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Southern Squash Casserole with Buttery Cracker Topping

Southern squash casserole is baked with tender yellow squash, a creamy cheddar filling, and a buttery cracker topping. Draining the cooked squash helps the casserole set while the topping turns golden in the oven.
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Prep Time 20 minutes
Cook Time 48 minutes
Resting time 10 minutes
Total Time 1 hour 18 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 tbsp olive oil divided
  • 2.5 lb yellow summer squash ends trimmed and cut into 1/4-inch slices
  • 1 yellow onion medium, finely chopped
  • 1 tsp kosher salt
  • 2 eggs large
  • 0.5 cup sour cream
  • 0.5 cup mayonnaise
  • 1 cup sharp cheddar cheese shredded
  • 0.25 tsp black pepper
For the topping
  • 1 sleeve (about 30) buttery round crackers crushed (about 1 1/2 cups)
  • 4 tbsp unsalted butter melted

Equipment

  • 1 9x13-inch baking dish
  • 1 5-quart Dutch oven

Method
 

Cook the squash
  1. Heat the oven to 350°F.
  2. Lightly grease a 9x13-inch baking dish with 1 teaspoon of the olive oil.
  3. Heat the remaining 2 teaspoons olive oil in a 5-quart Dutch oven over medium heat.
  4. Add the onion and cook, stirring, for 3-4 minutes until softened.
  5. Stir in the squash and salt, cover, and cook for 10-12 minutes, stirring occasionally, until tender.
  6. Transfer the squash to a colander and drain for 10 minutes.
  7. Gently press the squash to release excess liquid.
Make the filling
  1. In a large bowl, whisk together the eggs, sour cream, mayonnaise, cheddar, and black pepper.
  2. Fold in the drained squash.
  3. Spread the mixture in the prepared dish.
Top and bake
  1. Stir the crushed crackers and melted butter together.
  2. Scatter the mixture evenly over the casserole.
  3. Bake for 30-35 minutes until the topping is golden and the center reaches 160°F.
  4. Let the casserole rest for 10 minutes before serving.

Notes

For the best texture, drain and gently press the squash well so excess liquid does not make the casserole watery. Refrigerate leftovers for up to 4 days; freezing is not recommended because the topping can soften. If desired, replace the sour cream with full-fat Greek yogurt.