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Southern Squash Casserole

Southern Squash Casserole is loaded with tender sauteed yellow squash, cheddar, Parmesan, and sour cream, then topped with buttery cracker crumbs and baked for a delicious, comforting side dish!

Southern Squash Casserole ~ this cheesy, comforting side dish recipe is loaded with tender sauteed yellow squash, cheddar, Parmesan, and sour cream, then topped with buttery cracker crumbs and baked! | FiveHeartHome.com

I’ll be the first to admit that yellow summer squash has never been my favorite of the stereotypical Texas garden harvests. However, seeing as how my in-laws have a glorious and abundant stereotypical Texas garden, we end up with lots of it every summer. I like zucchini and have come up with numerous yummy ways to cook (and bake) it…but when it comes to yellow squash, I usually either roast it with salt and pepper or — more often than not — I simply grate it up to hide in dinner and no one is the wiser <insert evil cackle>.

Southern Squash Casserole ~ this cheesy, comforting side dish recipe is loaded with tender sauteed yellow squash, cheddar, Parmesan, and sour cream, then topped with buttery cracker crumbs and baked! | FiveHeartHome.com

But all of that changes with this recipe! Southern Squash Casserole is not only downright tasty, but it’s my new favorite way to choke down actually enjoy yellow squash. And how could it not be delicious? Sliced squash is sauteed and steamed with salt and pepper until tender. Then it’s broken down with a potato masher and mixed with sour cream, cheddar cheese, and egg to a creamy consistency. The resulting mixture is spread into a baking dish and topped with crushed crackers, Parmesan, and a drizzle of butter. Finally, it’s baked until golden and bubbly and…shazam! A summer squash side dish that the whole family will scarf down.

Southern Squash Casserole ~ this cheesy, comforting side dish recipe is loaded with tender sauteed yellow squash, cheddar, Parmesan, and sour cream, then topped with buttery cracker crumbs and baked! | FiveHeartHome.com

This casserole smelled so good while baking that none of my kids even guessed that it contained squash. I considered it a win when my 3-year-old (who typically balks at trying new things) conceded to taste a bite, and my 6-year-old ended up truly loving this recipe. But the real test came when my (lifelong-squash-disliking) husband got home and polished off a hearty portion…he actually liked it, too!

Southern Squash Casserole ~ this cheesy, comforting side dish recipe is loaded with tender sauteed yellow squash, cheddar, Parmesan, and sour cream, then topped with buttery cracker crumbs and baked! | FiveHeartHome.com

The only critique that this recipe received from the kids was that they would have enjoyed it more if the squash was totally smooth and pureed. I actually enjoyed the subtle texture in the casserole that was achieved by hand-mashing…but next time, I may try blending the cooked squash in the food processor for a few seconds to give the kids’ requested consistency at try.

Southern Squash Casserole ~ this cheesy, comforting side dish recipe is loaded with tender sauteed yellow squash, cheddar, Parmesan, and sour cream, then topped with buttery cracker crumbs and baked! | FiveHeartHome.com

If you’re looking for a family-pleasing way to cook up some yellow squash this summer, I hope you’ll give this Southern Squash Casserole a try! Because let’s be honest here…even squash haters are likely to be swayed by cheese, sour cream, and cracker crumbs. 😉

Southern Squash Casserole ~ this cheesy, comforting side dish recipe is loaded with tender sauteed yellow squash, cheddar, Parmesan, and sour cream, then topped with buttery cracker crumbs and baked! | FiveHeartHome.com

Southern Squash Casserole

Yield: 8 servings

Southern Squash Casserole is loaded with tender sauteed yellow squash, cheddar, Parmesan, and sour cream, then topped with buttery cracker crumbs and baked for a delicious, comforting side dish!

