Description
This Southern Squash Casserole recipe offers a creamy, cheesy, and comforting taste of Southern cooking. It’s quick to prepare, perfect for any occasion, and a delicious way to enjoy fresh summer squash.
Ingredients
Scale
- 4 cups sliced yellow squash (about 4 small to medium squashes)
- 1 cup chopped onion
- 1 cup shredded cheddar cheese
- 1 cup crushed buttery crackers
- 2 large eggs
- ½ cup milk
- 1 tablespoon mayonnaise
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 tablespoon olive oil (for sautéing)
- Optional garnish: fresh herbs (such as parsley or thyme)
Instructions
- Preheat your oven to 350°F (175°C).
- Wash and slice the yellow squash into thin rounds.
- Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent. Add the sliced squash and cook for about 5-7 minutes until slightly softened. Remove from heat.
- In a large mixing bowl, combine the eggs, milk, mayonnaise, salt, black pepper, and garlic powder. Whisk until fully blended.
- Stir in the sautéed squash and onion mixture along with half of the shredded cheddar cheese.
- Fold in half of the crushed buttery crackers into the mixture until well integrated.
- Pour the entire mixture into a greased 9×13 inch baking dish, spreading it evenly.
- Sprinkle the remaining cheddar cheese and crushed crackers on top for a crispy, golden finish.
- Place the casserole in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and bubbly.
- Remove from the oven and let it cool for about 5 minutes before serving this incredible Southern Squash Casserole.
Notes
- For the best results, use fresh, firm summer squash.
- Sautéing the squash and onions develops deeper flavors and removes excess moisture.
- Feel free to experiment with different cheeses like Monterey Jack or Gruyère.
- Add diced jalapeños or red pepper flakes for a spicy twist.
- For a gluten-free option, substitute crackers with gluten-free breadcrumbs.
- For a vegan version, replace eggs with flaxseed meal and use plant-based milk and cheese.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- The casserole can be frozen for up to 3 months.
- Prep Time: 20-25 minutes
- Cook Time: 30-35 minutes
- Category: Side Dish/Casserole
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving (approx. 1/6th of casserole)
- Calories: 220 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 12g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 8g
- Cholesterol: N/A