Southern Squash Casserole: 4 Secrets to Perfect Comfort Food

Nothing says Southern comfort like a bubbling dish of squash casserole fresh from the oven. I can still smell the buttery Ritz cracker topping mingling with creamy cheese and tender yellow squash from my Aunt Betty’s Sunday suppers. She’d always wink and say, “This ain’t fancy, but it’s love in a baking dish.”

Southern Squash Casserole was the first dish to disappear at every church potluck and family reunion. My version stays true to those memories – simple ingredients transformed into something magical. The secret? Letting the squash shine while that golden cracker crust gives you that perfect crunch in every bite. Just wait till you see how easy it is to make this crowd-pleaser!

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Why You’ll Love This Southern Squash Casserole

Oh honey, let me tell you why this casserole is about to become your new best friend! First off, it’s got that perfect balance of creamy, cheesy goodness with a crispy, buttery Ritz cracker topping that’ll make you weak in the knees. But here’s the real kicker:

• It comes together faster than you can say “bless your heart” – just boil, mix, and bake!
• That golden crust hides a secret: tender squash swimming in a rich, cheesy sauce that’ll have everyone begging for seconds
• It’s the ultimate crowd-pleaser – I’ve never brought leftovers home from a potluck
• Simple ingredients turn into pure comfort food magic

Trust me, once you taste that first bite, you’ll understand why this dish has been a Southern staple for generations. It’s like a warm hug from Grandma – if Grandma wore an apron and carried a wooden spoon!

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Ingredients for Southern Squash Casserole

Now let’s gather up those simple ingredients that make this casserole sing! You’ll need:

• 4 cups yellow squash, sliced about 1/4-inch thick (trust me, uniform slices cook evenly)
• 1 small onion, chopped fine (I like sweet Vidalias when they’re in season)
• 1 cup shredded sharp cheddar cheese (the sharper the better for flavor!)
• 1/2 cup mayonnaise (Duke’s if you’re a true Southerner)
• 1 large egg, beaten (room temperature blends smoother)
• 1 sleeve Ritz crackers, crushed (about 1 cup – the buttery magic!)
• 2 tbsp butter, melted (salted gives that perfect balance)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly cracked if you’ve got it)

Ingredient Notes & Substitutions

Don’t fret if you need to make swaps – this casserole is forgiving! Greek yogurt works instead of mayo for a tangier twist. Gluten-free crackers? They’ll crisp up just fine. Want some heat? A pinch of cayenne wakes up all the flavors. And if zucchini’s overflowing your garden, it makes a fine stand-in for yellow squash – just pat it extra dry!

Equipment You’ll Need

Don’t worry, you won’t need any fancy gadgets for this one! Just grab:

• A 2-quart baking dish (my trusty Pyrex never lets me down)
• A medium pot for boiling that squash
• A colander to drain everything well
• A couple mixing bowls – one for the filling, one for the topping
• A wooden spoon (or your clean hands – no judgment here!)

That’s it! Now let’s get cookin’.

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How to Make Southern Squash Casserole

Alright y’all, let’s get this casserole show on the road! I promise it’s easier than pie – and way more delicious. Just follow these simple steps, and you’ll have everyone at the table saying “bless your heart” in no time.

Step 1: Prepare the Squash

First things first – get that oven preheating to 350°F. Now, toss your sliced squash and chopped onion into a pot of boiling salted water. Set your timer for 5 minutes – we want them tender but not mushy! Drain them really well in that colander – soggy squash is the enemy of a good casserole.

Step 2: Mix the Filling

In a big bowl, combine your drained squash and onions with the cheese, mayo, beaten egg, salt and pepper. Get in there with your hands or a spoon and mix it up good – you want every bite to have that creamy, cheesy goodness distributed evenly.

Step 3: Add the Topping

Now for the fun part – that buttery cracker crust! Mix your crushed Ritz with melted butter until it looks like golden sand. Sprinkle it evenly over your squash mixture in the baking dish. Don’t skimp – this is where the magic happens!

