There are some church-supper style dishes that never need dressing up, and this is one of them. With just a handful of humble ingredients, you get the kind of bubbling, creamy baked side that disappears fast at Sunday dinner, especially in late summer when yellow squash is everywhere and folks are looking for one more good way to bring it to the table. It is simple, thrifty, and just the sort of old-fashioned comfort food Southern and Midwestern cooks have leaned on for generations.
This casserole is mighty good alongside baked ham, fried chicken, roast pork, meatloaf, or a pot of beans. If you are setting out a full supper table, add sliced tomatoes, butter beans, a green salad, or stewed okra, and do not forget a basket of warm rolls or cornbread to catch every creamy bite.
Southern 4-Ingredient Squash Casserole
Servings: 6
Ingredients
2 lb yellow squash, sliced
1 1/2 cups shredded sharp cheddar
1/2 cup sour cream
1 sleeve Ritz crackers, crushed
Directions
1. Preheat your oven to 350°F and lightly grease a medium casserole dish.
2. Place the sliced yellow squash in a large skillet or saucepan with a splash of water, cover, and cook over medium heat for 8 to 10 minutes, just until tender. Drain very well so the casserole will not turn watery.
3. Transfer the drained squash to a mixing bowl and gently stir in the shredded cheddar, sour cream, and about half of the crushed crackers until evenly combined.
4. Spoon the mixture into the prepared casserole dish and spread it into an even layer. Sprinkle the remaining crushed crackers evenly over the top.
5. Bake for 25 to 30 minutes, until hot and bubbly around the edges and golden brown on top. Let it rest for 5 minutes before serving.
Variations & Tips
Drain Well: Squash holds plenty of water, and that is the main thing to watch here. After cooking, drain it thoroughly and even press it lightly with the back of a spoon if needed so your casserole stays rich and creamy instead of thin.
Extra Cheesy: If your family likes a stronger cheese flavor, add an extra small handful of cheddar to the top during the last 10 minutes of baking. It will brown up nicely under the cracker crust.
Make It Ahead: You can mix the casserole filling earlier in the day and refrigerate it in the baking dish. Wait to add the final cracker topping until just before baking so it stays crisp.
A Little Onion Flavor: Though the beauty of this dish is its short ingredient list, a spoonful of finely grated onion or a pinch of onion powder can add a little old-fashioned depth if you have it on hand and do not mind stepping beyond the four-ingredient version.