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Southern Squash Casserole

A close-up of a freshly baked squash casserole in a blue dish, featuring tender yellow squash slices and a golden-brown crumb topping.
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A creamy and comforting yellow squash casserole with a buttery Ritz cracker topping, perfect for holiday gatherings or summer potlucks.

Ingredients

Scale
  • 3 pounds yellow squash, thinly sliced
  • 1 cup chopped onion
  • 1/2 cup butter, melted
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 (8 ounce) container sour cream
  • 2 large eggs, beaten
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups crushed Ritz crackers
  • 1/4 cup butter, melted

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C).
  2. Cook the sliced yellow squash and chopped onion in a large pot with just enough water to cover until tender, about 10 minutes. Drain the squash and onion very well.
  3. In a large bowl, combine the drained squash and onion, 1/2 cup melted butter, cream of mushroom soup, sour cream, beaten eggs, salt, and pepper. Mix well.
  4. Pour the squash mixture into a 9×13 inch baking dish.
  5. In a small bowl, combine the crushed Ritz crackers and 1/4 cup melted butter. Sprinkle the cracker mixture evenly over the squash mixture.
  6. Bake for 30-40 minutes, or until the casserole is bubbly and the topping is golden brown.

Notes

  • For best results, ensure you drain the cooked squash and onion thoroughly to prevent a watery casserole.
  • This casserole can be assembled ahead of time and refrigerated. Add the cracker topping just before baking.
  • This dish is a popular choice for Thanksgiving sides and summer potlucks.
  • Consider this a classic Southern side dish that brings comfort and tradition to your meal.

Nutrition

Find it online: https://cutcooktaste.com/squash-casserole/