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Baked traditional Southern yellow squash and onion casserole topped with breadcrumbs.

Squash Casserole

A comforting Southern dish made with tender yellow squash, onions, and topped with a buttery, crunchy layer, perfect for family gatherings or a cozy weeknight meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Yellow squash, sliced About 2 pounds
  • 1 medium Onion, chopped Chopped
  • 3 tablespoons Butter For cooking and topping
  • 2 large Eggs, lightly beaten For binding
  • 1 cup Sour cream or plain Greek yogurt Sour cream preferred
  • 1 to 2 cups Cheddar cheese, shredded Sharp cheddar recommended
  • to taste Salt and pepper
  • to taste Garlic powder Optional
Topping Ingredients
  • 1 cup Cracker crumbs Ritz style is classic or use panko breadcrumbs
  • 1 tablespoon Bacon grease Optional for added flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Lightly butter a 9x13 inch baking dish.
  2. In a large skillet, cook the sliced yellow squash and chopped onion with a bit of butter over medium heat until the squash is tender, but not browned.
  3. Drain the cooked mixture in a colander to remove excess moisture. Press gently to help drain.
  4. In a bowl, mix together the sour cream, eggs, shredded cheese, salt, pepper, and optional garlic powder. Fold in the drained squash and onion mixture.
  5. Spread the mixture evenly in the prepared baking dish.
  6. For the topping, crush the crackers and mix with melted butter (and bacon grease if using). Sprinkle over the casserole.
  7. Bake for 25 to 35 minutes, or until bubbly and golden on top. Let it rest for 10 minutes before serving.

Notes

For best results, drain the squash thoroughly to prevent a watery casserole. If the squash is particularly juicy, consider adding extra cheese to hold the mixture together. Can be prep ahead and reheated.