Southern Cheesy Squash Casserole Recipe with Sour Cream
This Southern Squash Casserole Recipe with Sour Cream is rich, cheesy, and topped with a buttery ritz cracker crumb that turns golden brown in the oven. It’s the ultimate comforting side dish for summer months and beyond—perfect with fried chicken or all on its own.
Ingredients
- 3 tablespoon Salted Butter divided
- 2 medium Sweet Onions finely diced
- 3 lbs Yellow Squash cut into thick coins
- 2 tablespoon Fresh Sage julienned (or 1 teaspoon all purpose seasoning)
- 1 cup Sour Cream
- ¼ cup Mayonnaise
- 4 oz Cream Cheese room temperature
- 8 oz Sharp Cheddar Cheese shredded
- ⅓ cup Parmesan Cheese grated
- 1.5 cups Butter Crackers crushed
- Kosher Salt to taste
Instructions
- Preheat oven to 400°F.
- Add 2 tablespoons of salted butter to a large skillet over medium heat.
- Once melted, add chopped sweet onions and a pinch of salt. Cook for 5–10 minutes until softened and lightly browned.
- Add squash and another pinch of salt. Cook for 5 minutes until squash begins to soften.
- Stir in fresh sage (or all purpose seasoning), sour cream and mayonnaise. Mix until combined.
- Add room temperature cream cheese, shredded cheddar, and grated parmesan. Stir until everything is melted and bubbling.
- Transfer squash mixture to a greased casserole dish.
- Top with crushed crackers and dot with the remaining tablespoon of butter.
- Bake for 8–10 minutes until golden brown and bubbly.
- Remove from oven and let rest for 10 minutes before serving.
Video
Notes
If you want to use a can of campbell's cream of mushroom soup, just skip the mayo and sour cream.