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 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
- 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
- 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.
If you like this recipe, be sure to check out my Sweet Potato Casserole with Marshmallows