Jump to RecipeJump to VideoLeave a ReviewPin Recipe

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

A classic Southern squash casserole is the perfect way to enjoy the bounty from your summer garden! The cheesy filling is topped with a buttery crumb topping for the ultimate family-friendly side dish recipe. Pair it with crispy fried chicken, grilled hamburgers, a pineapple glazed ham, pork bbq, or a Thanksgiving turkey!

Overhead shot of hands serving a summer squash casserole from a white dish
Table of Contents
  1. How to Make Southern Squash Casserole | 1-Minute Video
  2. What is a Squash Casserole?
  3. How many cups are in a yellow squash?
  4. Ingredients
  5. How to Make Squash Casserole
  6. What to Serve with Squash Casserole
  7. Storage
  8. Recipe Variations
  9. Tips for the Best Squash Casserole Recipe
  10. Southern Squash Casserole Recipe

We can never have too many squash and zucchini recipes — especially during the height of the summer growing season. You’re going to love the taste of these vegetables!

How to Make Southern Squash Casserole | 1-Minute Video

What is a Squash Casserole?

Depending on who you ask, you’ll probably get a different answer every time! A squash casserole is something that just about every seasoned home cook has prepared at least once, and there are about a zillion different ways to do so.

In the South, you’ll find that a squash casserole normally includes:

  • cooked yellow squash, often combined with onions and red bell peppers (or pimientos);
  • cheddar cheese;
  • a creamy base (typically either sour cream or mayonnaise, but I prefer a combination of both);
  • and a buttery crumb topping (Ritz crackers are the key).

A winning combination!

Overhead image of hands holding a white dish of yellow squash casserole

How many cups are in a yellow squash?

This cheesy squash casserole recipe calls for 2 pounds of yellow squash. That is equivalent to about 4 small yellow squash, which equals about 6 cups of sliced squash. Yellow squash can obviously grow to a wide range of sizes; however, so I always recommend weighing or measuring your squash before assembling the casserole.

It’s also important to make sure that you slice your squash into even rounds. I like to use a mandoline slicer for this task, because it’s FAST. Just be careful that you don’t get your fingertip in that mandoline (been there, done that)!

Do you peel yellow squash before cooking?

No, you do not need to peel the squash before cooking. The skin on a summer squash is not too tough, and it softens even more when cooked.

Adding sliced summer squash to a cast iron skillet.

How do you cook squash?

Once the vegetables are evenly sliced, you’ll need to cook the squash before baking the casserole. Some folks like to boil the squash first; however, I find that it’s easier to sauté the squash with the onion and the bell pepper in one big skillet.

This only takes about 10 minutes, and it ensures that your vegetables are tender in the finished dish. Plus, it adds an extra layer of flavor, thanks to the butter, salt and pepper that you add with this step!

And since many of our summer gardens include a bounty of zucchini (in addition to yellow squash), I’ll go ahead and anticipate another question that you might be asking right now:

Is yellow squash like zucchini?

Yes! They are not the same vegetable; however, they are similar and can be used interchangeably in this recipe. Feel free to substitute zucchini in most yellow squash recipes, or use a combination of the two vegetables to total 6 sliced cups. Your Southern squash casserole will be delicious — no matter which type of squash you have on hand!

Whisking together cheese with mayonnaise and other ingredients for a squash casserole

Ingredients

This is just a quick overview of the ingredients that you’ll need to make this easy yellow squash recipe. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

  • Butter: I prefer salted butter, which adds flavor to the dish, helps to sauté the vegetables, and combines with the Ritz cracker topping to help it turn crisp and golden brown.
  • Yellow squash: you’ll need a total of about 6 cups sliced, or about 2 lbs. Feel free to substitute with zucchini if that’s what you have.
  • Onion and red bell pepper: additional veggies that bulk up the casserole and add flavor, texture, and color to the dish.
  • Salt and pepper: enhance the other flavors in the casserole.
  • Eggs: a couple of large eggs give the casserole structure and help it set so that the filling isn’t too watery.
  • Cheddar cheese: every Southern casserole needs cheese! You can substitute with other good melting cheeses, such as Monterey Jack, Colby, mozzarella and Gruyere.
  • Sour cream and mayonnaise: the base of the casserole’s creamy filling.
  • Ritz crackers: combined with melted butter, the crushed crackers add buttery flavor and a crunchy texture to the dish.
Sprinkling buttered ritz crackers on top of a casserole

How to Make Squash Casserole

This yellow summer squash casserole always wins rave reviews, and is a great way to use up a lot of squash!

