Best Southern Yellow Squash Casserole Recipe
User Reviews
5
Best Southern Yellow Squash Casserole Recipe
Description
The recipe begins by softening onion and garlic in vegetable oil then steaming a combination of grated and sliced yellow squash until tender and its liquid has evaporated. This cooked squash is combined when slightly cooled with creamy elements—cream of chicken soup, sour cream, beaten eggs—and a blend of white cheddar and American cheese food for richness. The mixture is poured into a prepared baking dish and baked at 350°F to meld the flavors and set the filling.
While baking, a crunchy topping of crushed butter crackers mixed with Parmesan cheese, dried thyme, and melted real butter is added to introduce a crisp texture and herbaceous notes contrast with the creamy filling. The casserole offers a soft, creamy interior with flavorful bites from this topping. Selecting small fresh yellow squash and flavorful sharp cheeses enhances the dish's quality.
It pairs well as a comfort-style side dish especially alongside Southern or home-cooked meals, providing a satisfying way to enjoy summer squash with a cheesy and buttery crust.
Variations may include alternative crunchy crust toppings such as fried onions or different crackers. Using frozen chopped onion can save prep time. Gently crushing crackers inside their packaging is an efficient way to prepare topping crumbs. Seasoning blends like Old Bay or Italian herbs can be experimented with for different flavors.
Ingredients
- 1 tbs vegetable oil
- 1 onion medium, chopped
- ½ teaspoon garlic minced
- 2 lbs yellow squash the smaller the better - Grate ½ the squash and slice and cut the rest into quarters.
- 1 teaspoon salt
- 1 cream of chicken soup or mushroom or celery, canned
- ½ cup sour cream
- 2 Cups White Cheddar Cheese or yellow cheddar cheese
- ⅓ cup American cheese food
- 2 egg beaten
- 1 cup butter crackers like Ritz (about 1 sleeve, crushed
- ¼ Cup Parmesan Cheese grated
- 1 ½ teaspoon thyme dried
- 2 tbs butter melted, real
Instructions
- Preheat the oven to 350. Chop the onion, mince the garlic, grate and slice the squash, grate the cheese and crush the crackers.
- Prepare a 9x12 baking dish with non stick spray.
- On the stovetop over medium heat in a large skillet, heat the onion and cook till translucent then add the garlic and cook until fragrant - about 1 minute.
- Add the squash and salt. Stir well and Add the lid and allow the squash to steam in their own juices. Keep cooking the squash until you can tell that water has been released from the squash and the squash are soft. Remove the lid and continue cooking until the water evaporates from the pan. Then remove from the heat and let rest.
- In a large bowl, combine the soup, sour cream, cheese and eggs and stir well.
- Once the squash have cooled somel, mix them into the soup mixture and mix thoroughly.
- Spread the mixture into the baking dish.
- Bake the squash at 350 for 25 minutes
- In a medium sized bowl, mix the crushed crackers, parmesan, thyme and butter. After the squash has baked for 25 minutes, remove it from the oven and sprinkle the cracker crumb mixture on the top. Put back in the oven and bake for another 20 minutes.
Notes
- For topping, crushed butter crackers add crunch, but fried onions or chips can also be used.
- Frozen chopped onions reduce prep time and work well.
- Gently crushing crackers inside their sleeve prevents extra cleanup.
- Choose small, firm, and brightly colored yellow squash for best texture and flavor.
- Both watery and non-watery cooked squash work fine for this recipe.
- Selection of sharp, flavorful cheddar cheese greatly impacts the casserole's taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 7g | 2% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 62mg | 21% |
| Sodium | 489mg | 20% |
| Potassium | 264mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 560IU | 11% |
| Vitamin C | 13.6mg | 15% |
| Calcium | 238mg | 24% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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