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Southern Yellow Squash Casserole

Southern yellow squash casserole combines tender squash, sharp cheddar, and a creamy filling under a buttery cracker topping. Baked in a 9x13-inch dish, it has a golden top and a tender, savory center.
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Prep Time 20 minutes
Cook Time 42 minutes
resting 10 minutes
Total Time 1 hour 12 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the squash filling
  • 1 tsp nonstick cooking spray
  • 2.5 lb yellow squash trimmed and sliced 1/4 inch thick
  • 1 yellow onion medium, finely chopped
  • 0.5 cup water
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 eggs large
  • 1 cup sour cream
  • 0.5 cup mayonnaise
  • 1.5 cup sharp cheddar cheese shredded
For the cracker topping
  • 1 sleeve (about 32) buttery round crackers crushed
  • 4 tbsp unsalted butter melted

Equipment

  • 1 9x13-inch baking dish

Method
 

Cook and mix the filling
  1. Heat the oven to 350°F.
  2. Coat a 9x13-inch baking dish with the nonstick cooking spray.
  3. Put the squash, onion, water, salt, and pepper in a 5-quart pot.
  4. Bring the mixture to a boil.
  5. Cover and simmer for 8–10 minutes, stirring once, until the squash is tender.
  6. Drain the squash mixture thoroughly in a colander, pressing gently to remove excess liquid.
  7. Let the squash mixture cool for 10 minutes.
  8. In a large bowl, whisk the eggs, sour cream, and mayonnaise until smooth.
  9. Stir in the cheddar and drained squash mixture.
Make the topping
  1. Stir the crushed crackers and melted butter together until evenly coated.
Assemble and bake
  1. Spread the squash mixture in the prepared baking dish.
  2. Scatter the cracker topping evenly over it.
  3. Bake for 30–35 minutes, until the topping is golden brown and the center reaches 160°F.
  4. Let the casserole rest for 10 minutes before serving.

Notes

Press the drained squash gently but thoroughly to keep excess liquid from making the casserole watery. Refrigerate leftovers for 3–4 days; freezing is not recommended because the creamy filling can change texture. For a lighter option, plain Greek yogurt can replace the sour cream.