Southern Squash Casserole Recipe

Introduction

This easy Southern squash casserole recipe is the ultimate creamy and cheesy side dish for any family dinner or potluck. It transforms simple yellow squash into a rich, comforting bake with a buttery cracker topping. For another fantastic way to enjoy summer produce, try this Luscious Lemon Zucchini Bread Recipe. This classic casserole is simple to prepare and always a crowd-pleaser.

Ingredients

This classic Southern Squash Casserole combines tender squash and savory seasonings with a rich, cheesy filling, all topped with a buttery cracker crust for the perfect comforting texture.

• 2 pounds yellow squash, sliced ¼ inch thick (about 5 medium sized squash)
• 1/4 cup butter
• 1/2 cup diced onion
• 1/2 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• ½ cup sour cream
• 1 large egg, beaten
• 1 cup shredded cheddar cheese
• ½ cup grated Parmesan cheese
• 1 cup butter crackers, finely crushed (about 25 crackers)

Timing

Prep Time	20 minutes
Cook Time	35 minutes
Total Time	55 minutes

Context: This streamlined Southern Squash Casserole recipe is about 25% faster than many traditional versions, getting you to the table in under an hour.

Step-by-Step Instructions

Step 1 — Prepare the Squash

Wash about 2 pounds of yellow squash and zucchini, then slice them into uniform ¼-inch rounds. This ensures even cooking. You can use a mandoline for consistent slices, but a sharp knife works perfectly.

Step 2 — Cook the Squash

Place the sliced squash in a large pot, add ½ cup of water, and bring to a simmer over medium-high heat. Cover and cook for 8-10 minutes, or until the squash is very tender. Drain in a colander and use the back of a spoon to press out as much excess liquid as possible. This crucial step prevents a soggy casserole.

Step 3 — Sauté the Aromatics

While the squash drains, melt 4 tablespoons of butter in a skillet over medium heat. Add one finely chopped medium onion and cook until soft and translucent, about 5 minutes. Stir in 2 minced garlic cloves and cook for one more minute until fragrant.

Step 4 — Combine the Base Mixture

In a large mixing bowl, combine the drained squash, sautéed onion and garlic, 1 cup of sour cream, 1 (10.5 oz) can of condensed cream of chicken soup (or mushroom for a vegetarian version), and 1 teaspoon of salt. Mix gently until fully incorporated.

Step 5 — Prepare the Topping

In a separate bowl, mix 1 sleeve of crushed buttery crackers (like Ritz), 1 cup of shredded sharp cheddar cheese, and 4 tablespoons of melted butter. This creates the iconic, crispy, cheesy topping for your Southern Squash Casserole.

Step 6 — Assemble and Bake

Transfer the squash mixture to a greased 9×13 inch baking dish. Spread it into an even layer. Sprinkle the cracker and cheese topping evenly over the entire surface. Bake in a preheated 350°F oven for 25-30 minutes, until the casserole is bubbly around the edges.

Step 7 — Brown the Top and Serve

For the perfect golden-brown finish, switch the oven to broil for the final 2-3 minutes of baking. Watch it closely to prevent burning. The casserole is done when the topping is crisp and deeply golden. Let it rest for 10 minutes before serving to allow it to set.

Nutritional Information

Calories	~280
Protein	~9g
Carbohydrates	~15g
Fat	~21g
Fiber	~2g
Sodium	~480mg

Note: These are approximate per-serving values for this Southern Squash Casserole, calculated using typical ingredients and a standard serving size. Actual values can vary based on specific brands and preparation.

Healthier Alternatives

This classic Southern Squash Casserole is wonderfully adaptable. Here are several practical ingredient swaps to tailor the recipe to your dietary needs without sacrificing the creamy, comforting flavor.

• For a Protein Boost — Add 1 cup of cooked, crumbled breakfast sausage or diced ham to the squash mixture. For a leaner option, try shredded rotisserie chicken.
• Lower-Carb Version — Replace the cracker or breadcrumb topping with crushed pork rinds or a mixture of grated Parmesan and almond flour for a satisfying crunch.
• Dairy-Free Adaptation — Use a plant-based cream soup alternative and substitute the cheddar cheese with a dairy-free shreds. A creamy cashew-based sauce also works beautifully.
• Gluten-Free Fix — Ensure your cream of chicken soup is gluten-free (or make a simple white sauce) and use gluten-free crackers or breadcrumbs for the topping.
• Low-Sodium Option — Opt for low-sodium or no-salt-added canned soup and reduced-sodium cheese. Season generously with fresh herbs like thyme and black pepper instead.
• Lighter & Creamier — Swap full-fat sour cream for Greek yogurt or light sour cream to cut calories while maintaining tang and richness.
• Vegan Variation — Combine the dairy-free and gluten-free swaps above. Sautéed mushrooms can add a savory, umami depth to replace meat flavors.
• Extra Veggie Power — Mix in a cup of fresh or frozen spinach (thawed and drained) or diced zucchini with the yellow squash for added color and nutrients.