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • 2 pounds yellow summer squash (about 6 medium squash), washed & sliced 1/4-inch thick
  • Salt & freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 1/2 cup sour cream
  • 1 egg, beaten
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1/2 cup freshly grated Parmesan cheese, DIVIDED
  • 18 golden butter crackers, finely crushed (about 3/4 cup cracker crumbs)
  • 2 tablespoons butter, melted

Instructions

  1. Heat a large pot or Dutch oven over medium heat. Add olive oil and butter and swirl to melt and coat. Add the sliced squash, season generously with salt and pepper, and sautée for 10 minutes, stirring occasionally. Cover the pot with a lid and continue cooking for 15 minutes longer, stirring every few minutes, or until the squash is very tender. Stir in the minced garlic during the last 5 minutes of the cooking time. Add more salt and pepper until the squash is well-seasoned.
  2. Adjust oven rack to the center position and preheat the oven to 350°F. Grease an 8-inch square casserole dish with softened butter or spray with nonstick cooking spray. Transfer the cooked squash to a large bowl and mash it with a potato masher to desired consistency. Mix in the sour cream to cool down the mixture (so that the egg doesn't scramble), then stir in the egg, cheddar, and 1/4 cup of the grated Parmesan until well-blended. Transfer mixture to the prepared baking dish and smooth the top.
  3. Sprinkle the top of the squash mixture with the cracker crumbs and the remaining 1/4 cup Parmesan, then drizzle with the melted butter. Bake for 30 to 40 minutes or until bubbly and golden brown. Serve warm.
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http://www.fivehearthome.com/2016/06/23/cheesy-baked-southern-squash-casserole-with-crackers-recipe/

Adapted from Food Network

More summer sides…

Simple German Potato Salad
Simple German Potato Salad {Schwäbischer Kartoffelsalat} ~ hailing from the Swabian region of Germany, this delicious recipe features sliced potatoes, minced onions, hot broth, oil, vinegar, and fresh parsley! | FiveHeartHome.com

 Tomato Cucumber Poppy Seed Salad
Tomato Cucumber Poppyseed Salad ~ juicy tomatoes and crisp cucumbers are tossed with a sweet and tangy dressing for a fresh and healthy summertime side dish recipe! | FiveHeartHome.com

Carrot Apple Slaw
Carrot Apple Slaw ~ with crunchy carrots, sweet and tart apples, dried cranberries, salty feta cheese, and a creamy dressing, this salad is a refreshingly sweet and savory side dish for summer! | FiveHeartHome.com

Southern Baked Beans
Easy Southern Baked Beans ~ this sweet and savory side dish is topped with bacon, and it's quick to whip up using canned white beans | FiveHeartHome.com

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Comments

  1. Debra Caraballo says:

    Hi Sam!
    Yellow summer squash is my very favorite veggie! Love this casserole and definitely making it soon. I also like the texture left in. Thanks for sharing and hope ya’ll are having a great summer!
    Deb

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Deb! Oh, I hope you love this recipe since you’re such a fan of yellow squash! Great hearing from you and hope you’re having a fantastic summer as well… 🙂

  2. I made this when my kids were little. To get them to eat it I called it cracker casserole. It worked for a while. Thanks for sharing.

    Wishes for tasty dishes,
    Linda

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Ha, Linda…I love that story. Isn’t it funny how a topping of crackers can make just about any veggie appealing? 😉 Hope you’re having a great summer!

  3. The benefits of squash is actually negated by all the cheese, sour cream and all the crackers. It’s ok not to like a particular vegetable. Why just not eat squash? Because let’s be honest, you’re really not eating squash here at all…

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Lisa! I have to respectfully disagree with your comment. 🙂 I embrace a “real food philosophy” with most of my cooking. Yellow squash (2 pounds worth) is still the primary ingredient in this recipe, and I used all-natural cheese and sour cream to enhance it. There is nothing inherently unhealthy about cheese and sour cream just because they contain fat. I’m not afraid of cooking with real ingredients that contain fat, because I think our bodies process them a lot better than low-fat ingredients that have been altered to make them that way. Fat is also necessary to help our bodies absorb the vitamins from veggies like squash. That being said, it’s all about balance, and I served this cheesy side dish with an entree of grilled chicken. As for the crackers, I buy organic ones, avoiding processed ingredients there as well, though the cracker crumbs could certainly be reduced in this recipe should anyone wish. Ultimately, my kids were proud of themselves for trying and enjoying squash, and knowing that they liked it here will probably encourage them to try it cooked other ways in the future…so that makes this recipe a win in my book. I wouldn’t make this every week, but I think that making it a couple of times per summer when the garden is going crazy is a perfectly acceptable way to eat squash. 🙂

  4. I love squash in any shape or form. Looking forward to trying this! Loved your response to the negative comment, btw.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      I appreciate that, Kym. 🙂 Hope you enjoy this casserole when you have a chance to try it, and hope you’re having a great week!

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