This classic squash casserole recipe is creamy, cheesy, and topped with a buttery cracker crust that bakes up golden brown and crisp. The Southern favorite is a perfect make-ahead side dish for potlucks, holidays, and Sunday suppers.
For even more vegetable sides, try this easy broccoli casserole or green bean casserole with frozen green beans, and browse our full collection of side dish recipes!
Photography by BEA MORENO.
Table of Contents
Before You Get Started
- You’ll need a total of about 6 cups sliced, or about 2 pounds. That is equivalent to about 4 small yellow squash or 2 bigger squash. Zucchini or a mix of summer squash works fine too.
- Slice the squash evenly so it all cooks at the same pace.
- Cook the vegetables gently before baking to avoid watery casserole.
- Room temperature eggs, sour cream, and mayo mix together more smoothly.
- 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.
A Family Favorite Side Dish
This recipe comes from my mother-in-law, who first served it to me well over a decade ago at a holiday dinner. I loved it so much that I immediately asked for the details, and we’ve been enjoying it ever since!
This is a true comfort food classic. Tender squash and onions are folded into a creamy mixture, topped with sharp cheddar, and finished off with buttery Ritz cracker crumbs. It’s more elevated than a simple pan of roasted yellow squash, but still incredibly easy!
How to Make Squash Casserole
Step 1: Cook the Veggies
Melt a tablespoon of butter in a skillet over medium heat. Add the squash, onion, and bell pepper, stirring gently, until the vegetables are tender but not mushy.
If you notice a lot of liquid in the pan, carefully drain it off (it doesn’t need to be perfectly dry, and you don’t need to use a colander).
Step 2: Mix the Creamy Base
In a large bowl, whisk together the eggs, sour cream, mayonnaise, and cheese. Season with a little salt and pepper. This mixture is what makes the casserole so rich and satisfying.
Step 3: Combine Everything
Add the creamy base to the warm vegetables and stir gently. You don’t want to mash the squash too much, just fold it in so everything is coated.
Step 4: Assemble the Casserole
Pour the mixture into a greased 8-inch or 9-inch baking dish. In a small bowl, combine the crushed crackers with the remaining melted butter, then sprinkle over the top.
Step 5: Bake Until Golden
Bake at 350°F for about 30 to 35 minutes, until the center is set and the topping is golden brown. Let the casserole rest for 5 to 10 minutes before serving so it holds together nicely.
** Pro Tip: If the topping starts to brown too quickly, cover the dish loosely with foil for the last part of baking.
Variations
- Bacon lovers: Stir in cooked bacon pieces or swap some butter for bacon drippings.
- Cheese twist: Add Parmesan or Swiss for a slightly different flavor.
- Spice it up: A pinch of cayenne or smoked paprika warms it up without being too overpowering.
- Holiday version: Swap in crushed French fried onions for the topping (similar to this easy green bean casserole with frozen green beans). Other topping alternatives include buttered panko breadcrumbs, gluten-free crumbs, or even crushed cornflakes.
- Zucchini: Swap the yellow summer squash for zucchini. You might like this garlic Parmesan zucchini casserole, too!
- Lighten up: Use Greek yogurt instead of sour cream.
Storage, Freezing & Make Ahead
- Make-ahead: Assemble the casserole without the cracker topping, cover, and refrigerate for up to 24 hours. Add the topping right before baking.
- Freezing: Freeze the filling without the topping. Thaw in the fridge overnight, add the topping, and bake.
- Leftovers: Reheat gently in a 325°F oven until warmed through. Add extra crumbs if needed for a fresh crunch.
Delish! I have been eating squash casserole all my Southern life. This one is fabulous. Leftover it is even better…
– Andrea
Serving Suggestions
This casserole is a versatile side that pairs beautifully with just about anything:
- Holiday Table: Virginia baked ham, pineapple glazed ham, maple-glazed turkey breast, or grilled beef tenderloin
- Sunday Supper: fried chicken or Dutch oven pork roast with gravy
- Southern Sides: cast iron cornbread, fried apples, hashbrown casserole, and collard greens.
- And don’t forget to add a dessert, like strawberry jello salad or easy banana pudding!
Frequently Asked Questions
Why is my squash casserole watery?
You probably had too much liquid in the squash. Drain off some of that excess water after sautéing.
Can I make squash casserole gluten-free?
Yes, just swap the Ritz crackers for gluten-free crackers or gluten-free breadcrumbs.
Can I use zucchini instead of squash?
Absolutely. A mix of yellow squash and zucchini works beautifully too.
Do I need to peel the squash?
No, the skin is tender and edible, so no peeling is needed.
Can I make this in a different dish?