  1. Sauté squash, onion, and bell pepper in butter in a large skillet. Season with salt and pepper.
  2. Whisk together eggs, cheese, sour cream, and mayonnaise in a large bowl.
  3. Add the egg mixture to the squash mixture.
  4. Transfer the vegetables to a greased 8-inch or 9-inch square baking dish.
  5. Sprinkle buttery cracker crumbs in a single layer over top.
  6. Bake in a 350°F oven for 30-35 minutes, or until the filling is set and the topping is golden brown.
Close overhead image of a spoon in a dish of southern squash casserole.

What to Serve with Squash Casserole

This versatile side dish pairs nicely with just about any of your favorite entrees. Here are some meals that go with the fabulous yellow squash casserole:

Side shot of yellow squash casserole in a dish with ritz crackers on top

Storage

Leftover squash casserole will keep in an airtight container in the refrigerator for 3-4 days; however, I find that it starts to get a bit soggy and watery, so this is not ideal. The squash casserole can also be frozen for up to 3 months.

Can you make summer squash casserole ahead of time?

Yes, you can assemble the casserole in advance, cover it tightly with plastic wrap or foil, and refrigerate for up to 24 hours until ready to bake. Let the dish sit on the counter and come to room temperature for at least 30 minutes before it goes in the oven. If the inside of the casserole is still cold, you will likely need to extend the baking time by a few minutes.

Overhead image of hands holding summer squash casserole

Recipe Variations

  • Use zucchini instead of yellow squash, or try a combination of the two.
  • Swap out the cheddar and use other good melting cheeses, such as Colby, Monterey Jack, Pepper Jack, or Gruyere. A sprinkling of Parmesan cheese would also be good.
  • Add fresh herbs, if available. Parsley, thyme, oregano, fresh basil, and chives would all be great! Make it spicy with the addition of cayenne or red pepper flakes.
  • Instead of crushed Ritz crackers, combine dry stuffing mix with melted butter for a flavorful topping. Other good options included crushed Corn Flakes cereal or seasoned panko breadcrumbs.
  • Cooking just for two? Cut all of the ingredients in half and bake the casserole in a 1-quart dish.
Overhead image of a white square dish full of the best squash casserole recipe

Tips for the Best Squash Casserole Recipe

  • Use a handheld mandoline slicer to cut the squash. This makes the process really fast, and it also ensures that all of the squash rounds are an equal width and cook in the same amount of time.
  • Grate the cheese by hand, rather than using a bag of pre-shredded cheese. The blocks of cheese that you grate at home tend to melt smoother into the dish.
  • Weigh or measure your squash so that you’re sure to use the correct amount. Yellow squash can vary greatly in size, so you might need anywhere from 4 smaller squash to 2 bigger squash. I prefer small squash, if available, because they are typically more flavorful, tender, and have smaller seeds.
  • I use salted butter in this dish. If you prefer unsalted butter, you might like to add a little bit more salt to the cracker topping and to the filling.
  • You do not need to drain off any liquid from the vegetables with a colander. Just stir everything together!
Overhead shot of hands serving southern squash casserole from a white dish

More Yellow Squash and Zucchini Recipes to Try

Zucchini Banana Bread

3 hours hrs 5 minutes mins

Roasted Yellow Squash {3 Ingredients!}

25 minutes mins

One-Bowl Zucchini Muffins

30 minutes mins

Square overhead shot of a pan of southern yellow squash casserole

Southern Squash Casserole

4.94 from 47 votes
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Servings 6 people
Calories 249.1 kcal
A classic Southern Squash Casserole is the perfect way to enjoy the bounty from your summer garden! The cheesy filling is topped with a buttery crumb topping for the ultimate family-friendly side dish recipe!

