Southern squash casserole is a beloved classic that combines tender yellow squash with a creamy, cheesy filling and a buttery cracker topping. This comforting side dish is a staple at holiday gatherings, potlucks, and Sunday suppers across the South. Its golden crust and creamy interior make it one of the most requested dishes at family tables.
The beauty of this recipe lies in its simplicity. With basic pantry staples, garden-fresh squash, and a few minutes of prep, you can create a side that pairs perfectly with roasted meats, fried chicken, or even a holiday turkey. Whether served for Thanksgiving, Easter, or a simple weeknight dinner, Southern squash casserole never fails to deliver cozy, down-home flavor.
Ingredients
- 4 cups yellow squash, sliced (about 4–5 medium squash)
- 1 small onion, finely diced
- 2 tablespoons butter (for sautéing)
- 1 can (10.5 oz) cream of chicken or cream of mushroom soup
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- 2 large eggs, lightly beaten
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 sleeve buttery crackers (about 30 crackers), crushed
- 4 tablespoons butter, melted (for topping)
Preparation
Step 1: Preheat Oven
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
Step 2: Cook Squash
- In a large skillet, melt 2 tablespoons butter.
- Add sliced squash and onion, cooking 7–8 minutes until soft and lightly golden. Drain any excess liquid.
Step 3: Make the Filling
- In a large bowl, combine cooked squash and onion with cream soup, sour cream, eggs, cheddar cheese, garlic powder, salt, and pepper.
- Mix until well blended.
Step 4: Assemble the Casserole
- Spread squash mixture evenly in the prepared baking dish.
- In a small bowl, mix crushed crackers with melted butter.
- Sprinkle topping evenly over the casserole.
Step 5: Bake
- Bake uncovered for 30–35 minutes, until hot and bubbly with a golden crust.
Variations
- Zucchini Squash Mix: Use half zucchini and half yellow squash.
- Extra Cheesy: Add mozzarella or Monterey Jack along with cheddar.
- Healthier Option: Replace sour cream with plain Greek yogurt.
- Bacon Twist: Add ½ cup crumbled bacon to the filling for smoky flavor.
Cooking Notes
- Draining squash is important—excess liquid can make the casserole runny.
- Sharp cheddar adds the best flavor, but mild or Colby Jack work too.
- Ritz crackers are traditional for topping, but panko breadcrumbs are a good substitute.
Serving Suggestions
- Pair with roasted chicken, pork chops, or baked ham.
- Serve alongside mashed potatoes, green beans, or stuffing for a holiday meal.
- Add to a vegetable spread with corn pudding and collard greens for a true Southern feast.
💡 Tips
- Slice squash evenly so it cooks at the same rate.
- For extra crunch, add the cracker topping halfway through baking.
- Leftovers reheat best in the oven to keep the topping crisp.
- Can be made a day ahead—just refrigerate and bake before serving.
Timing
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
Nutritional Information (per serving, 8 servings)
- Calories: 290
- Protein: 7g
- Sodium: 480mg
❓ FAQs
Q1: Can I use frozen squash?
- Yes, but thaw and drain well before using to prevent excess water.
Q2: Can I make squash casserole vegetarian?
- Absolutely. Use cream of mushroom soup instead of cream of chicken.
Q3: Can I freeze Southern squash casserole?
- Yes, but freeze without the topping. Add cracker topping fresh before baking.
Q4: Can I prepare this casserole ahead of time?
- Yes. Assemble the filling, refrigerate overnight, and bake the next day.
Q5: What’s the difference between squash casserole and zucchini casserole?
- They are similar, but yellow squash is sweeter and creamier, while zucchini adds a firmer texture.
Conclusion
Southern squash casserole is a true classic—simple, cheesy, and full of down-home flavor. With creamy yellow squash, a savory filling, and a buttery cracker topping, it’s a side dish that belongs on every holiday or Sunday dinner table. This recipe is easy to prepare, versatile to customize, and always a crowd-pleaser, making it a staple in Southern kitchens and beyond.