This Southern Squash Casserole is a warm, cheesy hug on a plate! Made with fresh squash, creamy sauce, and a crunchy topping, it’s comfort food at its finest.
Honestly, this dish is perfect for gatherings or cozy nights in. I can’t resist adding a bit more cheese on top—who can say no to extra cheesy goodness? 😋
Key Ingredients & Substitutions
Yellow Squash: Fresh yellow squash is a must for this dish, providing a subtle sweetness. If you don’t have yellow squash, zucchini can work as a great substitute. Just make sure to slice it thinly to cook evenly.
Onion: Onions add depth of flavor. If you’re not a fan, leeks or shallots could also work well. They may give a milder taste but will still allow for a delicious base.
Cheese: Sharp cheddar cheese gives that rich flavor I love in this casserole. If you’re looking for a lighter option, try reduced-fat cheese or even mozzarella, but be aware it will change the flavor profile slightly.
Cream of Mushroom Soup: This adds creaminess, but if you’re avoiding it, swap with a homemade cream sauce or use sour cream mixed with a little broth for a similar effect.
Crackers: Buttery crackers give a crunchy topping. You can use any flavored or plain cracker, or even breadcrumbs mixed with some melted butter for a crispy texture.
How Do I Sauté the Squash and Onions Perfectly?
Getting your squash and onions just right is crucial for a great casserole. Start by melting some butter in a skillet over medium heat. This step not only adds flavor but also helps prevent sticking.
- Add your chopped onions first; they need a bit more time to soften up.
- After a few minutes, layer in the squash. Stir regularly to avoid burning, aiming for tender squash with most moisture gone (around 10-15 minutes).
- Once they are done, let them cool slightly before mixing into the casserole. This helps prevent the eggs from cooking too quickly when added!
The Best Southern Squash Casserole
Ingredients
- 4 cups fresh yellow squash, sliced
- 1 cup onion, finely chopped
- 1/2 cup (1 stick) unsalted butter, divided
- 1 cup shredded sharp cheddar cheese
- 1 (8 oz) can cream of mushroom soup
- 2 large eggs, beaten
- 1 1/2 cups crushed buttery crackers (such as Ritz)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
Time Needed
This casserole takes about 15 minutes to prepare and around 30-35 minutes to bake. Including cooling time, you’ll need about 50 minutes total before it’s ready to serve. Perfect for a quick and hearty side dish!
Step-by-Step Instructions
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures that your casserole cooks evenly and thoroughly.
2. Sautéing the Vegetables
In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the chopped onions and sliced squash to the pan. Sauté them together until they become tender and most of the moisture has evaporated, which should take about 10-15 minutes. When done, remove the skillet from heat and let the mixture cool slightly.
3. Mixing the Casserole Ingredients
In a large mixing bowl, combine the sautéed squash and onions with the cream of mushroom soup, beaten eggs, shredded cheese, salt, pepper, and garlic powder (if you’re using it). Make sure to mix everything well so that the ingredients are evenly distributed.
4. Prepare the Casserole Dish
Next, pour the squash mixture into a greased 9×13-inch casserole dish, spreading it out evenly to ensure even baking.
5. Making the Topping
In a small bowl, combine the crushed crackers with the remaining melted butter. Stir until the crumb mixture is evenly coated. This will give your casserole a nice crunchy topping.
6. Assembling and Baking
Sprinkle the cracker topping evenly over the casserole. Bake your casserole in the preheated oven, uncovered, for 30-35 minutes, or until the top is golden brown and the casserole is bubbly.
7. Serving
Once cooked, let the casserole cool for about 5 minutes to set. It’s then ready to serve! Enjoy your delicious Southern Squash Casserole as a perfect side dish for any meal.
Bon appétit!
FAQ for Southern Squash Casserole Recipe
Can I Use Frozen Squash for This Recipe?
Yes, you can use frozen squash! Just be sure to thaw and drain any excess moisture before sautéing. Frozen squash tends to be softer, so it may cook more quickly, so keep an eye on it while sautéing.
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the casserole up to the point of baking, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, just add an extra 10-15 minutes to the cooking time since it will be starting cold from the fridge.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm in the oven at 350°F (175°C) until heated through, or microwave in individual portions until hot.
Can I Use a Different Type of Cheese?
Yes, feel free to experiment! While sharp cheddar gives great flavor, you can substitute with Monterey Jack, mozzarella, or even a blend of cheeses for a different taste. Just keep in mind that flavor profiles will vary!
