Squash Casserole

I have to tell you EVERYTHING about this Southern Squash Casserole boos! It’s packed with onions, summer squash, zucchini, butter, eggs and sour cream then topped off with a bomb cracker crust. Just pure comfort food baby with its cheesy vibes. It’s a straight up hit.

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How to make Squash Casserole

Step 1: Cook the Veggies

1. Add butter, olive oil, onion, squash, and zucchini to a nonstick skillet. Season with salt and black pepper.
2. Cook over medium heat until the onions are translucent and the squash and zucchini are just barely still firm and start to caramelize. Stir frequently to evenly cook the vegetables.

Step 2: mix the veggies with the rest of the casserole ingredients

1. Add sour cream, eggs, cayenne pepper, salt, and cheese to a medium bowl. Whisk everything together.
2. Add in cooked vegetables.
3. Gently stir the mixture with a spatula.
4. Pour the casserole mixture into the prepared baking dish. Set aside.

Step 3: mix the cracker topping, top the casserole, and bake

1. Add all cracker topping ingredients to a medium bowl.
2. Whisk until you get small uneven streusel-like crumbs.
3. Sprinkle the topping evenly over the vegetables.
4. Bake until set, but the center just barely jiggles when touched. Remove from the oven, let it sit for a few minutes, and serve!

Recipe Tips

1. Drain Your Veggies: Your zucchini and squash might give off a bit of water after sautéing them, so to avoid a soggy casserole, give them a quick drain in a colander. It’ll keep your casserole nice and creamy!
2. Grate Your Own Cheese: For the smoothest melt, grate your own cheese. Freshly grated cheese doesn’t have the anti-caking agents that bagged cheese often has. Plus, it just tastes better!
3. Perfectly Slice Your Squash: Slice your squash and zucchini just right! Too thin, and they might disintegrate during cooking – too thick, and you’ll end up with chunky, undercooked pieces. Aim for about 1/3 inch thickness, that’s the sweet spot.
4. Let It Rest: Once you pull that golden beauty out of the oven, give it a few minutes to settle. This helps the casserole firm up a bit, making it easier to serve and ensuring it doesn’t fall apart on the plate.

Serving Suggestions

• A Lemon Roasted Chicken is just the ticket for slicing through that rich, creamy casserole. It’s light, it’s zesty, and it brightens up the whole plate. Or, for a true Southern touch, crispy Fried Chicken never fails!
• If I could eat pork every day with this yellow squash casserole, I would! Try some juicy Fried Pork Chops or go all out with Smothered Pork Chops drenched in rich gravy.
• A scoop of Southern Black-Eyed Peas or Butter Beans? Now THAT’s comfort food. They’re so creamy and earthy, and they just meld into the casserole vibes perfectly.
• Don’t forget the greens, y’all! A side of crisp Green Beans or a mix of steamed veggies can add some freshness to your hearty meal.

Recipe help

Can I make this casserole ahead of time?
Absolutely! Assemble it a day in advance without the crispy cracker topping, and keep it covered in the fridge. When you’re ready to bake, just sprinkle on the cracker mixture and pop it in the oven.

What cracker should I use for the topping?
I usually go for Ritz crackers because they’re soooo buttery and flaky, which makes for a delicious topping. However, feel free to experiment with any salty, crispy cracker you like. Even flavored crackers, why not?

Is there a dairy-free alternative for this recipe?
Sure thing, boo! For a dairy-free zucchini and squash casserole recipe, swap the butter with a plant-based alternative, use dairy-free cheese, and replace the sour cream with a non-dairy yogurt or sour cream substitute.

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