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Southern Squash Casserole
This easy southern squash casserole is a delicious way to enjoy yellow squash.
Course Side Dish
Cuisine American, southern, Western
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Servings 8
Calories 178kcal
- 2 pounds fresh yellow squash thinly sliced
- 1 ½ sleeves gluten free Ritz crackers
- 4 tablespoons butter divided
- 1 tablespoon gluten free flour
- ¼ cup milk
- ½ teaspoon sugar
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 3 Tablespoons grated yellow or green onion
- ½ cup sour cream
- 1 ¼ cup shredded cheddar cheese
Preheat your oven to 350F / 180C / gas 4.
Slice and steam the squash for 10 minutes to soften it.
Prepare the cracker topping by crushing the ritz crackers and combining them with melted butter.
Whisk the remaining ingredients in a saucepan to make the cheese sauce.
Drain the squash and combine it with the cheese sauce. Pour it into a casserole dish and top with the crackers.
Bake 20 minutes until hot and bubbly.
- Use fresh ingredients. Frozen squash can be very watery. Fresh squash is preferred.
- Use a mandoline slicer to slice the yellow squash nice and thin.
- Slice the squash uniformly. This helps in even cooking, so you don't end up with some pieces undercooked while others are too soft.
- Taste the mixture before baking and adjust seasonings as needed.
- After baking, allow the casserole to rest for a few minutes before serving. This allows the flavors to meld, and it makes for easier serving.
Calories: 178kcal | Carbohydrates: 6g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 42mg | Sodium: 324mg | Potassium: 350mg | Fiber: 1g | Sugar: 4g | Vitamin A: 681IU | Vitamin C: 20mg | Calcium: 170mg | Iron: 1mg