Introduction
Oh my goodness, there are just some dishes that instantly transport you back in time, aren’t there? For me, this Southern Squash Casserole is one of them. It’s the kind of recipe that graced every potluck, holiday table, and Sunday dinner growing up. It’s creamy, cheesy, full of tender squash, and topped with the most glorious, buttery, crunchy Ritz cracker topping you can imagine. It’s pure comfort food, and honestly, it’s ridiculously easy to make. If you’re looking for a dish that feels like a warm hug and disappears from the table in minutes, you’ve found it!
Why You’ll Love This Recipe
- Fast: Prep is quick, and bake time is under 30 minutes.
- Easy: Simple ingredients, simple steps – perfect for beginners!
- Giftable: Makes a wonderful dish to take to a friend or potluck.
- Crowd-Pleasing: Seriously, who can resist this cheesy, buttery goodness?
Ingredients
Let’s gather our goodies! You’ll find these ingredients are pantry staples or easily found at any grocery store.
- 3 lbs yellow squash: The star of the show! You can slice it or dice it, whatever you prefer. Just make sure you have plenty!
- 1/2 cup diced Vidalia onion (optional): Adds a little sweetness and savory depth, but totally fine to skip if you’re not an onion fan.
- 1 (10.5 oz) can cream of mushroom or chicken soup: This is where the magic happens for that creamy texture. Choose your favorite!
- 1 cup mayonnaise: Adds richness and helps bind everything together beautifully. Trust me on this one!
- 1 large egg: Helps set the casserole as it bakes.
- 8 oz shredded cheddar cheese: Because you can never have too much cheese in a casserole! Sharp cheddar is my go-to.
- 1 tsp salt & 1/2 tsp fresh ground black pepper: Just your basic seasonings to make everything pop.
For the Topping:
- 2 sleeves Ritz crackers, crushed: The quintessential topping! They turn golden and buttery and give the perfect crunch.
- 1 stick (1/2 cup) melted butter: To coat those glorious crumbs and make them irresistibly golden and delicious.
How to Make It
Alright, let’s get this bubbling beauty into the oven! It’s super straightforward, I promise.
First things first, preheat your oven to a cozy 350°F (175°C). Go ahead and grease a 9×13 inch baking dish too, so nothing sticks.
Next, you need to cook your squash. You can boil it, steam it, or even microwave it until it’s nice and tender. If you’re using the onion, cook it right alongside the squash. The most important step here? Drain it REALLY well. Squash holds a lot of water, and you don’t want a watery casserole. I like to let it sit in a colander for a few minutes to drip dry after draining.
Now, grab a big bowl. Add your well-drained squash (and onion, if you used it) to the bowl. Then, add the cream of soup, mayonnaise, egg, shredded cheddar cheese, salt, and pepper. Give it all a good stir until everything is evenly combined and coated in that creamy, cheesy mixture.
Pour this lovely squash mixture into your prepared 9×13 inch baking dish. Spread it out evenly.
Time for that amazing topping! In a small bowl, combine the crushed Ritz crackers and the melted butter. Stir them together until all the cracker crumbs are coated in buttery goodness.
Sprinkle this buttery cracker mixture evenly over the top of the casserole. Make sure you get good coverage for maximum crunch!
Pop it into your preheated oven. Bake for 20 to 30 minutes. You’ll know it’s ready when the casserole is heated through and bubbly around the edges, and that gorgeous Ritz topping is golden brown and smells incredible. Keep an eye on the topping – you want it golden, not burnt!
Let it sit for a few minutes before serving (if you can resist!) – it helps it set slightly.
Substitutions & Additions
Want to mix things up or work with what you have? Here are some ideas:
- Cheese: Swap cheddar for Monterey Jack, Colby, or a blend.
- Soup: Cream of celery or even cream of chicken with herbs would work in a pinch.
- Topping: Don’t have Ritz? Crushed butter crackers like Keebler Club or even breadcrumbs (mixed with butter) can work, though the Ritz are classic!
- Add-ins: Cooked, crumbled bacon, diced pimientos, or a sprinkle of chopped fresh parsley stirred into the mixture would be delicious additions.
Tips for Success
Making this casserole is easy, but a few little tricks ensure it turns out perfect every time:
- Drain the squash! I can’t stress this enough. Watery squash equals a watery casserole. Squeeze out as much moisture as possible after cooking.
- Don’t overcook the squash initially: Cook it just until tender, not mushy. It will cook more in the oven.
- Crush the crackers finely: You want crumbs, not big chunks, so they distribute evenly and crisp up nicely.
- Prep Ahead: You can mix the squash mixture and pour it into the baking dish the day before. Cover and refrigerate. Add the topping right before baking, and you might need a few extra minutes in the oven since it’s starting cold.
How to Store It
Got leftovers? Lucky you! (Though it’s rare in my house).
- Let the casserole cool completely.
- Cover the dish tightly with plastic wrap or aluminum foil, or transfer leftovers to an airtight container.
- Store in the refrigerator for up to 3-4 days.
- To reheat, you can microwave individual portions or cover the dish loosely with foil and warm in a 300°F oven until heated through. The topping might lose some crunch when reheated, but the flavor is still fantastic!
FAQs
Quick answers to some common questions you might have:
Can I use frozen squash?
Yes, you can! Thaw it completely and drain it very well before cooking according to the recipe instructions.
What if I don’t like cream soup?
While the soup is key to the classic texture, you could try making a thick cheese sauce (like a béchamel with cheese) as a substitute, but it will change the flavor and texture profile significantly.
Can I make this ahead of time?
Absolutely! As mentioned in the tips, you can assemble the base mixture and store it in the fridge. Add the topping just before baking.
Easy Southern Squash Casserole with Buttery Ritz Topping
Equipment
- 9x13 inch baking dish greased
- Colander for draining squash
- Large bowl for mixing casserole base
- Small bowl for mixing topping
Ingredients
Casserole Base
- 3 lbs yellow squash
- 0.5 cup diced Vidalia onion optional
- 1 can cream of mushroom or chicken soup 10.5 oz
- 1 cup mayonnaise
- 1 large egg
- 8 oz shredded cheddar cheese
- 1 tsp salt
- 0.5 tsp fresh ground black pepper
Topping
- 2 sleeves Ritz crackers crushed
- 1 stick melted butter 1/2 cup
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- Cook your squash (and onion, if using) until tender. You can boil, steam, or microwave it. Drain it REALLY well after cooking, letting it sit in a colander for a few minutes to drip dry.
- In a large bowl, add the well-drained squash (and onion). Add the cream of soup, mayonnaise, egg, shredded cheddar cheese, salt, and pepper. Stir until evenly combined.
- Pour this mixture into your prepared 9x13 inch baking dish and spread it out evenly.
- In a small bowl, combine the crushed Ritz crackers and the melted butter. Stir until all the cracker crumbs are coated.
- Sprinkle this buttery cracker mixture evenly over the top of the casserole.
- Bake for 20 to 30 minutes, until the casserole is heated through and bubbly around the edges, and the topping is golden brown.
- Let it sit for a few minutes before serving.
Notes
- Drain the squash thoroughly to prevent a watery casserole.
- Cook the squash only until tender initially, not mushy.
- Crush the crackers finely for even distribution.
- The casserole base can be assembled the day before and refrigerated; add the topping just before baking. Storage:
- Let leftovers cool completely.
- Cover tightly and refrigerate for up to 3-4 days.
- Reheat individual portions in the microwave or cover loosely with foil and warm in a 300°F oven.