Name: Southern Yellow Squash Casserole
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Cuisine: Southern
Ingredients: 4 medium yellow squash, sliced into 1/4-inch rounds; 2 teaspoons kosher salt; 8 tablespoons salted butter, divided; 1 medium yellow onion, chopped; 2 medium garlic cloves, minced; 8 ounces cream cheese, softened; 2 large eggs; 1 cup freshly grated sharp cheddar cheese; Freshly ground black pepper, to taste; Cooking spray or additional butter, for the baking dish; 1 sleeve Ritz crackers, crushed, about 32 crackers; 4 tablespoons salted butter, melted; 1/2 cup grated Parmesan cheese; Freshly ground black pepper, to taste

Southern Yellow Squash Casserole

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Southern yellow squash casserole combines tender squash, cream cheese and sharp cheddar beneath a buttery Ritz-Parmesan topping. A comforting side that serves 12.

Author: Jennifer Locklin
Prep Time: 20 minutes
Draining and resting: 40 minutes
Cook Time: 90 minutes
Total Time: 150 minutes
Yield: 12 side-dish servings 1x
Category: Side Dish
Method: Baking
Cuisine: Southern

Ingredients

Units Scale

Squash Filling

4 medium yellow squash, sliced into 1/4-inch rounds
2 teaspoons kosher salt
8 tablespoons salted butter, divided
1 medium yellow onion, chopped
2 medium garlic cloves, minced
8 ounces cream cheese, softened
2 large eggs
1 cup freshly grated sharp cheddar cheese
Freshly ground black pepper, to taste
Cooking spray or additional butter, for the baking dish

Cracker Topping

1 sleeve Ritz crackers, crushed, about 32 crackers
4 tablespoons salted butter, melted
1/2 cup grated Parmesan cheese
Freshly ground black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Place the squash in a colander over the sink. Toss with the kosher salt and leave to drain for 30 minutes. Rinse briefly, then blot thoroughly with paper towels.
Heat the oven to 350°F with a rack in the center. Grease a 2 1/2-quart baking dish.
Stir the cream cheese in a large mixing bowl until smooth. Beat in the eggs one at a time, then stir in the cheddar and a little black pepper.
Heat 1 tablespoon of the butter in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Stir in the garlic and cook for another 30 seconds. Transfer to a bowl.
Divide the remaining 7 tablespoons butter among batches of squash. Cook each batch over medium heat in an uncrowded layer, turning occasionally, until tender, about 10 to 13 minutes. Lower the heat if the squash starts browning before it softens.
Transfer the cooked squash to a colander and let any excess liquid drain away. Allow the vegetables to cool for about 5 minutes before combining them with the egg mixture.
Fold the squash, onion, and garlic into the cream cheese mixture. Spread evenly in the prepared baking dish.
Combine the cracker crumbs, melted butter, Parmesan, and black pepper in a separate bowl. Scatter over the casserole.
Bake for 55 to 65 minutes, until the filling is set in the center, the edges are bubbling, and the topping is golden. If the crumbs brown too quickly, loosely cover the dish with foil.
Let stand for 10 minutes before serving.

Notes

Substitutions: Zucchini can replace some or all of the yellow squash; salt and drain it the same way. Mild cheddar, Monterey Jack, or a combination can replace the sharp cheddar.

Serving suggestions: Serve alongside roast chicken, baked ham, pork chops, or meatloaf. Green beans or a crisp green salad balance the rich filling.

Make ahead: Refrigerate the assembled filling, covered, for up to 2 days. Keep the topping separate and add it just before baking. A cold casserole may need additional baking time; follow the baking dish manufacturer’s guidance about moving it from the refrigerator to the oven.

Storage: Refrigerate leftovers in a covered container within 2 hours of baking. Use within 3 to 4 days. Reheat individual portions in the microwave or warm larger portions, covered, in a 350°F oven until heated through.

Freezing: Freeze the baked, cooled casserole in tightly wrapped portions for up to 2 months. Thaw overnight in the refrigerator before reheating. The squash may release a little moisture, and the topping will soften; uncover near the end of reheating to help it crisp.

Timing: Prep 20 minutes; cook about 1 hour 30 minutes; additional time 30 minutes for draining squash and 10 minutes for resting. Total about 2 hours 30 minutes. Batch count affects cooking time.

Find it online: https://jennifercooks.com/southern-yellow-squash-casserole/