If you are craving something that feels like a warm hug from the South, this Southern Squash Casserole Recipe is exactly what you need. It brings together tender yellow squash and zucchini, sautéed to perfection with onions and garlic, then baked under a golden blanket of cheddar cheese and buttery Ritz cracker topping. This casserole is crispy, creamy, and packed with comforting flavors that will quickly make it a star side dish at your family dinners, potlucks, and holiday celebrations. Trust me, once you try this Southern Squash Casserole Recipe, it will have a permanent spot in your recipe collection.
Ingredients You’ll Need
Every ingredient in this Southern Squash Casserole Recipe plays an essential role, creating a perfect balance of creaminess, crunch, and savory flavor. From the buttery Ritz crackers to the sharp cheddar cheese, each component is simple but critical for that classic homemade taste and texture.
- Olive oil: Adds a light richness and helps soften the vegetables without overpowering them.
- Vidalia onion: Its natural sweetness complements the squash beautifully.
- Minced garlic: Brings a fragrant depth and a touch of savory warmth.
- Yellow squash: Offers a tender texture and mild flavor, forming the casserole’s base.
- Zucchini: Adds freshness and a subtle earthiness alongside the yellow squash.
- Shredded cheddar cheese: Brings gooey, melty goodness and a sharp bite, used in two layers for maximum cheesy delight.
- Eggs: Provide structure and help bind the ingredients together.
- Heavy cream: Makes the casserole decadently creamy and luscious.
- Salt and black pepper: Season perfectly to enhance all the natural flavors.
- Grated parmesan: Adds a nutty, salty finish to the crunchy topping.
- Melted butter: Combines with crushed crackers to create a golden, crispy crust.
- Ritz crackers: Crushed finely to create that signature buttery crunch that everyone loves.
How to Make Southern Squash Casserole Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 375ºF to ensure it’s hot and ready by the time your casserole is assembled. Lightly spray a 9×9-inch or 11×10-inch baking dish with cooking spray. This step stops the casserole from sticking and makes cleanup a breeze.
Step 2: Sauté the Aromatics and Squash
Heat olive oil in a large skillet over medium-high heat, then toss in the chopped Vidalia onion. Let it cook for about 3 minutes until it softens and releases its natural sweetness. Add the minced garlic, followed by the yellow squash and zucchini slices, cooking everything together for 8 to 10 minutes. You want the squash tender but not mushy—that’s the key to a perfect texture in your casserole.
Step 3: Drain Excess Liquid
Once your squash mixture looks beautifully softened, transfer it to a colander. Draining the excess liquid prevents the casserole from becoming watery and helps it set nicely in the oven.
Step 4: Prepare the Crunchy Topping
Combine melted butter and crushed Ritz crackers in a small bowl. The butter binds the crackers, turning them into a golden crust during baking. Set aside half of this mixture to use on top of the casserole later.
Step 5: Combine Ingredients
In a large bowl, add half of the buttery crackers, the drained squash mixture, 3/4 cup of shredded cheddar cheese, beaten eggs, heavy cream, salt, and black pepper. Stir everything thoroughly to ensure each bite is bursting with flavor and creamy texture.
Step 6: Assemble the Casserole
Spread the squash mixture evenly in your prepared baking dish. Sprinkle the remaining 1/4 cup of cheddar cheese over the top, followed by the reserved cracker crumbs and a generous dusting of grated parmesan cheese. This layering guarantees a toasty, cheesy finish.
Step 7: Bake to Perfection
Place the casserole in your preheated oven and bake uncovered for 20 to 25 minutes. You’ll know it’s ready when the top is golden brown and the cheese is bubbly—absolutely irresistible.
How to Serve Southern Squash Casserole Recipe
Garnishes
Fresh herbs such as chopped parsley or chives add a bright pop of color and a subtle herbal note that beautifully balances the richness of the casserole. Sprinkle them on just before serving for an extra touch of freshness.
Side Dishes
This Southern Squash Casserole Recipe pairs wonderfully with classic Southern mains like fried chicken, baked ham, or pulled pork. Light green salads or cornbread make excellent companions, rounding out your meal with crisp textures and additional comfort.
Creative Ways to Present
For a modern twist, try serving this casserole in individual ramekins or mini cast iron skillets at your next gathering. Not only does this presentation look charming, but it also allows everyone to enjoy their own perfectly cheesy serving.
Make Ahead and Storage
Storing Leftovers
After enjoying your Southern Squash Casserole Recipe, store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making for easy next-day meals or snacks.
Freezing
To freeze, place the fully cooled casserole in a freezer-safe dish and cover tightly with foil or plastic wrap. It keeps well for up to 2 months. When you’re ready to enjoy it again, thaw overnight in the fridge before reheating.
