Loaded with tender summer squash and topped with crispy crackers and melted cheese, this old-school Southern dish is a classic comfort food! It's the perfect side dish to use upextrasummer squash and a crowd favorite at all your cookouts andbarbecues. Teamed up with a full spread of summer vegetable dishes, it's the idealpartner for fried chicken, grilled pork chops, or a tender slab of Ree Drummond'sSweet and Smoky Ribs! You can even make it ahead, store it in the fridge, and reheat it when it's time to eat.
What's squash casserole made of?
This Southerncasserole is filled withtender squash and onionthat gets coated in a creamy mixture made of eggs, mayo, sour cream, cheddar, and thyme. It's all piled into a casserole dish and baked. About halfway through, though, you sprinkle a buttery cracker and parmesan mixture on topthat toasts up and gives the casserole heavenly crunch.
What squash is best for squash casserole?
This casserole recipe is best with summer squash—namely, yellow crookneck squash. However, this recipe will also work well with zucchini, a vegetable varietysimilar to yellow crookneck squash. This is one of thosesummer squash recipesthat's not intended for more dense winter squash such as butternut or acorn. If winter squash is what you have on hand, check our butternut squash casserole recipe instead.
Do you have to cook the squash before adding it to the casserole?
Yep! Unless you want crunchy, watery squash in your casserole, it's best to cook it a bit before assembling the casserole. Luckily,this recipe keeps the cooking easy and hands-off. You justadd the sliced squash and chopped onion to a sheet tray with a little olive oil, salt, and pepper to roast in the oven for about 25 minutes.
How do you keep squash casserole from getting watery?
It's important to salt, par-cook, and drain the squash before assembling the casserole to prevent it from being watery. The mixture of eggs, sour cream, mayonnaise, and cheese also acts as a binder to thicken. If you want to take an extra step, add 1/2 to 1 cup of cooked white rice into the mix before baking—it helps make a sturdy and thick squash casserole (and turns it into a complete meal).
Do you peel yellow squash before cooking?
No! The skin of the yellow squash is soft and will get even softer when cooked, so you don't need to spend time peeling.
What crackers are best on top of squash casserole?
Buttery round crackers (aka Ritz crackers) are flaky and delicious on this casserole, but feel free to substitute any salty, crispy cracker, such as classic saltine crackers or even cheese-flavored crackers such as Cheese-Its.
How do you freeze squash casserole?
Squash has a lot of moisture, so we don't recommend freezing it. When it freezes, then thaws, even more liquid will be omitted, which will make the casserole runny and soggy. However, this squash casserole can be stored in the refrigerator for up to four days after baking.
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- Yields:
- 8 - 10 serving(s)
- Prep Time:
- 30 mins
- Total Time:
- 1 hr 20 mins
Ingredients
- 3 lb.
yellow squash, cut into 1/4-inch thick slices
- 1
yellow onion, peeled and chopped
- 3 Tbsp.
olive oil
- 1 1/2 tsp.
kosher salt
- 1 tsp.
ground black pepper
- 2
large eggs
- 8 oz.
sour cream
- 1/2 c.
mayonnaise
- 8 oz.
sharp cheddar cheese
- 1 Tbsp.
chopped fresh thyme leaves
- 3 Tbsp.
butter, melted, plus more for the pan
- 1 1/2
sleeves round butter crackers (such as Ritz), broken (about 3 cups)
- 1/4 c.
parmesan cheese
Directions
- Step1Preheat the oven to 400˚. Combine the squash and onion on a large tray. Drizzle with olive oil, and sprinkle with the salt and black pepper. Toss well to combine. Cook for 25 minutes, until the squash is slightly softened and has released its liquid. Drain the mixture through a colander. Press gently with paper towels to soak up any extra moisture. Let cool.
- Step2Reduce the oven temperature to 350˚. Place the eggs in a large bowl and whisk. Add the sour cream, mayonnaise, cheddar cheese, and thyme and stir together. Gently fold in the squash and onions (they can still be warm when you fold them in, just be sure they're not piping hot). Transfer the mixture to a lightly-greased three-quart baking dish. Cover and bake for 20 minutes.
- Step3Combine the melted butter, cracker pieces, and parmesan cheese ina small bowl. Sprinkle in an even layer all over the top of the casserole.
- Step4Return to the oven for 25 to 30 minutes more, until the crackers are golden brown and the edges are bubbly. Let rest for 10 minutes before serving.
Tip: The buttery crackers add texture to the casserole. It's important not to break the crackers up too small (like dust). Keep them in bigger pieces so you have something crunchy to bite into.
Recipe byErin Merhar
Erin Merhar is the Food Director at ThePioneerWoman.com. She oversees the site's test kitchen, recipes, photography and video programs. She is a professional chef and food stylist, with a deep passion for pizza.
