Southern Squash Casserole
Creamy, buttery summer squash baked with Cheddar and a crispy cracker topping—a classic Southern comfort dish ready in 40 minutes.
- Total time
- 40 min
- Servings
- 6
- Calories
- 285
- Protein
- 9g
Ingredients
- 2.5 pounds summer squash (yellow or zucchini), divided
- 4 tablespoons butter
- 1 medium onion, diced
- 1.5 cups sharp Cheddar cheese, shredded
- ¾ cup saltine crackers, crushed into coarse crumbs
- 1 pinch salt and pepper to taste
Instructions
- 1
Set the oven to 350°F and wait for the indicator light or beep to show it has finished heating, about 10 minutes.
- 2
Slice each squash crosswise into thin rounds about 1/4 inch thick, cutting perpendicular to the length of the squash.
- 3
Dice the onion into pieces about 1/4 inch on all sides by first cutting it in half lengthwise, then slicing thin strips, then cutting crosswise.
- 4
Melt 2 tablespoons of butter in a large skillet over medium heat until it foams and smells nutty, about 60 seconds.
- 5
Add the diced onion and cook, stirring once every 30 seconds, until it turns translucent and the edges just begin to soften, about 3 minutes.
- 6
Add the squash slices and stir with a wooden spoon until they are coated with butter and mixed with the onion, about 1 minute.
- 7
Spread the squash mixture evenly in a 9-by-13-inch baking dish, pressing it down gently with the back of a spoon.
- 8
Sprinkle 1.5 cups of shredded Cheddar cheese evenly over the squash until the surface is completely covered.
- 9
Place the remaining 2 tablespoons of butter in a small bowl and microwave on high for 20 seconds until melted.
- 10
Stir the crushed crackers into the melted butter until they are evenly moistened and resemble wet sand.
- 11
Sprinkle the cracker mixture in an even layer across the top of the cheese to form a crispy topping.
- 12
Place the baking dish in the preheated 350°F oven and bake for 25 minutes until the top is golden brown and the squash is fork-tender when pierced at the edge.
- 13
Remove the casserole from the oven using oven mitts and set it on a heat-safe surface to cool for 5 minutes before serving, so it sets slightly and is easier to scoop.
Tools you’ll need
- 9-by-13-inch baking dish
- large skillet
- cutting board
- chef's knife
- wooden spoon
- rubber spatula
- small bowl
- microwave
- oven mitts
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