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 recipe 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. Pair it with crispy fried chicken, grilled hamburgers, a pineapple glazed ham, pork bbq, or a Thanksgiving turkey!

Overhead shot of hands serving the best southern squash casserole recipe from a square white baking dish.
Table of Contents
  1. How to Make this Southern Squash Casserole Recipe | 1-Minute Video
  2. Why You’ll Love this Recipe
  3. Ingredients
  4. Directions
  5. Serving Suggestions
  6. Storage
  7. Southern Squash Casserole Recipe

If you’re looking for even more squash and zucchini recipes, don’t miss this sauteed zucchini, a loaf of snickerdoodle zucchini bread, and a delicious garlic parmesan zucchini casserole, too!

How to Make this Southern Squash Casserole Recipe | 1-Minute Video

Delish! I have been eating squash casserole all my Southern life. This one is fabulous. Leftover it is even better…

– Andrea

Why You’ll Love this Recipe

  • Classic Comfort Food. In the South, a squash casserole typically includes cooked yellow squash with onions and red bell peppers (or pimientos); cheddar cheese; a creamy base; and a buttery crumb topping (Ritz crackers are the key). It’s a winning combination that evokes comfort and nostalgia, as the dish makes regular appearances on holiday tables and at Sunday suppers throughout the year.
  • Easy. There’s nothing too complicated about this cheesy squash casserole recipe, yet it feels a bit more special than a simple pan of roasted yellow squash. If you can sauté some veggies and stir together the rest of the ingredients, then you can successfully prepare this dish!
  • Versatile. Offer the squash casserole as a hearty and satisfying vegetarian entree with a salad and cornbread, or pair it with a meat like grilled chicken thighs, cast iron skillet burgers, or pulled pork for a fresh summer side.
Adding squash to a large cast iron skillet.


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. If using unsalted butter, add a little bit more salt to the cracker topping and to the filling.
  • Yellow squash: you’ll need a total of about 6 cups sliced, or about 2 lbs. That is equivalent to about 4 small yellow squash or 2 bigger squash. I prefer small squash, if available, because they are typically more flavorful, tender, and have smaller seeds. Since it grows to a wide range of sizes, I always recommend weighing or measuring your squash before assembling the casserole. Feel free to substitute with zucchini, or use a combination of yellow squash and zucchini.
  • 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 flavors of the other ingredients.
  • Eggs: a couple of large eggs give the casserole structure and help it set so that the filling isn’t too watery.
  • Sharp cheddar cheese: every Southern casserole needs cheese! 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. 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.
  • Sour cream and mayonnaise: the base of the casserole’s creamy filling.
  • Buttery round crackers (such as Ritz crackers): combined with melted butter, the crushed crackers add buttery flavor and a crunchy texture to the dish. 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.
Process shot showing 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. Slice the 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)! 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.
  2. Cook the vegetables. 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!
  3. Whisk together eggs, cheese, sour cream, and mayonnaise in a large bowl.
  4. Add the egg mixture to the squash mixture. You do not need to drain off any liquid from the vegetables with a colander. Just stir everything together.
  5. Transfer the vegetables to a greased 8-inch or 9-inch square baking dish.
  6. Sprinkle buttery cracker crumbs in a single layer over top.
  7. Bake in a 350 degrees F oven for 30-35 minutes, or until the filling is set and the topping is golden brown.
Adding ritz crackers to the top of a squash casserole recipe.

Serving Suggestions

Serve the squash casserole as a hearty vegetarian main dish with a side salad and a skillet of Southern cornbread. As a side dish, it’s delicious paired with grilled hamburgers, marinated flank steak, grilled pork chops, pineapple glazed ham, grilled bbq chicken breast, marinated chicken thighs, grilled salmon, blackened salmon, grilled scallops, and fried catfish.

Horizontal shot of a pan of squash casserole.