Equipment

Ingredients
  

Instructions

  • Preheat oven to 350°F. Spray an 8-inch or 9-inch square baking dish with cooking spray and set aside.
  • Melt 1 tablespoon butter in a large skillet over medium heat. Add squash, onion, and bell pepper to the skillet, cooking and stirring for about 10 minutes (or until vegetables are tender). Remove from heat and season with salt and pepper.
    Adding sliced summer squash to a cast iron skillet.
  • Meanwhile, in a separate bowl, whisk together eggs, cheese, sour cream, and mayonnaise.
    Whisking together cheese with mayonnaise and other ingredients for a squash casserole
  • Stir the egg mixture into the squash mixture.
  • Transfer the squash mixture into the prepared baking dish.
  • In a separate bowl, combine crushed crackers with remaining 1 tablespoon of melted butter. Sprinkle buttered cracker crumbs over top of casserole.
    Sprinkling buttered ritz crackers on top of a casserole
  • Bake for 30-35 minutes, or until casserole is set and topping is golden brown.
    Overhead shot of hands serving southern squash casserole from a white dish

Video

Notes

  • Use a handheld mandoline slicer to cut the squash. This makes the process really fast, and it also ensures that all of the squash rounds are an equal width and cook in the same amount of time.
  • Grate the cheese by hand, rather than using a bag of pre-shredded cheese. The blocks of cheese that you grate at home tend to melt smoother into the dish.
  • Weigh or measure your squash so that you’re sure to use the correct amount. Yellow squash can vary greatly in size, so you might need anywhere from 4 smaller squash to 2 bigger squash. I prefer small squash, if available, because they are typically more flavorful, tender, and have smaller seeds.
  • Use zucchini instead of yellow squash, or try a combination of the two.
  • Swap out the cheddar and use other good melting cheeses, such as Colby, Monterey Jack, Pepper Jack or Gruyere.
  • Add fresh herbs, if available. Parsley, thyme, oregano, basil and chives would all be great!
  • Instead of Ritz crackers, combine dry stuffing mix with melted butter for a flavorful topping. Other good options included crushed Corn Flakes cereal or seasoned breadcrumbs.
  • Cooking just for two? Cut all of the ingredients in half and bake the casserole in a 1-quart dish.

Nutrition

Serving: 1/6 of the casseroleCalories: 249.1kcalCarbohydrates: 14.5gProtein: 10gFat: 18.1gSaturated Fat: 8.5gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 4.8gCholesterol: 98.6mgSodium: 502.2mgPotassium: 70.2mgFiber: 1.9gSugar: 5.2g
Keyword: squash casserole, squash casserole recipe, summer squash casserole, yellow squash casserole
Course: Side Dish
Cuisine: Southern
Author: Blair Lonergan

This recipe was originally published in June, 2018. The photos were updated in June, 2022.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

Square overhead shot of hands serving a chicken pot pie recipe with biscuits
Overhead image of a bowl of chili mac on a dinner table with cornbread
Hands serving a platter of sheet pan sausage and potatoes

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Hello Blair…! oh wow amazing…this looks sooo good & delicious, i can’t wait try to this recipe…this is perfect for this summer..Thanks for sharing….!

      1. Putting this mixture in a pie crust is also wonderful!! I can make two with this mixture and freeze one before cooking. It’s also great to bake and take to family gatherings and you don’t have to worry about your dish!

    1. Hi! I Will be trying this recipe tomorrow for Sunday Dinner! It sounds DELICIOUS!

      Momma Rhonda????

      1. Wonderful! I need to add it to my must-make list for the season again! 🙂 So ready for summer produce!

      2. I’m trying this recipe today with yellow squash and zucchini that I have in the freezer from my garden. So excited to taste it!!!

        1. Hi, will it be ok if I prepare everything in the morning but don’t bake it til the afternoon? I want it to be fresh for my family after church Sunday but don’t want them to wait long.

    2. 5 stars
      Awsome recipe! This is great with grilling or inside family get togethers. Goes well with everything. Very good for budget cooking! Thanks for sharing

    3. 5 stars
      This recipe looks and sounds delicious. I’ll be making it today or tomorrow.
      Rather than sour cream and mayonnaise I’m using a can of cream of celery or cream of chicken soup. I’ve never tried red peppers in mine before but I’ll try it this time.
      Thank you for your delicious recipes

    1. Hi, Ann! I honestly haven’t tried it. I would worry that the frozen squash might have more liquid in it (when thawed) and be mushier than the fresh squash, but that might not be a problem. I like the texture of the slightly more firm fresh squash, but if you don’t mind a casserole with squash that’s really mushy and just kind of soft and blended together, then the frozen would probably work! 🙂

  2. 5 stars
    I tried the recipe last night and it was delicious!! And we ate the leftovers for lunch!! Loved it 5 thumbs up!! And easy to make!! ????????????

