Squash Casserole is a Southern staple, and I love to make it when yellow crookneck squash are in season and readily available. We had homecoming recently at my church, and I made this Squash Casserole and a Blueberry Cobbler. Sadly, I didn’t get a proper picture of either dish, but I promise to update this post next time I make it. Buttery crackers, sharp cheddar cheese and herbs de Provence set this dish apart. Enjoy!
Some Kinda Good Squash Casserole
2 tablespoons butter 4 cups sliced yellow squash 1 medium onion, chopped 2 large eggs 1 cup grated cheddar cheese 1/2 cup milk 1/2 cup sour cream 2 tablespoons butter 1/2 teaspoon herbs de Provence ¼ teaspoon cayenne pepper, optional ½ teaspoon kosher salt ½ teaspoon ground black pepper 1 sleeve buttery crackers, such as Ritz
Preheat oven to 350º F. Melt 2 tablespoons butter in a sauté pan over medium heat. Add squash and onions and cook until tender, about 5 minutes.
To a large bowl, add eggs and lightly whisk. Add cheese, milk and sour cream, and whisk into egg until well-combined. Add cooked squash and onions to egg mixture and stir well. Melt remaining 2 tablespoons of butter and add it to the squash mixture. Add herbs de Provence, cayenne pepper and salt and pepper. Stir well to combine.
Spray a 9×13 casserole dish with cooking spray and pour squash casserole mixture into the baking dish. Top evenly with crushed Ritz crackers. Place in preheated oven and bake for 45 minutes, or until the top has lightly browned.
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Author and private chef Rebekah Faulk Lingenfelser with her two books.
Rebekah Faulk Lingenfelser is a five-star private chef, speaker, culinary TV personality, and author of Unique Eats and Eateries of Savannah and the bestselling memoir, Some Kinda Good: Good Food and Good Company, That’s What It’s All About!
Featured in Forbes, on Food Network, and on ABC, she is a Georgia Southern University alumna and an honors graduate of the Savannah Culinary Institute. A member of Georgia Grown and the Women’s Food Alliance, where she serves on the advisory board of the coastal Georgia chapter, Rebekah has been the Statesboro Herald food columnist for more than a decade. She is also a food contributor for Southern Soil, Discovering Bulloch and Effingham Living magazines. Connect with Some Kinda Good on social media, visit RebekahLingenfelser.com or email SKGFoodBlog@gmail.com.
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