Sandra Warming cheddar cheese and buttery Ritz crackers elevate this squash casserole to a Southern staple you’ll always want at your holiday gatherings. It’s delicious with roast chicken, glazed ham, fluffy cornbread, a fresh garden salad; in fact most things.
Joanna Gaines Squash Casserole Recipe Ingredients
- 4 tablespoons butter (divided into 2 portions of 2 tablespoons)
- 4 cups sliced yellow squash
- 1 medium onion, chopped
- 2 large eggs
- 1 cup grated cheddar cheese
- 1 cup milk
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 sleeve Ritz crackers, crushed
How To Make Joanna Gaines Squash Casserole Recipe
- Sauté the vegetables: Preheat your oven to 350 degrees F. Melt 2 tablespoons of the butter in a medium skillet over a medium-low heat. Toss in the sliced yellow squash and chopped onions, sautéing them gently until they are tender and the onions have turned translucent.
- Whisk the base: In a large mixing bowl, lightly whisk the eggs until the yolks and whites are combined. Add the grated cheddar cheese and the milk, whisking again until everything is well-distributed.
- Bring the filling together: Add your sautéed squash and onions into the egg mixture and stir well. Melt the remaining 2 tablespoons of butter in the same skillet you used for the vegetables to pick up those savory bits, then pour that into the bowl as well. Stir in the cayenne pepper, salt, and black pepper until the mixture is uniform.
- Layer and bake: Lightly coat a 9×13-inch casserole dish with cooking spray and pour the squash mixture in, smoothing it out to the edges. Sprinkle the crushed Ritz crackers evenly over the top to create a thick, buttery crust.
- Bake to golden: Slide the dish into the preheated oven and bake for about 45 minutes. You’ll know it’s ready when the cracker topping has turned a beautiful light brown and the casserole is set—it shouldn’t “jiggle” when you give the dish a gentle move.
- Rest and serve: Allow the casserole to sit for about 3 minutes before serving; this little rest helps the custard set up so you get a perfect scoop every time.
Recipe Tips
- How to prevent a watery casserole: Don’t overcook the squash in the skillet; you want it tender but not mushy. If the squash releases a lot of liquid in the pan, drain it slightly before adding it to the egg mixture.
- Why use Ritz crackers: The high butter content and salty snap of Ritz crackers provide a specific texture that traditional breadcrumbs can’t replicate, creating that signature Southern “crunch.”
- How to get the best cheese melt: Grate your cheddar fresh from a block. Pre-shredded cheeses are often coated in potato starch to prevent clumping, which can lead to a grainier texture in the finished dish.
- Best way to slice squash: Aim for even 1/4-inch slices so they cook at the same rate in the pan and provide a consistent texture in the casserole.
What To Serve With Joanna Gaines Squash Casserole Recipe?
This Joanna Gaines Squash Casserole Recipe is a rich, savory side that needs a hearty or fresh pairing! A slice of Honey Glazed Ham or Roasted Turkey is the classic choice for a holiday feel. For a lighter touch, a crisp Apple and Walnut Salad adds a lovely sweetness that pairs perfectly with the cheddar cheese! A side of Buttery Green Beans or a glass of Iced Sweet Tea pairs wonderfully with the golden cracker crust.
How To Store Joanna Gaines Squash Casserole Recipe
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: To keep the topping from getting soggy, reheat the casserole in a 350 F oven for 10 to 15 minutes. The microwave will work in a pinch, but the crackers will lose their crunch.
- Freeze: It is not recommended to freeze this casserole as the milk and egg base can separate and become watery, and the crackers will turn mushy upon thawing.
Joanna Gaines Squash Casserole Recipe Nutrition Facts
- Calories: 106 kcal (per serving, approx. 8 servings)
- Total Fat: 7 g
- Saturated Fat: 4 g
- Cholesterol: 55 mg
- Sodium: 210 mg
- Total Carbohydrates: 8 g
- Protein: 4 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, zucchini works as a 1:1 substitute. You can also use a mixture of both yellow squash and zucchini for a more colorful dish.
At 1/4 teaspoon, the cayenne provides a very subtle background warmth that enhances the cheddar flavor rather than making the dish “hot.” Feel free to omit it if you are sensitive to spice.
You can sauté the vegetables and mix the liquid base a day in advance, but don’t add the Ritz crackers until right before you put it in the oven to ensure the topping stays crispy.
Try More Recipes:
- Joanna Gaines Corn Casserole Recipe
- Joanna Gaines Gruyere Potato Casserole Recipe
- Joanna Gaines Eggs Benedict Casserole Recipe
Joanna Gaines Squash Casserole Recipe
Description
A classic Southern comfort dish featuring tender yellow squash and onions baked in a cheesy egg custard and topped with a buttery Ritz cracker crust.
Ingredients
Instructions
- Preheat oven to 350°F and grease a 9×13 dish.
- Sauté squash and onions in 2 tbsp butter until tender.
- Whisk eggs, milk, and cheese; stir in the cooked squash and onions.
- Stir in 2 tbsp melted butter and seasonings.
- Pour into the dish and top with crushed Ritz crackers.
- Bake for 45 minutes until golden and set.
Notes
- Drain excess liquid from the squash after sautéing for a firmer casserole.
- Use sharp cheddar for a more pronounced cheese flavor.
- Let the dish rest for a few minutes before serving to help it set.
