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.
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.
Thank you so much, Ann! We’re so happy you enjoyed it.
Awesome easy recipe! I substituted 2 fresh jalapenos for the bell pepper and it was great!
Thank you, Robert! We’re glad you were able to make it work for you.
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.
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!
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
Sounds perfect, Kennedy. Thank you for your note!
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.
Thank you for the feedback, Dee Dee! We’re so glad you and your husband enjoyed the recipe!
I have made this casserole several times and it’s a keeper, and always delicious!
Wonderful! Thank you, Kathy!
I love your recipes they’re so easy to make. They turn out well and taste delicious. Especially the quash casserole.
Thank you so much, Eddie! We’re so glad you enjoy them.
My husband loved this recipe! He said to keep it in my archives for future reference. I thought it was delicious as well.
I’m so glad to hear that, Della Bee! Thank you!
LOVED IT!! One of my favorite dishes now.
Thanks, Venecia!
I have been making this recipe for years. I love it. My family loves it!
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!
Thank you for such a kind review, Kim! We’re so glad you enjoy and continue to use the recipe.
I have made this Squash Casserole recipe several times and shared it with neighbors. Sauteed vegetables blend the flavors so well and allow the excess liquid to be steamed off. Yes! Adding my own garden herbs makes such a lovely fragrance. I have also tried this recipe replacing the Sharp Cheddar Cheese with Belgioioso Italian 3 Shaved cheese blend for a real taste of Italy. Not quite so Southern but then, my husband is Italian and he and our children like it. Thank you for this tasty twist on a classic recipe. Wishing you all the best! Patricia
Thank you for such kind words, Patricia! We’re so glad you enjoy the recipe.
This recipe was easy to follow and turned out so delicious. I will definitely be making it again. thank you so much..
We’re so glad you enjoyed it! Thank you for trying it out and taking the time to leave feedback, Terry.
Delicious! I love squash casserole but don’t like the one made with canned soup. When I read this recipe, it sounded like what I was looking for. Did not disappoint, absolutely delicious.
Thank you! We’re so glad you enjoyed it.
Very very tasty.
Sounds and looks delicious. Great recipe. Already had all ingredients.
We hope you enjoy it, Nina!
Wish I could see the entire recipe. The bombardment of ads on your site prevented me from scrolling down to the recipe (even when I hit “jump to recipe”.
We’re sorry to hear this but appreciate the feedback, Kelly. We do try to keep the ads to a minimum but don’t always have control over their placement. We hope you still continue to enjoy our recipes!
My daughter calls this her “death row casserole “. I split it and give her 1/2, it’s one of my favorite summer things too.
This made our day! We’re so glad it’s such a hit.
Took your suggestion of adding some herbs. I used dried Italian Seasoning Mix. I had to use the cheese I had in the house so there was some cheddar and some Swiss. It turned out great. Thinking I could add browned Italian sausage and make it a full meal.
That sounds great, Edlyn. The sausage would be a really nice addition. 🙂
I have been using about 2 squash recipes over the years. This recipe is the BEST ever. I cooked chicken marsala, mashed potatoes & vegetables. I skipped them all & just ate the squash. Delicious!!!
Thank you so much, Patricia! We’re so glad you enjoyed it!