Southern Squash Casserole

Hey, y'all! Do you have squash out the wazoo? So often this time of year, that's the case - but, luckily for me, I love it! While I enjoy sautéed squash, my favorite way to eat it is in my southern squash casserole. Add cheese, sour cream, and mayonnaise to something -- and you've got magic! I hope y'all enjoy this recipe as much as I do!

Southern Squash Casserole

This southern squash casserole is creamy, rich, and decadent. While it's better to use squash from the garden or the farmers market, you absolutely can purchase squash from the store if it's out of season.

Shopping List: Southern Squash Casserole

• squash
• vidalia onion
• sour cream
• Duke's Mayonnaise
• shredded cheddar cheese
• rosemary
• RITZ crackers
• butter
• garlic powder
• black pepper
• kosher salt
• red pepper flakes

How to Make Southern Squash Casserole

1. Preheat oven to 350F.
2. Wash the squash, chop of the ends, and evenly-slice.
3. Combine sliced squash, diced onion, sour cream, Duke's Mayonnaise, shredded cheddar cheese, and rosemary. Season, to taste, with garlic powder, black pepper, red pepper flakes, and kosher salt.
4. Pour the squash casserole mixture into a greased 9x13 pan.
5. Melt a stick of butter and mix it in with crushed RITZ crackers. Top the squash casserole mixture with the buttery cracker topping.
6. Bake for 40-45 minutes or until hot + bubbly.
7. Serve warm and enjoy!

The Recipe

Southern Squash Casserole

JC Phelps

Looking to use up an abundance of summer squash? Make my rich and decadent southern squash casserole!

5 from 41 votes

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Side Dish

Cuisine American, Southern

Servings 8 servings

Calories 487 kcal

Ingredients

  

1x2x3x

• 5 medium-sized squash sliced
• 1 vidalia onion chopped
• 1 c. sour cream
• 1 c. Duke's Mayonnaise
• 1.5 c. shredded cheddar cheese
• 2 tsp. rosemary chopped
• garlic powder to taste
• black pepper to taste
• kosher salt to taste

Topping

• 1-2 sleeves RITZ crackers crushed
• ½ c. butter melted

Instructions

 

• Preheat oven to 350F.
• Wash the squash, chop of the ends, and evenly-slice.
• Combine sliced squash, diced onion, sour cream, Duke's Mayonnaise, shredded cheddar cheese, and rosemary. Season, to taste, with garlic powder, black pepper, red pepper flakes, and kosher salt.
• Pour the squash casserole mixture into a greased 9x13 pan.
• Melt a stick of butter and mix it in with crushed RITZ crackers. Top the squash casserole mixture with the buttery cracker topping.
• Bake for 40-45 minutes or until hot + bubbly.
• Serve warm and enjoy!

Nutrition

Calories: 487kcalCarbohydrates: 11gProtein: 14gFat: 44gSaturated Fat: 15gPolyunsaturated Fat: 14gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 76mgSodium: 510mgPotassium: 479mgFiber: 2gSugar: 7gVitamin A: 956IUVitamin C: 24mgCalcium: 405mgIron: 1mg

Keyword southern squash casserole, squash casserole

Tried this recipe?Let us know how it was!

Y’all come back now, ya hear?

My best,

JC

Keep Up With JCP Eats

Thank you so much for visiting the blog today! I’d love to keep in touch via social media. You can follow my content on Instagram, Facebook, Pinterest, Tik Tok, Twitter, and LinkedIn. I also author a second website, Notable Kentucky, on which I write about all things of note in the Commonwealth of Kentucky. Read Notable Kentucky here.