Aunt Betty's Beef Squash Casserole

12 servings Prep: 20 m Cook: 50 m Total: 1 h 10 m Intermediate
5.0/5 (1)
This recipe has been adapted from Aunt Betty’s recipe adding ground beef to the original yellow squash casserole. The buttery Ritz crackers layered throughout and on top give this dish its unique delicious flavor that makes it a Southern family favorite.

Ingredients

12 servings
  • 2 - 2 1/2 pounds fresh yellow squash - approx 6 cups
  • 1 1/2 pounds ground beef
  • 4 - 6 slices bacon cut 2 inch pieces
  • 1/2 cup bacon drippings
  • 1/2 cup onion - diced
  • 15 Ritz crackers approx 1/2 cup, crushed
  • 2 eggs
  • 1 cup grated sharp cheddar cheese
  • 1/2 cup additional sharp cheddar cheese for topping
  • 1/2 teaspoon Cajun seasoning or more to taste
  • 1/8 teaspoon cayenne
  • 1/2 to 1 teaspoon Tabasco
  • 1 1/2 cups Ritz crackers for topping, crushed
  • 1/2 cup melted butter
  • 2 teaspoon salt for boiling squash

Step-by-Step Instructions

  1. Slice squash (yellow squash, not zucchini) - do not peel. Add water and 2 tsp salt in a medium pot and heat to boiling. Add the sliced squash and boil 10 to 12 minutes or just until tender. Drain well and set aside. Or alternatively saute the squash until tender.
  2. In a large skillet, brown the bacon starting on high heat then reduce heat to medium to finish cooking until crispy, about 8-10 minutes total.
  3. Add the diced onions to the bacon and drippings and saute until softened, about 5 minutes.
  4. Add the ground beef to the onions and brown completely, breaking it up as it cooks, about 8-10 minutes. Season meat to taste with Cajun seasoning, cayenne, and Tabasco.
  5. Prepare a 9x13 casserole pan or a 2 quart casserole dish with PAM or vegetable oil. Preheat oven to 350 degrees.
  6. In a large bowl, combine the drained squash with the meat mixture.
  7. Add the 1 cup cheddar cheese, 1/2 cup crushed Ritz crackers, and beaten eggs. Mix well.
  8. Pour into the prepared pan and spread evenly.
  9. Combine the 1 1/2 cups crushed Ritz crackers with the melted butter and spread evenly over casserole. Top with the remaining 1/2 cup cheese.
  10. Bake at 350 degrees for 35 minutes or until golden brown and bubbly.

Common Problems and Solutions

Q: Why is my casserole watery?

A: Make sure to drain the boiled squash very well - excess water will make the casserole soupy. You can even press the squash gently with paper towels to remove extra moisture before mixing with the other ingredients.

Q: Can I use zucchini instead of yellow squash?

A: Yellow squash has a slightly different texture and flavor than zucchini. While you can substitute zucchini, the traditional Southern version uses yellow squash for its sweeter, more delicate taste.

Q: The cracker topping is browning too fast, what should I do?

A: If the topping is browning before the casserole is fully cooked, tent it loosely with aluminum foil for the remaining bake time. This will prevent burning while allowing the inside to finish cooking.

Tips and Techniques

For extra flavor, save the bacon drippings and use them to saute the onions. You can also try mixing half yellow squash and half zucchini for a variation. If you prefer a spicier version, increase the cayenne pepper or add diced jalapeños to the meat mixture.

Ingredient Substitutions

  • ground beef: ground turkey or ground pork
  • Ritz crackers: Saltine crackers or Townhouse crackers
  • sharp cheddar cheese: mild cheddar, Colby, or Monterey Jack
  • bacon: omit and use 1/2 cup butter for sauteing

Equipment Needed

  • Medium pot for boiling squash
  • Large skillet for browning bacon and beef
  • 9x13 inch casserole pan or 2 quart casserole dish
  • Large mixing bowl
  • Colander for draining squash

Historical Context

Squash casseroles are a beloved Southern tradition, often appearing at church potlucks, family reunions, and Sunday dinners throughout Louisiana and the Gulf South. Yellow squash grows abundantly in Southern gardens, and this casserole is a delicious way to use up the summer harvest.