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
Scale
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.
