Southern squash casserole is a creamy, cheesy side dish made with yellow squash, onions, and a buttery Ritz cracker topping. It's a go-to favorite at holiday gatherings, summer cookouts, and weeknight dinners alike.
Try our Southern Baked Beans or Southern Deviled Eggs to round out your meal!
Table of Contents
Why You'll Love This Recipe
- It's a comforting classic with rich Southern flavor.
- Great way to use up fresh summer squash.
- Easy to prepare with simple pantry staples.
- Freezer-friendly and perfect for make-ahead meals.
Ingredients You'll Need
The detailed ingredient list with measurements is in the recipe card at the bottom of this post.
- Yellow squash. Slice it up fresh. Zucchini or a mix of both squash and zucchini works great too.
- Yellow onion. Chopped up and sautéed until soft. Sweet onions or even shallots are good stand-ins.
- Garlic. Freshly minced adds the best flavor, but garlic powder will do in a pinch
- Sour cream. Adds creaminess and tang. Greek yogurt is a solid alternative.
- Mayonnaise. Makes the filling rich and smooth. You can sub in plain yogurt or more sour cream if you prefer.
- Heavy cream. Adds richness. Whole milk or half and half work just fine
- Sharp cheddar cheese. Go for freshly grated for the best texture, or try Colby, Monterey Jack, or a blend.
- Eggs. These help everything set up nicely in the oven.
- Spices. A mix of onion powder, garlic powder, smoked paprika, cayenne, plus salt and pepper for flavor.
- Ritz crackers and butter. Crushed crackers tossed in melted butter make the perfect crispy topping; breadcrumbs, cornflakes, or crushed potato chips are tasty alternatives.
How to Make It
Step 1. Preheat oven to 375°F and grease a 9-inch baking dish. Sauté squash and onions in butter until tender. Stir in garlic and cook briefly.
Step 2. In a bowl, mix sour cream, mayo, cream, cheese, and seasonings. Add squash and combine.
Step 3. Stir in beaten eggs and transfer to the baking dish.
Step 4. Mix crushed crackers with melted butter and sprinkle on top. Bake for 40 to 45 minutes until golden and bubbly. Cool slightly before serving.
Tips for Success
- Don't overcook the squash in the skillet. It should be tender but still hold its shape.
- Use freshly grated cheese for the best melt and texture.
- Season the filling to taste before adding the eggs.
- Let the casserole sit for a few minutes before serving for easier slicing.
FAQs
Yes! Assemble the casserole and refrigerate it (unbaked) up to a day in advance. Bake just before serving.
Absolutely. Freeze baked or unbaked for up to 3 months. Thaw in the fridge overnight before baking or reheating.
Squash releases a lot of moisture. Cook it over medium-high heat to evaporate water and avoid a soggy casserole.
Yes! Zucchini or a mix of both works well in this recipe.
Serving Suggestions
Pair this Southern squash casserole with fried catfish, oven-baked BBQ chicken, or salmon croquettes. It also shines on a holiday table alongside ham or roast turkey.
"Those who are wise will shine like the brightness of the heavens, and those who lead many to righteousness, like the stars for ever and ever."
Daniel 12:3
If you tried this Southern Squash Casserole recipe, leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating below! Don't forget to tag @thepinkowlkitchen on Instagram with your cheesy creations.
📖 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
- Don't overcook the squash in the skillet - it should be tender but still hold its shape
- Use freshly grated cheese for the best melt and texture
- Season the filling to taste before adding the eggs
- Let the casserole sit for a few minutes before serving for easier slicing
- Refrigerator: Cool completely and store in an airtight container for up to 4 days
- Freezer: Wrap tightly and freeze for up to 3 months
- Reheating: Bake at 350°F until warmed through or microwave individual portions for 1-2 minutes
Kendra
I've been making squash casserole (recipe passed down by my great-gran, Minnie Mae) for over two decades but have been interested recently in changing things up a bit. Ive made a few different recipes and nothing impressed me. Then I found this recipe and made it today. Honnnaaaay!! This casserole is the best I've ever had 10/10 no notes except I likely doubled the cheddar. I got carried away 🤪. Thank you so much for sharing this recipe with us!
Ashley Boyd
Wow, this comment made my day! I'm so happy you found our recipe and I'm thankful we could be a part of cherished family traditions in your kitchen. And I'm not mad at double the cheddar at all! 😆
Margaret
Recipe is amazing, but what is the oven temp?
Ashley Boyd
375 degrees Fahrenheit. I have updated the recipe. My apologies Margaret!