Don't forget the buttery cracker topping!
Loaded with tender summer squash and topped with crispy crackers and melted cheese, this old-school Southern dish is a classic comfort food! It's the perfect side dish to use up extra summer squash and a crowd favorite at all your cookouts and barbecues. Teamed up with a full spread of summer vegetable dishes, it's the ideal partner for fried chicken, grilled pork chops, or a tender slab of Ree Drummond's Sweet and Smoky Ribs! You can even make it ahead, store it in the fridge, and reheat it when it's time to eat. Frozen Zucchini
What's squash casserole made of?
This Southern casserole is filled with tender squash and onion that gets coated in a creamy mixture made of eggs, mayo, sour cream, cheddar, and thyme. It's all piled into a casserole dish and baked. About halfway through, though, you sprinkle a buttery cracker and parmesan mixture on top that toasts up and gives the casserole heavenly crunch.
What squash is best for squash casserole?
This casserole recipe is best with summer squash—namely, yellow crookneck squash. However, this recipe will also work well with zucchini, a vegetable variety similar to yellow crookneck squash. This is one of those summer squash recipes that's not intended for more dense winter squash such as butternut or acorn. If winter squash is what you have on hand, check our butternut squash casserole recipe instead.
Do you have to cook the squash before adding it to the casserole?
Yep! Unless you want crunchy, watery squash in your casserole, it's best to cook it a bit before assembling the casserole. Luckily, this recipe keeps the cooking easy and hands-off. You just add the sliced squash and chopped onion to a sheet tray with a little olive oil, salt, and pepper to roast in the oven for about 25 minutes.
How do you keep squash casserole from getting watery?
It's important to salt, par-cook, and drain the squash before assembling the casserole to prevent it from being watery. The mixture of eggs, sour cream, mayonnaise, and cheese also acts as a binder to thicken. If you want to take an extra step, add 1/2 to 1 cup of cooked white rice into the mix before baking—it helps make a sturdy and thick squash casserole (and turns it into a complete meal).
Do you peel yellow squash before cooking?
No! The skin of the yellow squash is soft and will get even softer when cooked, so you don't need to spend time peeling.
What crackers are best on top of squash casserole?
Buttery round crackers (aka Ritz crackers) are flaky and delicious on this casserole, but feel free to substitute any salty, crispy cracker, such as classic saltine crackers or even cheese-flavored crackers such as Cheese-Its.
How do you freeze squash casserole?
Squash has a lot of moisture, so we don't recommend freezing it. When it freezes, then thaws, even more liquid will be omitted, which will make the casserole runny and soggy. However, this squash casserole can be stored in the refrigerator for up to four days after baking.
yellow squash, cut into 1/4-inch thick slices
yellow onion, peeled and chopped
butter, melted, plus more for the pan
sleeves round butter crackers (such as Ritz), broken (about 3 cups)
Tip: The buttery crackers add texture to the casserole. It's important not to break the crackers up too small (like dust). Keep them in bigger pieces so you have something crunchy to bite into.
Erin Merhar is a professionally trained chef, food stylist, and recipe developer. When she is not coming up with the next great dish for ThePioneerWoman.com, you can find her at the farmers' market or making pizza for friends.
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