Description
A rich and creamy Southern-style squash casserole made with cheddar cheese, sour cream, and a buttery cracker topping. Perfect as a crowd-pleasing side dish for holidays or any family dinner.
Ingredients
Scale
- 2 lbs yellow squash, sliced into rounds
- 1 medium onion, chopped
- 3 tbsp unsalted butter (divided)
- 2 large eggs
- ½ cup heavy cream or half-and-half
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 cup shredded cheddar cheese (+½ cup for topping)
- 1 sleeve buttery crackers (like Ritz), crushed
- ¼ tsp paprika
- ¼ tsp garlic powder
- Salt and pepper to taste
Instructions
- Prep the Squash and Onion: Melt 1½ tbsp butter in a skillet over medium heat. Add squash and onions and sauté for 5–10 minutes until tender. Drain in a colander and blot with paper towels. Let cool.
- Make the Filling: In a bowl, whisk together eggs, cream, sour cream, mayonnaise, 1 cup shredded cheddar, paprika, garlic powder, salt, and pepper. Fold in the cooled squash and onion mixture.
- Assemble and Bake: Preheat oven to 350°F (175°C). Spread the mixture into a greased 9×13-inch baking dish. Top with the remaining ½ cup of cheddar cheese.
- Mix the crushed crackers with the remaining 1½ tbsp melted butter and sprinkle evenly over the top.
- Bake for 25–30 minutes until the top is golden brown and the casserole is bubbling.
- Serve: Let sit for 5–10 minutes before serving to allow it to set.
Notes
For extra flavor, add a pinch of cayenne or substitute a portion of the cheddar with Gruyère. This dish can be made ahead and reheated for potlucks or holiday meals.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Baked
- Cuisine: Southern American
Nutrition
- Serving Size: 1 portion
- Calories: 340
- Sugar: 5g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 105mg
Keywords: squash casserole, southern comfort food, cheddar cheese, buttery crackers, holiday side