Southern Squash Casserole Ritz Crackers

So, you’ve scrolled past enough fancy food blogs, and now you’re here, looking for something delicious, comforting, and let’s be real, pretty darn easy? You’ve come to the right place, friend! We’re talking Southern Squash Casserole. But not just any casserole – one with a glorious, buttery, *crunchy* Ritz cracker topping. Because if it doesn’t have Ritz, is it even a casserole? Asking for a friend (it’s me, I’m the friend).

Why This Recipe is Awesome

Listen, life’s too short for complicated recipes that require a culinary degree and obscure ingredients you can only find in a specialty store an hour away. This bad boy is the opposite of that. It’s:

• **Stupid simple.** Seriously, if I can make it without setting off the smoke detector, you’re golden.
• **Pure comfort food.** Like a warm hug from your grandma, but with more cheese and butter.
• **Versatile.** Perfect for a weeknight dinner side, a potluck showstopper, or just a Tuesday when you need something delicious to cheer you up.
• **The Ritz topping.** Enough said, right? It adds that irresistible salty crunch that makes everyone go “oooooh” before they even take a bite.

Basically, it’s a winner. Period. So let’s get you cooking!

Ingredients You’ll Need

Gather ’round, butter-lovers! Here’s your shopping list. Don’t skimp on the good stuff, okay? Your taste buds will thank you.

• **Yellow Squash (about 2-3 lbs):** The star of the show! Grab the firm, bright yellow ones.
• **Onion (1 medium):** Gives it that essential savory kick. Don’t cry while chopping; it’s worth it!
• **Butter (1/2 cup, unsalted usually better):** Because everything is better with butter. No, really.
• **Cream of Chicken Soup (1 can, 10.5 oz):** The secret weapon for creaminess. Don’t knock it till you try it.
• **Sour Cream (1/2 cup):** Adds a lovely tang and richness.
• **Cheddar Cheese (1.5 cups, shredded):** Go for sharp or mild, whatever tickles your fancy. Just make sure it’s cheese, not “cheese product.”
• **Eggs (2 large):** The glue that holds it all together.
• **Ritz Crackers (1 sleeve, crushed):** The MVP topping. Don’t even *think* about substituting.
• **Salt & Black Pepper (to taste):** Essential seasonings. Don’t be shy!

Step-by-Step Instructions

Alright, apron on (or not, we don’t judge). Let’s make some magic happen!

1. First things first: **Preheat your oven to 350°F (175°C).** Grab a 9×13 inch baking dish and give it a quick spray with cooking non-stick spray or a pat of butter. We don’t want anything sticking!
2. Chop that squash! Wash your yellow squash and slice ’em into about 1/4-inch thick rounds. Dice your onion into small pieces.
3. Time for the stove! Melt about 2 tablespoons of butter in a large skillet or pot over medium heat. Toss in your sliced squash and diced onion. Cook until the squash is tender-crisp, which should take about 8-10 minutes. Don’t overcook it into mush! **Drain any excess liquid.**
4. In a big bowl, whisk together the cream of chicken soup, sour cream, and beaten eggs. Stir in 1 cup of the shredded cheddar cheese, salt, and pepper. Then, gently fold in your cooked squash and onion mixture.
5. Pour this glorious squash mixture into your prepared baking dish. Spread it out evenly, like you’re tucking it in for a nice, cozy bake.
6. Now for the grand finale: The Ritz topping! In a small bowl, melt the remaining butter (about 6 tablespoons). Crush your sleeve of Ritz crackers into fine crumbs. Mix the melted butter with the crushed Ritz crackers until well combined.
7. Sprinkle the buttery Ritz cracker mixture evenly over the top of the casserole. This is where the magic happens, folks.
8. Bake in your preheated oven for 25-30 minutes, or until the casserole is bubbly around the edges and the Ritz topping is beautifully golden brown and crunchy.
9. Let it rest! Take it out of the oven and let it sit for about 5-10 minutes before serving. This helps it set up nicely, preventing a soupy mess. **Patience is a virtue, especially when deliciousness is involved!**

Common Mistakes to Avoid

Nobody’s perfect, but we can at least try to avoid these rookie blunders, right?

• **Overcooking the squash:** Mushy squash is sad squash. You want it tender, but still with a bit of bite. Don’t boil it to death!
• **Forgetting to drain the squash:** Squash holds a lot of water. If you don’t drain it after cooking, your casserole will be watery and nobody wants that.
• **Skimping on the butter for the Ritz:** This is non-negotiable. The butter is what makes those Ritz crumbs golden and crispy, not just burnt.
• **Not preheating the oven:** Yeah, I know, it’s tempting to just shove it in. But an un-preheated oven leads to uneven cooking and disappointment. Don’t do it!
• **Substituting the Ritz Crackers:** Seriously. Don’t. Just don’t.

Alternatives & Substitutions

Okay, so maybe you’re feeling a little adventurous, or maybe you’re just out of one thing. Here are some ideas, but remember, the original is king (IMO).

• **Cheese Swap:** Not a cheddar fan? You could totally use Gruyere, Colby Jack, or even a Monterey Jack. Just make sure it melts well.
• **Soup Switch-up:** If cream of chicken isn’t your jam, cream of mushroom or even cream of celery could work in a pinch. The flavor profile will change, but it’ll still be creamy.
• **Add-ins:** Feeling fancy? A pinch of red pepper flakes for a little heat, or some chopped bell peppers cooked with the squash, could be fun.
• **Vegetable Variety:** You *could* try zucchini instead of yellow squash, but it has a different flavor and texture. Yellow squash is traditional for a reason!
• **Cracker Crisis?** If you absolutely, positively, cannot get Ritz, a buttery cracker like a Club cracker is your next best bet. But again, **Ritz reigns supreme.**

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers. Probably.

• Can I make this ahead of time? You bet! Assemble the casserole (without the Ritz topping) up to a day in advance. Cover and refrigerate. Add the Ritz topping just before baking, then bake as directed, possibly adding an extra 10-15 minutes to account for the chill.
• What if I don’t have sour cream? Full-fat plain Greek yogurt can be a decent substitute. It’ll give it a similar tang and creaminess, but might be a tad thicker.
• Can I use frozen squash? Hmm, you *could*, but it usually releases a lot more water and can get mushy. If you do, make sure to thaw it completely and **squeeze out as much liquid as humanly possible** before cooking.
• Is this dish healthy? Let’s be real, honey. It’s comfort food. It’s got butter, cheese, and Ritz crackers. It’s healthy for your soul, and that counts, right? Everything in moderation!
• Why do I need to drain the squash? Because squash is a watery veggie! Skipping this step will result in a soupy, sad casserole instead of a firm, delicious one. Don’t be that person.
• My Ritz topping isn’t crispy, what gives? You probably didn’t use enough butter, or your oven wasn’t hot enough. Or you pulled it out too soon! Make sure it’s golden brown and bubbly before declaring it “done.”

Final Thoughts

And there you have it, folks! A Southern Squash Casserole with Ritz crackers that’s sure to make your belly happy and your taste buds sing. This isn’t just a recipe; it’s a mood, a memory in the making, and a guaranteed crowd-pleaser (or just a personal treat, no judgment!). Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!

Happy cooking, my friend!