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Southern Yellow Squash Casserole

Southern yellow squash casserole is baked with sharp cheddar, sour cream, and a buttery cracker topping. The squash cooks until very tender, then bakes beneath a golden crust until the center reaches 160°F.
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Prep Time 15 minutes
Cook Time 52 minutes
Resting 10 minutes
Total Time 1 hour 17 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 3 lb yellow squash ends trimmed and cut into 1/4-inch slices
  • 1 yellow onion medium, finely chopped
  • 0.5 cup water
  • 2 eggs large
  • 0.5 cup sour cream
  • 1 cup sharp cheddar cheese shredded
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
For the topping
  • 1 sleeve buttery round crackers about 32 crackers, crushed into about 1.5 cups crumbs
  • 4 tbsp unsalted butter melted

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the casserole
  1. Preheat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Combine the squash, onion, and water in a 5-quart pot, cover, and cook over medium heat for 10 to 12 minutes, stirring once, until the squash is very tender.
  4. Drain the squash and onion in a colander for 5 minutes, pressing gently to remove excess liquid.
  5. Mash the squash and onion lightly.
  6. In a large bowl, whisk the eggs, sour cream, cheddar, salt, and pepper.
  7. Fold in the squash mixture.
  8. Spread the mixture in the prepared baking dish.
Add the topping and bake
  1. Stir the cracker crumbs and melted butter together.
  2. Scatter the topping evenly over the casserole.
  3. Bake at 350°F for 35 to 40 minutes, until the topping is golden and the center reaches 160°F.
  4. Let the casserole rest for 10 minutes before serving.

Notes

Press the cooked squash gently to remove excess liquid so the casserole sets well. Refrigerate leftovers for up to 4 days; freezing is not recommended because the squash can become watery. For a lighter swap, use plain Greek yogurt in place of the sour cream.