Southern squash casserole is a classic comforting side dish made with yellow squash, onions, sour cream, cheddar cheese, and a buttery cracker topping. This casserole recipe is a great way to use extra summer squash and is an excellent holiday side dish.
This squash casserole takes me back to my Mississippi childhood and is one of my favorite ways to eat yellow squash. There is so much flavor packed into this casserole and the sweet yellow squash is a standout ingredient.
For more tasty Southern recipes, check out our Southern Baked Beans and Southern Deviled Eggs recipes next!
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What Is Southern Squash Casserole?
Southern squash casserole is a savory side dish made with yellow squash, onions, eggs, a creamy element such as mayonnaise or sour cream, and a crunchy topping typically made with crushed buttery crackers.
Squash casserole is an old-fashioned recipe that has been particularly popular in the Southern US for decades. It is a go-to dish for holiday dinners and potlucks and every Grandma from Carolina to Mississippi swears their recipe is the best!
Ingredients You Need To Make This Recipe
Measurements and detailed recipe instructions are in the recipe card located at the bottom of this post.
- Unsalted butter. For cooking the vegetables and for the Ritz cracker topping.
- Yellow squash. The fresher the better! Clean your squash and slice them ¼ inch thick.
- Yellow onion. Sweet yellow onion pairs beautifully with the squash.
- Fresh garlic. Because it makes everything better!
- Sour cream. For an extra creamy filling and subtle tanginess.
- Mayonnaise. For a rich, creamy filling. I recommend Duke's mayonnaise!
- Heavy cream. Added to the filling for extra richness and creaminess.
- Eggs. To bind the ingredients and give the dish structure.
- Cheddar cheese. Use freshly grated cheese for the best texture in the filling.
- Onion powder, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper. To season the casserole.
- Ritz crackers. To create a buttery, crispy topping.
How To Make This Recipe
- Preheat your oven to 375°F.
- Melt 2 tablespoons of butter in a large nonstick skillet over medium-high heat. Add the squash and onions to the skillet and season with salt and pepper. Cook the squash for 5 to 7 minutes, stirring constantly, until tender. Add the garlic and cook for another 30 seconds to 1 minute. Remove the pan from the heat.
- In a large mixing bowl, combine the sour cream, mayonnaise, heavy cream, cheddar cheese, onion powder, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper. Add the squash mixture and stir to combine.
- Taste the mixture to make sure you are pleased with the seasoning and add more salt and pepper to taste if desired. Stir in the beaten eggs until well combined. Transfer the squash mixture to a 9-inch square baking dish.
- Melt the remaining 2 tablespoons of butter in the microwave in a small glass bowl. Add the crushed crackers to the bowl with the melted butter and stir to coat the crackers in butter. Sprinkle the cracker topping over the casserole in an even layer.
- Bake the casserole in the preheated oven for 40 to 45 minutes, until golden brown on top and bubbly. Allow the casserole to cool slightly and enjoy!
Variations and Substitutions
- This casserole can also be made with zucchini or a combination of squash and zucchini.
- Feel free to add more vegetables for added flavor and texture such as bell peppers, jalapenos, or green onions.
- Switch up the topping with some other crunchy elements like bread crumbs, cornflakes, or crispy onion strings.
Make Ahead and Storing Instructions
Southern squash casserole is the perfect make-ahead dish and freezes beautifully. Make this casserole up to 3 days in advance and store it in the refrigerator wrapped in plastic wrap until ready to serve.
This casserole can also be stored in the freezer for up to 3 months.
More FAQs
The key to tender squash that isn't falling apart and mushy is to not overcook it. Cook yellow squash until it can be easily pierced with a fork but isn't falling apart.
Squash is made up mostly of water and it releases tons of water when cooked. To keep squash casserole from turning out watery, be sure you constantly stir the squash while it cooks in the skillet so that it releases its water in the form of steam.
Absolutely! Squash casserole freezes well and will last up to 3 months in the freezer.
Although this recipe is loaded with plenty of nutrient-rich yellow squash, it is not a healthy dish. This squash casserole also has plenty of sour cream, mayonnaise, and cheese added, making it very rich.
What to Serve with Southern Squash Casserole
Southern squash casserole pairs well with so many dishes and you may not want another holiday or Sunday dinner without it! Try serving squash casserole with some of the following dishes to create a delicious, comforting meal.
- Oven Baked Barbecue Chicken
- Southern Salmon Croquettes
- Easy Cajun Salmon
- Oven Fried Catfish
- Brown Sugar Glazed Chicken
- Southern Fried Okra
- Southern Potato Salad
- Homemade Creamed Corn
- Soul Food Candied Yams
- Southern Baked Mac and Cheese
- Southern Collard Greens
- Southern Buttermilk Biscuits
- Southern Buttermilk Cornbread
- Old-Fashioned Banana Pudding
- Southern Buttermilk Pie
- Southern Sweet Potato Pie
Recommended Tools for this Recipe
More Southern Recipes You Will Love!
- Louisiana Red Beans and Rice
- Southern Smothered Chicken
- Southern Green Beans
- Southern Coleslaw
- Old Fashioned Cornbread Dressing
- Southern Hush Puppies
- Hot Water Cornbread
- Sweet Cornbread Muffins
- Sock It To Me Cake
- Hummingbird Cupcakes
- Bananas Foster French Toast
- Old Fashioned Southern Tea Cakes
📖 Recipe
Southern Squash Casserole
Ingredients
- 4 tablespoons unsalted butter divided
- 6 cups yellow squash sliced ¼-inch thick
- 1 small yellow onion chopped
- Salt to taste
- Cracked black pepper to taste
- 3 cloves garlic minced
- ¾ cup sour cream
- ½ cup mayonnaise
- ¼ cup heavy cream
- 2 large eggs beaten
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper optional
- 1 sleeve Ritz crackers coarsely crushed
- 1 cup sharp cheddar cheese freshly grated
Instructions
- Preheat your oven to 375°F.
- Melt 2 tablespoons of butter in a large nonstick skillet over medium-high heat. Add the squash and onions to the skillet and season with salt and pepper. Cook the squash for 5 to 7 minutes, stirring constantly, until tender. Add the garlic and cook for another 30 seconds to 1 minute. Remove the pan from the heat.
- In a large mixing bowl, combine the sour cream, mayonnaise, heavy cream, cheddar cheese, onion powder, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper. Add the squash mixture and stir to combine.
- Taste the mixture to make sure you are pleased with the seasoning and add more salt and pepper to taste if desired. Stir in the beaten eggs until well combined. Transfer the squash mixture to a 9-inch square baking dish.
- Melt the remaining 2 tablespoons of butter in the microwave in a small glass bowl. Add the crushed crackers to the bowl with the melted butter and stir to coat the crackers in butter. Sprinkle the cracker topping over the casserole in an even layer.
- Bake the casserole in the preheated oven for 40 to 45 minutes, until golden brown on top and bubbly. Allow the casserole to cool slightly and enjoy!
Notes
- Use freshly grated cheddar for the best texture.
- Keep stirring the squash while it cooks in the skillet so that most of the water evaporates.
- Leftover squash casserole can be stored in an airtight container in the refrigerator for up to 5 days.
Margaret
Recipe is amazing, but what is the oven temp?
Ashley Boyd
375 degrees Fahrenheit. I have updated the recipe. My apologies Margaret!