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Southern Squash Casserole with Ritz Cracker Topping

Southern squash casserole with Ritz cracker topping combines tender yellow squash, sharp cheddar, and a creamy filling beneath a buttery, golden cracker crust. Bake it in a 9x13-inch dish for a classic Southern side with a crisp top and soft center.
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Prep Time 20 minutes
Cook Time 54 minutes
Resting 10 minutes
Total Time 1 hour 24 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

For the squash filling
  • 1 tbsp vegetable oil
  • 1 yellow onion medium, finely chopped
  • 3 lb yellow squash ends trimmed and cut into 1/4-inch-thick slices
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 eggs large
  • 1 cup sour cream
  • 0.5 cup mayonnaise
  • 1.5 cup sharp cheddar cheese shredded
For the Ritz topping
  • 1 sleeve (about 32 crackers) Ritz crackers crushed
  • 4 tbsp unsalted butter melted

Equipment

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

Method
 

Prepare the squash filling
  1. Heat the oven to 350°F and grease a 9x13-inch baking dish.
  2. Heat the vegetable oil in a 5-quart Dutch oven over medium heat; add the onion and cook for 3–4 minutes, stirring, until softened.
  3. Add the squash, salt, and pepper, cover, and cook over medium-low heat for 12–15 minutes, stirring occasionally, until very tender.
  4. Transfer the squash mixture to a colander and drain for 5 minutes, stirring gently once or twice.
  5. Let the drained squash mixture cool for 5 minutes.
  6. In a large bowl, whisk the eggs, sour cream, and mayonnaise.
  7. Stir the cheddar into the egg mixture.
  8. Fold in the drained squash mixture.
Top and bake
  1. Stir the crushed crackers and melted butter together in a medium bowl.
  2. Spread the squash mixture in the prepared dish and sprinkle the cracker topping evenly over it.
  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 crispest topping, drain the squash thoroughly. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the creamy filling can become watery. For a gluten-free version, use gluten-free buttery crackers.