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SLAP YOUR MAMA IT’S SO DELICIOUS SOUTHERN SQUASH CASSEROLE
Introduction
Southern comfort food has a way of wrapping you up in warmth and nostalgia, and this Southern Squash Casserole does exactly that.
With its rich, creamy texture and a golden buttery topping, it’s a staple at family gatherings, Sunday dinners, and holiday potlucks.
Whether you grew up in the South or are just looking to taste a little piece of it, this dish brings the flavors of tradition to your table.
Ingredients
2 lbs yellow squash, sliced
1 medium onion, diced
3 tablespoons butter
1/2 cup sour cream
1 (10.5 oz) can cream of chicken soup
2 large eggs, beaten
1½ cups shredded cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt and black pepper, to taste
1½ cups crushed Ritz crackers
3 tablespoons butter, melted
Instructions
Begin by preheating your oven to 350°F and lightly greasing a 9×13-inch baking dish. This will help prevent sticking and allow your casserole to bake evenly.
In a large skillet over medium heat, melt the butter and add the sliced squash and diced onion. Sauté until the vegetables are tender, about 10-12 minutes, stirring occasionally so nothing burns.
Once the squash and onion are soft, remove the skillet from heat and let it cool slightly. This step is essential to prevent the eggs from scrambling when you mix them in.
In a large mixing bowl, combine the sour cream, cream of chicken soup, beaten eggs, shredded cheddar cheese, garlic powder, paprika, salt, and pepper. Stir until everything is well blended.
Add the sautéed squash and onion mixture to the bowl and gently fold until the vegetables are fully coated with the creamy mixture.
Transfer the mixture into the prepared baking dish, smoothing it out with a spatula to create an even layer. Sprinkle the crushed Ritz crackers evenly on top.
Drizzle the melted butter over the cracker topping, then bake uncovered for about 35-40 minutes or until the top is golden brown and the casserole is bubbly around the edges.
How to Make
Making this Southern Squash Casserole starts with selecting fresh, firm yellow squash. Be sure to wash and slice them evenly for consistent texture and cooking throughout the dish.
Sautéing the squash and onions in butter not only softens them but also helps to bring out their natural sweetness, which complements the savory elements of the casserole.
The creamy base is made by mixing sour cream, cream of chicken soup, and eggs with seasonings and cheese, creating a luscious binding for the squash. The eggs help the casserole hold its shape when baked.
Using shredded cheddar cheese adds both creaminess and a sharp tang that pairs beautifully with the mild squash flavor. Feel free to shred your own for better melt and flavor.
The topping is a showstopper—crushed Ritz crackers add that salty, buttery crunch that makes every bite irresistible. Combined with melted butter, it forms a golden crust when baked.
Assembly is straightforward: layer the squash mixture in your dish, top with crackers, and bake until it’s bubbling and golden. Let it rest a few minutes before serving so it sets properly.
This dish can be made ahead and stored in the fridge until you’re ready to bake it. Just add a few extra minutes to the bake time if going directly from cold.
Variations
Swap out the cream of chicken soup for cream of mushroom or cream of celery if you’re looking for a vegetarian version or a different flavor profile.
Add cooked and crumbled bacon for a smoky twist that gives the casserole a meaty kick and extra richness.
Try using a blend of cheeses like mozzarella and Monterey Jack for a gooier, stretchier texture that still complements the dish’s creamy base.
If you prefer a spicier casserole, stir in a pinch of cayenne pepper or chopped jalapeños to the mixture before baking.
Instead of Ritz crackers, consider using panko breadcrumbs or crushed cornflakes for a different kind of crunch and a touch more texture.
For a healthier option, use Greek yogurt instead of sour cream and reduce the amount of butter. It’ll still be creamy but with a lighter touch.
You can also toss in some chopped bell peppers or zucchini to add color, variety, and a nutritional boost to the dish.
Tips
Make sure to sauté the squash until it’s tender but not mushy. This helps prevent the casserole from becoming watery as it bakes.
Letting the squash mixture cool slightly before adding the eggs ensures the eggs don’t cook prematurely and curdle.
Shred your own cheese instead of buying pre-shredded. It melts better and doesn’t have the anti-caking agents that can affect texture.
Don’t skip the cracker topping—it adds both flavor and texture contrast that takes this dish over the top.
If preparing in advance, assemble the casserole but don’t add the cracker topping until just before baking to keep it crispy.
Feel free to adjust the seasoning to your liking. Taste the filling before adding the eggs to fine-tune the salt, pepper, or spices.
Let the casserole rest for at least 5-10 minutes after baking before slicing. This helps it set and makes serving cleaner and easier.
Conclusion
Southern Squash Casserole is more than just a side dish—it’s a taste of Southern hospitality on a plate. With its creamy texture, savory flavor, and crispy golden topping, it’s a recipe that wins over hearts and taste buds alike.
Whether you’re making it for a family reunion, a potluck, or a simple weeknight dinner, this casserole delivers comfort and satisfaction every time. One bite and you’ll understand why folks say it’s so good, it’ll make you want to slap your mama!
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