    1. I made this recipe for the first time and am delighted. I added bits of bacon and used chives and onion cream cheese.I will make again through out the season.I believe you could add meat to make this a meal!

      1. I totally agree, Robin. I’d be happy eating this for a meal — especially with bacon or other meat included. Thanks for your note!

    1. Hi, Sheika! I wouldn’t recommend this recipe for the slow cooker, because the filling will get too soggy with the lid and condensation from the Crock Pot, and the topping won’t crisp up the way that it does in the oven.

  3. Hi, Lawanda! I’ve never tried doing that, so I can’t say for sure exactly how it would turn out. It makes me a little nervous, though, because the sour cream and mayo in the casserole may “break” when thawed (which won’t hurt anything, but it yields an unpleasant, grainy texture).

  4. Thanks for the reciepe. Tonight will be my first time making it. I am making it tonight for our church Thanksgiving. No one brings this kind of dish, so I hope it’s a hit with everyone. I will let y’all know.

    1. Hi, Ruby! To triple the recipe, I would prepare one 8×8 dish exactly as instructed. I would also prepare a separate 9 x 13 inch dish and double all of the ingredients for that dish. You can bake them in the same oven, but may need to add 5-10 extra minutes to the recommended baking time. Enjoy!

  5. 5 stars
    Delicious…. however, I found the squash to be watery after sautéing them and then there was some liquid at the bottom of the baking dish after baking it. Is that to be expected?

    1. Hi, Haly! I think that’s normal. Vegetables are comprised of so much water, that it’s almost impossible to have a dish with no liquid in it after the vegetables cook. I’m glad that you enjoyed the flavor!

      1. Hi, Michelle. I don’t know — butternut squash has a very different texture, consistency and flavor from the yellow squash. Yellow squash is more like zucchini, which would be a simple swap. I suppose you could give it a shot with the butternut squash — you’ll just want to make sure that you slice it thinly and cook it until it’s tender before adding it to the dish. Let me know if you give it a try! 🙂

        1. 5 stars
          I used half yellow squash and half butternut squash as that’s what I had on hand. It came out great! So good for a side dish last night that I might have it for breakfast this morning, what with the egg holding everything together.

          We don’t use salt so I substituted Mrs Dash. Also, for a flavor zing, I added the equivalent of one Granny Smith apple, sliced. Nice flavor balance. It’s delicious, cooked perfectly, almost looking like a light quiche and it’s very colorful! Will be using this recipe regularly. Thanks!

    2. I stirred in a little extra ritz crackers to the mixture and then added them to the top as well, the extra liquid was absorbed. I also added some slap your mama for a little kick. AMAZING!!! Thank you.

  6. Even though it’s made with Summer squash, this is a traditional recipe for our family at Christmas. We add a small jar of diced pimentos to give it holiday red and green. Everyone loves it–even the kids! Thanks for posting; I had been searching for this recipe and am glad to find it!

  7. 5 stars
    I really messed up and it was still good! I forgot to add the cheese to the eggs and sour cream (and mayo) mixture so added it on top of the cracker crumbs. I thought it would be awful (and I kind of estimated the squash to make a batch and a half, too.) I used a 9″ x 13″ pan and baked for about 30 minutes and it was still yummy . . . thank you! Tip — once I gently sautéed the squash and onions, I transferred them to a bowl and poured out the liquid in the bottom before mixing it into the sauce. There was no standing liquid in the finished dish.

      1. 5 stars
        Wow, I followed the instructions this time, as I had a lot of left over squash, and it is completely amazing! Very delicious!
        Thank you for this great recipe : )

  8. Howdy! I’ve got this in the oven right now for the first time! It smells great! My question is can you substitute the cracker crumbs for bread crumbs? That’s all I had on hand. I also used Monterey Jack cheese that I had on hand. Other ingredients are the same! I crumbled a wasa cracker on one corner because my husband eats those and wants to see how it will taste. I hope the bread crumbs are ok, I prefer saltine.

