This Southern squash casserole is topped off with a buttery Ritz cracker topping, then baked to perfection. An easy and delicious side dish, that pairs wonderfully with any main dish.
I don’t know about you but I’m always looking for new ways to cook up fresh vegetables. Especially during the summer when my garden produces the most delicious and healthy veggies. This Southern yellow squash casserole is made with just a handful of ingredients and can be made ahead of time.
Why You’ll Love This Squash Casserole
- This casserole goes perfectly with summer dishes like oven-baked bbq chicken or Southern fried shrimp.
- The ultimate side dish for vegetarian friends!
- Although I enjoy it year-round, this is perfect for the holidays.
- So much flavor and the cracker topping is my absolute favorite!
Ingredient Notes
- Yellow Squash – You don’t have to peel the squash, just slice it into thin rings and you’re good to go. Zucchini is a fine substitution or a combination of squash and zucchini works too.
- Ritz Crackers – I highly recommend using ritz plain crackers because they’re buttery and a tad bit sweet. I absolutely love them! However, feel free to use saltine crackers or panko breadcrumbs instead.
- Gruyere Cheese – Feel free to use gouda, cheddar, or gruyere cheese. Just make sure you shred it with a box grater for best results. Don’t use store-bought shredded cheese.
Make Ahead Instructions
This recipe can easily be made 2 days ahead of time. Once you place the squash mixture into a greased casserole dish, let it cool completely, wrap it tightly with plastic wrap, and refrigerate. Top the casserole dish with the cracker topping and bake it the day you plan on serving it.
Top Tips
- Make sure to place the cooked squash and onion mixture in a colander and drain it well before mixing in the rest of the ingredients.
- To make it low carb, omit the ritz crackers and granulated sugar.
- I prefer the ritz crackers a bit chunky. Don’t over-crush them!
How Do You Cut Squash Into Slices?
Wash the squash, slice off the ends, and use a sharp chef’s knife or mandolin to cut 1/4 inch rounds.
More Side Dishes You’ll Enjoy
These creamed mushrooms and cheesy scalloped potatoes are just as delicious as this Southern yellow squash casserole. All vegetarian, comforting, and make the best leftovers!
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Southern Yellow Squash Casserole
Ingredients
- 3 lbs yellow squash about 5 squash, sliced into 1-inch rounds
- 4 tbsp butter
- 1 onion finely diced
- 2 garlic cloves finely minced
- 1 tsp Italian seasoning
- 1 tbsp sugar
- 2 eggs
- 1/2 cup mayo
- 2 cups Gruyere cheese shredded
- 1/2 cup sour cream
- salt and pepper to taste
Topping
- 1 cup ritz crackers crushed
- 2 tbsp butter melted
Instructions
- Preheat oven to 350 degrees F. and grease an 8×8 baking dish with cooking spray or softened butter.
- Slice the squash into 1-inch rounds.
- Melt 4 tbsp of butter in a large skillet over medium-high heat. Add the squash and onions, cover, and cook for 10 minutes, stirring occasionally. Stir in the fresh garlic, Italian seasoning, sugar, and season with salt and pepper.
- Place the squash mixture in a colander and let it sit for 5 minutes.
- In a large bowl, mix the shredded Gruyere cheese, mayo, sour cream, and eggs until well combined.
- Add the onion and squash mixture into the mayo mixture and mix well. Season with salt and pepper.
- In a medium-sized bowl, mix the crushed ritz crackers and 2 tbsp melted butter until well combined.
- Place the squash mixture into the prepared baking dish and top it off with the ritz cracker mixture. Bake for 25 minutes uncovered and enjoy!
Notes
- Make sure to place the cooked squash and onion mixture in a colander and drain it well before mixing in the rest of the ingredients.
- To make it low carb, omit the ritz crackers and granulated sugar.
- I prefer the ritz crackers a bit chunky. Don’t over-crush them!
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