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Southern Squash Casserole

Southern squash casserole is an old-fashioned, cheesy squash bake with a buttery Ritz cracker crust. Yellow squash casserole features a creamy filling that bubbles at the edges and a golden, crisp topping fresh from the oven.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: Southern American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Yellow summer squash
  • 3 lb yellow summer squash sliced and cooked until tender, then drained
Onion and eggs
  • 1 medium onion diced and sautéed
  • 2 eggs beaten
Creamy filling
  • 1 cup mayonnaise
  • 1 cup sharp cheddar cheese shredded (divided)
  • 0.5 cup parmesan cheese grated
  • 1 tsp sugar
  • 1 tsp garlic powder
  • salt to taste
  • black pepper to taste
Cracker topping
  • 1 sleeve (about 1.5 cups) Ritz crackers crushed
  • 3 tbsp butter melted

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x13 baking dish.
Cook and mash squash
  1. Cook the sliced yellow summer squash in salted boiling water for 5–8 minutes until very tender, then drain well.
  2. Mash the drained squash lightly while warm.
Mix the filling
  1. Sauté the diced onion until tender, then mix it into the mashed squash.
  2. Stir in the beaten eggs and mayonnaise until smooth and evenly combined.
  3. Add 3/4 cup cheddar, the parmesan, sugar, garlic powder, salt, and black pepper, then mix until fully incorporated.
  4. Spread the filling evenly into the greased baking dish.
Add topping and bake
  1. Top the casserole with the remaining cheddar.
  2. Toss the crushed Ritz crackers with the melted butter, then spread evenly over the top.
  3. Bake for 35–40 minutes at 350°F until the cracker topping is golden and the casserole is set and bubbling at the edges.

Notes

For a cleaner, thicker slice, drain the squash thoroughly before mashing so the filling doesn’t loosen. Refrigerate leftovers in a covered container up to 3–4 days; reheat in a 325°F oven until warmed through. Freezing is not recommended because the mayonnaise-based filling can change texture after thawing. For a lighter option, use light mayonnaise (and the same amount) to reduce overall fat without changing the baking method.