Cajun Squash Casserole with Cheesy Breadcrumb Topping

Ingredients

The recipe uses yellow summer squash, but you can substitute zucchini or use a mix of both. The ingredient list below is for a classic Louisiana-style squash casserole.

• Yellow squash – 1½ to 2 pounds (smaller squash are more tender and flavorful)
• Unsalted butter – a stick (use unsalted since the seasoning and cheeses add salt)
• The Holy Trinity – ½ cup chopped onion, ½ cup chopped green bell pepper, ½ cup chopped celery
• Minced garlic – 1 teaspoon (fresh or jarred)
• 2 large eggs – lightly beaten
• Sour cream – ¾ cup (full fat works best)
• Pecorino-Romano or Parmesan – ½ cup, grated
• Sharp cheddar – 2 cups, shredded (shred from a block for best melting)
• Cajun seasoning blend – 1 teaspoon (Tony Chachere’s, Slap Ya Mama, or another Louisiana blend)
• Smoked paprika – 1 teaspoon for that smoky, authentic flavor
• Cayenne pepper – optional, to taste
• Louisiana-style hot sauce – 1–2 teaspoons (adjust to your heat preference)
• Ritz crackers – 1 sleeve (about 16 crackers), finely crushed for the topping
• Salt – ½ teaspoon, or to taste
• Water – ¼ cup for cooking the squash in the skillet

How to make it

Do the prep work first — slice, dice, shred, and measure — then assemble. The steps below give a clear workflow so the casserole moves quickly into the oven.

• Rinse squash and slice into ¼-inch rounds; leave the skin on and trim the ends.
• Dice the onion, green pepper, and celery; mince the garlic if using fresh.
• Lightly beat the eggs, shred the cheeses, and crush the crackers.
• Preheat the oven to 350°F (175°C) and butter a 4-quart baking dish.

Cook the squash and vegetables next.

• In a large skillet, melt about half the butter and add 1–2 tablespoons of water. Add squash in a single layer and cook over medium heat, flipping occasionally, until tender (8–10 minutes). Drain any liquid and transfer the squash to a large mixing bowl.
• Add the reserved liquid back to the skillet with the remaining butter, then sauté the onion, green pepper, and celery until tender (6–8 minutes). Add garlic for the last minute, then remove from heat and combine with the squash.
• In a separate bowl, mix the shredded cheeses, sour cream, beaten eggs, Cajun seasoning, smoked paprika, hot sauce, and salt. Taste and adjust seasoning if needed before combining.
• Fold the cheese mixture into the cooked squash and vegetables until evenly combined. Transfer to the prepared baking dish, top with crushed Ritz crackers, and bake uncovered on the middle rack until the topping is light golden brown (20–30 minutes).

Recipe tips

• Choose the smallest squash you can find for the best texture and flavor.
• Taste the cheese-sour cream mixture before adding it to the vegetables so you can adjust salt and heat. If it’s too salty or spicy, mellow it with a few extra tablespoons of sour cream.

Make ahead and storage

You can assemble and refrigerate this casserole ahead of time. For best results, cover the dish with foil and chill for up to 3 days without the cracker topping.

When ready to bake, preheat the oven to 350°F, add the crushed crackers on top, and bake until the topping is golden. Reheat leftovers covered in a 300°F oven or in the microwave.

This dish works well for Mardi Gras gatherings, Thanksgiving, Christmas, or a simple weeknight family meal.