Squash Casserole
Ingredients
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- 2 pounds yellow squash – sliced 0.25-inch thick (~5 medium yellow squashes)
- 1 teaspoon kosher salt
- 1 medium onion – finely chopped
- 2 tablespoons unsalted butter
- 2 large eggs – beaten
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons all-purpose flour
- 1/2 teaspoon black pepper
- 1 1/2 cups sharp cheddar cheese – shredded
- 1 1/4 cups butter crackers – crushed
- 2 tablespoons unsalted butter – melted
Instructions
1. Heat the oven to 350°F (175°C) with a rack in the center.
2. Place the sliced yellow squash in a colander set over the sink; sprinkle with 1 teaspoon kosher salt, toss, and let drain 10–15 minutes, then gently squeeze to remove excess moisture.
3. Melt 2 tablespoons unsalted butter in a large skillet over medium heat; add the finely chopped onion and cook until translucent, 3–4 minutes. Add the drained squash and cook, stirring occasionally, until tender and most liquid evaporates, 8–10 minutes. Spread the mixture on a sheet pan to cool 5 minutes.
4. In a large bowl, whisk the beaten eggs; add the sour cream, mayonnaise, all-purpose flour, black pepper, and shredded sharp cheddar cheese, and stir until smooth.
5. Fold the cooled squash mixture into the bowl until evenly coated; transfer to a 2-quart baking dish and smooth the top.
6. In a small bowl, combine the crushed butter crackers with 2 tablespoons melted unsalted butter until evenly moistened; sprinkle over the casserole.
7. Bake until the topping is golden and the center is set, 25–30 minutes; let stand 10 minutes before serving.
Squash Casserole is a Southern comfort classic built around tender yellow summer squash bound in a creamy, custardy base. It balances sweet, mellow squash and onion with the savoriness of sharp cheddar, finishing with a buttery cracker crust that bakes up crisp and golden. The textures contrast beautifully—soft and creamy beneath, crunchy on top—making it a crowd-pleasing side for weeknights, potlucks, and holiday tables alike.
Rooted in home gardens and summer abundance, the dish rose to popularity across the American South in the mid-20th century. Early versions used simple pantry binders—eggs, dairy, and crumbs—while later church and community cookbooks cemented the butter-cracker topping as a signature. Condensed soups appeared in some midcentury iterations, but many cooks kept a from-scratch approach, preserving the casserole’s straightforward, comforting character.