Why Make This Recipe
This Southern Squash Casserole is a true crowd-pleaser. It combines the fresh flavors of summer squash with creamy goodness and a crunchy topping. This dish is perfect for family gatherings, potlucks, or a simple weeknight dinner. Not only is it delicious, but it’s also easy to make. If you’re looking for a comforting side dish that everyone will love, this casserole is the way to go.
How to Make Southern Squash Casserole
Ingredients
- 2 lbs yellow squash, sliced
- 1 medium onion, diced
- 3 tablespoons butter
- 1/2 cup sour cream
- 1 (10.5 oz) can cream of chicken soup
- 2 large eggs, beaten
- 1 1/2 cups shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- 1 1/2 cups crushed Ritz crackers
- 3 tablespoons butter, melted
Directions
- Preheat the oven to 350°F (175°C).
- In a large skillet, melt 3 tablespoons of butter over medium heat.
- Sauté the sliced squash and diced onion until soft and lightly golden, about 10–12 minutes. Let the mixture cool slightly.
- In a large mixing bowl, combine the sour cream, cream of chicken soup, beaten eggs, shredded cheddar cheese, garlic powder, paprika, salt, and pepper. Mix well.
- Stir in the sautéed squash and onion mixture until everything is blended.
- Spoon the mixture into a greased 9×13-inch baking dish.
- In a small bowl, mix the crushed Ritz crackers with the melted butter and sprinkle over the top of the casserole.
- Bake for 30–35 minutes or until golden brown and bubbly.
- Let sit for 5 minutes before serving.
How to Serve Southern Squash Casserole
This casserole is great on its own as a side dish or even as a main course. Serve it hot, straight from the oven. Pair it with your favorite protein, such as grilled chicken, roast beef, or fish. It also pairs well with fresh salads or cornbread to make a complete meal.
How to Store Southern Squash Casserole
If you have leftovers, store them in an airtight container in the refrigerator. The casserole will last for 3–4 days. To reheat, simply place in the oven at 350°F (175°C) until warmed through. You can also microwave individual portions for quick reheating.
Tips to Make Southern Squash Casserole
- For added flavor, consider using different cheese, such as Monterey Jack or pepper jack.
- You can mix in other vegetables, like bell peppers or tomatoes, for extra taste and nutrition.
- Use fresh herbs like thyme or parsley to enhance the flavor if you have them on hand.
Variation
If you’re looking to switch things up, try using zucchini instead of yellow squash, or combine both for a colorful twist. You can also make it vegetarian by swapping the cream of chicken soup with a cream of mushroom or vegetable soup.
FAQs
Q: Can I make this casserole ahead of time?
A: Yes! You can prepare the casserole a day in advance. Just cover it and store it in the refrigerator until you are ready to bake it.
Q: Can I freeze the casserole?
A: Yes, you can freeze the casserole before baking. Just wrap it tightly in plastic wrap or aluminum foil. When ready to bake, let it thaw in the refrigerator overnight and then bake as directed.
Q: Is this dish spicy?
A: No, this casserole is not spicy. It has mild flavors, but you can add hot sauce or red pepper flakes if you prefer a bit of heat.
Southern Squash Casserole
Ingredients
Vegetables
- 2 lbs yellow squash, sliced
- 1 medium onion, diced
Dairy and Eggs
- 3 tablespoons butter for sautéing
- 1/2 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 2 large eggs, beaten
- 1 1/2 cups shredded cheddar cheese
Spices and Seasonings
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- to taste Salt and black pepper
Topping
- 1 1/2 cups crushed Ritz crackers
- 3 tablespoons butter, melted for topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large skillet, melt 3 tablespoons of butter over medium heat.
- Sauté the sliced squash and diced onion until soft and lightly golden, about 10–12 minutes. Let the mixture cool slightly.
- In a large mixing bowl, combine the sour cream, cream of chicken soup, beaten eggs, shredded cheddar cheese, garlic powder, paprika, salt, and pepper. Mix well.
- Stir in the sautéed squash and onion mixture until everything is blended.
Baking
- Spoon the mixture into a greased 9x13-inch baking dish.
- In a small bowl, mix the crushed Ritz crackers with the melted butter and sprinkle over the top of the casserole.
- Bake for 30–35 minutes or until golden brown and bubbly.
- Let sit for 5 minutes before serving.