    1. Hi, Nena! Yes, it should work fine with the breadcrumbs. I just prefer the flavor and crunch that you get from the crackers. 🙂 Hope y’all enjoyed it!

  9. 5 stars
    I made this per the recipe, but added sliced mushrooms (which I sautéed along with the squash and onions, and diced, jarred pimento (since I didn’t have any red pepper. Mostly to have that color.
    It was great!!! I stood over the stove to taste it when done, and came back and had a bowl of it! Thanks, a keeper!

  10. I leave out the onions and peppers because I have severe Acid Reflux. Ii think it taste really good though. Add some extra cheese.

  11. 5 stars
    I love this dish. I used a can of mushroom soup instead of sour cream along with frozen squash. If you soak up the liquid from the squash with paper towels it will eliminate the excess liquid. Also I did use bread crumbs instead of crackers. I baked a large dish of this and we ate off the left overs for a couple of days. The next time I am going to add cooked hamburger after soaking up the grease with paper towels to serve as a main dish instead of a side one.

    1. Thanks so much for sharing your suggestions, Theresa! I bet it will be delicious with the ground beef added!

  12. Hello Blair, I just put this squash casserole your shared in the oven. I can’t wait to try it. I put french fried onions on top of mine. It looks delicious. Thank you for sharing.

  13. Hi, Pat! I don’t think it would be a great option for freezing because of a couple of reasons: first, the squash may become more watery and mushy when thawed (which can change the texture of the dish), and second, the creamy mayo-sour cream mixture will likely “break” or separate when thawed. Hope that helps!

  14. 5 stars
    Delish! I have been eating squash casserole all my Southern life. This one is fabulous. Leftover it is even better. I did not add the bell pepper [might be to strong of a flavor] but will add pimento next time. I used Greek yogurt instead of sour cream to make a bit healthier.

    1. I’m so happy to hear that you enjoyed this version, Andrea! Thanks for taking the time to leave me a note. 🙂

  15. 5 stars
    Great recipe. I’ve made this twice now. First time I didn’t have bell pepper so I used 5 or 6 sweet peppers. I also didn’t have crackers so I used plain breadcrumbs, melted cheese and parm. It was delicious. Tonight I sautéed the half a red onion and red bell pepper together until soft. I used left over fried squash rounds from last night (we’re growing a redonk about of squash right now). I added chopped Rotisserie chicken to the mix and then layered sauce & squash x3, then sauce and the same breadcrumb mix as last time. This one was even better. This recipe is going in my cookbook.

  16. i have so much yellow squash, but never used in a casserole!, i feel like an idiot asking but….for grilling i never peel the squash…does it need to be peeled for this casserole?? thank you

    1. Hi, Frann! This is a great way to use up some of that squash! 🙂 No, you do not need to peel the squash before adding it to the casserole. Enjoy!

  17. 5 stars
    We found our new way to cook yellow squash. Made it last week and my husband is asking for it again. So easy to make and so delicious. I didn’t have fresh squash so used frozen. I did not have to cook the squash first as the skin was already softened. I sent this recipe to my sister and told her that she has to try it. Thank you for sharing such a great recipe.

    1. Yay! It’s definitely one of my favorite veggie casseroles, too. Such a classic! Thanks for sharing the recipe with your sister as well. 🙂

  18. 5 stars
    This was excellent! We subbed Greek yogurt for the sour cream and mayo, reducing it to only a 1/4 cup overall. Also used coconut oil in place of butter and reduced to 2 tsps. Added 1/4 cup bread crumbs into the squash mix with 1/2 cup crumbs baked on top. Probably the best squash casserole we’ve ever had, thank you so much for this recipe!

    1. Thanks, Jodie! I’m so glad that it worked with your tweaks. Thanks for sharing those changes in case others want to try it that way, too. Have a great evening!

    1. I just took mine out of the oven
      Went strictly by the book on the first time. Looks delicious. Hope it tastes as good. My husband always eats fried squash and I’m trying to get him to try new things. Will let you know. Thanks for sharing.

  19. 5 stars
    I made this for the first time last week and it was delicious. I’m on a low carb diet so I replaced the Ritz with the French’s fried onions. I also did a mix of yellow squash and zucchini. I followed others lead and drained the squash/onion mixture before assembling. No wet bottom. This is a perfect recipe. Making again tonight with some grilled skirt steak.

