Squash Casserole (Southern Yellow Squash With Ritz Topping)

What Makes This Recipe Work

Salting the squash draws out its excess water before it goes into the oven, which is what separates a firm, sliceable bake from a soggy one. Sour cream, eggs, and cheese bind everything into a rich, custardy filling.

Ingredients for Squash Casserole (Southern Yellow Squash With Ritz Topping)

• 2 1/2 lb (1.1 kg) yellow squash (about 6 medium), sliced 1/4 inch thick
• 1 tsp kosher salt, for draining
• 1 small onion, diced
• 4 tbsp unsalted butter, divided
• 2 large eggs, lightly beaten
• 1 cup sour cream
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 1/2 cup grated Parmesan
• 1 1/2 cups crushed buttery crackers (about 1 sleeve)
• 1/4 cup (1/2 stick) unsalted butter, melted, for the topping

How to Make Squash Casserole (Southern Yellow Squash With Ritz Topping)

1. Heat the oven to 350 degrees F (175 C) and butter a 2-quart baking dish.
2. Toss the sliced squash with the 1 tsp salt in a colander and let it drain 20 to 30 minutes, then squeeze the slices dry in a clean towel.
3. Melt 2 tbsp of the butter in a large skillet over medium heat, add the onion, and cook 5 minutes until soft; add the squash and cook 6 to 8 minutes, until tender and most of the liquid has evaporated.
4. Transfer the squash to a large bowl and let it cool slightly, then stir in the eggs, sour cream, garlic powder, pepper, 1 cup of the cheddar, and the Parmesan.
5. Spread the mixture in the baking dish and smooth the top.
6. Toss the crushed crackers with the 1/4 cup melted butter and scatter them evenly over the casserole, then finish with the remaining 1/2 cup cheddar.
7. Bake 30 to 35 minutes, until the filling is set and the cracker topping is golden brown.
8. Rest 10 minutes before serving so the casserole firms up and slices cleanly.

Tips for the Best Squash Casserole (Southern Yellow Squash With Ritz Topping)

• Do not skip the draining step; squash is mostly water and will make the casserole soupy if you rush it.
• Cook the squash until the liquid in the pan has evaporated, not just until it is soft.
• If the topping is browning too fast, tent the dish with foil and uncover for the last 5 minutes.

Variations and Substitutions

• For a zucchini and yellow squash casserole, use half yellow squash and half zucchini, draining both well.
• Make a pure yellow squash casserole by blending the cooked squash smooth before mixing.
• Add 1 cup of cooked, crumbled sausage for a heartier main-dish bake.
• Serve alongside tater tot casserole or broccoli casserole for a full dinner spread.

How to Store and Reheat

• Covered leftovers keep in the fridge for up to 3 days; reheat at 325 degrees F (160 C) until warmed through, about 20 minutes.
• The unbaked filling freezes for up to 2 months; thaw overnight, add the cracker topping fresh, and bake as directed.

Squash Casserole (Southern Yellow Squash With Ritz Topping) FAQ