Reheating
Reheat your casserole in the oven at 350ºF for about 15 to 20 minutes until it’s warmed through and the topping has regained its crunch. For quicker meals, you can microwave individual portions, though the crust will lose a bit of its crispiness.
FAQs
Can I use other types of squash for this recipe?
Absolutely! While yellow squash and zucchini are classic choices here, you can substitute or add other summer squash varieties based on what you have available, keeping in mind that water content and cooking time might vary slightly.
Is there a dairy-free version of this Southern Squash Casserole Recipe?
Yes! You can swap out the cheddar cheese and heavy cream for dairy-free alternatives like vegan cheese and coconut cream. Use olive oil instead of butter and gluten-free crackers for the topping if needed.
How do I prevent the casserole from becoming watery?
The key step is draining the cooked squash in a colander to remove excess moisture before mixing it with other ingredients. This keeps the casserole from turning soggy and helps it bake up beautifully.
Can I prepare this dish ahead of time before baking?
You can definitely assemble the casserole a few hours ahead of baking. Just keep it covered and refrigerated until you’re ready to bake. For longer storage, freeze it as mentioned earlier.
What’s the best cheese to use in this Southern Squash Casserole Recipe?
Sharp cheddar cheese is traditional and gives that beloved rich, tangy flavor. However, you can experiment with Colby Jack or Monterey Jack if you prefer a milder taste.
Final Thoughts
This Southern Squash Casserole Recipe is the kind of dish that feels both nostalgic and fresh, comforting your family while delighting their taste buds. It’s easy to make, packed with flavor, and wonderfully versatile for any occasion. Don’t hesitate to try it soon—you’re going to love how this casserole brings a little piece of Southern charm to your table.
Print
Southern Squash Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Description
This Southern Squash Casserole is a comforting and creamy side dish featuring tender yellow squash and zucchini cooked with onions and garlic, combined with cheddar cheese, eggs, and cream, then topped with a buttery Ritz cracker crust and baked to golden perfection. It’s an ideal recipe for family dinners or potlucks, showcasing classic Southern flavors with a satisfying crunchy topping.
Ingredients
Vegetables and Aromatics
- 3 Tbsp olive oil
- 1 Vidalia onion, chopped
- 1 tsp minced garlic
- 1½ pounds yellow squash, sliced
- 1½ pounds zucchini, sliced
Cheese and Dairy
- 1 cup shredded cheddar cheese, divided
- 2 eggs, lightly beaten
- ½ cup heavy cream
- 3 Tbsp grated parmesan cheese
- 3 Tbsp butter, melted
Seasonings and Toppings
- 1 tsp salt (or to taste)
- ½ tsp black pepper (or to taste)
- 1 sleeve Ritz crackers, crushed (approximately 24 crackers)
Instructions
- Preheat and prepare the baking pan: Preheat your oven to 375ºF (190ºC). Lightly spray a 9×9-inch or 11×10-inch baking pan with cooking spray to ensure the casserole doesn’t stick and will be easy to serve.
- Sauté onions, garlic, and squash: Heat olive oil in a large skillet over medium-high heat. Add the chopped Vidalia onion and sauté for about 3 minutes until softened. Then, add minced garlic along with the sliced yellow squash and zucchini. Cook the mixture for 8 to 10 minutes until the squash becomes tender but not mushy.
- Drain excess liquid: Remove the skillet from heat and transfer the cooked squash mixture to a colander. Let it drain thoroughly to remove any excess liquid, ensuring your casserole isn’t too watery.
- Prepare the cracker topping: Combine the melted butter with the crushed Ritz crackers. Set aside half of this cracker mixture in a large mixing bowl — this will be mixed with the squash later.
- Mix casserole filling: Add the drained squash back into the bowl with half of the cracker-butter mixture. Then add ¾ cup of shredded cheddar cheese, lightly beaten eggs, heavy cream, salt, and pepper. Stir all ingredients together until evenly combined to form the casserole filling.
- Assemble the casserole: Spread this squash mixture evenly into the prepared baking pan. Sprinkle the remaining ¼ cup of cheddar cheese on top, followed by the remaining cracker crumbs, and finally sprinkle the grated parmesan cheese evenly over the top.
- Bake until golden and bubbly: Place the casserole uncovered into the preheated oven and bake for 20 to 25 minutes, or until the topping is golden brown and the casserole is bubbling around the edges. Remove from oven and let it rest briefly before serving.
Notes
- You can substitute yellow squash and zucchini with only one type of squash if preferred.
- For a lighter option, substitute heavy cream with half-and-half or whole milk, though the casserole may be less creamy.
- To add extra flavor, consider mixing in some cooked bacon or diced bell peppers with the squash.
- Make sure to drain the cooked squash well to avoid excess moisture which can make the casserole soggy.
- This casserole pairs wonderfully with grilled or roasted meats and a fresh green salad.