  20. 5 stars
    Awesome. Added cream oh mushroom soup and a cup of rice. Broccoli casserole using squash. Helps soak up the residual water from squash…

  21. Blair,
    Perfect. This will be a hit at any gathering. Went perfectly tonight with corn beef and new potatoes. No reason to fiddle with this recipe.

  22. 5 stars
    Your Southern Squash Casserole is amazing. I made it last night and I could have ate the whole Casserole. Delicious!

  23. 5 stars
    This was perfect! I did omit the red pepper due to personal preference, but followed the rest of the recipe and it was outstanding. I sautéed the squash and onions, then drained them of the excess water. After the casserole came out of the oven, I let it sit for about 10-15 minutes to firm up. This recipe is a keeper! Thank you!

  24. 5 stars
    What a fantastic recipe for the tons of squash I have this year. Cooked it for my wife and parents tonight, huge hit! Thank you for sharing.

    Sean

  25. 5 stars
    Hey Blair! What a fantastic recipe you shared here. I’ll try this on the upcoming weekend at home with family & friends. I’d love to try more of your recipes in the coming days. Keep sharing your recipes & bringing a smile on our faces. Thanks…

  26. 5 stars
    Looks great! The recipe is quite simple and easy to prepare, added to the menu for this weekend. hope to enjoy Southern Squash Casserole with my family. Thanks and good day!

  27. 5 stars
    Thank you so much for this recipe. I’ve been making it for years but never thought to saute the squash, I had always boiled or nuked it. Your method added a nice depth of flavor I never realized was missing.
    Thank you again

      1. 5 stars
        Living in HOT,HOT,HOT Arizona we always have a bumper crop of squash!! This is the best recipe I have used, ever..Thank you. I am looking forward to trying more of your ideas. I am a 70 year old Grandma living 5 minutes fro my 13 and 11 year old Grandaughters. They are always hungry and I love new ideas. I will be commenting soon.

  28. 5 stars
    This will be replacing my old recipe. I was looking for something with no Cream of Whatever base. Also, I’ve never pre-cooked the veg, this is a must, keeps thing from being too watery. My Appalachian family approves! I didn’t have crackers so I went half bread crumb half panko, nice and light.

    1. Sounds great, Robert! Thanks for your note, and I’m especially glad to know that the rest of your family approves, too. 🙂

    1. Hi, Donna! I haven’t tested it with one egg, but it will have a different consistency because the eggs help the casserole “set.” You can certainly try it and let me know how it works, though!

  29. I have already put up a good deal a squash from my garden in the freezer. Do you think I could use the squash from the freezer for this as well or would it be to mushy?

    1. Hi, Jennifer! I haven’t tried it with frozen squash, so I don’t know for sure. It will definitely be a bit mushy, but maybe you don’t mind. You wouldn’t need to cook it in the skillet as long to soften it up, either. My concern would be the water. Frozen veggies tend to release a lot of water, so I’m a little worried that it will make the casserole runny. Again, that’s just my guess — I haven’t actually tested it. Maybe you could try to strain off some of the excess liquid after it’s thawed?

  30. 5 stars
    This recipe is a must! We have an overabundance of squash this year and I came across this recipe looking for ways to use it. My husband is a VERY picky eater and typically doesn’t like sour cream in recipes. I rolled the dice I this one and he absolutely LOVED it. (So much in fact he went back for seconds). Thank you so much for sharing this delicious recipe!

  31. 5 stars
    AMAZING!!!! My dad is an avid gardener who keeps us well supplied with both yellow squash and zucchini. Can this recipe be doubled for larger family gatherings?

    1. Hi, Cyndie! You’re so lucky to have your dad as a gardener. 🙂 Yes, you can absolutely double the recipe and bake the casserole in a 9 x 13-inch dish. You might need to increase the baking time by 5-10 minutes at the most, but everything else should be the same. So glad that you liked it!

    2. 5 stars
      We’ve been making this or another version in my family for 40+ years. Yes, it can be doubled and even frozen. We put a jar of pimento and chopped bell pepper in it and call it “Christmas Squash” every year. Everyone loves it.

