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5 from 36 votes

Southern Squash Casserole

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!
Course Side Dish
Cuisine Southern
Keyword squash, squash casserole, vegetable side dish
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 people
Calories 249.1kcal
Author Blair Lonergan


  • 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)


  • 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.



  • 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.


Serving: 1/6 of the casserole | Calories: 249.1kcal | Carbohydrates: 14.5g | Protein: 10g | Fat: 18.1g | Saturated Fat: 8.5g | Polyunsaturated Fat: 3.6g | Monounsaturated Fat: 4.8g | Cholesterol: 98.6mg | Sodium: 502.2mg | Potassium: 70.2mg | Fiber: 1.9g | Sugar: 5.2g