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Southern Squash Casserole with White Beans

Name: Southern Squash Casserole with White Beans
Prep time: 1 h 3 min
Total time: 1 h 13 min
Cuisine: Southern
Ingredients: summer squash — 907 g; unsalted butter — 14 g; yellow onion — 110 g; garlic — 9 g; beans — 439 g; salt — 5 g; black pepper — 3 g; sour cream — 118 g; mayonnaise — 73 g; eggs — 200 g; sharp white cheddar — 227 g; buttered cracker crumbs — 113 g; unsalted butter — 54 g; chives — 7 g

Southern Squash Casserole with White Beans reads richness 5.3, allium 4.4 and salinity 4.2 on Palate's 0–10 flavor X-ray — a Southern main, about 1 hr 13 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 4.9 / 10
Sweet & Fruity — 3.2 / 10
Sour & Bright — 3.0 / 10
Bitter & Earthy — 2.0 / 10
Rich & Fat — 5.8 / 10
Aromatic & Spice — 4.8 / 10

The measured notes (of 18)

Richness 5.3 · Allium 4.4 · Salinity 4.2 · Umami 3.7 · Sweetness 3.0 · Sourness 2.9 · Funk & Ferment 2.4 · Herbaceous 2.3 · Earthy 1.8 · Nutty 1.6 · Bitterness 1.4 · Warm Spice 1.4 · Floral 1.1 · Heat 0.8 · Fruity 0.6 · Citrus 0.6

What's in it (14)

summer squash — 907 g
unsalted butter — 14 g
yellow onion — 110 g
garlic — 9 g
beans — 439 g
salt — 5 g
black pepper — 3 g
sour cream — 118 g
mayonnaise — 73 g
eggs — 200 g
sharp white cheddar — 227 g
buttered cracker crumbs — 113 g
unsalted butter — 54 g
chives — 7 g

Time & effort: about 1 hr 13 min (1 hr 3 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 133.7 kcal, 6.8 g protein, 5.9 g fat, 19.2 g carbs

Dietary: Vegetarian · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

Preheat the oven to 350°F and butter a 9x13-inch baking dish.
Toss the squash rounds with 1/2 teaspoon of the salt in a colander set in the sink; let stand 15 minutes to draw out excess water, then press dry with a clean towel — this is what keeps the casserole from turning watery.
Melt the 1 tablespoon butter in a large skillet over medium-high heat, add the squash, and cook, stirring occasionally, until tender and lightly golden at the edges, 8-9 minutes; scrape into a large bowl.
Add the onion to the same skillet over medium heat and cook, stirring occasionally, until soft and translucent, 5-6 minutes; add the garlic and cook until fragrant, 30 seconds more.
Scrape the onion and garlic into the bowl with the squash along with the white beans.
Stir in the remaining salt, the pepper, sour cream, mayonnaise, beaten eggs, and half the cheddar until the squash and beans are evenly coated.
Spread the mixture into the prepared baking dish in an even layer.
Toss the crushed crackers with the melted butter and remaining cheddar, then scatter evenly over the casserole.
Bake until the edges are bubbling and the topping is deep golden brown, 30-35 minutes.
Let rest 10 minutes, then scatter the chives over top and serve.

Dishes with a similar flavor shape

One-Pot Chicken and Dumplings — American
Buttermilk Chicken and Dumplings — Southern
Broccoli Cheddar Soup — American
Butternut Squash Soup With Seared Radicchio — Other
Southern Chicken Pot Pie with Cornbread Crust — Southern

Keep reading: what richness, allium, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.