This yellow squash casserole is a beloved family recipe, and it’s my pleasure to share it with you.
I know you are going to love it! Tender yellow squash is baked in a rich, creamy sauce along with sweet onions, Parmesan cheese and a dash of nutmeg. And of course, a Southern casserole wouldn’t be complete without a topping of crispy buttery Ritz’s crackers!
We Southerner’s love our squash casserole. It would be rare not to find it on any holiday dinner table or at any church supper or potluck. It’s simply just one of those “Southern Things.” And you betcha it will grace our Easter Dinner table next Sunday!
Now let’s dive into the recipe.You are going to need about 7 medium size yellow squash. Trim the ends and cut the squash into ¼-inch slices and cook until tender.
Next be sure to drain all the water out of the squash.
While the squash is draining mix up your sauce. It’s a thick creamy sauce that’s made with eggs, mayonnaise, Parmesan cheese, and chopped sweet onions sauted in butter. And then seasoned with salt, white pepper and nutmeg. About half-way between baking. It’s topped with buttered Ritz’s crackers. The delicious finishing touch to any Southern casserole!
Tips to making the best squash casserole
- Slice the yellow squash into ¼-inch thick round slices
- Cook the squash in boiling water until tender but not mushy because it will be cooking more while baking.
- This is the most important tip to having the best casserole possible! Drain as much water or liquid out of the squash after cooking as possible. I try to very gently squeeze the liquid out without mashing the squash too much. This prevents a watery casserole.
- Be sure to use a sweet yellow onion. When available, I prefer Georgia Valdia Onions.
- Use real butter to saute your onions. The real butter taste doesn’t compare to margarine.
- Beat the eggs well to give the casserole a light and fluffy soufflé texture.
- Use white pepper. Since the sauce is white and the cheese is white, the white pepper blends than black pepper.
- Gently fold the tender cooked squash into the creamy mixture.
- Don’t over bake to prevent the casserole from being too dry.
It’s truly my pleasure to give you this recipe. I did include this recipe in my cookbook Deliciously Southern. It’s called BJ’s Famous Squash Casserole.
This creamy, rich souffle like squash casserole is a perfect side dish for any occasion. It’s great to take to church suppers or potlucks.
- 5 cups cooked (about 7 medium size yellow squash) squash, drained with all the water squeezed out.
- 1 medium sweet yellow onion
sweet yellow onion, chopped
- ½ cup (1 stick) butter
- 2 large eggs, beaten
- 1 ¼ cups grated Parmesan cheese
- 1 ½ cups mayonnaise
- ⅛ teaspoon ground nutmeg
- ½ teaspoon salt
- ⅛ teaspoon white pepper
- 2 cups crushed round buttery crackers
- ½ cup (1 stick butter), melted
- Garnish: fresh parsley flakes, optional
- Preheat the oven to 350 degrees. Grease or butter an 8 x 10 casserole dish.
- Wash and trim ends of squash. Cut squash into ¼ -inch thick slices. Place in boiling water and cook until just tender. Drain squash until all the liquid has squeezed out. After, all the water has been squeezed out, measure 5 cups squash. Set aside to cool.
- In a large bowl, combine beaten eggs, Parmesan cheese, mayonnaise, nutmeg, salt and pepper and mix well.
- Saute onions in butter for 5 minutes or until onions are tender and transparent. Remove from pan and the onions and butter with the egg and cheese mixture.
- To make the topping: In a small bowl, combine the crushed Ritz’s crackers with melted butter and mix well. Set aside.
- Gently fold in cooked squash to the creamy egg-cheese mixture. Mix until the squash and cream mixture is well combined. Pour into the prepared casserole dish and bake for 20 minutes and remove from oven and add the Ritz’s cracker topping. After adding the topping, continue to bake for 15 to 20 minutes longer or until casserole is hot and bubbly.
Make ahead/ Freeze Tip: Uncooked casserole without the topping can be frozen for up to 3 months. Thaw out in the refrigerator overnight and cook according to the instructions above. Cook leftover squash will keep in the refrigerator for up to 7 days. Cook squash casserole also freezes well for up to 3 months.