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Southern Squash Casserole

Southern squash casserole with tender yellow squash, creamy cheddar filling, and a buttery Ritz cracker crust. Baked until bubbling, golden, and set for a classic Southern side dish texture.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and dairy
  • 2 lb yellow squash
  • 1 onion
  • 2 tbsp butter
  • 1 cup shredded sharp cheddar
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 2 eggs beaten
Seasonings and topping
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 sleeve Ritz crackers crushed
  • 3 tbsp butter melted for topping

Equipment

  • 1 sheet pan

Method
 

Prep and bake setup
  1. Preheat the oven to 350F, then grease a 9x13-inch baking dish so the casserole releases easily.
Cook squash and onion
  1. Melt 2 tablespoons butter, then cook the sliced yellow squash and diced onion for 10-12 minutes until tender, stirring occasionally for even cooking.
  2. Drain the cooked squash and onion well in a colander to prevent a watery casserole.
Make the creamy filling
  1. In a bowl, mix the shredded sharp cheddar, sour cream, mayonnaise, beaten eggs, salt, and black pepper until smooth and evenly combined.
  2. Fold the drained squash and onion into the cheddar mixture so every piece is coated.
  3. Spread the mixture into the greased baking dish and level the top.
Add the Ritz crust and bake
  1. Toss the crushed Ritz crackers with the melted butter, then sprinkle the buttery crumbs evenly over the top for a golden finish.
  2. Bake at 350F for 30-35 minutes until golden and set, with bubbling around the edges and a firm center when lightly pressed.

Notes

For the best texture, drain the squash thoroughly after cooking—excess moisture is the main reason squash casseroles turn watery. Refrigerate leftovers in a covered container up to 3 days; reheat at 350F until warmed through. Freeze is not recommended because the creamy egg-and-dairy mixture can separate. For a lighter swap, use reduced-fat sour cream and mayonnaise to reduce calories while keeping the casserole creamy.