Southern Squash Casserole

Family trips never go perfectly smooth and honestly that’s what makes them memorable because one Thanksgiving at my aunt’s house everyone was squished into her tiny kitchen, and kids ran around while the grownups argued over who forgot the cranberry sauce and it wasn’t exactly picture perfect but the food still pulled us all together.

That’s when I first tasted Southern Squash Casserole and I didn’t even want to try it at first because I thought squash sounded boring but one bite changed my mind, and the buttery cracker topping with the tender squash inside just felt like pure comfort on a plate so I went back for seconds and maybe thirds and no regrets.

Of course my first time making it on my own wasn’t flawless because I accidentally left it in the oven too long and the top got a little too brown but you know what it still tasted amazing and actually my family joked that the “crispy version” was the best so I stopped stressing about perfection in recipes after that because food is about sharing not impressing.

Have you ever made a dish that surprised you like that because it’s funny how something simple can become a favorite and honestly I didn’t think a casserole could win people over, but now it’s the one dish I get asked to bring to every holiday potluck and that’s saying something.

And desserts well that’s a whole other story because last year I paired the casserole with Brown Butter Pumpkin Snickerdoodle Cookies and wow talk about a combo because the rich savory squash side balanced perfectly with the warm sweet spice of those cookies so by the end of the night there wasn’t a crumb left and my uncle who usually “doesn’t eat dessert” even asked for the recipe so that was a win.

So yeah this Southern Squash Casserole isn’t fancy and it’s not perfect and that’s the point, because it’s cozy and real and when you bake it you’re not just making food you’re making memories.

INGREDIENTS

• 4 cups yellow squash, sliced thin
• 1 medium onion, diced
• 2 tablespoons butter
• 1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 2 eggs, lightly beaten
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 sleeve buttery crackers (like Ritz), crushed
• 2 tablespoons melted butter (for topping)

How to make Southern Squash Casserole?

Step 1:

Cook the squash and onions. Place sliced squash and diced onions into a large pot of boiling water. Cook for about 5–7 minutes until soft. Drain well to remove all extra water.

Step 2:

Melt the butter. In a skillet, melt 2 tablespoons of butter. Stir in the drained squash and onions. This makes them taste rich and buttery.

Step 3:

Mix the filling. In a big bowl, mix cream of mushroom soup, sour cream, eggs, cheddar cheese, salt, and pepper. Stir gently until it looks smooth and creamy.

Step 4:

Combine everything. Add the squash and onion mixture to the bowl with the creamy filling. Stir until the squash is fully coated.

Step 5:

Pour into a baking dish. Grease a casserole dish with butter or spray. Pour in the mixture and spread evenly.

Step 6:

Make the topping. Mix the crushed crackers with 2 tablespoons of melted butter. Sprinkle this on top of the casserole.

Step 7:

Bake. Put the dish in an oven preheated to 350°F (175°C). Bake for 30–35 minutes, or until the topping is golden brown and the casserole is bubbly.

KITCHEN EQUIPMENT NEEDED

• Large pot for boiling squash
• Skillet for sautéing butter with squash and onions
• Large mixing bowl
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board
• 9×13-inch casserole dish
• Oven mitts
• Whisk (for beating eggs)
• Aluminum foil (optional, to cover while baking)

What To Eat With This Southern Squash Casserole?

I made this Southern Squash Casserole last week, and oh, the aroma that filled the kitchen! I sautéed onions and tender squash until just soft, mixed in eggs and a crunchy sprinkle of cracker crumbs, topped it with cheddar and a buttery crust, and baked it, my kids devoured it. I love pairing it with a simple herb-roasted chicken and a salad with vinaigrette. For a sweet finish, the pumpkin chocolate chip cookies are always a hit, and a side of mini cornbread muffins rounds out the meal perfectly. Everyone left the table smiling and asking for seconds.

FAQ

What is southern squash casserole made of?

It’s made of yellow squash, onions, cream soup, cheese, sour cream, eggs, and buttery cracker topping.

What does southern squash casserole taste like?

It tastes creamy, cheesy, buttery, and slightly sweet from the squash, with a crunchy cracker topping.

Can I use zucchini instead of yellow squash?

Yes, zucchini works fine, though the flavor is a little milder.

Can I make this ahead of time?

Yes, you can assemble the casserole the night before and bake it the next day.

Can I freeze squash casserole?

Yes, but it’s best frozen before baking. Bake it fresh when ready.

What kind of cheese is best?

Sharp cheddar cheese gives the best flavor, but you can mix in mozzarella or Monterey Jack, too.

How do I keep the casserole from being watery?

Drain and press the cooked squash really well before mixing.

Can I use fresh herbs?

Yes! Fresh thyme or parsley adds nice flavor.

Is this recipe vegetarian?

Yes, if you use cream of mushroom soup instead of chicken soup.

Can I make this recipe without crackers?

Yes, breadcrumbs or even crushed cornflakes can work as a topping.