Description
This Southern Squash Casserole is a comforting, cheesy dish featuring tender yellow squash and zucchini sautéed with onions and garlic, then baked with a creamy, cheesy mixture topped with a crunchy Ritz cracker crust. Perfect as a side for family dinners or holiday gatherings, it blends traditional Southern flavors with a crispy, golden topping for a delightful texture contrast.
Ingredients
Scale
Vegetables and Aromatics
- 1 Vidalia onion, chopped
- 1 tsp minced garlic
- 1½ pounds yellow squash, sliced
- 1½ pounds zucchini, sliced
Dairy
- 1 cup shredded cheddar cheese, divided
- 2 eggs, lightly beaten
- ½ cup heavy cream
- 3 tbsp grated parmesan cheese
- 3 tbsp butter, melted
Other
- 3 tbsp olive oil
- 1 tsp salt (or to taste)
- ½ tsp black pepper (or to taste)
- 1 sleeve Ritz crackers, crushed (approximately 24 crackers)
Instructions
- Preheat the Oven: Preheat your oven to 375ºF (190ºC). Prepare a 9×9-inch or 11×10-inch baking pan by spraying it with cooking spray to prevent sticking.
- Sauté Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the chopped Vidalia onion and sauté for about 3 minutes until softened. Add the minced garlic along with the sliced yellow squash and zucchini. Cook for 8 to 10 minutes, stirring occasionally, until the squash is tender but not mushy.
- Drain Excess Liquid: Remove the skillet from heat. Transfer the cooked squash mixture to a colander and let it drain to remove any excess liquid which might make the casserole soggy.
- Prepare Cracker Topping: In a small bowl, combine the melted butter with the crushed Ritz crackers. Set aside half of this cracker mixture for the topping.
- Mix Casserole Filling: In a large bowl, combine the drained squash mixture with half of the cracker mixture, ¾ cup of shredded cheddar cheese, lightly beaten eggs, heavy cream, salt, and black pepper. Stir well to combine all ingredients thoroughly.
- Assemble the Casserole: Spread the squash filling evenly into the prepared baking pan. Sprinkle the remaining ¼ cup of cheddar cheese over the top, followed by the reserved cracker crumbs and the grated parmesan cheese for an added crispy, cheesy crust.
- Bake: Place the casserole in the preheated oven and bake uncovered for 20 to 25 minutes until the top is golden brown and bubbly. Remove from oven and let it rest for a few minutes before serving.
Notes
- Drain the squash mixture thoroughly to avoid a watery casserole.
- Using Vidalia onions adds a subtle sweetness balancing the savory flavors.
- For extra flavor, you can add a pinch of smoked paprika or cayenne pepper to the filling.
- Let the casserole cool slightly before serving to help it set for easier slicing.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
