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Square side shot of a squash casserole recipe.
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4.95 from 78 votes

Southern Squash Casserole

A creamy, cheesy Southern squash casserole topped with buttery cracker crumbs. It's perfect for family dinners and special holidays!
Course Side Dish
Cuisine Southern
Keyword squash casserole, squash casserole recipe, summer squash casserole, yellow squash casserole
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 people
Calories 249.1kcal
Author Blair Lonergan

Equipment

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.
    Process shot showing how to cook the vegetables for a squash casserole.
  • Meanwhile, in a separate bowl, whisk together eggs, cheese, sour cream, and mayonnaise.
    Making the creamy base for a yellow squash casserole recipe.
  • 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.
    Horizontal side shot of a Southern squash casserole recipe in a white baking dish with pink splatter.

Video

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 9x13-inch pan. Extend the baking time by 5-10 minutes.
  • Tent loosely with foil to prevent excessive browning.

Nutrition

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