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.
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.
I’m so happy to hear that you enjoyed this version, Andrea! Thanks for taking the time to leave me a note. 🙂
Very good recipes,but less butter and Dairys products.
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.
Thanks, Nina! I love the idea of adding chicken to make it a main dish. So glad that you enjoy it!
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
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!
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.
Yay! It’s definitely one of my favorite veggie casseroles, too. Such a classic! Thanks for sharing the recipe with your sister as well. 🙂
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!
I’m adding jimmy dean sausage…gotta have meat…hope it works out
I bet it will be great, Ruth! Enjoy!
I actually used crushed cheese it’s.
Yum! That’s a great option too!
Can I cook the squash instead of frying it? Will doubling it make a 9×13 baking dish?
Hi Shelley! Are you referencing a different recipe by chance? We bake everything in this one.
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!