Go Back
–+ servings
Southern squash casserole with Ritz cracker topping
Sophia James

Southern Squash Casserole

No ratings yet
This Southern squash casserole blends creamy mayo, sharp cheddar, and buttery Ritz crackers for a classic comfort dish that’s crunchy on top and rich inside. A crowd-pleasing favorite for weeknights or potlucks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American, Southern
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 cups sliced yellow squash (about 4 medium)
  • 1 cup shredded sharp cheddar cheese
  • 1 can cream of mushroom soup (10.5 oz)
  • 1 egg, lightly beaten
  • 1/2 cup mayonnaise
  • 1 small Vidalia onion, diced (optional)
  • 1 sleeve Ritz crackers, crushed (about 30 crackers)
  • 2 tbsp butter, melted
  • 1 tbsp olive oil or water (for sautéing squash)
  • 1 tsp salt (adjust to taste)
  • 1/2 tsp black pepper

Equipment

  • skillet for sautéing squash
  • large mixing bowl
  • 9x13-inch baking dish
  • spoon or spatula
  • measuring cups and spoons
  • oven

Method
 

  1. Preheat oven to 350°F and grease a 9x13-inch baking dish.
  2. In a large skillet over medium heat, sauté yellow squash (and onion, if using) in olive oil or water until just tender. Drain any excess moisture.
  3. In a large bowl, combine squash, cream of mushroom soup, shredded cheese, mayo, egg, salt, and pepper. Mix well.
  4. Pour mixture into prepared baking dish and smooth the top.
  5. In a separate bowl, mix crushed Ritz crackers with melted butter. Sprinkle evenly over casserole.
  6. Bake for 25–30 minutes until golden brown and bubbly in the center. Let cool 5 minutes before serving.

Nutrition

Calories: 280kcalCarbohydrates: 18gProtein: 8gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 580mgPotassium: 340mgFiber: 2gSugar: 4gVitamin A: 650IUVitamin C: 14mgCalcium: 180mgIron: 1.2mg

Notes

Make it lighter with Greek yogurt instead of mayo, or bulk it up with zucchini and spinach. Want Cracker Barrel-style? Use sour cream and Colby Jack. For crisp topping, reheat in the oven, not the microwave.

Tried this recipe?

Let us know how it was!