Squash Alabama Casserole Recipe
You know when a dish becomes a family favorite from the very first time you make it? That’s exactly what happened with this Squash Alabama Casserole Recipe. It’s rich, creamy, comforting-and straight from the heart of Alabama, courtesy of Ginna and inspired by Brenda Gantt herself and her Brenda Gantt’s Squash Casserole Recipe. This isn’t your average side dish. It’s the one people ask for again and again.
Ingredients
- 3 to 4 cups cooked yellow squash fresh, frozen, or canned
- 1 small onion finely chopped
- 1 bell pepper finely chopped
- 2 tablespoons butter for sautéing
- 2 large eggs lightly beaten
- 1 cup mayonnaise
- 1 ½ cups shredded cheddar cheese
- Salt and black pepper to taste
- 1 sleeve Ritz crackers or any buttery crackers, crushed
- 3 tablespoons melted butter
Instructions
- If using fresh or frozen squash, cook it until fork-tender. Miss Joan microwaved hers with a bit of water, but stovetop works too. Drain completely and mash or pulse in a food processor to soften the texture.
- In a small skillet, melt butter and sauté the chopped onion and bell pepper until soft and fragrant.
- In a large bowl, combine the mashed squash, sautéed veggies, eggs, mayonnaise, and shredded cheddar cheese. Stir until well mixed. Add salt and pepper to taste.
- Preheat the oven to 350°F (175°C). Spray a casserole dish with cooking spray and pour in the squash mixture, spreading evenly.
- In a zip bag, crush the crackers. Mix them with melted butter, then sprinkle evenly over the casserole. Drizzle a little extra butter in a zigzag motion over the top for extra golden crispness.
- Bake uncovered at 350°F for 30–40 minutes, or until golden brown and bubbling around the edges.
Video
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F until warmed through or microwave individual servings. For best texture, keep the cracker topping separate if freezing.