I made a Jiffy Squash Casserole that steals the show and makes every other side feel like an afterthought.

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I grew up ravenous for this Southern squash casserole and I still can’t get enough. I love how the yellow onion sneaks into every bite and how sharp cheddar cheese makes the whole thing unapologetic.

It’s not delicate. It’s loud and satisfying, the sort you show up with when people want honest food.

And yeah, around here we call it Jiffy Squash Casserole, like a little proud badge. But mostly it’s about the veg, the butter, the crumbs, the texture.

What Goes Good With Squash? Whatever else you can shove on the plate.

I get greedy every time. No apologies.

Ingredients

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Yellow squash: Mild, tender base that soaks up everything, kinda fresh and homey.
Onion: Bright bite and sweetness, keeps the casserole from tasting flat.
Eggs: Basically the glue; adds protein and helps it slice nicely.
Sour cream: Creamy tang that makes it rich without being greasy.
Sharp cheddar: Cheesy punch, you’ll want some melted pockets in every bite.
Extra cheddar: Plus more gooey top if you like it super cheesy.
Sugar: Surprisingly traditional; adds a faint sweet counterpoint to the savory.
Salt: Brings out the squash and cheese, simple but essential.
Pepper: Light kick that keeps things from tasting one-note.
Garlic powder: Basically subtle garlic warmth without fresh garlic fuss.
Crushed crackers: Crunchy, buttery topping that gives satisfying texture contrast.
Butter for topping: Adds richness and helps that crunchy top brown nicely.
Parsley: Plus a fresh, herby pop that brightens each serving.
Grease for dish: Prevents sticking, makes serving cleaner and less frustrating.

Ingredient Quantities

4 to 5 medium yellow squash, about 2 pounds, sliced thin (about 4 to 5 cups sliced)

1 small yellow onion, finely chopped

2 large eggs, beaten

1/2 cup sour cream

1 to 1 1/2 cups shredded sharp cheddar cheese, divided

2 tablespoons granulated sugar (optional but traditional)

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon garlic powder (optional)

1 1/2 cups crushed buttery crackers (Ritz) or crushed cornflakes for topping

3 tablespoons unsalted butter, melted (for topping)

2 tablespoons chopped fresh parsley or 1 tablespoon dried parsley (optional)

Cooking spray or a little extra butter to grease the baking dish

How to Make this

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1. Preheat oven to 350°F and grease a 9×13 or similar baking dish with cooking spray or a little butter.

2. Trim ends and thinly slice 4 to 5 medium yellow squash so you have about 4 to 5 cups. Put the slices in a large bowl, sprinkle with 1 teaspoon salt, toss, and let sit 10 minutes to draw out water.

3. While squash rests, finely chop 1 small yellow onion and beat 2 large eggs in a medium bowl. Stir in 1/2 cup sour cream, 2 tablespoons granulated sugar if using, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder if using, and 2 tablespoons chopped fresh parsley or 1 tablespoon dried.

4. After the squash has wept, squeeze handfuls in a clean kitchen towel or cheesecloth over the sink to remove as much liquid as you can. You want it damp, not soupy.

5. Combine the drained squash and chopped onion with the egg mixture, then fold in 1 cup shredded sharp cheddar cheese. Reserve 1/2 to 1/2 cup more cheese for the topping if you like it cheesier.

6. Pour the squash mixture into the prepared baking dish, spreading it evenly. Sprinkle the top with the remaining shredded cheese if you set some aside.

7. Make the topping: stir 1 1/2 cups crushed buttery crackers or crushed cornflakes with 3 tablespoons melted unsalted butter until the crumbs are evenly moistened. Sprinkle that mixture over the casserole.

8. Bake on the middle rack for 30 to 40 minutes, until the top is golden and the center is set and bubbling around the edges. If the top browns too fast, cover loosely with foil for the last 10 minutes.

9. Let the casserole rest 10 minutes before serving so it firms up. It reheats well, and honestly tastes even better the next day.

Equipment Needed

1. 9×13 baking dish (or similar casserole dish), greased
2. Oven (preheated to 350°F) and oven mitts
3. Large bowl for salting the squash
4. Medium bowl for the egg and sour cream mixture
5. Chef knife and cutting board for trimming and slicing squash and chopping onion
6. Box grater for shredding cheddar (or pre-shredded cheese)
7. Clean kitchen towel or cheesecloth for squeezing out squash liquid
8. Measuring cups and spoons (for cheese, sour cream, salt, sugar, spices)
9. Mixing spoon or rubber spatula to combine everything
10. Zip-top bag and rolling pin or food processor to crush crackers (or a bowl and spoon if using cornflakes)

FAQ

Q: Can I use zucchini instead of yellow squash?

A: Yes, zucchini works fine; theyre basically twins in recipes. Zucchini can be a bit more watery so you might need to squeeze some of the moisture out after salting.

Q: My squash gets soggy. How do I keep the casserole from being watery?

A: Salt the sliced squash and let it sit 10 to 15 minutes, then squeeze or pat dry with paper towels. You can also sauté the onion and squash a few minutes to evaporate extra water before mixing with the eggs and cheese.

Q: Can I make this ahead or freeze it?

A: Yes. You can assemble it and refrigerate overnight, then bake next day. For freezing, bake first, cool completely, wrap tightly and freeze up to 2 months. Thaw in fridge overnight and reheat at 350°F until warmed through.

