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Southern Yellow Squash Casserole

Southern yellow squash casserole combines tender squash, onion, sour cream, eggs, and sharp cheddar in a 2-quart baking dish. A buttery crushed-cracker topping bakes until golden, with the center set at 160°F.
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Prep Time 15 minutes
Cook Time 45 minutes
Standing and resting 15 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Southern
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 10 cup water
  • 1.5 tsp kosher salt divided
  • 2 lb yellow squash cut into 1/4-inch slices
  • 0.5 yellow onion medium, finely chopped
  • 1 cup sour cream
  • 2 eggs large, lightly beaten
  • 1 cup sharp cheddar cheese shredded
  • 0.25 tsp black pepper
  • 1 nonstick cooking spray for coating
For the topping
  • 1 cup buttery round crackers crushed (about 20 crackers)
  • 3 tbsp unsalted butter melted

Equipment

  • 1 2-quart baking dish
  • 1 5-quart pot

Method
 

Prepare the squash
  1. Preheat the oven to 350°F.
  2. Coat a 2-quart baking dish with nonstick cooking spray.
  3. Bring the water and 1 teaspoon of the salt to a boil in a 5-quart pot.
  4. Add the squash and onion and cook for 8 to 10 minutes, until the squash is fork-tender.
  5. Drain the squash and onion well in a colander.
  6. Let them stand for 5 minutes, gently pressing out excess liquid.
Make the filling
  1. Whisk the sour cream and eggs in a large bowl.
  2. Stir in the cheddar, remaining 1/2 teaspoon salt, and pepper.
  3. Fold the drained squash and onion into the sour cream mixture.
  4. Spread the mixture in the prepared baking dish.
Top and bake
  1. Stir the crushed crackers with the melted butter.
  2. Scatter the mixture evenly over the casserole.
  3. Bake for 30 to 35 minutes, until the topping is golden, the center is set, and the center reaches 160°F.
  4. Rest for 10 minutes before serving.

Notes

Press excess liquid gently from the squash to help the casserole set. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because it can affect the texture. For a lighter swap, use plain Greek yogurt in place of the sour cream.