I remember the first time I had squash casserole. My best friend Ashley and I were in college, and we took a weekend trip to visit her relatives in Richmond, Virginia. It was a trip full of good home cooking and just hanging out with friends and family. Many games of Shanghai Rummy were played!
Since we’re up to our eyeballs in squash from our CSA, I’ve been looking for a similar squash casserole recipe and should have known that Ms. Southern Cooking herself, Paula Deen, would have one. Loaded with cheese and sour cream and topped with crushed Ritz crackers, what is not to like?
Only a southerner would take a perfectly wholesome and healthy vegetable like squash and turn it into a rich, calorie-laden treat. And for that, I am so thankful.
4 tablespoons butter, plus more for the casserole dish
6 cups thinly sliced squash (summer squash, zucchini, etc.)
1 large onion, thinly sliced
1/2 cup sour cream
2 cups grated sharp cheddar or pepper Jack cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1 sleeve Ritz crackers, crushed
Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish. Heat butter in a large skillet over medium heat. When melted, add the sliced (a food processor makes slicing simple!) squash and onion and cook until tender, about 10 minutes, stirring often. Cook in batches if you need to. Combine the sour cream, cheese, salt, pepper, cayenne and garlic powder in a large bowl. Stir in the cooked squash and onions, draining any liquid that might have accumulated while cooking. Mix well, and pour into your casserole dish. Top with cracker crumbs, and bake for 25-30 minutes, until golden and bubbly.