Q: What can I use instead of Ritz crackers for the topping?

A: Crushed cornflakes, panko, breadcrumbs or even crushed buttery potato chips are great. Mix with melted butter so the topping browns and crisps up nice.

Q: How much cheese should I use, and can I swap cheeses?

A: The recipe calls for 1 to 1 1/2 cups sharp cheddar total, use less if you want it milder. You can swap in Colby, Monterey Jack, or a mix, but sharper cheeses give more flavor.

Q: Any tips for better flavor or texture?

A: Add a quick sauté of onion till soft and slightly browned for deeper flavor. A little garlic powder or a handful of fresh herbs like parsley or chives brightens it up. Dont overmix so the squash keeps some texture.

Southern Squash Casserole Recipe Substitutions and Variations

Yellow squash: swap with zucchini or pattypan squash if you cant find yellow squash, they cook the same and hold up well.
Sour cream: plain Greek yogurt works great, same tang but a bit thicker so you might stir it a little to loosen up.
Sharp cheddar: use Colby jack or Monterey Jack for a milder, creamier melt, or mix half cheddar half Monterey for extra goo.
Crushed buttery crackers topping: panko breadcrumbs, crushed potato chips, or crushed cornflakes all give a nice crunch if you want a different texture or less buttery flavor.

Pro Tips

1) Squeeze the squash like you mean it. If you skip removing the water the casserole turns out soggy, so wrap the slices in a clean towel and press until mostly damp not wet. Don’t be shy, you’ll thank yourself.

2) Salt early, but don’t overdo it. The salted squash loses water and concentrates flavor, so taste the final mix before adding extra salt. Sharp cheddar and buttery cracker crumbs bring salt too.

3) Toast the cracker crumbs or cornflakes briefly in a skillet with the butter. It gives the topping more crunch and keeps it from going mushy in the center. If the top browns too fast, cover loosely with foil for the last 10 minutes of baking.

4) Let it rest and plan leftovers. Cool 10 minutes before cutting so it sets, and the flavors actually come together better the next day. Reheat gently so the crumbs don’t burn and add a sprinkle of fresh parsley for brightness.

Southern Squash Casserole Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I made a Jiffy Squash Casserole that steals the show and makes every other side feel like an afterthought.

Servings

servings

Calories

363

kcal

Equipment: 1. 9×13 baking dish (or similar casserole dish), greased
2. Oven (preheated to 350°F) and oven mitts
3. Large bowl for salting the squash
4. Medium bowl for the egg and sour cream mixture
5. Chef knife and cutting board for trimming and slicing squash and chopping onion
6. Box grater for shredding cheddar (or pre-shredded cheese)
7. Clean kitchen towel or cheesecloth for squeezing out squash liquid
8. Measuring cups and spoons (for cheese, sour cream, salt, sugar, spices)
9. Mixing spoon or rubber spatula to combine everything
10. Zip-top bag and rolling pin or food processor to crush crackers (or a bowl and spoon if using cornflakes)

Ingredients

4 to 5 medium yellow squash, about 2 pounds, sliced thin (about 4 to 5 cups sliced)
1 small yellow onion, finely chopped
2 large eggs, beaten
1/2 cup sour cream
1 to 1 1/2 cups shredded sharp cheddar cheese, divided
2 tablespoons granulated sugar (optional but traditional)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder (optional)
1 1/2 cups crushed buttery crackers (Ritz) or crushed cornflakes for topping
3 tablespoons unsalted butter, melted (for topping)
2 tablespoons chopped fresh parsley or 1 tablespoon dried parsley (optional)
Cooking spray or a little extra butter to grease the baking dish

Directions

Preheat oven to 350°F and grease a 9×13 or similar baking dish with cooking spray or a little butter.
Trim ends and thinly slice 4 to 5 medium yellow squash so you have about 4 to 5 cups. Put the slices in a large bowl, sprinkle with 1 teaspoon salt, toss, and let sit 10 minutes to draw out water.
While squash rests, finely chop 1 small yellow onion and beat 2 large eggs in a medium bowl. Stir in 1/2 cup sour cream, 2 tablespoons granulated sugar if using, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder if using, and 2 tablespoons chopped fresh parsley or 1 tablespoon dried.
After the squash has wept, squeeze handfuls in a clean kitchen towel or cheesecloth over the sink to remove as much liquid as you can. You want it damp, not soupy.
Combine the drained squash and chopped onion with the egg mixture, then fold in 1 cup shredded sharp cheddar cheese. Reserve 1/2 to 1/2 cup more cheese for the topping if you like it cheesier.
Pour the squash mixture into the prepared baking dish, spreading it evenly. Sprinkle the top with the remaining shredded cheese if you set some aside.
Make the topping: stir 1 1/2 cups crushed buttery crackers or crushed cornflakes with 3 tablespoons melted unsalted butter until the crumbs are evenly moistened. Sprinkle that mixture over the casserole.
Bake on the middle rack for 30 to 40 minutes, until the top is golden and the center is set and bubbling around the edges. If the top browns too fast, cover loosely with foil for the last 10 minutes.
Let the casserole rest 10 minutes before serving so it firms up. It reheats well, and honestly tastes even better the next day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.