Summer Squash Casserole with Butter Cracker Crust

When it comes to comfort food, few dishes can top the warmth and hominess of a southern squash casserole, especially during the hot summer months. Let's be honest, a casserole is not the first dish that you want to make on a hot day.

Summer Squash CasserolePhoto byFood Network

However, this delightful dish combines the rich flavors of fresh summer squash and zucchini, creamy cheese, and crispy topping, making it a favorite at family gatherings and potlucks. Let's dive into how to prepare this timeless southern staple.

Ingredients for Summer Squash Casserole:

• 1 small Vidalia onion, chopped (about 3/4 cup)
• Water
• 2 pounds yellow squash, cut into 1/2 to 1-inch cubes
• Kosher salt and freshly cracked black pepper
• 1 cup good quality mayonnaise
• 1 1/2 cups grated Gruyere cheese
• 1 1/4 cups crushed butter crackers, divided

How to Make this Recipe:

1. Preheat the oven to 350 degrees F.
2. In a heated skillet, cook the onions, adding a little water to prevent them from burning. Cook until lightly brown, adding more water, if needed.
3. Add the squash, season with salt and pepper, to taste, and cook until the squash is tender, about 8 to 10 minutes.
4. Remove the skillet from the heat and stir in the mayonnaise, 1 cup of the cheese and 1 cup of the crumbled crackers.
5. Pour the mixture into a 1 1/2-quart baking dish. Sprinkle with remaining cheese and top with remaining 1/4 cup of butter crackers.
6. Bake until the casserole is bubbly around edges, about 25 minutes.
7. Remove the casserole from the oven and serve hot.

How to serve this Southern Casserole

This southern squash casserole is a versatile dish that pairs well with a variety of mains. Serve it alongside roasted chicken, grilled pork chops, or a hearty beef brisket for a complete meal. The rich, creamy texture of the casserole also makes it a delicious stand-alone dish for a vegetarian option.

Enjoy this delicious southern tradition, and don't be surprised if it becomes a regular favorite at your table!

This Recipe was created by Clair Robinson and published on the Food Network.

What Food Network Users are Saying About this Recipe

Delicious! Have made several times andfollow the recipe yet cut back a bit on the mayo. I also add one zucchini for a splash of color and texture.

This recipe was so very easy to make. I cut some of the mayonnaise with sour cream and used a little cheddar and parmesan...so tasty!

My girlfriends and I went crazy for this casserole. Big YUM.

The yellow squash were overwhelmed by the mayonnaise and Gruyère. If you like the taste of yellow squash, reduce the mayonnaise and Gruyère.

The family loved it. Went right by the recipe. Used Ritz crackers (all I had). I had never tasted Gruyer cheese before. It was really good.

This recipe was fabulous. I never really know what to do with yellow squash and now that mystery is solved. My only suggestion as to not over cook the squash in the pan and keep it a little firm because baking will take it the rest of the way. I baked it for 30 minutes and it was perfect. Bravo for an excellent dish.