
There are hundreds of casserole recipes to choose from, featuring all kinds of vegetables, but squash is somewhat overlooked despite its versatility and pleasant taste. This Southern squash casserole is a winning dish, especially around harvest time when squash is abundant.

The buttery, crunchy topping is delicious and the cheesy filling is also wonderful.

Squash is simple to work with and because the skin is thin you don’t even have to peel it first. You do have to par-cook it first though, either by boiling or sauteing, so it comes out nice and tender in the casserole. There are different types of squash, such as zucchini and yellow squash which are similar but not identical, and which are interchangeable in many recipes.

This one also calls for bell pepper, onion, mayonnaise, sour cream, crumbled crackers, cheddar, and egg, along with a pinch of salt and black pepper to season.

Why You’ll Love the Recipe:
This squash casserole is nutritious, tasty and, like all the best casserole recipes, loaded with cheese. The Ritz cracker topping is buttery and delicious, and this pairs with all kinds of dishes.
How to Serve It:
Enjoy this hot with anything from turkey and ham to pork chops, sirloin steak or fried chicken. If you have an abundance of squash to use up, this is a wonderful recipe to make with it.

Ingredients:
- Yellow squash
- Mayonnaise
- Red bell pepper
- Onion or shallots
- Eggs
- Shredded cheddar
- Sour cream
- Ritz crackers
- Salt
- Black pepper

How to make Old-School Squash Casserole:
Preheat the oven to 350°F.
Melt a tablespoon of butter in a skillet.
Add the squash, bell pepper and onion, and cook 10 minutes stirring often.

Season with salt and black pepper and take off the heat.
Whisk the eggs with the sour cream, mayonnaise and cheese.

Stir the egg mixture into the skillet with the squash.
Spoon everything into a greased 8 or 9-inch square baking dish.

Mix the crushed Ritz crackers with a tablespoon of melted butter and sprinkle over the top.

Bake in the oven for half an hour or until the squash casserole is golden brown on top.

You’re going to love this easy squash casserole, as is everyone else at the dinner table. It’s tasty, cheesy, and has a wonderful crumb topping. This Southern side dish pairs will any kind of meat or poultry.


Old-School Squash Casserole
Ingredients
- 4 sliced small yellow squash
- ¼ cup mayonnaise
- 1 diced red bell pepper
- 1 diced small onion or 2 shallots
- 2 eggs
- 1 cup shredded cheddar
- ¼ cup sour cream
- ¾ cup crumbled Ritz crackers
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350°F.
- Melt a tablespoon of butter in a skillet.
- Add the squash, bell pepper and onion, and cook 10 minutes stirring often.
- Season with salt and black pepper and take off the heat.
- Whisk the eggs with the sour cream, mayonnaise and cheese.
- Stir the egg mixture into the skillet with the squash.
- Spoon everything into a greased 8 or 9-inch square baking dish.
- Mix the crushed Ritz crackers with a tablespoon of melted butter and sprinkle over the top.
- Bake in the oven for half an hour or until the squash casserole is golden brown on top.
Can You Make It Ahead?
Assemble it ahead of time if you want. Cover the dish with aluminum foil and refrigerate it for up to 1 day. Leave it on the kitchen counter for 2 hours to warm up to room temperature before you bake it.
Storage Instructions:
Leftovers will keep for up to 5 days in the refrigerator in an airtight container.
Variations and Substitutions:
Try zucchini in place of the yellow squash if you want, or sub a yellow, orange or green bell pepper for the red one. You can also use different crackers for the topping instead of the Ritz.

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