  • Make Ahead: You can assemble the squash casserole ahead of time. To do so, cover it tightly with plastic wrap or foil and refrigerate for up to 24 hours. 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.
  • How to Store: Leftover squash casserole will keep in an airtight container in the refrigerator for 3-4 days. That said, I find that it starts to get a bit soggy and watery, so this is not ideal. Wrapped properly, the squash casserole will also keep in the freezer for up to 3 months.
  • How to Reheat: Cover the dish loosely with foil and warm in a 350 degree F oven just until heated through. You can also reheat individual portions in the microwave for 30-60 seconds.
Overhead shot of a pan of southern squash casserole with a serving spoon.

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.

– Tricia

More Yellow Squash and Zucchini Recipes to Try

Square overhead shot of the best southern squash casserole recipe in a white dish.

Southern Squash Casserole

4.95 from 59 votes
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Servings 6 people
Calories 249.1 kcal
With a cheesy filling and buttery Ritz cracker topping, this squash casserole recipe is the ultimate family-friendly side dish!




  • 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 squash to a large cast iron skillet.
  • Meanwhile, in a separate bowl, whisk together eggs, cheese, sour cream, and mayonnaise.
    Process shot showing how to make 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.
    Adding ritz crackers to the top of a squash casserole recipe.
  • Bake for 30-35 minutes, or until casserole is set and topping is golden brown.
    Horizontal shot of a pan of squash casserole.



  • 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.
  • Cooking just for two? Cut all of the ingredients in half and bake the casserole in a 1-quart dish.
  • 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.


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. It was updated in June, 2024.


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.


  1. Samantha Paul says:

    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. Blair says:

      Thanks, Samantha!

      1. Laurie Pyles says:

        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. Blair says:

          That’s a great tip! Thanks, Laurie!

      2. Val says:

        5 stars
        This recipe was amazing. I did add a little of my own touches (some mild peppers, a bit of sugar and jalapeño/garlic seasoning). It got rave reviews from the family and some have asked for the recipe.

        1. The Seasoned Mom says:

          We’re so glad it was a hit, Valorie!

    2. Rhonda J Conner says:

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

      Momma Rhonda????

      1. Blair says:

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

      2. Diana says:

        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. Blair says:

          Awesome! I hope that you enjoy it, Diana!

          1. Jean Taylor says:

            I have this recipe printed with a note written on it stating that half and half can be used in place of the sour cream. I don’t remember where I got that from. What do you think? And how much would I use? Still 1/4 cup? I made it a few times and don’t remember what I did. Thank you.

          2. The Seasoned Mom says:

            Hi Jean,
            We’re not sure where you got that! However, half and half generally works as a 1:1 substitution for sour cream. The flavor and texture may change slightly, but it will still be tasty!

        2. Shalandria says:

          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.

          1. Blair says:

            Hi, Shalandria! Yes — I think prepping it ahead should work fine. Enjoy!

    3. Lori Sparks says:

      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

      1. Blair says:

        Thanks, Lori! I’m so glad that you enjoyed it!

    4. Linda says:

      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. Blair says:

        Sounds great, Linda! I hope you enjoy it!

    5. Teresa Combs says:

      5 stars
      Very good! Will make this one again. I added green peppers and onion….

      1. Blair Lonergan says:

        Yay! Thanks, Teresa!

    6. Marcia says:

      We have an extensive garden and I freeze a lot. Can I use frozen squash for this recipe?
      FYI made this today and it is wonderful!

      1. Blair Lonergan says:

        Hi, Marcia! I’m so glad that you like the dish!

        I’ve never tried this with the frozen vegetables, but I think it should work. You’ll want to thaw the squash first, and then strain off any excess liquid before sauteing the veggies in the skillet. Let us know if you give it a try!

  2. Katrina says:

    Thank you. Great information

  3. Ann says:

    Can you use frozen squash in this recipe

    1. Blair says:

      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! 🙂

  4. Cathy Peppers says:

    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. Blair says:

      I’m so glad, Cathy! Thank you!

      1. David Saranko Sr says:

        5 stars
        I added half of cream cheese and a can of cream of chicken.. awesome

        1. Blair says:

          Sounds delicious!

  5. Jenny says:

    5 stars
    This an easy recipe that taste fantastic.

