Southern Yellow Squash Casserole
Southern Yellow Squash casserole made the southern Alabama way! Stewed squash with onion and buttermilk topped with butter crackers. A true taste of the South!
Squash Alabama Style Casserole
Let’s talk about some of my favorite summer veggies. Southern Yellow Squash Casserole is perhaps my favorite way to prepare my favorite Alabama Squash!
There just aren’t many things better than taking a fresh vegetable and turning it into a wonderful, comforting casserole.
Yellow squash can be found all year round. Now, don’t get me wrong, fresh, home grown summer yellow squash is the best but being able to find squash year round is a plus for this recipe.
This recipe is a classic. You can even take it and make it low carb by leaving off the crunchy cracker topping and only topping with cheese. Make it a low carb meal too by serving this with our BBQ PULLED PORK TENDERLOIN.
So if you are looking for a low carb way to feel like you are indulging, this recipe fits the bill.
We love taking a Southern classic and adding our spin on it. Take a look at our PIMENTO CHEESE and you will see what I mean! Making a subtle change like using these butter crackers in this recipe make a HUGE difference.
This is also the kind of recipe you can make your own. That is our favorite! To see what YOU do with recipes like this one! So let’s get to it!
How to Make the BEST Squash Casserole with Ritz Crackers
~Ingredients~
- 4 cups yellow squash, peeled, cooked and mashed
- 3 eggs beaten
- 1/2 cup chopped yellow onion
- 1/4 cup buttermilk
- salt and pepper to taste
- dried parsley
- 1/2 cup to 1 cup shredded cheddar cheese, divided
- 1/4 cup melted butter
- 1 sleeve of butter crackers, crushed and divided
~Method~
- Peel, slice and boil the squash with a little salt. I boiled mine in the Instant Pot at 4 minutes and it was perfect! Mash and drain water out well.
- After thoroughly removing excess water and mashing, add eggs, onions, buttermilk, salt, pepper, parsley, half of the shredded cheddar cheese and half of the crushed butter crackers. Spread in a lightly greased casserole pan.
- Mix butter with other half of crackers and cheese and spoon over the top. Bake at 375 degrees F for one hour or until top is browned and bubbly.
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Tips for the Perfect Squash Casserole
Yes! Just thaw and drain well. I like to put up squash every summer and use it for this very recipe.
Really the only unhealthy thing about this is the crackers on top. You can omit them completely and sprinkle with some grated parmesan cheese. You can also make breadcrumbs out of riced cauliflower!
Once cooled, you can cover and store for up to a week. Reheat in servings on low heat in the oven. You can also freeze this casserole either before or after cooking and it will last for a month.
Make sure that when you cook the squash ahead, you drain and squeeze excess water ahead of time. I would even go so far as to seasoning it during that cooking process again to get the u0022fallu0022 on off of it.
Yes! You can cook and cool completely, wrap tightly and freeze or you can freeze prior to cooking. With both, when ready to serve, remove from freezer and allow to thaw overnight in the refrigerator. Reheat precooked in a low oven until center is heated through. Cooking, follow normal directions.
What goes well with Squash Casserole?
We have some delicious options over on our SIDE DISH and MAIN DISH pages. Just to give you a sneak peek, here are three of our favorite pairings.
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So now you can make this classic any time of the year. A wonderful side dish that is filling and a pretty tasty way to get those veggies in the ones you love!
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Southern Squash Casserole
buttermilk topped with butter crackers. A true taste of the South!
Ingredients
- • 4 cups yellow squash peeled, cooked and mashed
- • 3 eggs beaten
- • 1/2 cup chopped yellow onion
- • 1/4 cup buttermilk
- • salt and pepper to taste
- • dried parsley
- • 1/2 cup to 1 cup shredded cheddar cheese divided
- • 1/4 cup melted butter
- • 1 sleeve of butter crackers crushed and divided
Instructions
- Peel, slice and boil the squash with a little salt. I
boiled mine in the Instant Pot at 4 minutes and it was perfect! Mash and
drain water out well. - After thoroughly removing excess water and mashing, add
eggs, onions, buttermilk, salt, pepper, parsley, half of the shredded
cheddar cheese and half of the crushed butter crackers. Spread in a
lightly greased casserole pan. - Mix butter with other half of crackers and cheese and
spoon over the top. Bake at 375 degrees F for one hour or until top is
browned and bubbly. Enjoy!
Yum-this looks so good! Can’t wait to make this!!
Thanks Sarah, I hope you love it as much as we do!
Excellent. Froze into 4 individual containers. Baked frozen at 375 for 50 minutes. Fabulous. Better than my southern grandmothers recipe!
Yay! So glad you enjoyed it! GENIUS to freeze in separate containers! So smart!