🌽 Southern Squash Casserole
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This Southern Squash Casserole is a creamy, cheesy classic that brings back memories of Sunday suppers and family gatherings. Tender yellow squash and sautéed onions are folded into a rich, buttery sauce, topped with golden Ritz cracker crumbs, and baked until bubbly perfection. It’s the kind of comforting side dish that disappears first at every potluck! 💛
🧑🍳 Equipment Needed
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Large skillet
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Colander
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Mixing spoon
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9×13-inch buttered casserole dish
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Measuring cups and spoons
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Chef’s knife and cutting board
🥒 Ingredients
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8 cups raw yellow squash, sliced into medallions (or chunked if preferred)
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4 tbsp butter, divided
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½ tsp salt
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½ tsp black pepper
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¼ tsp garlic powder
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1 large onion, chopped
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½ cup green bell pepper, chopped
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1 tbsp all-purpose flour
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½ cup milk
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8 oz sour cream
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1½ cups shredded cheddar cheese, divided
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1 cup crushed Ritz crackers
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(Optional) 2–3 tbsp melted butter for tossing with crackers
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(Optional) Pinch of cayenne or ¼ tsp paprika for added flavor
🍳 Instructions
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Sauté the Vegetables
In a large skillet, melt 2 tablespoons butter over medium heat. Add onion, green pepper, and squash. Season with salt, pepper, and garlic powder. Cook for about 10–12 minutes, until tender. -
Drain and Mash
Transfer the mixture to a colander and let it drain well. Lightly mash with a spoon to release extra moisture, then pour into a buttered casserole dish. -
Make the Cream Sauce
Return the skillet to medium heat and melt the remaining 2 tablespoons butter. Stir in flour and cook for 1 minute to remove the raw taste. Slowly whisk in milk, stirring constantly until smooth and thickened. Remove from heat and stir in sour cream (and optional paprika or cayenne). -
Combine Everything
Pour the cream sauce over the drained squash and gently stir to coat. Add half of the shredded cheese and mix until just combined. -
Add Toppings
Sprinkle the remaining cheddar cheese evenly over the top. Toss the crushed Ritz crackers with 2–3 tablespoons melted butter and sprinkle over the casserole. -
Bake
Bake at 350°F for 25–30 minutes, or until bubbly and golden brown on top.
🍽️ Serving Suggestions
This cozy casserole pairs wonderfully with:
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Fried chicken, meatloaf, or pork chops
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Country-style green beans
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Mashed potatoes or cornbread
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Holiday mains like ham or turkey
💡 Expert Tips
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Slice squash evenly for even cooking.
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Don’t skip draining — too much moisture makes the casserole runny.
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Add a pinch of sugar if your squash is slightly bitter.
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This dish reheats beautifully for leftovers!
❄️ Storage & Reheating
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Refrigerate: Up to 4 days in an airtight container.
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Reheat: Warm in oven at 325°F or microwave until hot.
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Freeze: Assemble but don’t bake; wrap tightly and freeze up to 2 months. Thaw overnight before baking as directed.
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🌽 Southern Squash Casserole
Equipment
- Large Skillet
- Colander
- Mixing Spoon
- 9 X 13 inch casserole dish
- measuring cups and spoons
- Chef's Knife and Cutting Board
Ingredients
- 8 cups raw yellow squash sliced into medallions (or chunked if preferred)
- 4 tbsp butter divided
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp garlic powder
- 1 large onion chopped
- ½ cup green bell pepper chopped
- 1 tbsp all-purpose flour
- ½ cup milk
- 8 oz sour cream
- 1½ cups shredded cheddar cheese divided
- 1 cup crushed Ritz crackers
- Optional 2–3 tbsp melted butter for tossing with crackers
- Optional Pinch of cayenne or ¼ tsp paprika for added flavor
Instructions
- In a large skillet, melt 2 tablespoons butter over medium heat. Add onion, green pepper, and squash. Season with salt, pepper, and garlic powder. Cook for about 10–12 minutes, until tender.
- Transfer the mixture to a colander and let it drain well. Lightly mash with a spoon to release extra moisture, then pour into a buttered casserole dish.
- Return the skillet to medium heat and melt the remaining 2 tablespoons butter. Stir in flour and cook for 1 minute to remove the raw taste. Slowly whisk in milk, stirring constantly until smooth and thickened. Remove from heat and stir in sour cream (and optional paprika or cayenne).
- Pour the cream sauce over the drained squash and gently stir to coat. Add half of the shredded cheese and mix until just combined.
- Sprinkle the remaining cheddar cheese evenly over the top. Toss the crushed Ritz crackers with 2–3 tablespoons melted butter and sprinkle over the casserole.
- Bake at 350°F for 25–30 minutes, or until bubbly and golden brown on top.