Southern Squash Casserole
If there’s one side dish that never fails to steal the show, it’s Southern Squash Casserole. Creamy, cheesy, and topped with buttery crackers; it’s the kind of comfort food that makes any meal feel a little more like home.
This isn’t one of those fancy recipes; in fact, squash casserole is a classic Southern dish that makes the most of what you have, especially when it comes from your garden. It’s a recipe that has been passed down, tweaked, shared, and swapped for many years for a good reason. Chances are, if you’re like me, you’ve had a variation of this casserole on your plate more times than you can count.
This dish brings back memories of my family gathered around the table for Sunday dinner. Our kitchen felt like the heart of everything, warm and full of life. You could smell the food before you walked in the front door, and the table was always full of noisy conversations, second helpings, and love. It wasn’t fancy, it was real. And at the end of the day, those are the meals we remember.
More of our family’s favorite dishes include shredded potato casserole, cheesy broccoli rice casserole, oven pork chops and rice, and breaded fried okra. All of these are on our menu a lot during the year.
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💗 Why You’ll Love This Recipe
- Simple: This is the kind of recipe you’ll make time and time again. It uses simple ingredients that you probably have on hand.
- Garden Fresh: A great way to use garden vegetables, especially summer squash.
- Feeds a Crowd: This recipe makes a full casserole dish that’s perfect for feeding your family or a crowd.
- Make-Ahead Friendly: Perfect for holidays, gatherings, or potlucks. This squash casserole recipe is a dish everyone goes back for seconds.
🛒 Ingredients Needed
This is a quick overview of the ingredients needed to make this easy yellow squash recipe. Please see the printable recipe card at the bottom for more details and quantities.
- Yellow Squash: You’ll need 6-8 medium yellow squash. You can usually find squash year-round in most grocery stores.
- Onion: A white, yellow, or Vidalia onion works for this recipe.
- Butter: For cooking the squash and onion, and it brings the crunchy topping together.
- Salt & Pepper: Use these as much or as little as you like.
- Water: Just a little water is needed to steam the squash.
- Cream of Mushroom Soup: This adds a creamy filling to the baked squash casserole.
- Mayonnaise: Adds tang and richness.
- Eggs: Help to bind the casserole.
- Cheddar Cheese: Melty goodness in every bite.
- Ritz Crackers: Needed for the rich buttery cracker topping. You can use any butter cracker.
For more squash recipes, try my Sautéed Squash and Onions and Fried Yellow Squash recipe. They are both recipes using summer squash.
📖 Recipe Variations
- Swap the Vegetables: This versatile recipe can be easily adapted with zucchini. Additionally, consider adding a combination of squash and zucchini and turn this into a zucchini and summer squash casserole. Both work well together in this casserole.
- Toppings: Change it up a bit by adding French Fried Onions or Panko Breadcrumbs mixed with melted butter.
🔪 How to Make Squash Casserole
This yellow squash casserole is so easy to make and is always a winner.
Step 1: Sauté the Vegetables. In a large skillet, sauté the squash and onion in butter, along with salt, pepper, and a small amount of water. Cook over medium heat for about 15 minutes or until the squash is tender. Drain any excess liquid in the pan.
Step 2: Make your creamy mix. In a medium bowl, combine cream of mushroom soup, mayonnaise, and eggs. Stir until mixed and creamy.
Step 3: Add the cheese. Stir in cheese.
Step 4: Fold in the veggies. Gently fold in the squash and onion mixture until combined.
Step 5: Pour into the dish. Pour the mixture into a greased 9×13-inch baking dish and spread evenly.
Step 6: Make the topping. In a small bowl, mix crushed Ritz crackers and melted butter. Sprinkle evenly over the top of the casserole.
Step 7: Bake it. Bake uncovered at 350°F for 40-45 minutes, or until hot and bubbly with a golden topping.
Step 8: Let it rest. Allow the casserole to sit for at least 10 minutes before serving.
💭 Pro Tips
- Drain Well: Sauté the vegetables and drain well to avoid a watery casserole.
- Don’t Overcook: Don’t overcook the squash in the skillet. It should still hold its shape so it doesn’t become mushy.
- Gently Fold: When adding the squash to the creamy mixture, be gentle to keep chunks of squash for texture.
- Make-Ahead: Assemble ahead without the topping. Refrigerate 12–24 hours, then bake with fresh cracker topping. After removing the dish from the fridge, let it sit on the counter for at least 30 minutes before baking. You may also need to add a few minutes to the baking time.
❔ Recipe FAQs
Sauté the vegetables and drain them well before mixing.
Yes, freeze unbaked without the topping for up to three months. Thaw overnight, add the topping, and bake.
There is no need to peel the squash. The skin is tender and helps hold everything together.
Refrigerator: Store in an airtight container in the fridge for 3-4 days.
To Reheat: Warm in an oven-safe dish in a 350-degree oven until heated through.
More Easy Vegetable Side Dishes
If you’ve tried this Southern Squash Casserole recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it turned out in the 📝 comments. Thanks for visiting!
👩🏻🍳 Recipe
Southern Squash Casserole
Ingredients
- 6-8 Yellow Squash medium, cut into thin rounds and pieces
- 1 Onion diced
- 4 tablespoons Butter
- Salt and Pepper to taste
- ¼ cup Water
- 1 (10.5 oz. can) Cream of Mushroom Soup
- ½ cup Mayonnaise
- 2 Eggs beaten
- 2 cups Cheddar Cheese shredded
Topping:
- 1 cup Ritz Crackers crushed
- ½ cup Butter melted
Instructions
- In a large skillet, sauté the squash and onion in butter, along with salt, pepper, and water. Cook over medium heat for about 15 minutes or until the squash is tender. Drain any excess liquid in the pan.
- In a medium bowl, combine cream of mushroom soup, mayonnaise, and eggs. Stir until mixed and creamy.
- Stir in cheese.
- Gently fold in the squash and onion mixture until combined.
- Pour the mixture into a greased 9×13-inch baking dish and spread evenly.
- Make the topping: In a small bowl, mix crushed Ritz crackers and melted butter. Sprinkle evenly over the top of the casserole.
- Bake uncovered at 350°F for 40-45 minutes, or until hot and bubbly with a golden topping.
- Allow the casserole to sit for at least 10 minutes before serving.
Notes
- Drain Well: Sauté the vegetables and drain well to avoid a watery casserole.
- Don’t Overcook: Don’t overcook the squash in the skillet. It should still hold its shape so it doesn’t become mushy.
- Gently Fold: When adding the squash to the creamy mixture, be gentle to keep chunks of squash for texture.
- Make-Ahead: Assemble ahead without the topping. Refrigerate 12–24 hours, then bake with fresh cracker topping. After removing the dish from the fridge, let it sit on the counter for at least 30 minutes before baking. You may also need to add a few minutes to the baking time.
An amazing side dish that’s perfect for the holiday season, family gatherings, or Sunday dinners.