Description
A Southern classic made modern—creamy, cheesy, and golden-topped squash casserole that’s rich in flavor and nostalgia, with none of the soggy middle.
Ingredients
4 cups sliced yellow squash
1/2 cup chopped onion
2 eggs, beaten
1 cup shredded cheddar cheese
1 cup crushed buttery crackers
1/2 cup milk
2 tbsp butter, melted
Salt & pepper to taste
Instructions
1. Preheat your oven to 350°F.
2. In a large pot, boil squash and onions until tender (about 8–10 minutes). Drain well and press with paper towels to remove excess moisture.
3. In a bowl, mix eggs, milk, and cheese. Stir in squash-onion mix.
4. Pour into a greased 2-quart casserole dish.
5. Top with crushed crackers and drizzle melted butter over the top.
6. Bake uncovered for 45–50 minutes until golden and set.
7. Let it rest 5 minutes before serving.
Notes
For extra crunch, sprinkle breadcrumbs or roasted pumpkin seeds between layers.
To add protein, mix in rotisserie chicken, turkey, or crumbled turkey bacon.
For Tex-Mex flair, stir in green chiles and chorizo.
Swap cheddar with Gruyère or pepper jack for a flavor twist.
Freezes beautifully—assemble ahead but add cracker topping just before baking.
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 225
- Sugar: 4g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 85mg
Keywords: squash casserole, southern comfort food, cheesy casserole