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Old-fashioned Southern squash casserole with a buttery Ritz cracker topping
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Old Fashioned Squash Casserole

Tender yellow squash and onion are baked in a creamy cheddar filling and topped with buttery Ritz cracker crumbs in this old-fashioned Southern side dish.
Course Side Dish
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8

Equipment

  • Large saucepan or deep skillet
  • Colander
  • Large mixing bowl
  • 2-quart baking dish
  • Measuring cups and spoons

Ingredients

  • 2 lbs yellow squash, sliced into 1/4-inch rounds
  • 1 medium sweet or yellow onion, chopped
  • 1 tsp kosher salt, divided
  • 2 tbsp butter
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 large egg, lightly beaten
  • 1 1/2 cups shredded sharp cheddar cheese, divided
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder
  • 1 sleeve Ritz crackers, coarsely crushed, about 30 crackers
  • 3 tbsp butter, melted

Instructions

  • 1. Preheat the oven to 350°F. Lightly butter a 2-quart baking dish.
    2. Place the sliced squash, chopped onion, 1/2 teaspoon salt and 2 tablespoons butter in a large saucepan or deep skillet. Add 1/4 cup water.
    3. Cover and cook over medium heat for 8 to 10 minutes, stirring occasionally, until the squash is just fork-tender.
    4. Transfer the squash and onion to a colander. Drain for at least 5 minutes, gently pressing with the back of a spoon to remove excess liquid.
    5. In a large mixing bowl, stir together the sour cream, mayonnaise, beaten egg, 1 cup cheddar cheese, remaining 1/2 teaspoon salt, black pepper and garlic powder.
    6. Gently fold the drained squash and onion into the sour cream mixture.
    7. Spread the squash mixture evenly in the prepared baking dish.
    8. Combine the crushed Ritz crackers, melted butter and remaining 1/2 cup cheddar cheese in a small bowl.
    9. Sprinkle the cracker mixture evenly over the casserole.
    10. Bake uncovered for 25 to 30 minutes, until the filling is hot and set and the topping is golden brown.
    11. Allow the casserole to rest for 5 to 10 minutes before serving.
    • Drain the cooked squash thoroughly to prevent a watery casserole.
    Do not cook the squash until completely soft because it will continue cooking in the oven.
    For the crispest topping, add the cracker mixture immediately before baking.
    Small to medium yellow squash usually have the most tender texture.