    1. Blair says:

      Thanks, Jenny! So glad that you like it! 🙂

    2. Robin says:

      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. Blair says:

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

  6. Sheika says:

    Can this recipe be used for the crockpot ?

    1. Blair says:

      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.

  7. Blair says:

    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).

  8. Tammy Frederick says:

    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. Blair says:

      Wonderful! I’m so glad that you’ll get to share it with friends. Have fun tonight, Tammy!

  9. Blake Sheffield says:

    5 stars
    Can I make it ahead of time. Like tonight and reheat for lunch tomorrow? Thanks!

    1. Blair says:

      Yes! I love to reheat the leftovers. 🙂

  10. Ruby Oxford says:

    I need to triple this. Any recommendations?

    1. Blair says:

      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!

  11. Nancy says:

    I’ve never made this casserole, can it be made in an electric skillet??

    1. Blair says:

      Hi, Nancy! I honestly don’t know — I’ve never cooked with an electric skillet. 🙂

  12. Haly says:

    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. Blair says:

      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. Chris Starnes says:

        I’m trying it now ! got it in the oven ! Let you know later how i done! Hope it’s good !

        1. Blair says:

          Enjoy, Chris!

    2. Michelle E says:

      I have Butternut Squash. Can I use that instead?

      1. Blair says:

        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. Lynne says:

          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!

    3. Laurie says:

      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.

      1. Blair says:

        Sounds perfect! Thanks, Laurie!

  13. Amy Renton says:

    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!

    1. Blair says:

      That’s great, Amy! I think it sounds like a perfect Christmas side dish. So glad that you found the recipe! 🙂

  14. Ellen LaPenna says:

    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. Blair says:

      Great tip! Thanks, Ellen! I’m glad that it worked out — even if you didn’t follow the recipe exactly. 🙂

      1. Ellen LaPenna says:

        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 : )

        1. Blair says:

          That’s awesome! Thanks so much, Ellen!

  15. Nena Ridgell says:

    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. Blair says:

      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!

  16. Jane says:

    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!

    1. Blair says:

      Awesome! I bet the mushrooms were a tasty addition, Jane. Thanks for leaving me a note!

  17. Tammy says:

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

  18. Theresa Hutchinson says:

    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. Blair says:

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

  19. Gina Dial says:

    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.

    1. Blair says:

      Wonderful! Enjoy, Gina!

  20. Blair says:

    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!

  21. Andrea G says:

    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. Blair says:

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

  22. Frances Felder says:

    Very good recipes,but less butter and Dairys products.

  23. Nina says:

    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.

    1. Blair says:

      Thanks, Nina! I love the idea of adding chicken to make it a main dish. So glad that you enjoy it!

  24. frann says:

    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. Blair says:

      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!

  25. Tricia says:

    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. Blair says:

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

  26. Jodie Main says:

    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. Blair says:

      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. Ruth Warner says:

        I’m adding jimmy dean sausage…gotta have meat…hope it works out

        1. Blair Lonergan says:

          I bet it will be great, Ruth! Enjoy!

    2. Mel says:

      I actually used crushed cheese it’s.

      1. Blair says:

        Yum! That’s a great option too!

  27. Debra says:

    5 stars
    This was sooo good, used parm instead of cheddar. Will defiantly make again.

    1. Linda Sineath says:

      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.

      1. Blair says:

        I hope this dish changes your husband’s mind, Linda! 🙂

  28. Dorothy says:

    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.

    1. Blair says:

      I’m so glad that it worked well for you, Dorothy. Thank you!

  29. Dennie Persinger says:

    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…

    1. Blair says:

      Thanks, Dennie!

      1. Marie says:

        Loved this but i use leftover cornbread crumbled over top…..jiffy mix cornbread!

        1. Blair says:

          Love that idea! I bet the cornbread is delicious with this casserole. 🙂

  30. Anna says:

    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.

    1. Blair says:

      Wonderful! Thanks, Anna!

  31. Debbie Case, Salida, Colorado says:

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

    1. Blair says:

      Aw, thank you so much, Debbie! I’m glad to know that you enjoyed it!

  32. Jen F says:

    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!

