Is there anything more comforting than a classic Southern squash casserole? It’s the dish that whispers “home” with every creamy, cheesy, buttery bite. If you’ve got a bounty of summer squash or just grabbed a few from the market, this recipe is your ticket to a side dish that might just upstage the main course. It’s the kind of unpretentious, soul-warming food that brings everyone to the table, from picky kids to foodie adults. Perfect for a weeknight family dinner or your next potluck, this casserole is a celebration of simple ingredients creating something truly special.
Table of Contents
Table of Contents
Why You’ll Love This Southern Squash Casserole
- Effortless & Quick: With simple prep and common ingredients, you can have this on the table without a fuss.
- Crowd-Pleasing Magic: The creamy texture and savory cheese topping make it a guaranteed hit with everyone.
- Budget-Friendly Comfort: It transforms affordable summer squash into a dish that feels indulgent and luxurious.
- Make-Ahead Friendly: Assemble it ahead of time and just pop it in the oven when you’re ready—hello, easy entertaining!
Ingredients
Here’s what you’ll need to create this slice of Southern heaven:
- 2 lbs yellow squash and/or zucchini, sliced
- 1 small onion, chopped
- 1 cup shredded sharp cheddar cheese
- 1 cup sour cream
- 1 can (10.5 oz) condensed cream of chicken soup (or cream of mushroom for a vegetarian option)
- 1 cup crushed crackers (like Ritz or saltines)
- 4 tbsp butter, melted
- Salt and black pepper to taste
Step-by-Step Instructions
Preheat your oven to 350°F (175°C) and grease a 2-quart baking dish.
Bring a large pot of salted water to a boil. Add the sliced squash and chopped onion and cook for about 5-7 minutes, until just tender. Drain well in a colander.
In a large mixing bowl, combine the drained squash and onion with the sour cream, condensed soup, and half of the shredded cheddar cheese. Season generously with salt and pepper. Stir until everything is evenly combined.
Transfer the squash mixture into your prepared baking dish and spread it out into an even layer.
In a small bowl, mix the crushed crackers with the melted butter. Sprinkle this buttery crunch evenly over the top of the casserole, followed by the remaining cheddar cheese.
Bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbly around the edges.
Equipment You’ll Need
- Large pot
- Colander
- Large mixing bowl
- 2-quart baking dish (like a 9×9 or 7×11 inch dish)
Tips & Variations
This recipe is wonderfully forgiving and easy to make your own! Here are a few ideas:
- For a Crunchier Topping: Use a mix of crushed crackers and panko breadcrumbs for extra texture.
- Cheese Swap: Feel free to experiment with different cheeses. Pepper Jack would add a nice kick, while Gruyère would make it extra fancy.
- Add Some Protein: Stir in some shredded rotisserie chicken or diced ham to turn this side into a main dish casserole.
- Don’t Overcook the Squash: Be sure to just cook the squash until tender during the boiling step. You want it to still have a little structure so it doesn’t become mushy in the final bake.
This dish became a non-negotiable for our family gatherings after my nephew, who famously only eats “beige foods,” devoured two helpings. It’s that good!
Serving Suggestions
This casserole is the ultimate team player on your dinner table. It pairs beautifully with simply grilled proteins like Grilled Lemon Herb Chicken or a juicy Classic Southern Meatloaf. For a true Southern feast, serve it alongside a fresh Simple Cucumber Tomato Salad and a basket of warm buttermilk biscuits.
Nutrition Facts
(Approximate per serving)
Calories: 280 | Carbohydrates: 12g | Protein: 7g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 60mg | Sodium: 450mg | Fiber: 2g | Sugar: 4g
Can I make this Southern Squash Casserole ahead of time?
Absolutely! Assemble the entire casserole, cover it tightly, and refrigerate it for up to 24 hours before you need to bake it. You might need to add a few extra minutes to the baking time if it’s going into the oven straight from the fridge.
Can I freeze this casserole?
You can, but with a note. Cream-based casseroles can sometimes separate a bit when thawed and reheated. For the best texture, freeze it before baking. Thaw overnight in the refrigerator and then bake as directed.
What’s the best way to reheat leftovers?
To keep the topping crispy, reheat portions in the oven at 350°F until warmed through. The microwave will work in a pinch, but it will soften the crunchy top.
Can I use a different summer squash?
Of course! This recipe works beautifully with any summer squash—yellow squash, zucchini, or a happy mix of both. You really can’t go wrong.
So there you have it—a Southern squash casserole that’s as easy to make as it is to love. It’s the kind of dependable, crowd-pleasing recipe that earns a permanent spot in your rotation. I hope it brings as much comfort and joy to your table as it does to mine. Don’t forget to pin it or save it for later, and if you make it, I’d love to hear how it turned out for you! Happy cooking!
Print
Southern Squash Casserole The Ultimate CrowdPleasing Recipe
- Total Time: 50 minutes
- Yield: 6 1x
Description
Creamy cheesy Southern casserole recipe This easy baked squash dish with a crispy topping is a musttry for any gathering A true classic side 142 chars
Ingredients
Instructions
Notes
A classic, creamy, and cheesy Southern squash casserole recipe. This easy, budget-friendly comfort food is the perfect side dish for any meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Cuisine: Southern
Nutrition
- Serving Size: 6
- Calories: 280 calories
- Sugar: 4 g
- Fat: 23 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 7 g