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Pimento Cheese Squash Casserole

Pimento Cheese Squash Casserole is a combo of two southern favorites. It's so creamy and cheesy and has a crushed cracker topping. 
Course Side Dish
Cuisine Southern
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Author Christin Mahrlig

Ingredients

  • 8 cups sliced yellow squash
  • 1 yellow onion, chopped
  • 1 3/4 teaspoons salt, divided
  • 2/3 cup mayonnaise
  • 2/3 cup sour cream
  • 1 egg, lightly beaten
  • 1/4 teaspoon black pepper, (If you like black pepper, you may want to add an extra 1/4 teaspoon)
  • 1 (7-ounce) jar diced pimentos, drained
  • 2 cups shredded cheddar cheese, divided
  • 1/2 cup crushed ritz crackers

Instructions

  • Grease a casserole dish. (The one I use is about 8x12-inches.)
    Preheat oven to 350 degrees.
  • Place squash and onion in a large pot. Add water just to cover. Add 1 teaspoon of salt. Bring to a boil. Reduce heat to medium-low and simmer until squash is soft, about 7 minutes. Drain well.
  • In a large bowl, mix together mayonnaise, sour cream, egg, black pepper, and remaining 3/4 teaspoon salt.
  • Stir pimentos, squash and onion, and 1/2 the cheddar cheese into mayonnaise mixture and transfer to prepared casserole dish.
  • Sprinkle remaining cheddar cheese and the crushed crackers on top. Bake for about 25 minutes.