Squash Casserole Recipe from Hopkins House in Pensacola Fl
Discover the charm of Southern cooking with the Squash Casserole Recipe from Hopkins House, a Pensacola, FL favorite that’s perfect for any family gathering. This creamy, comforting casserole combines tender yellow squash and sweet Vidalia onions with a luscious blend of sour cream, mayonnaise, and cheddar cheese to create a rich and satisfying filling. Topped with a golden, buttery crust of crushed Ritz crackers and Parmesan cheese, it’s seasoned to perfection with hints of garlic powder and Italian seasoning. Ready in under an hour, this easy-to-make casserole is ideal as a crowd-pleasing side dish or a stand-alone centerpiece for your table. Perfect for holidays, potlucks, or weeknight meals, this recipe brings a taste of the Gulf Coast straight to your kitchen!
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Recipe Information
Ingredients
- 6 cups (sliced) yellow squash
- 1 medium (diced) Vidalia onion
- 3 tablespoons unsalted butter
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 cup mayonnaise
- 1.5 cups (crushed) Ritz crackers
- 1 cup (grated) Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon Italian seasoning
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch casserole dish and set it aside.
In a large pot, bring water to a boil. Add the sliced yellow squash and cook for 5-7 minutes until tender. Drain well and lightly press with a paper towel to remove excess moisture.
Heat a large skillet over medium heat. Add the butter, and when melted, sauté the diced Vidalia onion until translucent and fragrant, about 3-4 minutes. Remove from heat.
In a large mixing bowl, combine the cooked squash, sautéed onions, shredded cheddar cheese, sour cream, mayonnaise, garlic powder, salt, black pepper, and Italian seasoning. Stir until fully mixed.
Transfer the squash mixture to the prepared casserole dish, spreading it out evenly.
In a small bowl, mix the crushed Ritz crackers and grated Parmesan cheese. Sprinkle this mixture evenly over the squash casserole.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.
Remove from the oven and let the casserole rest for 5 minutes before serving. Enjoy your delicious squash casserole!
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 16.1 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 707 mg | 31% | |
| Total Carbohydrate | 15.7 g | 6% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 6.0 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 240 mg | 5% | |
*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.
