Why Make This Recipe
Southern Yellow Squash Casserole is a comforting, hearty dish that celebrates the flavors of fresh summer squash. It’s easy to make and can be served as a side dish or a main course. This versatile casserole is perfect for family dinners, potlucks, or any gathering where you want to impress your guests with a simple yet delicious dish. The combination of creamy textures and cheesy goodness makes it a favorite among many.
How to Make Southern Yellow Squash Casserole
Ingredients:
- 2 pounds yellow squash, sliced
- 1/2 cup butter, divided use
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 1/2 cup bell pepper, chopped
- 1 egg, beaten
- 1/2 cup sour cream
- 16 Ritz crackers, crushed
- 2 cups shredded cheddar cheese (reserve 1/2 cup for topping)
- Salt and pepper, to taste
Directions:
- Preheat your oven to 350°F.
- In a large skillet, melt 1/4 cup of butter with the olive oil over medium heat.
- Add the sliced squash, chopped onion, and chopped bell pepper to the skillet. Sauté the mixture until the vegetables are tender and most of the liquid has evaporated, about 10–12 minutes.
- Allow the cooked vegetables to cool slightly.
- In a large bowl, combine the beaten egg, sour cream, crushed Ritz crackers, 1 1/2 cups of shredded cheddar cheese, salt, and pepper.
- Stir in the cooked vegetable mixture until well-combined.
- Spoon the mixture into a greased 9×9-inch baking dish.
- Sprinkle the reserved 1/2 cup of cheddar cheese over the top. Dot with the remaining 1/4 cup of butter.
- Bake in the preheated oven for 30–35 minutes, or until the casserole is golden and bubbly.
- Let it rest for a few minutes before serving.
How to Serve Southern Yellow Squash Casserole
Southern Yellow Squash Casserole can be served warm straight from the oven. It pairs beautifully with grilled meats or can be enjoyed as a vegetarian main dish. Consider garnishing with fresh herbs like parsley or chives to add a pop of color and flavor.
How to Store Southern Yellow Squash Casserole
If you have leftovers, allow the casserole to cool completely. Store it in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage; just be sure to let it cool thoroughly and wrap it tightly before placing it in the freezer.
Tips to Make Southern Yellow Squash Casserole
- For extra flavor, consider adding some garlic to the sautéed vegetables.
- You can use different types of cheese if you prefer, such as mozzarella or pepper jack, for a twist on the traditional recipe.
- Try adding in some cooked bacon or sausage for a heartier dish.
Variation
To switch things up, you can add other vegetables like zucchini or mushrooms. You can also make it gluten-free by using gluten-free crackers instead of Ritz.
FAQs
1. Can I use frozen squash instead of fresh?
Yes, you can use frozen squash. Just be sure to thaw and drain it thoroughly to avoid excess moisture in the casserole.
2. Can I make this dish ahead of time?
Absolutely! You can prepare the casserole a day in advance and store it in the refrigerator. Just bake before serving.
3. What can I serve with this casserole?
This casserole pairs well with grilled chicken, fish, or a fresh salad for a balanced meal. It also makes a great side dish for any barbecue or family gathering.
Southern Yellow Squash Casserole
Ingredients
Vegetable Mixture
- 2 pounds yellow squash, sliced
- 1/2 cup butter, divided use 1/4 cup for sautéing, 1/4 cup for topping
- 2 tablespoons olive oil For sautéing vegetables
- 1 cup onion, chopped
- 1/2 cup bell pepper, chopped
Binding Ingredients
- 1 each egg, beaten
- 1/2 cup sour cream
- 16 pieces Ritz crackers, crushed
- 2 cups shredded cheddar cheese Reserve 1/2 cup for topping
- to taste Salt and pepper
Instructions
Preparation
- Preheat your oven to 350°F.
- In a large skillet, melt 1/4 cup of butter with the olive oil over medium heat.
- Add the sliced squash, chopped onion, and chopped bell pepper to the skillet. Sauté until the vegetables are tender and most of the liquid has evaporated, about 10–12 minutes.
- Allow the cooked vegetables to cool slightly.
- In a large bowl, combine the beaten egg, sour cream, crushed Ritz crackers, and 1 1/2 cups of shredded cheddar cheese. Add salt and pepper.
- Stir in the cooked vegetable mixture until well-combined.
- Spoon the mixture into a greased 9×9-inch baking dish.
Baking
- Sprinkle the reserved 1/2 cup of cheddar cheese over the top. Dot with the remaining 1/4 cup of butter.
- Bake in the preheated oven for 30–35 minutes, or until the casserole is golden and bubbly.
- Let it rest for a few minutes before serving.