Southern Squash Casserole

Hi! I'm Lucy!

I'm a home cook, writer, food and wine fanatic, and recipe developer. I've created and tested hundreds of recipes so that I can bring you the best tried and true favorites.

Why I love this Recipe!

Squash Casserole is a favorite at every potluck gathering. With grated Cheddar cheese, crumbled Ritz crackers, and fresh yellow squash, this casserole is a great way to use those summer vegetables!

– 1 cup chopped Vidalia onion – 2-3 lbs. squash sliced (you want about 2 ½ cups cooked squash/onion mixture, so usually about 4-5 cups sliced uncooked squash) – 2 large eggs – 2 tablespoons diced pimentos – 1 cup evaporated milk – 1 ½ cups grated Cheddar cheese – 2 cups buttery cracker crumbs – 6 tablespoons butter divided (2 for skillet, the other 4 melted/divided) – Salt and pepper

Ingredients You'll Need:

Preheat oven to 350. Butter a 2-quart baking dish (I use a 9x9-inch square dish). In a large skillet, melt 2 tablespoons butter, then cook the onion 5 minutes. Add the squash and enough water to barely cover and bring to a boil. Turn down to a simmer and cook just until squash is tender and liquid has evaporated.

Drain the squash and onion mixture in a colander and then gently mash in the colander (using a paper towel) so additional juice will drain out. Place squash and onion in a large mixing bowl. If you immediately see a lot of juice accumulate then put it back in the colander and drain again, then back in the bowl.

1. Once the squash is adequately drained, add 2 tablespoons melted butter, eggs, evaporated milk, pimentos, ¾ cup of cracker crumbs, 1 cup grated cheese, and salt and pepper. Mix well.

In a separate bowl or large zipper bag, mix the remaining cracker crumbs with the last 2 tablespoons melted butter.

Sprinkle the remaining ½ cup of grated cheese over the squash and then the cracker crumbs over the cheese.

Bake for about 45 minutes, until top is golden brown.