Mildly flavored sweet squash folded into a creamy, cheesy sauce and topped with buttery cracker topping (and yes, Ritz is the best)… people will be going for seconds and thirds! Treat your family this holiday season with my yellow squash soufflé-ish dish, which pairs wonderfully with that giant turkey meal, or just a regular weekend fried chicken feast. The last few years I have been trying to learn all the southern favorites that my husband grew up on. As they say, the way to your man’s heart is through his stomach. I can vouch for that big time, it’s been working great for the last 7 years or so. My first taste of this Southern Squash Casserole came in one of our favorite spots in the Golden Isles of Georgia. I remember it came in small individual ramekin like bowls, and one spoon into that cheesy squashiness and I said “how can your regular vegetable get to that level of yum??” My husband just said “welcome to the South.” This is a dish you will find in those small little diners or at any of those family get togethers like Thanksgiving, Christmas or just a summer potluck. It’s everybody’s favorite! Like so many holiday side dishes, it’s pretty quick and simple to put together. First, a few tips to ensure you end up with a mighty tasty dish on your table:
Alpana’s Tips
Tip #1: I make sure to get as much liquid out of the squash during the initial cooking as possible to prevent a watery casserole. These squash have a high water content, so when I sauté them, I discard the liquid from the pan. To ensure most of it is gone, I rest the sautéed squash in a colander for 10 minutes to drain out any remaining liquid. Tip #2: I slice my squash evenly and avoid overcooking them. I don’t let them brown, I just make them a little bit soft. This way, I don’t end up with a mushy casserole. Tip #3: I like to use only Ritz crackers because they are super buttery and add great flavor. Tip #4: I gently fold the sauce mixture into my sautéed squash, being careful not to break the squash up.
Ingredients Needed
Yellow Squash – the base for your dish. Onions – because they go in everything. Mayo, Sour Cream, Egg, Cheddar and Parmesan Cheese – the sauce! Butter – mandatory for holiday casseroles! Ritz crackers – for the crunchy topping. Salt and Pepper – for taste.
Southern Squash Casserole Recipe
I melt some butter in a skillet and sauté chopped onions until they are translucent. Then, I add sliced squash and sauté with salt and pepper until they are a little soft, but not mushy. I prepare the creamy sauce by folding together sour cream, mayonnaise, cheddar cheese, egg, salt, and pepper. Next, I add the sauce to the squash and gently stir until everything is mixed. I crush Ritz crackers and mix them with 2 tablespoons of melted butter. I spread this mixture over the top of my casserole. Finally, I bake it at 350°F for 20-25 minutes uncovered until the casserole is a little bubbly and the topping is lightly browned.
Variations
Serving Suggestions
As mentioned before, it’s perfect on your Thanksgiving or Christmas spread, or with fried chicken. It goes great with grilled or roasted meats. Try it with my Honey Mustard Chicken. It’s delicious alongside stuffed Pork Pinwheels.
Can I Make It Ahead of Time?
Absolutely! This casserole is very holiday-friendly since it freezes great. During busy holiday times, I make it a few days ahead, minus the Ritz crumble and cover and freeze it. I take it out to thaw the day before eating and leave it in the fridge overnight. I add the Ritz topping right before baking. Voila, one dish I don’t have to put much effort into on the big day! We always have these squash a plenty in our refrigerator. Try my easy version of yellow squash casserole one of these days. Let me know if you try this for your special Turkey spread this year, or for a regular weeknight meal with my shredded chicken idea!! I would love to hear from you, come and say hello in my comment section. And if you haven’t already, subscribe to GypsyPlate for so much more to come!
Southern Squash Casserole, on our Gypsy Plate… Enjoy!
More great Southern recipes:Southern Black Eyed PeasLowcountry Shrimp and GritsRed Beans and RiceSouthern Fried CatfishSmothered ChickenShrimp CreoleFrogmore StewJambalaya
