Squash Casserole with Ritz Crackers
Buttery and comforting, this classic Southern Squash Casserole with Ritz Crackers is an easy side dish that is a family favorite! The crispy, buttery cracker topping is the perfect complement to the tender squash, and it is surprisingly simple to make.
Servings 8 cups
- 7 cups Yellow or Crookneck Squash, Sliced about 5 small to medium squash
- ¼ cup Milk
- ½ cup Butter divided
- 2 Eggs
- ⅓ cup Green Onions, sliced 1 small bunch
- 3 tablespoon Granulated sugar
- 1 ⅓ cup Cheddar Cheese, Shredded
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 2 cups Ritz Crackers, Crushed about 1 sleeve of ritz
Preheat oven to 350 degrees F.
In a large skillet over medium heat, melt 3 tablespoon of butter add squash and season with salt. Sauté until centers are tender but not soft, about 10 minutes. Drain well.
Melt the remaining butter.
In a large bowl, quickly whisk milk and eggs until mostly smooth and frothy. Stir in butter, green onion tops, sugar, salt, and pepper until well mixed. Stir in the squash.
Transfer to a 9x13 inch casserole dish. Sprinkle with cheese and top with the crushed crackers.
Bake in the oven for 30 minutes.
- I cut my squash relatively thick (about 3/16 inch) to give the casserole structure. Cooking time for sautéing the squash will be slightly less for thin slices.
- If you want a gluten-free dish, you can substitute crushed pork rinds for the Ritz crackers. The sugar and milk still have carbs so it's hard to make it keto friendly.
- The very best part of this recipe is how forgiving the ratios of squash to topping are. I have used anywhere from 7 - 10 cups of squash in it without much fuss. I might add slightly less sugar with the lower end of the spectrum though.
Serving: 0.5cup | Calories: 181kcal | Carbohydrates: 13g | Protein: 4.3g | Fat: 12.5g | Cholesterol: 48mg | Sodium: 223mg | Potassium: 190mg | Fiber: 1g | Sugar: 5g | Calcium: 60mg | Iron: 0.9mg