixture across the surface of the casserole, ensuring complete coverage.
- Bake for 40 to 45 minutes until the top turns a rich golden brown and the edges become delightfully bubbly.
- Allow the casserole to rest briefly after removing from the oven, letting the flavors settle before serving.
Notes
- Swap summer squash varieties like zucchini or yellow squash for flexible seasonal cooking options.
- Cut squash into uniform pieces to ensure even cooking and consistent texture throughout the casserole.
- Drain excess moisture from cooked squash by patting with paper towels to prevent a watery final dish.
- Use low-fat dairy alternatives like Greek yogurt and reduced-fat cheese for a healthier version without compromising flavor.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Southern (American)
Nutrition
- Serving Size: 6
- Calories: 320
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 90 mg