Southern Yellow Squash Casserole Recipe
Yellow Squash Casserole is an essential southern recipe for potlucks, bbqs, and holidays. Its buttery cracker and parmesan topping and tender squash, makes this recipe a favorite all year round!
- Total Time55 minutes
- Yield8 1x
Ingredients
Units
Scale
- 3 tbsp spoons butter (2 for crackers and one sauteing squash)
- 4 medium yellow squash, washed, ends trimmed, and cut into 1/4-inch slices
- 1 medium onion diced (about the size of your fist)
- Salt and Pepper
- 2 eggs
- 1 cup grated medium cheddar cheese
- 1/4 cup sour cream
- 1/4 cup mayonaisse
- 1 cup crush butter crackers (I use Ritz)
- 1/2 cup grated parmesan cheese
Instructions
- Preheat oven to 350º F. Spray an 8 or 9-inch square baking dish with cooking spray and set aside.
(In the photo I am using a Le Creuset Oval Pan that I love!) - Melt 1 tablespoon butter in a large skillet over medium heat. Add squash, onion and a teaspoon each of salt and pepper. Saute until squash and onions are tender.
- Remove from heat.
- In a large mixing bowl whisk together eggs, cheddar cheese sour cream, and mayonnaise.
- Add tender squash and onions to the bowl and fold until blended.
- Transfer the squash mixture into prepared baking dish.
- In a separate bowl, combine crushed butter crackers, parmesan cheese and two tablespoons melted butter.
Sprinkle cracker crumb mixture over top of casserole. - Bake 30 – 35 minute, or until casserole registers 165º F and cracker topping is golden brown.
Notes
For an extra festive casserole, add chopped pimento to the egg mixture for a little color. Garnish with fresh chopped Italian parsley.
- Prep Time: 20 minutes
- Inactive Time: 0 hours
- Cook Time: 35 minutes
- Category: Side Dish
- Cuisine: Southern
Nutrition
- Serving Size: 1
- Calories: 289
- Sugar: 6
- Sodium: 429
- Fat: 22
- Saturated Fat: 9
- Unsaturated Fat: 11
- Trans Fat: 1
- Carbohydrates: 16
- Fiber: 3
- Protein: 10
- Cholesterol: 86
Find it online: https://mommacan.com/southern-yellow-squash-casserole-recipe/