If you're looking for a comforting and perfect side dish, Southern Squash Casserole is a fantastic choice. This classic Southern recipe features tender squash combined with a rich, creamy sauce, gooey cheese, and a crispy cracker topping.
Southern squash casserole is a delicious side dish that pairs well with a variety of main courses, from fried chicken to grilled meats. It's a true crowd-pleaser at family gatherings, potlucks, and holiday feasts, and it captures the essence of Southern comfort food. Whether you're a fan of squash or simply looking for a scrumptious new recipe to try, Southern squash casserole is sure to impress with its flavorful combination of ingredients and comforting appeal.
Please let us know in the comments how you liked it!
Try some of our other favorite side dishes, such as Simple Italian Pasta Salad, Cucumber, Onion, Tomato Salad, Easy Butter Swim Biscuits, or Cheesy Broccoli Casserole.
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Ingredients for Classic Southern Squash Casserole
- fresh yellow squash
- medium onion, sliced or chopped
- unsalted butter
- mayonnaise
- sour cream
- eggs, room temperature
- sharp cheddar cheese, shredded
- milk
- salt, pepper to taste
- Ritz crackers
FAQs
Squash Casserole is a comforting, savory dish made with yellow squash, onions, and a creamy sauce. It is typically topped with a crunchy breadcrumb or cracker topping and baked until golden and bubbly. This dish is a popular side at Southern gatherings and is perfect for using up an abundance of summer squash.
Yes, you can prepare the casserole up to the point of baking and store it in the refrigerator for up to 24 hours. When ready to bake, remove from the refrigerator and let it sit at room temperature for about 30 minutes before baking as directed.
Yes, you can freeze squash casserole. However, the texture of the squash may change slightly after freezing. To freeze, assemble the casserole without the cracker topping and freeze it unbaked. Wrap it tightly in plastic wrap and aluminum foil. When ready to bake, thaw in the refrigerator overnight, add the topping, and bake as directed.
Top Tips
- Choose fresh, firm summer squash for the best flavor and texture in your casserole. Look for squash with smooth skin and no signs of wilting or blemishes.
- Don't overcook: Be mindful not to overcook the casserole to maintain the desired texture of the squash. It should be tender but still have some bite to it.
- Let it rest: Allow the casserole to rest for a few minutes after removing it from the oven. This helps the flavors meld together and makes it easier to serve.
- Leftover squash casserole should be stored in an airtight container or covered tightly with plastic wrap in the refrigerator for up to 4 days.
How to make Best Squash Casserole Recipe
- Preheat your oven to 350°F (175°C). Spray a 9x13-inch baking dish with cooking spray and set it aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced squash and diced onion. Sauté until the squash is tender, about 8-10 minutes. Remove from heat and let it cool slightly.
- In a large bowl, whisk eggs. Then combine the sour cream, mayonnaise, shredded cheddar cheese, milk, salt, and pepper. Mix well until all ingredients are thoroughly combined.
- Add the sautéed squash to the mixing bowl with the egg mixture. Stir until the squash is evenly coated. Transfer the squash mixture to the greased casserole dish, spreading it out evenly.
- In a separate bowl, combine the crackers and 2 tablespoons of melted butter. Stir to coat the cracker with butter.
- Sprinkle the buttery cracker crumbs evenly over the top of the squash mixture in the baking dish.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the casserole is golden brown and bubbly. Remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy!
Easy Southern Squash Casserole Recipe
Ingredients
- 4 cups ¼" slices, yellow squash (about 5)
- 1 medium onion, sliced or chopped
- 4 tablespoon butter, divided
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 eggs, lightly beaten
- 1 cup cheddar cheese, shredded
- ¼ cup milk
- salt, pepper to taste
- 1 sleeve Ritz crackers, crushed
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set it aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced squash and diced onion. Sauté until the squash is tender, about 8-10 minutes. Remove from heat and let it cool slightly.
- In a mixing bowl, whisk eggs. Then combine the sour cream, mayonnaise, shredded cheddar cheese, milk, salt, and pepper. Mix well until all ingredients are thoroughly combined.
- Add the sautéed squash mixture to the mixing bowl with the creamy mixture. Stir until the squash is evenly coated. Transfer the squash mixture to the prepared baking dish, spreading it out evenly.
- In a separate bowl, combine the crackers and 2 tablespoons of melted butter. Stir until the crackers are evenly coated with butter.
- Sprinkle the cracker mixture evenly over the top of the squash mixture in the baking dish.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the casserole is golden brown and bubbly. Remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy!
Serena Bussell
This was just the recipe I had been looking for! I did grate an extra ounce or so of a piece of parm that I needed to use and mixed it with the buttered crumbs.
Jill Lockridge
Awesome! That sounds delicious. Thank you for sharing!
Jan
Best squash casserole I have ever had. Used 4 squash but followed recipe. Thank you and I am from the South. Delicious!
Jill Lockridge
Thank you, Jan! I love to hear you are enjoying the recipe!
Anonymous
This was Paula Deen's recipe from years ago. Paula demonstrated this recipe on her cooking show & ii is in one of her cookbooks. I've been making it for over 20 years. Very Delicious
Jill Lockridge
I didn't even realize Paula Deen had a recipe similar to this one! My Cheesy Broccoli Casserole is close to this recipe. The first time I had it was from my sister-in-law, so I knew I needed to make it and share it. I'm glad you enjoy this recipe, also!
Jennifer
Can you double the sour cream and leave out the mayo?My sister doesn't eat . Sup and even though she probably couldn't taste it. If she found out she'd be mad.
Jill Lockridge
I have not tried this, but I think it would work just fine. We don't want any mad sisters around here! Come back and let me know how it turned out, plus what your sister thought!
Anonymous
How about a yogurt sub for mayo?
Jill Lockridge
Hi! I have not tried yogurt in place of mayonnaise in this recipe, but I have used it as a substitute in other recipes. It does work well as a sub. I would love to hear back if you try it. Hope you enjoy the recipe!
Shannon
Getting ready to make this for the third time -- it's just perfect. We have a crazy amount of yellow squash from our garden this year and really like this recipe!
Jill Lockridge
Thank you! That is wonderful to hear! I'm so glad you enjoy the recipe.