Why You’ll Love This Recipe

Southern Squash Casserole is a classic comfort dish made with tender yellow squash, a creamy, cheesy filling, and a buttery cracker topping. It’s a staple at Southern gatherings, potlucks, and holiday meals—easy to make, full of flavor, and always a crowd-pleaser.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

yellow squash (sliced)
onion (finely chopped)
eggs
sour cream or mayonnaise
shredded cheddar cheese
butter
salt
black pepper
garlic powder (optional)
Ritz crackers or buttery crackers (crushed, for topping)
optional: Parmesan cheese or chopped parsley for garnish

directions

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish.

In a large skillet, melt butter and sauté the squash and onion over medium heat until tender, about 10–12 minutes. Drain excess moisture.

In a large bowl, whisk together eggs, sour cream (or mayo), salt, pepper, and garlic powder if using.

Stir in the cooked squash mixture and shredded cheddar cheese until well combined.

Pour the mixture into the prepared baking dish and spread evenly.

Top with crushed Ritz crackers and drizzle with melted butter.

Bake uncovered for 30–35 minutes, or until bubbly and golden brown on top.

Let cool slightly before serving. Garnish with Parmesan or parsley if desired.

Servings and timing

This recipe yields approximately 6–8 servings.
Preparation time: 20 minutes
Baking time: 30–35 minutes
Total time: 50–55 minutes

Variations

Add a pinch of cayenne or hot sauce for a kick.

Use zucchini or a mix of squash for variety.

Top with French fried onions instead of crackers.

Add cooked bacon or ham for a heartier version.

Use cream cheese instead of sour cream for extra richness.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 325°F (160°C) until warmed through or microwave in short intervals.
Freeze before baking for up to 2 months—thaw overnight and bake as directed.

FAQs

Can I make this ahead?

Yes, assemble up to a day ahead and bake just before serving.

Can I use frozen squash?

Fresh is best, but thawed and well-drained frozen squash can be used.

What kind of crackers are best?

Ritz or any buttery cracker adds the perfect crisp and flavor.

Can I use Greek yogurt instead of sour cream?

Yes, for a slightly tangier and lighter version.

Why is my casserole watery?

Drain cooked squash well to avoid excess moisture.

Is this vegetarian?

Yes, this is a meatless side dish.

Can I add eggs?

Yes, eggs help bind the casserole and give it structure—they’re included in the base.

Can I use other cheeses?

Try Monterey Jack, mozzarella, or a blend for a twist.

Should I peel the squash?

No, just slice and cook—it softens during sautéing and baking.

Can I double the recipe?

Yes, use a larger baking dish and extend baking time slightly.

Conclusion

Southern Squash Casserole is a beloved side dish that captures the essence of comfort food with its creamy filling and crunchy topping. Whether served at a holiday meal or casual dinner, this easy, flavorful casserole brings warmth and tradition to the table.