Serving Suggestions

• Pair this creamy Southern Squash Casserole with a main course like fried chicken, smoked pork chops, or a juicy grilled steak for a classic comfort food plate.
• Serve it as the star vegetable side at holiday gatherings like Thanksgiving, Easter, or a summer potluck, where its crowd-pleasing flavor shines.
• For a lighter meal, plate a scoop alongside a fresh tomato cucumber salad and a slice of cornbread.
• Garnish the top with extra shredded cheddar, chopped fresh parsley, or a sprinkle of paprika for a beautiful, colorful finish straight from the oven.
• This casserole pairs wonderfully with other Southern classics like collard greens, black-eyed peas, and creamy mashed potatoes.
• For easy serving at a buffet, use a sturdy spoon and consider baking it in a decorative dish that can go straight from oven to table.
• Leftovers reheat beautifully for a quick weekday side; keep the topping crisp by using an oven or toaster oven instead of a microwave.

This truly is The BEST Southern Squash Casserole recipe for any occasion, from a simple family dinner to your most important holiday table.

Common Mistakes to Avoid

• Mistake: Using watery, raw squash. Fix: Salt and drain your sliced squash for 30 minutes to remove excess moisture, preventing a soggy casserole.
• Mistake: Overcooking the squash before baking. Fix: Sauté just until tender-crisp; it will finish cooking in the oven and retain better texture.
• Mistake: Skipping the roux for the sauce. Fix: A simple butter-flour roux creates a creamy, stable base that won’t separate like soups or mayo-based mixes.
• Mistake: Using only mild cheddar. Fix: Blend sharp cheddar for flavor with a melty cheese like Monterey Jack for the perfect gooey consistency.
• Mistake: Forgetting to season each layer. Fix: Season the squash, the sauce, and the topping separately to build depth of flavor in every bite.
• Mistake: A bland, one-note topping. Fix: Mix buttery cracker crumbs with grated Parmesan and a pinch of paprika for a crunchy, savory crust.
• Mistake: Baking in a dish that’s too deep. Fix: Use a wide, shallow baking dish to maximize surface area for that essential crispy topping.
• Mistake: Not letting it rest before serving. Fix: Allow your Southern Squash Casserole to set for 10-15 minutes after baking so slices hold their shape beautifully.

Storing Tips

• Fridge: Cool your Southern Squash Casserole completely, then cover tightly or transfer to an airtight container. It will keep in the refrigerator for 3 to 4 days.
• Freezer: For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat thawed or refrigerated casserole in a 350°F oven, covered with foil, until it reaches an internal temperature of 165°F, about 20-30 minutes. You can also reheat single servings in the microwave.

Always use a food thermometer to ensure leftovers are reheated to a safe temperature. For the best texture, avoid refreezing previously frozen casserole.

Conclusion

This truly is the BEST Southern Squash Casserole recipe for a comforting, crowd-pleasing side dish. I hope it becomes a staple on your table. If you try it, please leave a comment and rating! For another delicious squash dish, try this Homemade Butternut Squash Bake Recipe.

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FAQs

Can I prepare this Southern Squash Casserole ahead of time?

Yes, you can assemble the casserole a day in advance. Cover it tightly and refrigerate. Before baking, let it sit at room temperature for about 30 minutes, then bake as directed, adding a few extra minutes if needed from a cold start. This make-ahead convenience makes this the BEST Southern Squash Casserole for holiday meals.

What is the best way to cook the squash before making the casserole?

For the creamiest texture, boil or steam sliced yellow squash until very tender, then drain it thoroughly in a colander. Press out as much liquid as possible with a spoon or paper towels to prevent a watery Southern Squash Casserole. This step is key for the perfect consistency.

Can I use a different cheese in this recipe?

While sharp cheddar is classic, you can substitute it with Colby Jack, Monterey Jack, or a mild cheddar. Avoid pre-shredded cheeses with anti-caking agents, as they don’t melt as smoothly. The rich, cheesy topping is a signature of this comforting casserole.