Southern Squash Casserole Recipe
If you love comforting, home-style dishes that bring warmth to the table, then you are going to adore this Southern Squash Casserole Recipe. It’s a brilliant blend of tender yellow squash cooked down with onions, wrapped in creamy, cheesy goodness, and topped with a crunchy, buttery cracker crust that adds the perfect satisfying texture. This dish is a classic in Southern kitchens, offering a beautiful harmony of flavors that feels like a cozy hug in every bite. Whether it’s for a family dinner or a holiday feast, this casserole never fails to impress and delight.
Ingredients You’ll Need
Getting ready to make this Southern Squash Casserole Recipe is a breeze because it calls for straightforward, kitchen staples that pack a punch. Each ingredient plays a key role, whether it’s adding creaminess, savoriness, or that much-loved crispy topping.
- Yellow squash (2 pounds, sliced 1/4 inch thick): The star of the dish, mild and tender, providing beautiful color and moisture.
- Butter (1/4 cup, divided): Adds richness and helps create the golden crust.
- Diced onion (1/2 cup): Brings a subtle sweetness and depth of flavor after sautéing.
- Garlic powder (1/2 teaspoon): Gives a gentle aromatic kick that complements the squash.
- Salt (3/4 teaspoon): Essential for seasoning and bringing out the natural flavors.
- Black pepper (1/2 teaspoon): Adds a touch of warmth and balance.
- Sour cream (1/2 cup): Creates a luscious, creamy texture that holds everything together.
- Large egg (1, beaten): Helps bind the casserole, making it hearty and cohesive.
- Shredded cheddar cheese (1 cup): Sharp and melty, infusing the casserole with savory richness.
- Grated Parmesan cheese (1/2 cup, divided): Adds nutty, salty notes to both the filling and topping.
- Butter crackers (1 cup, finely crushed): The secret to that irresistible crunchy topping that crowns the casserole.
How to Make Southern Squash Casserole Recipe
Step 1: Sauté the Onions and Squash
Start by melting 1 tablespoon of butter in a large pan over medium heat. Toss in the diced onions and cook them gently for about 7 to 8 minutes until they turn soft and translucent. Then add your sliced yellow squash and stir frequently for another 10 to 12 minutes. This process softens the squash, allowing it to release its natural moisture, which is key for a tender texture later on.
Step 2: Drain the Excess Moisture
To avoid a watery casserole, it’s important to drain the squash and onions well. Line a colander with a clean towel to keep the tender squash from slipping through, transfer the cooked veggies, and let them drain for at least 5 minutes. Press gently on the mixture to squeeze out as much extra moisture as possible. This step ensures your casserole will be creamy but not soggy.
Step 3: Prepare the Squash Mixture
In a large mixing bowl, combine the drained yellow squash and onions with garlic powder, salt, and black pepper for seasoning. Add sour cream, the beaten egg, shredded cheddar, and 1/4 cup of the Parmesan cheese. Stir everything together until you have a smooth, well-mixed filling that’s rich and bursting with flavor.
Step 4: Make the Cracker Topping
Next, melt the remaining 3 tablespoons of butter. In a small bowl, blend the melted butter with the finely crushed butter crackers and the remaining 1/4 cup of Parmesan cheese. This mixture will give your casserole that classic crispy, golden topping that’s so beloved in the Southern Squash Casserole Recipe tradition.
Step 5: Assemble and Bake
Spread the squash mixture evenly into a 1.5-quart baking dish, roughly an 8×8 inch size works perfectly. Sprinkle the buttery cracker topping over the entire surface to create an even layer. Slide the dish into a preheated oven at 350°F (175°C) and bake for about 25 minutes. Bake until the casserole is bubbly and the topping achieves a gorgeous, golden brown finish.
How to Serve Southern Squash Casserole Recipe
Garnishes
For a simple yet fresh touch, sprinkle some finely chopped fresh parsley or chives over the hot casserole just before serving. The bright green herbs add a pop of color and a bit of freshness that balances the richness perfectly.
Side Dishes
This Southern Squash Casserole pairs wonderfully with grilled or roasted meats like fried chicken, ham, or pork chops. You can also serve it alongside a crisp garden salad or some buttery cornbread for a truly Southern-inspired meal experience.
Creative Ways to Present
If you want to dress it up for guests or family gatherings, try serving the casserole in individual ramekins or small cast-iron skillets. This not only looks charming but also keeps the dish warm longer. You can also top each portion with a little extra cheese or a sprinkling of toasted nuts for added texture and flavor contrast.
Make Ahead and Storage
Storing Leftovers
Once the casserole cools completely, cover it tightly with plastic wrap or transfer it into an airtight container and store it in the refrigerator. It will keep well for up to 3 days, making it easy to enjoy as a quick, comforting meal later in the week.
