If you’re looking for a dish that’s full of flavor, creamy, and comforting, you must try this Southern Squash Casserole Recipe! This dish is a must-try for squash lovers, and it’s perfect for a family gathering or a weeknight meal. The combination of buttery, cheesy, and crunchy toppings with tender yellow squash makes this casserole a real treat.
This Southern Squash Casserole recipe has been a staple in my family for years. My husband is a huge fan of squash dishes, and he always requests this casserole when he wants something hearty and delicious. The recipe has been passed down from my mother-in-law, who is a Southern cook at heart. Whenever we make this casserole, it takes us back to the warm memories of family gatherings and Southern hospitality. We’ve even tweaked the recipe over the years, adding a few of our own touches to make it even more special.
Why This Casserole is a Must-Try:
This Southern Squash Casserole recipe is a must-try because of its unique combination of flavors and textures. It’s creamy, cheesy, and crunchy, all at the same time. The ingredients used in this recipe, such as sour cream, cheddar cheese, and Parmesan cheese, add an extra depth of flavor to the casserole. The crushed butter crackers on top give a crispy texture, making it perfect for anyone who loves a crunchy bite. With its simple ingredients and easy-to-follow steps, this casserole is perfect for any home cook looking to impress their family and friends.
Ingredients:
- 907g (2 lbs) yellow squash, sliced into ¼ inch thick pieces
- 43g (3 tbsp) unsalted butter, divided
- 15ml (1 tbsp) olive oil
- 1.25ml (¼ tsp) garlic powder
- 120ml (½ cup) sour cream
- 1 large egg, beaten
- 113g (1 cup) shredded cheddar cheese
- 56g (½ cup) grated Parmesan cheese, divided
- 60g (¾ cup) finely crushed butter crackers
- Salt and pepper, to taste
Directions:
- Preheat the oven to 180°C (350°F). Grease an 8×8 inch baking dish with cooking spray and set aside.
- In a large pot or Dutch oven, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Once melted, add the sliced squash with a pinch of salt and pepper. Sauté for 8-10 minutes, then cover and continue cooking for another 10-15 minutes, or until the squash is fork-tender. Remove the pot from heat and let the squash cool slightly before mashing.
- Mash the cooked squash using a potato masher. Add garlic powder, sour cream, 2 tablespoons of butter, cheddar cheese, beaten egg, and ¼ cup of Parmesan cheese. Mix well until all ingredients are well blended.
- Pour the squash mixture into the prepared baking dish. Cover the top with the finely crushed butter crackers and ¼ cup of Parmesan cheese. Drizzle over 2 tablespoons of melted butter.
- Bake the casserole covered for 35 minutes, then remove the cover and continue baking for another 5-7 minutes or until the top is golden brown.
Notes:
- If you prefer a softer casserole, you can cover the dish for the entire baking time.
- You can substitute yellow squash with zucchini or any other summer squash.
Mouthwatering Southern Squash Casserole Recipe
Ingredients
- 907 g 2 lbs yellow squash, sliced into ¼ inch thick pieces
- 43 g 3 tbsp unsalted butter, divided
- 15 ml 1 tbsp olive oil
- 1.25 ml ¼ tsp garlic powder
- 120 ml ½ cup sour cream
- 1 large egg beaten
- 113 g 1 cup shredded cheddar cheese
- 56 g ½ cup grated Parmesan cheese, divided
- 60 g ¾ cup finely crushed butter crackers
- Salt and pepper to taste
Instructions
- Preheat the oven to 180°C (350°F). Grease an 8x8 inch baking dish with cooking spray and set aside.
- In a large pot or Dutch oven, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Once melted, add the sliced squash with a pinch of salt and pepper. Sauté for 8-10 minutes, then cover and continue cooking for another 10-15 minutes, or until the squash is fork-tender. Remove the pot from heat and let the squash cool slightly before mashing.
- Mash the cooked squash using a potato masher. Add garlic powder, sour cream, 2 tablespoons of butter, cheddar cheese, beaten egg, and ¼ cup of Parmesan cheese. Mix well until all ingredients are well blended.
- Pour the squash mixture into the prepared baking dish. Cover the top with the finely crushed butter crackers and ¼ cup of Parmesan cheese. Drizzle over 2 tablespoons of melted butter.
- Bake the casserole covered for 35 minutes, then remove the cover and continue baking for another 5-7 minutes or until the top is golden brown.