    1. Blair says:

      Thanks, Jen!

    2. Marie says:

      Loved this but i use leftover cornbread crumbled over top…..jiffy mix cornbread!

  33. Sean Carroll says:

    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.


    1. Blair says:

      That’s awesome, Sean! Lucky wife and parents. 🙂 So glad that everyone enjoyed it!

  34. H.Umar says:

    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…

    1. Blair says:

      Thank you!

  35. Jamie Oliver says:

    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!

    1. Blair says:

      Thank you!

  36. Slippy says:

    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. Blair says:

      Thank you! I’m so glad that you enjoyed this version! 🙂

      1. Kay Pickeering says:

        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.

        1. Blair says:

          That’s amazing, Kay! Thank you for your kind words. I hope your granddaughters approve! 🙂

  37. Robert says:

    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. Blair says:

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

    2. AL says:

      Can you replace Ritz crackers with Saltine crackers?

      1. Blair says:

        Absolutely! The saltines should work really well. Enjoy!

  38. Donna says:

    Can I use only one egg instead of 2?

    1. Blair says:

      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!

  39. Jennifer says:

    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. Blair says:

      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?

  40. Michelle says:

    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!

    1. Blair says:

      Yay! That’s a true compliment, Michelle. 🙂 Thank you so much for your kind note!

  41. Cyndie Hensley says:

    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. Blair says:

      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. Amy Renton says:

      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. Blair says:

        I love that, Amy! I might need to make “Christmas Squash” this year, too. 🙂

  42. Bonnell Martens says:

    How many does this serve?

    1. Blair Lonergan says:

      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. 🙂

  43. Natalia Smith says:

    5 stars
    Soooooo good!!! I absolutely love this squash casserole. Thank you for this wonderful recipe.

    1. Blair Lonergan says:

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

    2. Sherry says:

      What about doubling this recipe? I need to serve 15.

      1. Blair Lonergan says:

        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!

    3. Alyssa M says:

      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!

      1. Blair Lonergan says:

        Thanks, Alyssa! I bet the broccoli was a great addition!

  44. Moira says:

    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!

    1. Blair Lonergan says:

      That’s amazing, Moira! Such a huge compliment. Thank you! 🙂

    2. Sherry carden says:

      Thank you for your recipe will try it soon.

      1. Blair Lonergan says:

        Hope you enjoy, Sherry!

  45. Gina Marandino says:

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

    1. Blair Lonergan says:

      Your version sounds delicious too, Gina. Thank you!

  46. Kathy G. says:

    Thank you for a delicious recipe. It was amazing !

    1. Blair Lonergan says:

      Thank you, Kathy!

  47. Rhonda says:

    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. Blair Lonergan says:

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

  48. Marion says:

    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. Blair Lonergan says:

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

  49. Joy says:

    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.

  50. Stacy says:

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

    1. Blair Lonergan says:

      Those are always the best recipes, Stacy! Thank you for your note!

  51. Sarah says:

    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.


    1. Blair Lonergan says:

      Sounds great, Sarah. Thank you!

  52. Kimberly says:

    5 stars
    This is the best tasting squash casserole I have ever made.

    1. Blair Lonergan says:

      Thank you, Kimberly!

    2. Barbara Anderson says:

      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

      1. Blair Lonergan says:

        Hope you enjoyed it, Barbara!

  53. Patricia Helms says:

    5 stars
    My husband said this was a keeper and he was absolutely correct

    1. The Seasoned Mom says:

      Thank you, Patricia!

  54. Julia D says:

    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.

    1. Blair Lonergan says:

      Thanks, Julia! I’m glad that it was a hit. Sounds like a tasty meal!

  55. graliontorile says:

    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.

    1. The Seasoned Mom says:

      Thank you so much!

  56. Vickey L Marshall says:

    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

    1. The Seasoned Mom says:

      Thank you so much, Vickey! We’re so glad it was such a hit!

  57. Vickey L Marshall says:

    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

  58. Erin York says:

    My family and I love this so much. Best squash recipe ever!

    1. Blair Lonergan says:

      Thanks, Erin!