Freezing
This Southern Squash Casserole Recipe freezes beautifully. Prepare the casserole but hold off on baking it. Cover tightly with aluminum foil and freeze for up to 2 months. When you’re ready, bake it straight from the freezer, adding extra baking time until it’s heated through and bubbly.
Reheating
To reheat leftovers, place individual servings on a microwave-safe plate and microwave for 2 to 3 minutes or until heated through. For the best texture, reheat in a preheated 350°F oven for 15 to 20 minutes to restore the crispy cracker topping.
FAQs
Can I use frozen squash for this casserole?
While fresh yellow squash is ideal for texture and flavor, frozen squash can work if properly thawed and well-drained. Be sure to squeeze out excess moisture after thawing to keep the casserole from becoming watery.
Is there a way to make this casserole dairy-free?
You can substitute the butter with a dairy-free margarine or oil, use a plant-based sour cream, and choose a dairy-free cheese alternative. The texture and flavor will shift slightly, but it’s still a tasty option for dairy-sensitive guests.
Can I make this recipe vegan?
To keep it vegan, swap the egg for a flax egg or another egg replacer, use vegan cheese and sour cream alternatives, and use vegan butter or oil. The squash and seasoning remain the same and will still deliver great flavor.
What kind of crackers work best for the topping?
Butter crackers like Ritz are classic and provide a perfect buttery crunch, but you can also experiment with saltine crackers or crushed seasoned crackers if you want a twist on the flavor profile.
Can I add other vegetables to this casserole?
Absolutely! Some people like to toss in finely chopped bell peppers, zucchini, or even a bit of corn for sweetness. Just be mindful of the moisture content and adjust draining time to keep the casserole from becoming soggy.
Final Thoughts
This Southern Squash Casserole Recipe is a timeless dish that brings together simple ingredients with heartwarming results, making it a staple sure to become a favorite in your home. It’s just the right blend of creamy, cheesy, and crunchy that feels indulgent yet wholesome. Whether you’re a longtime fan of Southern cooking or trying it for the first time, this recipe invites you to share in a truly satisfying culinary tradition. Give it a whirl and watch how it becomes a cherished part of your family’s meal rotation!
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Southern Squash Casserole Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A comforting Southern-style squash casserole featuring tender yellow squash and onions combined with creamy sour cream, cheddar, and Parmesan cheeses, topped with a buttery, crunchy cracker crust and baked to golden perfection. This dish makes a delicious side for any family meal.
Ingredients
Squash Mixture
- 2 pounds yellow squash, sliced 1/4 inch thick (about 5 medium-sized squash)
- 1/4 cup butter, divided
- 1/2 cup diced onion
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup sour cream
- 1 large egg, beaten
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese (of the 1/2 cup total)
Cracker Topping
- 1 cup butter crackers (such as Ritz), finely crushed (about 25 crackers)
- 3 tablespoons butter, melted
- 1/4 cup grated Parmesan cheese (remaining from the 1/2 cup total)
Instructions
- Sauté Onions and Squash: In a large pan over medium heat, melt 1 tablespoon of butter. Add the diced onion and sauté for 7-8 minutes until soft and translucent. Add the sliced squash and cook for 10-12 minutes, stirring frequently until the squash is soft and releases moisture.
- Drain Excess Moisture: Place a towel in a colander to prevent the squash from slipping through. Transfer the cooked squash and onions into the towel-lined colander. Let it drain for at least 5 minutes, pressing out any extra moisture to avoid a soggy casserole.
- Prepare Squash Mixture: In a large bowl, combine the drained squash and onions with garlic powder, salt, black pepper, sour cream, beaten egg, shredded cheddar cheese, and 1/4 cup grated Parmesan cheese. Stir until all ingredients are well combined.
- Prepare Cracker Topping: Melt the remaining 3 tablespoons of butter. In a small bowl, mix the melted butter with the finely crushed crackers and the remaining 1/4 cup Parmesan cheese to create a crunchy topping for the casserole.
- Assemble and Bake: Scrape the squash mixture into a 1.5-quart baking dish (such as an 8×8 inch dish). Evenly sprinkle the cracker topping over the top to create a golden, crispy crust once baked.
- Bake: Preheat the oven to 350°F (175°C). Bake the casserole for 25 minutes, or until the topping is golden and the casserole is bubbly. Let cool slightly before serving.
Notes
- Ensure to press out as much moisture as possible from the cooked squash to prevent the casserole from becoming watery.
- Use fresh yellow squash for best flavor; zucchini can be substituted if desired.
- For a sharper cheese flavor, substitute some cheddar with sharp white cheddar or pepper jack.
- This casserole can be prepared a day ahead; assemble and refrigerate before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