Yes, any 2-quart baking dish will work. A 9×13 pan works if you double the recipe, while a 1-quart dish is great for halving it.
Related Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Southern Squash Casserole
Equipment
- Mandoline Slicer (this makes slicing squash SO much easier)
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 kosher salt
- ¼ teaspoon ground black pepper
- 2 large eggs
- 1 cup grated sharp cheddar cheese
- ¼ cup sour cream
- ¼ cup mayonnaise
- ¾ cup crushed butter crackers (about 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. If there is a lot of liquid in the skillet, drain a little bit of that excess liquid out of the pan.
- 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.
Notes
- Weigh or measure your squash so that you’re sure to use the correct amount.
- 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.
- Sub with zucchini or use a combo of zucchini and yellow squash.
- Assemble the casserole without the cracker topping, cover, and refrigerate for up to 24 hours in advance. Add the topping right before baking.
- Reheat leftovers at 325°F until warmed through.
- Double the ingredients and bake the casserole in a 9×13-inch pan. Extend the baking time by 5-10 minutes.
- Tent loosely with foil to prevent excessive browning.
Nutrition
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
Originally published in June, 2018, this post was updated in November, 2025.
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….!
Thanks, Samantha!
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!
That’s a great tip! Thanks, Laurie!
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.
We’re so glad it was a hit, Valorie!
Bland. It would be nice to know which herb and how much would work for this recipe.
Hi! I Will be trying this recipe tomorrow for Sunday Dinner! It sounds DELICIOUS!
Momma Rhonda????
Wonderful! I need to add it to my must-make list for the season again! 🙂 So ready for summer produce!
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!!!
Awesome! I hope that you enjoy it, Diana!
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.
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!
Loved this dish. I had to double the recipe because I had so much squash. We ate it up in record time. Everyone loved it. The only thing I did differently was to add cheese under the cracker crumbs. When I make it again this week, I will cut the slices of squash in quarters to make it easier to eat.
We’re so glad it was a hit! Thank you for trying it out, Marjorie.
Hiii, I have used your recipe many times & was always a hit , my mother was very picky about her food but she loved this recipe, I was wondering though , could I prepare it 2 days ahead of time & put it in the fridge until I’m ready to bake it??
Hi Pamela! We’re so glad you enjoy it. 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. Hope this helps!
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.
Hi, Shalandria! Yes — I think prepping it ahead should work fine. Enjoy!
Awsome recipe! This is great with grilling or inside family get togethers. Goes well with everything. Very good for budget cooking! Thanks for sharing
Thanks, Lori! I’m so glad that you enjoyed it!
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
Sounds great, Linda! I hope you enjoy it!
Very good! Will make this one again. I added green peppers and onion….
Yay! Thanks, Teresa!
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!
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!
Thank you. Great information
Can you use frozen squash in this recipe
Ann
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! 🙂
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!! ????????????
I’m so glad, Cathy! Thank you!
I added half of cream cheese and a can of cream of chicken.. awesome
Sounds delicious!
This an easy recipe that taste fantastic.
Thanks, Jenny! So glad that you like it! 🙂
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!
I totally agree, Robin. I’d be happy eating this for a meal — especially with bacon or other meat included. Thanks for your note!
Can this recipe be used for the crockpot ?
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.
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).
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.
Wonderful! I’m so glad that you’ll get to share it with friends. Have fun tonight, Tammy!
Can I make it ahead of time. Like tonight and reheat for lunch tomorrow? Thanks!
Yes! I love to reheat the leftovers. 🙂
I need to triple this. Any recommendations?
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!
I’ve never made this casserole, can it be made in an electric skillet??
Hi, Nancy! I honestly don’t know — I’ve never cooked with an electric skillet. 🙂
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?
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!
I’m trying it now ! got it in the oven ! Let you know later how i done! Hope it’s good !
Enjoy, Chris!
I have Butternut Squash. Can I use that instead?
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! 🙂
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!
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.
Sounds perfect! Thanks, Laurie!
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!
That’s great, Amy! I think it sounds like a perfect Christmas side dish. So glad that you found the recipe! 🙂
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.
Great tip! Thanks, Ellen! I’m glad that it worked out — even if you didn’t follow the recipe exactly. 🙂
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 : )
That’s awesome! Thanks so much, Ellen!
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.
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!
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!
Awesome! I bet the mushrooms were a tasty addition, Jane. Thanks for leaving me a note!
I leave out the onions and peppers because I have severe Acid Reflux. Ii think it taste really good though. Add some extra cheese.
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.
Thanks so much for sharing your suggestions, Theresa! I bet it will be delicious with the ground beef added!
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.
Wonderful! Enjoy, Gina!
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!