Step 4: Bake to Perfection

Pop that beauty in the oven for 25-30 minutes. You’ll know it’s done when the edges are bubbly and that topping turns a beautiful golden brown. If it starts getting too dark too fast, just lay a little foil over the top. Resist the urge to dig in right away – let it sit for 5 minutes to set up!

There you have it – pure Southern comfort in a baking dish. Now go grab yourself a big spoon and get ready for the compliments to start rolling in!

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Tips for the Best Southern Squash Casserole

Listen up, sugar – these little tricks make all the difference between good and great! First, after draining your squash, press it gently with paper towels to remove excess moisture. Freshly shredded cheese melts so much smoother than pre-shredded. And don’t skip checking your oven temp – too hot and that golden topping burns before the inside gets bubbly!

Oh! One more thing – if you’re making this ahead, keep the topping separate until just before baking. Nobody likes a soggy cracker crust. And whatever you do, resist opening that oven door too early – that blast of cold air deflates all our hard work!

Variations of Southern Squash Casserole

Now don’t you go thinking this casserole can’t get any better – oh honey, we’re just getting started! Want to jazz it up? Try crumbling some crispy bacon right into the filling – that smoky saltiness is divine. Feeling spicy? A diced jalapeño or two will wake up those taste buds real nice.

Out of Ritz? Panko breadcrumbs mixed with melted butter make a mighty fine substitute. And for my vegetarian friends, swap in crushed saltines and skip the bacon. The beauty of this dish is how it welcomes creativity – just like Southern hospitality itself!

Serving Suggestions

This casserole was born to be the star of your Sunday supper! Serve it alongside crispy fried chicken – the creamy squash balances that crunch perfectly. It’s also heavenly with smoky grilled pork chops or a juicy steak. For lighter meals, pair it with a fresh tomato salad or steamed green beans.

Leftovers? Bless your heart – they reheat beautifully! Just cover with foil and warm at 325°F for about 15 minutes. The topping stays crisp if you pop it under the broiler for a minute at the end. Trust me, it tastes even better the next day when all those flavors have gotten cozy together!

Southern Squash Casserole FAQs

Nutritional Information

Now y’all know I’m all about that flavor first, but let’s talk numbers real quick! Keep in mind these are estimates – your exact values will dance a little depending on your cheese brand or how generous you are with that butter. Per serving (that’s 1/6 of the casserole), you’re looking at:

• 280 calories (worth every single one!)
• 22g fat (7g saturated – it’s comfort food, not salad)
• 8g protein (cheese power!)
• 12g carbs (with 2g fiber from that squash)

Not too shabby for something that tastes like a hug from Grandma! Remember, portion sizes are suggestions – no judgment if you go back for seconds.

Share Your Southern Squash Casserole

I’d love to see your masterpiece! Snap a pic of that golden crust and tag me – nothing makes me happier than seeing y’all recreate my family recipes. Leave a comment below telling me what your crew thought (or if there were any leftovers – doubtful!). Happy baking, y’all! You can find more recipes on Pinterest.

Southern Squash Casserole

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A classic Southern comfort food dish featuring tender yellow squash, creamy cheese, and a crispy Ritz cracker topping.

• Author: Sophia Collins
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Southern
• Diet: Vegetarian

Ingredients

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• 4 cups yellow squash, sliced
• 1 small onion, chopped
• 1 cup shredded cheddar cheese
• 1/2 cup mayonnaise
• 1 egg, beaten
• 1 sleeve Ritz crackers, crushed
• 2 tbsp butter, melted
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Preheat oven to 350°F.
2. Boil squash and onion in salted water for 5 minutes. Drain well.
3. Mix squash, onion, cheese, mayonnaise, egg, salt, and pepper in a bowl.
4. Transfer mixture to a greased baking dish.
5. Combine crushed crackers and melted butter. Sprinkle over the squash mixture.
6. Bake for 25-30 minutes until golden and bubbly.

Notes

• Use fresh yellow squash for best results.
• Substitute mayonnaise with Greek yogurt for a lighter version.
• Add a pinch of cayenne for extra heat.

Nutrition

• Serving Size: 1/6 of casserole
• Calories: 280
• Sugar: 3g
• Sodium: 450mg
• Fat: 22g
• Saturated Fat: 7g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 55mg