Southern Squash Casserole is a comforting side dish casserole, often served during the holidays, with tender, cooked yellow squash, onions, sour cream, and cheddar cheese topped with crushed buttery crackers.
Growing up this Southern Squash Casserole was the only way I would eat squash. We only had it on holidays or church potluck dinners.
If you grew up in the South, then you know what I’m talking about. It was a staple for big gatherings.
I remember the tender squash in a creamy sauce topped with the crunchy buttery topping. It was so good.
I think that the Southern Squash Casserole is one of those Southern Recipes that has been served for decades by generation after generation. Probably because yellow squash grows abundantly in the South during the summer.
However, this Squash casserole is not just for summer. It makes a great side dish for Thanksgiving and other holiday dinners as well.
Another reason the Southern Squash Casserole is so popular is that it is easy to make. Just saute fresh yellow squash in butter or oil with some onions until both are tender.
Then combine with cheesy, creamy sauce.
Place into a casserole dish.
Top with crushed buttery crackers.
Then drizzle melted butter on top so you have a buttery golden crunchy topping on top of the casserole.
Bake the Southern Squash Casserole in the oven until the casserole is heated through and the topping is a light golden brown color.
Then gather all your closest family and friends and serve this popular Southern Squash Casserole. It will be a hit.
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Southern Squash Casserole
Ingredients
- 2 tablespoons butter
- 5 yellow squash sliced into 1/4" slices
- 1 medium onion chopped
- Salt and pepper to taste
- ¼ teaspoon cayenne pepper optional
- 2 eggs
- 1/2 cup shredded cheddar cheese
- 1/2 cup Pepper Jack cheese
- 8 ounces sour cream
- 2 tablespoons butter
- 1 sleeve buttery crackers like Ritz crackers
- 2 Tablespoons melted butter
Instructions
- Preheat oven to 350º F.
- In a large skillet, melt 2 tablespoons butter over medium heat. Add the sliced yellow squash, onions and salt, pepper and cayenne (optional) and cook until tender.
- In a large bowl, whisk together eggs, cheese, and sour cream. Add cooked squash and onions to egg mixture and stir well to combine.
- Spray a 9x13 casserole dish with cooking spray and pour squash casserole mixture into the baking dish. Spread the crushed crackers evenly over the top and drizzle melted butter over the crackers. Bake in a preheated oven for about 30 to 40 minutes, or until top has lightly browned.
Video
Nutrition
If you like this recipe, be sure to check out my Sweet Potato Casserole with Marshmallows
Amy Redding says
I didn’t have an sour cream and didn’t want to go to the store. I used some milk, mayonnaise and a bit of lemon juice as a substitute. It was fantastic!
Michele says
Great substitute. Thanks for letting me know. I’m glad you liked it.
CIndy Labbie says
I made two casseroles.
Can I freeze one ?
If so, before I bake it, or after ?
Michele says
Hi Cindy,
Congrats for making 2 casseroles. Yes, you can freeze one of the casseroles after you bake it.
Michele
Amalia says
This came out sooo good. The key is definitely good quality cheese (I used Cabot Seriously Sharp) and did add a little Dukes to the sour cream. Yum!
Michele says
Hi Amalia,
I’m so glad you liked it. I agree using a good quality cheese makes a world of difference. Thanks for the nice comment.
Michele
Julie says
Can you make this with a combination of yellow squash and zucchini? Do you think that would turn out just as good? I’m mostly trying to keep a little more green on my thanksgiving menu, but I’m really in the mood for a casserole and this one sounds delicious.
Michele says
Hi Julie,
Yes, I think that that having a combination of squash and zucchini would be delicious. Let me know how it turns out.
Michele
Peggy says
Great recipe! I have made this several times. Always a winner.
The only thing I do different is fry bacon in the pot, pour some of the bacon grease in the casserole dish already rubbed with butter. Then sauté the onions & squash in the pot. I add real bacon bits to the squash & onion mixture. Gives it a very rich flavor.
Michele says
Hi Peggy,
I’m so glad you like the recipe. The addition of bacon sounds delicious. Great idea.
Thanks,
Michele
Kathy says
If I make it two days ahead of time, should I bake it, cool, and put in fridge or wait to bake it on the day I plan to serve it?
Michele says
Hi Kathy,
To make it ahead of time, assemble it, except for the Ritz cracker topping. Cover and refrigerate until about 30 minutes before you bake it. Add the crushed crackers and then bake as instructed above.
Thanks,
Michele
Sandy says
I am so glad I found you on Pinterest!! With Covid this year, our plans had changed. We had Thanksgiving here and usually my sister in law makes a squash dish and I didn’t want to miss out. This recipe is fantastic!! I didn’t change a thing!! Delicious! This is the second recipe of yours that I made for Thanksgiving! I’m a fan and will now keep following you. Thank you so much for sharing!
Michele says
Hi Sandy,
I’m glad you were able to continue your family tradition of having squash for Thanksgiving. Honestly, the reason I first started my blog in the first place was because we had lost the oldest generation of our family and we lost their holiday recipes along with them. So, this blog was a way to share our family recipes with family members across the country. Now we share them with lots of families. I’m so happy they are now your family recipes too.
Happy Thanksgiving,
Michele
Anna says
This really was my favorite version of this dish so far! Our daughter (13) made this as a side dish for dinner and it turned out flawless! We didn’t have enough sour cream, so we used what we had and used some plain Greek yogurt to make up the difference. It turned out great anyway! Thank you so much for a great recipe!!!
Michele says
Hi Anna,
I’m so glad that you liked it.
Michele
Susan says
How many cups of squash does this use?
Michele says
If 1 whole yellow squash that is sliced equals about 1-1/2 cups, and this recipe uses 5 whole squash, then that is about 7-1/2 cups of sliced squash.