Name: Southern Squash Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Southern
Ingredients: Yellow squash, sliced; Onion, finely chopped; Eggs; Sour cream or mayonnaise; Shredded cheddar cheese; Salt and pepper; Garlic powder (optional); Butter; Crushed buttery crackers (like Ritz)

Southern squash casserole is a classic comfort dish that showcases tender yellow squash baked in a creamy, cheesy filling and topped with a buttery, crunchy cracker topping. It’s the kind of side I grew up seeing at every potluck, holiday, and Sunday dinner—and it never goes out of style.

Southern Squash Casserole

Why You’ll Love This Recipe

I love this recipe because it’s easy to make, uses simple ingredients, and brings out the natural sweetness of fresh summer squash. The creamy filling and golden topping create the perfect contrast of textures, and the flavor is rich, savory, and totally satisfying. Whether I’m serving it alongside fried chicken or roast beef, it always fits right in.

Ingredients

(Here’s a tip: Check out 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
Salt and pepper
Garlic powder (optional)
Butter
Crushed buttery crackers (like Ritz)

Directions

I start by preheating the oven to 350°F (175°C) and greasing a baking dish.
I cook the sliced squash and chopped onion in a skillet with a little butter until tender and most of the moisture has cooked off—about 10–12 minutes.
In a large bowl, I mix the cooked squash and onions with eggs, sour cream (or mayo), shredded cheese, and seasonings.
I pour the mixture into the prepared baking dish and smooth the top.
I mix crushed crackers with melted butter and sprinkle the topping evenly over the casserole.
I bake it uncovered for 25–30 minutes, or until bubbly and golden brown on top.
I let it rest for a few minutes before serving warm.

Servings and Timing

This recipe makes about 6–8 servings. It takes around 20 minutes to prep and 25–30 minutes to bake, so I usually have it ready in about 50 minutes total.

Variations

I sometimes add a pinch of cayenne or paprika for a little kick.
Swapping cheddar for a mix of Monterey Jack and Parmesan gives it a different cheesy profile.
Using zucchini or a mix of squash varieties adds color and flavor.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I reheat slices in the microwave or warm the whole dish in a 300°F oven until heated through. It also freezes decently—I wrap it tightly and reheat from frozen when I’m ready.

FAQs

Can I use zucchini instead of yellow squash?

Yes, I’ve used zucchini or a mix of both and it turns out great—just make sure to cook out the extra moisture first.

Can I make this ahead of time?

Absolutely. I assemble the casserole (without the cracker topping), cover, and refrigerate it. When I’m ready to bake, I add the topping and pop it in the oven.

What kind of crackers work best?

I prefer buttery crackers like Ritz, but saltines or even panko breadcrumbs work if that’s what I have on hand.

How do I keep it from being watery?

I sauté the squash well to reduce moisture, and if they’re extra juicy, I drain them or press out excess liquid before mixing.

Is this a main dish or a side?

It’s usually a side dish, but with added protein like chicken, I’ve definitely served it as a main.

Conclusion

Southern squash casserole is a timeless dish that brings warmth, nostalgia, and rich Southern flavor to any table. With creamy squash, melty cheese, and that irresistible buttery topping, it’s a dish I always go back to—easy, satisfying, and perfect for just about any occasion.