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Southern Yellow Squash Casserole

Southern yellow squash casserole combines tender yellow squash, sharp cheddar, and sour cream beneath a buttery cracker topping. Baked until golden and set, it makes a classic Southern side dish with a creamy center and crisp top.
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Prep Time 15 minutes
Cook Time 1 hour 3 minutes
Cooling and resting 15 minutes
Total Time 1 hour 33 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 1 nonstick cooking spray
  • 1 yellow onion medium, finely chopped
  • 6 tbsp unsalted butter divided
  • 2.5 lb yellow squash sliced 1/4 inch thick
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 eggs large, lightly beaten
  • 0.5 cup sour cream
  • 1 cup sharp cheddar cheese shredded
For the topping
  • 1.5 cup buttery round crackers crushed, about 1 sleeve

Equipment

  • 1 9x13-inch baking dish
  • 1 5-quart Dutch oven

Method
 

Prepare the squash
  1. Heat the oven to 350°F and coat a 9x13-inch baking dish with nonstick cooking spray.
  2. Melt 2 tablespoons of the butter in a 5-quart Dutch oven over medium heat.
  3. Add the onion and cook for 4 to 5 minutes until softened.
  4. Add the squash and cook uncovered, stirring often, for 15 to 20 minutes until very tender and most of the liquid has evaporated.
  5. Remove from the heat and let cool for 5 minutes.
  6. Mash the squash lightly.
  7. Stir in the salt, pepper, eggs, sour cream, and cheddar until combined.
Make the topping
  1. Melt the remaining 4 tablespoons butter.
  2. Stir the butter into the cracker crumbs until evenly coated.
Assemble and bake
  1. Spread the squash mixture in the prepared dish.
  2. Sprinkle the cracker topping evenly over it.
  3. Bake for 35 to 45 minutes until the topping is golden brown, the center is set, and the casserole reaches 160°F in the center.
  4. Rest for 10 minutes before serving.

Notes

For the crispest topping, spread the cracker crumbs evenly over the casserole. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the creamy squash texture may change. Gluten-free buttery crackers can be used as a dietary swap.