Brenda Gantt’s Squash Alabama Casserole Recipe
I’ve made my fair share of Southern casseroles, and let me tell you—Brenda Gantt’s Squash Alabama Casserole is one of the best. It’s creamy, cheesy, and packed with fresh squash, making it a perfect comfort dish for any occasion.
Ingredients
- 2 to 2.5 pounds of fresh yellow squash choose light yellow for tenderness
- 1 large onion diced
- 1 sweet or bell pepper chopped
- ½ stick of butter for sautéing the onions and peppers
- 1 cup of mayonnaise
- 2 large eggs beaten
- 2 cups of shredded cheddar cheese
- 1 sleeve of Ritz crackers crushed for topping
- Salt and pepper to taste
Instructions
- Trim the ends of your squash, then slice them into circles. No peeling needed! The lighter yellow squash is more tender, so choose wisely.
- In a large pot, bring salted water to a boil. Add the squash and cook for about 10-15 minutes until tender. Drain well using a colander, making sure to remove excess water.
- While the squash is boiling, heat a skillet over medium heat. Melt the butter, then add the diced onions and chopped peppers. Sauté until the onions are soft and slightly golden.
- In a large bowl, combine mayonnaise, beaten eggs, and shredded cheese. Stir well. Add the sautéed onions and peppers, then gently mix in the cooked squash.
- Grease a casserole dish and spread the squash mixture evenly inside. Crush the Ritz crackers with your hands and sprinkle them generously over the casserole.
- Preheat the oven to 350°F (175°C). Bake the casserole for 35 minutes or until the top is golden brown and bubbly. Let the casserole sit for a few minutes before serving. This helps the flavors settle and makes it easier to dish out.
Video
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes, or microwave in 30-second intervals until warm.