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Southern Squash Casserole

Southern Squash Casserole Recipe

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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 278
Ingredients Method Notes

Ingredients
  

  • 2 lbs yellow summer squash, sliced ½ inch thick
  • 1 small yellow onion, diced
  • 2 tbsp unsalted butter
  • 2 large eggs
  • 1 cup full-fat sour cream
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 sleeve Ritz crackers (about 30 crackers), crushed into coarse crumbs
  • 2 tbsp unsalted butter, melted
  • 1 tsp kosher salt
  • ½ tsp black pepper

Method
 

  1. Melt 2 tbsp butter in a large skillet over medium heat. Add squash, onion, and a pinch of salt. Cook for about 15 minutes until tender, then drain and press gently to remove excess liquid.
  2. Whisk eggs, sour cream, 1 ½ cups cheddar, salt, and pepper in a large bowl until smooth. Fold in the drained squash and onion.
  3. Preheat oven to 350°F (175°C). Spread the mixture into a 2-quart baking dish. Toss crushed crackers with 2 tbsp melted butter, sprinkle over the top, then scatter the remaining ½ cup cheddar over the crumbs.
  4. Bake for 40 to 45 minutes until the edges bubble and the topping is deep golden brown. Let rest 5 minutes.
  5. Scoop portions straight from the dish and serve hot.

Notes

The most important step is draining the cooked squash well; any extra water in the pan will thin the casserole. For the crispest topping, serve the casserole as soon as it comes out of the oven. Leftover topping can be refreshed with a few minutes under the broiler.