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Southern Yellow Squash Casserole

Southern yellow squash casserole combines tender squash, onion, sour cream, eggs, and sharp cheddar in a 9x13-inch baking dish. A buttery crushed-cracker topping bakes until golden, with bubbling edges and a center that reaches 160°F.
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Prep Time 15 minutes
Cook Time 50 minutes
cooling and resting 20 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 0.5 cup unsalted butter divided (1/4 cup for the squash and 1/4 cup for the topping)
  • 3 lb yellow squash cut into 1/4-inch slices
  • 1 yellow onion medium, chopped
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup sour cream
  • 2 eggs large
  • 1 cup sharp cheddar cheese shredded
For the topping
  • 1 sleeve (about 30) buttery round crackers such as Ritz, crushed

Equipment

  • 1 9x13-inch baking dish
  • 1 5-quart Dutch oven

Method
 

Prepare the filling
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Melt 1/4 cup of the butter in a 5-quart Dutch oven over medium heat.
  4. Add the squash, onion, salt, and pepper; cover and cook for 12 to 15 minutes, stirring occasionally, until the squash is tender.
  5. Transfer the squash mixture to a colander and drain thoroughly, pressing gently to remove excess liquid.
  6. Let it cool until warm, about 10 minutes.
  7. Whisk the sour cream and eggs in a large bowl.
  8. Fold in the cheddar and drained squash mixture.
Assemble and bake
  1. Melt the remaining 1/4 cup butter.
  2. Toss it with the crushed crackers in a medium bowl.
  3. Spread the squash mixture in the prepared dish.
  4. Sprinkle the cracker mixture evenly over the top.
  5. Bake for 30 to 35 minutes, until the topping is golden, the edges are bubbling, and the center reaches 160°F.
  6. Rest the casserole for 10 minutes before serving.

Notes

For the best texture, drain the squash thoroughly and press gently to remove excess liquid. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months, though the topping may soften. Use gluten-free buttery crackers for a gluten-free version.