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.
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!
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.
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 for all of the yellow squash called for, 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!
Ingredients
This is just a quick overview of the ingredients that you'll need to make the squash casserole. 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: 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.
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!
- Sauté squash, onion and bell pepper in butter in a large skillet. Season with salt and pepper.
- Whisk together eggs, cheese, sour cream and mayonnaise in a separate bowl.
- Add the egg mixture to the squash mixture.
- Transfer the vegetables to a greased 8-inch or 9-inch square baking dish.
- Sprinkle buttered Ritz cracker crumbs over top.
- Bake in a 350° F oven for 30-35 minutes, or until the filling is set and the topping is golden brown.
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:
- Apple Cider Brined Roasted Turkey
- Garlic and Herb Roasted Turkey Breast
- Hamburgers and hotdogs
- Virginia Brown Sugar Baked Ham
- Pineapple Glazed Ham
- Southern Bourbon-Glazed Beef Tenderloin
- Crock Pot Cola Glazed Ham
- Barbecue — such as Crock Pot Ribs, Pulled Pork, Beef Barbecue or even just Grilled Chicken
- Smothered Pork Chops, Grilled Pork Chops or Grilled Pork Tenderloin
- Crispy Fried Chicken, Fried Chicken Tenders or Chicken Fried Steak with Gravy
- Grilled Salmon, Blackened Salmon, Grilled Scallops, Fried Catfish, Fried Shrimp or Crab Cakes
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, 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.
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.
- 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.
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.
More Yellow Squash Recipes to Try
- Skillet Pork Chops with Zucchini and Squash
- Easy Squash and Zucchini Gratin
- Secret Ingredient Jiffy Cornbread
Southern Squash Casserole
Ingredients
- 2 tablespoons butter, divided
- 4 small yellow squash (about 2 lbs.), sliced (about 6 cups total)
- 1 small onion, diced
- 1 red bell pepper, diced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 eggs
- 1 cup grated cheddar cheese
- ¼ cup sour cream
- ¼ cup mayonnaise
- ¾ cup crushed butter crackers (I used 18 Ritz crackers)
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.
- Meanwhile, in a separate bowl, whisk together eggs, cheese, sour cream, and mayonnaise.
- 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.
- Bake for 30-35 minutes, or until casserole is set and topping is golden brown.
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.
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!
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!
This was sooo good, used parm instead of cheddar. Will defiantly make again.
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.
I hope this dish changes your husband's mind, Linda! 🙂
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.
I'm so glad that it worked well for you, Dorothy. Thank you!
Awesome. Added cream oh mushroom soup and a cup of rice. Broccoli casserole using squash. Helps soak up the residual water from squash...
Thanks, Dennie!
Loved this but i use leftover cornbread crumbled over top.....jiffy mix cornbread!
Love that idea! I bet the cornbread is delicious with this casserole. 🙂
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.
Wonderful! Thanks, Anna!
Your Southern Squash Casserole is amazing. I made it last night and I could have ate the whole Casserole. Delicious!
Aw, thank you so much, Debbie! I'm glad to know that you enjoyed it!
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!
Thanks, Jen!
Loved this but i use leftover cornbread crumbled over top.....jiffy mix cornbread!
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
That's awesome, Sean! Lucky wife and parents. 🙂 So glad that everyone enjoyed it!
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...
Thank you!
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!
Thank you!
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
Thank you! I'm so glad that you enjoyed this version! 🙂
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.
That's amazing, Kay! Thank you for your kind words. I hope your granddaughters approve! 🙂
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.
Sounds great, Robert! Thanks for your note, and I'm especially glad to know that the rest of your family approves, too. 🙂
Can you replace Ritz crackers with Saltine crackers?
Absolutely! The saltines should work really well. Enjoy!
Can I use only one egg instead of 2?
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!
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?
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?
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!
Yay! That's a true compliment, Michelle. 🙂 Thank you so much for your kind note!