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.
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?
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!
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.
I love that, Amy! I might need to make “Christmas Squash” this year, too. 🙂
How many does this serve?
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. 🙂
Soooooo good!!! I absolutely love this squash casserole. Thank you for this wonderful recipe.
Thanks, Natalia! I’m so glad that you enjoy it, and I appreciate you taking the time to leave me a note. 🙂
What about doubling this recipe? I need to serve 15.
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!
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!
Thanks, Alyssa! I bet the broccoli was a great addition!
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!
That’s amazing, Moira! Such a huge compliment. Thank you! 🙂
Thank you for your recipe will try it soon.
Hope you enjoy, Sherry!
I personally go heavy on the cheese and swap out the peppers for shredded carrots. It’s such a fantastic recipe!!!!!
Your version sounds delicious too, Gina. Thank you!
Thank you for a delicious recipe. It was amazing !
Thank you, Kathy!
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. 🙂
Thank you, Rhonda! I’m so glad that you made it work with what you had, and that it was enjoyed!
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?
Hi, Marion! A small onion is typically about 1 cup diced, and so is a standard medium-size red pepper.
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.
This reminds me of the squash casserole my grandma in Nashville used to make. This has brought back some wonderful memories.
Those are always the best recipes, Stacy! Thank you for your note!
I liked this recipe! I made a few changes. I added garlic powder to the squash mixture while cooking, as well as a cup of diced ham that I had in the fridge. Instead of crackers on top I did grated Parmesan. I baked for 35 minutes and broiled the top on low for about 4 minutes to get a nice brown top.
Delicious!
Sounds great, Sarah. Thank you!
This is the best tasting squash casserole I have ever made.
Thank you, Kimberly!
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
Hope you enjoyed it, Barbara!
Can all sour cream be used instead of adding mayonnaise?
Hi, Kathy! Sure! The dish will definitely have a different flavor (more tangy!), but it should work fine. You might want to add a little bit more salt, since the sour cream isn’t as salty as the mayo.
My husband said this was a keeper and he was absolutely correct
Thank you, Patricia!
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.
Thanks, Julia! I’m glad that it was a hit. Sounds like a tasty meal!
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.
Thank you so much!
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
Thank you so much, Vickey! We’re so glad it was such a hit!
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
My family and I love this so much. Best squash recipe ever!
Thanks, Erin!
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.
We’re happy to hear it worked out for you with the adjustment!
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
Thanks, Dolores! I’m so glad that you enjoy it!