    1. Hi, Bonnell! The recipe says “6 servings,” but it will definitely vary depending on how hungry your guests are, or how many other sides you’re offering. It might serve up to 8, or as little as 4, but I think 6 is a good estimate. 🙂

    1. Thanks, Natalia! I’m so glad that you enjoy it, and I appreciate you taking the time to leave me a note. 🙂

      1. Hi, Sherry! Yes, that will work fine! Double all of the ingredients and bake the casserole in a 9 x 13-inch dish. You may need to increase the overall baking time by a few minutes, but otherwise the instructions remain the same. Enjoy!

    2. 5 stars
      This was easy to make and pretty good! I subbed the bell pepper for broccoli and topped it with avocado after it was done cooking. Thanks for the recipe!

  32. 5 stars
    I searched all over the internet to find a squash casserole like the one my mom used to make. This is the only one that does hers justice! Thank you, thank you, thank you!

  33. 5 stars
    I personally go heavy on the cheese and swap out the peppers for shredded carrots. It’s such a fantastic recipe!!!!!

  34. 5 stars
    This recipe is very good. I was looking for a lighter version, one without the cream soups and this works great. I used light mayo and light sour cream as that is what I had on hand. Didn’t have Ritz crackers so used breadcrumbs and just added a tad bit more butter since I didn’t have the Ritz crackers. I took to my sister’s house for her and my 87 year old mom today. She texted me and told me that Mom ate a BIG serving and to please keep it on the repeat list. 🙂

    1. Thank you, Rhonda! I’m so glad that you made it work with what you had, and that it was enjoyed!

  35. I’m going to need some help with this for the next time! The biggest problem was that, even though I did weigh the squash at the store and used my biggest, at least 12 inches, skillet my skillet was wayyy too full and wnen I stirred it I kept losing squash from the skillet. I finally had to cover it and let it braise before it was manageable so I didn’t get the benefits of sauteeing it. I need to know about the quanities you mean when you say a ‘small’ onion” and “a” red pepper. The peppers at my store were all rather large and the orions all seemed to be big and bigger. So how much would estimate? A 1/2 cup each?

    1. Hi, Marion! A small onion is typically about 1 cup diced, and so is a standard medium-size red pepper.

  36. 4 stars
    This is my new squash casserole recipe. I didn’t have bell pepper, so I used extra onion. Next time I will add more cheese and salt, as well as a pinch of cayenne pepper. I also think the crackers could have used two tbsp. of melted butter instead of just one, as it wasn’t enough to moisten all of the crumbs. Still, it is quite yummy and has that traditional flavor.

  37. This reminds me of the squash casserole my grandma in Nashville used to make. This has brought back some wonderful memories.

  38. 4 stars
    I liked this recipe! I made a few changes. I added garlic powder to the squash mixture while cooking, as well as a cup of diced ham that I had in the fridge. Instead of crackers on top I did grated Parmesan. I baked for 35 minutes and broiled the top on low for about 4 minutes to get a nice brown top.

    Delicious!

    1. Hi I’m Trying out the squash recipe for the first time.I just didn’t have the sour cream but I did use the mayonnaise so put in al the other ingredients will let know how it turned out. Thanks so much

  39. 5 stars
    Made this tonight and was delicious. Added some French fried onions to the crackers to top the casserole and upped the flavor. Served it with roasted potato and grilled chicken.

  40. Enjoyed looking through this, very good stuff, thankyou. “Be not careless in deeds, nor confused in words, nor rambling in thought.” by Marcus Aurelius Antoninus.

  41. 5 stars
    I made this recipe and my whole family loved it and my seven year old grandson wants me to make it all the time and his five year old sister loves it too. So I think it was a hit in my family I’ll definitely be keeping this recipe
    Thank you for sharing it,
    Sincerely Vickey Marshall

  42. 5 stars
    I made this recipe and my whole family loved it and my seven year old grandson wants me to make it all the time and his five year old sister loves it too. So I think it was a hit in my family I’ll definitely be keeping this recipe
    Thank you for shnoaring it,
    Sincerely Vickey Marshall b8tch

  43. 4 stars
    The wife and I really liked this dish. I have to admit, tho, finding the sour cream beginning to mold and not having Mayo, I used cottage cheese.

    Still, it was very good.

  44. 5 stars
    Loved this recipe and the suggestions. This is my 2nd time using this recipe and I did a few of the other ingredients and it turned out delicious