Southern Summer Squash Casserole
Delight your taste buds with this Southern Summer Squash Casserole, a buttery, cheesy dish that perfectly captures the flavors of the season. Featuring tender yellow squash, sautéed onions, and a creamy blend of sour cream, mayo, and sharp cheddar, this casserole is crowned with a golden, buttery Ritz cracker topping for the ultimate crunchy finish. Ready in just 45 minutes, this crowd-pleasing recipe is the perfect side dish for family gatherings, barbecues, or holiday dinners. Its rich, savory layers are balanced by simple spices like paprika, salt, and pepper, giving every bite a comforting Southern flair. Whether you're highlighting fresh garden squash or feeding a hungry party, this casserole is your go-to choice for a hearty, flavorful experience.
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Recipe Information
Ingredients
- 6 cups (sliced) yellow summer squash
- 1 cup (chopped) yellow onion
- 2 tablespoons butter
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1.5 cups (shredded) sharp cheddar cheese
- 0.5 cup sour cream
- 0.25 cup mayonnaise
- 2 large (beaten) eggs
- 1.5 cups (crushed) Ritz crackers
- 3 tablespoons (melted) butter
- 0.25 teaspoons paprika
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the sliced yellow squash, chopped onion, salt, and black pepper.
Sauté the mixture for about 7-10 minutes, stirring occasionally, until the squash is softened and the onion is translucent.
Remove the skillet from the heat and allow the mixture to cool slightly.
In a large mixing bowl, combine the sour cream, mayonnaise, and beaten eggs. Stir well to create a creamy base.
Gradually mix in the sautéed squash and onion, followed by the shredded cheddar cheese. Combine thoroughly and transfer the mixture to the prepared 9x13-inch baking dish.
In a separate smaller bowl, mix the crushed Ritz crackers with the melted butter and paprika until evenly coated.
Sprinkle the cracker topping evenly over the squash mixture in the baking dish.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Remove from the oven and allow it to cool for about 5 minutes before serving. Enjoy your Southern Summer Squash Casserole!
Nutrition Facts
Calories |
2528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.4 g | 266% | |
| Saturated Fat | 95.2 g | 476% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 834 mg | 278% | |
| Sodium | 4723 mg | 205% | |
| Total Carbohydrate | 113.9 g | 41% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 41.7 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 1632 mg | 126% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2036 mg | 43% | |
*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.
