Southern Squash Casserole
Classic Southern squash casserole with tender yellow squash, creamy cheese sauce, and crispy Ritz cracker topping.
Pin Share Print Servings: 8 servings
Calories: 195kcal
Cost: $6.75
Equipment
- Large skillet (For cooking squash and onions)
- Colander (Essential for draining excess water)
- 9x13-inch baking dish (Greased for easy serving)
- Large mixing bowl (For combining ingredients)
- Potato masher (Optional for texture control)
Ingredients
- 3 pounds yellow summer squash - Sliced into rounds
- 1 large onion - Diced
- 2 tablespoons butter - For sautéing
- 1 teaspoon salt - For cooking squash
- ½ teaspoon black pepper - Freshly ground
- 2 large eggs - Beaten
- ½ cup sour cream - Room temperature
- 1 cup sharp cheddar cheese - Shredded, divided
- ¼ cup mayonnaise - Regular or light
- 1 tablespoon sugar - Balances flavors
- ½ teaspoon garlic powder - For depth
- 1 sleeve Ritz crackers - Crushed
- 3 tablespoons butter - Melted for topping
Instructions
- Cook at 350°F for 25-30 minutes until set and golden brown
- Sauté squash and onion in butter until very tender and translucent
- Transfer cooked squash to colander, press out excess moisture thoroughly
- Combine eggs, sour cream, cheese, mayo, sugar, and seasonings in bowl
- Fold drained squash mixture into creamy egg mixture gently
- Spread mixture evenly in greased 9x13 inch baking dish
- Sprinkle crushed crackers mixed with melted butter and remaining cheese
- Cook at 350°F for 25-30 minutes until set and golden brown
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 200grams | Calories: 195kcal (10%) | Carbohydrates: 12g (4%) | Protein: 7g (14%) | Fat: 14g (22%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 75mg (25%) | Sodium: 485mg (21%) | Potassium: 285mg (8%) | Fiber: 2g (8%) | Sugar: 6g (7%) | Vitamin A: 385IU (8%) | Vitamin C: 18mg (22%) | Calcium: 165mg (17%) | Iron: 0.8mg (4%)