1/1 Photo of Southern Yellow Squash Casserole
Also known as Summer Squash Casserole, this is a very simple yet authentic Southern recipe that my family has been making for years. This casserole goes very well with those summer, fresh vegetable dinners and is also a hit at pot luck dinners, family reunions, or any other gathering of people. As with all good southern food, make sure you have your bottle of bright red paprika ready to sprinkle on top. Enjoy!
My Private Note
Units: US | Metric
- 1Preheat oven to 350 degrees. Grease a small, square casserole dish.
- 2Boil squash and onion in a large pot 15 to 20 minutes until tender.
- 3Pour the squash and onion into a colander and drain. Press firmly against the mixture until all excess moisture is drained.
- 4In a medium mixing bowl combine drained squash and onion mixture and stir in butter (while still warm) allowing the butter to melt. Fold in sour cream, garlic salt, black pepper, and 1/4 cup of cheddar cheese (note: reserve the remaining half cup for the topping). Check mixture to see if levels of salt and pepper suit your taste and adjust accordingly.
- 5Add contents of bowl into the greased casserole dish. Layer with remaining 1/2 cup of cheddar cheese, and top with 3/4 cup saltine or Ritz crackers. Gently sprinkle paprika over top for color.
- 6Bake 25-30 minutes until topping is lightly golden-brown.
Browse Our Top Vegetable Recipes
Nutritional Facts for Southern Yellow Squash Casserole
Serving Size: 1 (286 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 181.2
- Calories from Fat 109
- Total Fat 12.1 g
- Saturated Fat 7.1 g
- Cholesterol 27.6 mg
- Sodium 163.6 mg
- Total Carbohydrate 14.2 g
- Dietary Fiber 2.8 g
- Sugars 4.6 g
- Protein 6.4 g