  59. G Davi says:

    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.

    1. The Seasoned Mom says:

      We’re happy to hear it worked out for you with the adjustment!

  60. Dolores says:

    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

    1. Blair Lonergan says:

      Thanks, Dolores! I’m so glad that you enjoy it!

  61. Ann says:

    5 stars
    I have used several different squash casserole recipes through the years and this one is definitely the best. I topped it with buttered Pepperidge Farm Herb Seasoned Stuffing Mix because I didn’t have Ritz crackers. Either would be delicious.

    1. The Seasoned Mom says:

      Thank you so much, Ann! We’re so happy you enjoyed it.

  62. Robert Moore says:

    5 stars
    Awesome easy recipe! I substituted 2 fresh jalapenos for the bell pepper and it was great!

    1. The Seasoned Mom says:

      Thank you, Robert! We’re glad you were able to make it work for you.

  63. Kim Belcher says:

    5 stars
    Greetings Blair, I’m in the foothills of the Blue Ridge too. I love your southern squash casserole! I’m wondering how well it would can, and if I’d use water bath or pressure? Also trying your chicken zucchini recipe this week, looks delicious! Have a blessed day.

    1. Blair Lonergan says:

      Hi, Kim! I always love to hear from other locals! 🙂 I’m so glad that you enjoy the casserole. I’ve never thought to try canning it, so I’m not sure how that would work. Sorry I can’t be more helpful.

      If you enjoy the squash casserole, you’ll love the chicken and zucchini casserole, too — they’re quite similar. Have a great week!

  64. Kennedy says:

    I used my spiralizer with the chip blade; you’ll need to run a knife down one side right to the core in order to make circles, instead of one long spiral. It makes that step really fast and easy, and each circle comes out exactly the same thickness.
    This is a delicious dish and my kids loved it. This recipe is a KEEPER!
    Thank you

    1. Blair Lonergan says:

      Sounds perfect, Kennedy. Thank you for your note!

  65. Dee Dee says:

    5 stars
    This was by far one of the best casseroles I have eaten in ages. My husband jazzed it up a smidge with some better than bouillon and used a combination of club crackers and chicken in a biscuit crackers. He also used shredded velveeta which is creamier than cheddar. I told him it’s the only way to cook squash from now on. It’s a bit fattening but well worth the calories. You could substitute the squash with lobster and really kick it up! Delicious a 10 out of 10.

    1. The Seasoned Mom says:

      Thank you for the feedback, Dee Dee! We’re so glad you and your husband enjoyed the recipe!

  66. Kathy says:

    5 stars
    I have made this casserole several times and it’s a keeper, and always delicious!

    1. Blair Lonergan says:

      Wonderful! Thank you, Kathy!

  67. Eddie Cotton says:

    5 stars
    I love your recipes they’re so easy to make. They turn out well and taste delicious. Especially the quash casserole.

    1. The Seasoned Mom says:

      Thank you so much, Eddie! We’re so glad you enjoy them.

  68. Della Bee says:

    5 stars
    My husband loved this recipe! He said to keep it in my archives for future reference. I thought it was delicious as well.

    1. Blair Lonergan says:

      I’m so glad to hear that, Della Bee! Thank you!

  69. Venecia says:

    5 stars
    LOVED IT!! One of my favorite dishes now.

    1. Blair Lonergan says:

      Thanks, Venecia!

  70. Susan L Henry says:

    5 stars
    I have been making this recipe for years. I love it. My family loves it!

  71. Kim says:

    5 stars
    I am remiss in rating this recipe because I have been using your squash casserole recipe for years. It tastes just like what my mother made when I was a kid (which was in the 60s-70s). So delicious! I am one person, but I eat it as a main dish with sliced tomatoes on the side and get several meals from it. I adhere to the recipe and use fresh thyme from my herb garden when available — except I have found I like it better without the green bell pepper (which is odd because I love green peppers and use them in many dishes). Confession: I sometimes have it for breakfast!

    1. The Seasoned Mom says:

      Thank you for such a kind review, Kim! We’re so glad you enjoy and continue to use the recipe.