Southern Squash Casserole
User Reviews
5
Southern Squash Casserole
Description
This casserole begins by sautéing sliced yellow squash, diced onion, and red bell pepper in butter until tender. The cooked vegetables are seasoned with salt and pepper and then combined with a mixture of beaten eggs, sharp grated cheddar, sour cream, and mayonnaise, providing moisture and richness. The combined mixture is transferred to a greased baking dish and topped with crushed buttery crackers mixed with melted butter to add crunch and flavor.
Baked at 350°F for 30-35 minutes, the casserole sets while developing a golden brown topping. The texture includes soft cooked squash and vegetables with a creamy, cheesy interior contrasted by a crisp cracker crust on top. It serves well as a side dish alongside meats or as a standalone vegetarian-friendly option if ham or meat is not added.
To ensure consistent results, measure squash quantity carefully due to size variability. Smaller squash tend to be more tender with less dense seeds. This recipe scales down for fewer servings and responds well to the addition of fresh herbs like parsley, thyme, or basil for added flavor. Spices such as cayenne or red pepper flakes can be added for heat if desired.
Ingredients
- 2 tablespoons butter divided
- 4 small yellow squash sliced (about 6 cups total, about 2 lbs
- 1 small onion diced
- 1 red bell pepper diced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 2 large egg
- 1 cup cheddar cheese grated sharp
- ¼ cup sour cream
- ¼ cup mayonnaise
- ¾ cup butter crackers about 18 Ritz crackers, crushed
Instructions
- Preheat oven to 350°F. Spray an 8-inch or 9-inch square baking dish with cooking spray and set aside.
- Melt 1 tablespoon butter in a large skillet over medium heat. Add squash, onion, and bell pepper to the skillet, cooking and stirring for about 10 minutes (or until vegetables are tender). Remove from heat and season with salt and pepper.
- Meanwhile, in a separate bowl, whisk together eggs, cheese, sour cream, and mayonnaise.
- Stir the egg mixture into the squash mixture. Transfer the squash mixture into the prepared baking dish. In a separate bowl, combine crushed crackers with remaining 1 tablespoon of melted butter. Sprinkle buttered cracker crumbs over top of casserole.
- Bake for 30-35 minutes, or until casserole is set and topping is golden brown.
Notes
- Use about 6 cups or 2 pounds of sliced yellow squash; smaller squash are preferable for tenderness and smaller seeds.
- Reduce all ingredients by half and use a 1-quart baking dish for cooking for two servings.
- Fresh herbs such as parsley, thyme, oregano, basil, or chives can be added to the casserole for enhanced flavor.
- Add cayenne pepper or red pepper flakes to introduce some spiciness if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 2491 kcal
% Daily Value*
| Serving | 1/6 of the casserole | |
| Calories | 249.1kcal | 12% |
| Carbohydrates | 14.5g | 5% |
| Protein | 10g | 20% |
| Fat | 18.1g | 28% |
| Saturated Fat | 8.5g | 43% |
| Polyunsaturated Fat | 3.6g | 21% |
| Monounsaturated Fat | 4.8g | 24% |
| Cholesterol | 98.6mg | 33% |
| Sodium | 502.2mg | 21% |
| Potassium | 70.2mg | 1% |
| Fiber | 1.9g | 8% |
| Sugar | 5.2g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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