Dixie Cafe Baked Squash
Indulge in the comforting flavors of the South with this Dixie Cafe Baked Squash recipe, a perfect blend of creamy, cheesy goodness with a delightful buttery crunch on top. Featuring tender yellow squash sautéed with onions, this dish is mixed with a rich filling of eggs, sour cream, and shredded cheddar for the ultimate savory base. Topped with a golden, buttery layer of crushed Ritz crackers, this baked casserole delivers a harmonious mix of textures in every bite. Ideal for weeknight dinners or potluck gatherings, this easy-to-make side dish is baked to perfection in just 35 minutes and complements any main course beautifully. Bursting with Southern charm, this recipe promises to be your go-to squash casserole for every occasion!
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Recipe Information
Ingredients
- 6 medium yellow squash
- 1 small onion
- 4 tablespoons butter
- 2 large eggs
- 0.5 cup sour cream
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups, crushed Ritz crackers or similar buttery crackers
- 2 tablespoons, melted butter (for topping)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x9-inch baking dish and set aside.
Wash and trim the ends off the yellow squash, then slice them into thin rounds about 1/4-inch thick.
Finely dice the small onion.
In a large skillet, melt 4 tablespoons of butter over medium heat. Add the sliced squash and diced onion. Cook, stirring occasionally, until the squash is tender and the onions are translucent, about 8-10 minutes. Drain any excess liquid and let the mixture cool slightly.
In a large mixing bowl, whisk together the eggs, sour cream, shredded cheddar cheese, salt, and black pepper until smooth.
Add the cooked squash and onion mixture to the bowl with the egg mixture. Gently stir to combine until evenly coated.
Transfer the squash mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, combine the crushed Ritz crackers with 2 tablespoons of melted butter. Mix until the crumbs are evenly coated.
Sprinkle the buttered cracker mixture evenly over the top of the squash casserole.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
Remove from the oven and let cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.9 g | 296% | |
| Saturated Fat | 106.3 g | 532% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 6140 mg | 267% | |
| Total Carbohydrate | 294.8 g | 107% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 70.5 g | ||
| Protein | 81.5 g | 163% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1315 mg | 101% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3242 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
