This classic squash casserole recipe is creamy, cheesy, and topped with a buttery cracker crust that bakes up golden brown and crisp. The Southern favorite is a perfect make-ahead side dish for potlucks, holidays, and Sunday suppers.
For even more vegetable sides, try this easy broccoli casserole or green bean casserole with frozen green beans, and browse our full collection of side dish recipes!
Photography by BEA MORENO.
Table of Contents
Before You Get Started
- You’ll need a total of about 6 cups sliced, or about 2 pounds. That is equivalent to about 4 small yellow squash or 2 bigger squash. Zucchini or a mix of summer squash works fine too.
- Slice the squash evenly so it all cooks at the same pace.
- Cook the vegetables gently before baking to avoid watery casserole.
- Room temperature eggs, sour cream, and mayo mix together more smoothly.
- Grate the cheese by hand, rather than using a bag of pre-shredded cheese. The blocks of cheese that you grate at home tend to melt smoother into the dish.
A Family Favorite Side Dish
This recipe comes from my mother-in-law, who first served it to me well over a decade ago at a holiday dinner. I loved it so much that I immediately asked for the details, and we’ve been enjoying it ever since!
This is a true comfort food classic. Tender squash and onions are folded into a creamy mixture, topped with sharp cheddar, and finished off with buttery Ritz cracker crumbs. It’s more elevated than a simple pan of roasted yellow squash, but still incredibly easy!
How to Make Squash Casserole
Step 1: Cook the Veggies
Melt a tablespoon of butter in a skillet over medium heat. Add the squash, onion, and bell pepper, stirring gently, until the vegetables are tender but not mushy.
If you notice a lot of liquid in the pan, carefully drain it off (it doesn’t need to be perfectly dry, and you don’t need to use a colander).
Step 2: Mix the Creamy Base
In a large bowl, whisk together the eggs, sour cream, mayonnaise, and cheese. Season with a little salt and pepper. This mixture is what makes the casserole so rich and satisfying.
Step 3: Combine Everything
Add the creamy base to the warm vegetables and stir gently. You don’t want to mash the squash too much, just fold it in so everything is coated.
Step 4: Assemble the Casserole
Pour the mixture into a greased 8-inch or 9-inch baking dish. In a small bowl, combine the crushed crackers with the remaining melted butter, then sprinkle over the top.
Step 5: Bake Until Golden
Bake at 350°F for about 30 to 35 minutes, until the center is set and the topping is golden brown. Let the casserole rest for 5 to 10 minutes before serving so it holds together nicely.
** Pro Tip: If the topping starts to brown too quickly, cover the dish loosely with foil for the last part of baking.
Variations
- Bacon lovers: Stir in cooked bacon pieces or swap some butter for bacon drippings.
- Cheese twist: Add Parmesan or Swiss for a slightly different flavor.
- Spice it up: A pinch of cayenne or smoked paprika warms it up without being too overpowering.
- Holiday version: Swap in crushed French fried onions for the topping (similar to this easy green bean casserole with frozen green beans). Other topping alternatives include buttered panko breadcrumbs, gluten-free crumbs, or even crushed cornflakes.
- Zucchini: Swap the yellow summer squash for zucchini. You might like this garlic Parmesan zucchini casserole, too!
- Lighten up: Use Greek yogurt instead of sour cream.
Storage, Freezing & Make Ahead
- Make-ahead: Assemble the casserole without the cracker topping, cover, and refrigerate for up to 24 hours. Add the topping right before baking.
- Freezing: Freeze the filling without the topping. Thaw in the fridge overnight, add the topping, and bake.
- Leftovers: Reheat gently in a 325°F oven until warmed through. Add extra crumbs if needed for a fresh crunch.
Delish! I have been eating squash casserole all my Southern life. This one is fabulous. Leftover it is even better…
– Andrea
Serving Suggestions
This casserole is a versatile side that pairs beautifully with just about anything:
- Holiday Table: Virginia baked ham, pineapple glazed ham, maple-glazed turkey breast, or grilled beef tenderloin
- Sunday Supper: fried chicken or Dutch oven pork roast with gravy
- Southern Sides: cast iron cornbread, fried apples, and collard greens.
- And don’t forget to add a dessert, like strawberry jello salad or easy banana pudding!
Frequently Asked Questions
Why is my squash casserole watery?
You probably had too much liquid in the squash. Drain off some of that excess water after sautéing.
Can I make squash casserole gluten-free?
Yes, just swap the Ritz crackers for gluten-free crackers or gluten-free breadcrumbs.
Can I use zucchini instead of squash?
Absolutely. A mix of yellow squash and zucchini works beautifully too.
Do I need to peel the squash?
No, the skin is tender and edible, so no peeling is needed.
Can I make this in a different dish?
Yes, any 2-quart baking dish will work. A 9×13 pan works if you double the recipe, while a 1-quart dish is great for halving it.
Related Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Southern Squash Casserole
Equipment
- Mandoline Slicer (this makes slicing squash SO much easier)
Ingredients
- 2 tablespoons butter, divided
- 4 small yellow squash (about 2 lbs.), sliced (about 6 cups total)
- 1 small onion, diced
- 1 red bell pepper, diced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 large eggs
- 1 cup grated sharp cheddar cheese
- ¼ cup sour cream
- ¼ cup mayonnaise
- ¾ cup crushed butter crackers (about 18 Ritz crackers)
Instructions
- Preheat oven to 350°F. Spray an 8-inch or 9-inch square baking dish with cooking spray and set aside.
- Melt 1 tablespoon butter in a large skillet over medium heat. Add squash, onion, and bell pepper to the skillet, cooking and stirring for about 10 minutes (or until vegetables are tender). Remove from heat and season with salt and pepper. If there is a lot of liquid in the skillet, drain a little bit of that excess liquid out of the pan.
- Meanwhile, in a separate bowl, whisk together eggs, cheese, sour cream, and mayonnaise.
- Stir the egg mixture into the squash mixture. Transfer the squash mixture into the prepared baking dish. In a separate bowl, combine crushed crackers with remaining 1 tablespoon of melted butter. Sprinkle buttered cracker crumbs over top of casserole. Bake for 30-35 minutes, or until casserole is set and topping is golden brown.
Notes
- Weigh or measure your squash so that you’re sure to use the correct amount.
- Add fresh herbs, if available. Parsley, thyme, oregano, fresh basil, and chives would all be great!
- Make it spicy with the addition of cayenne or red pepper flakes.
- Sub with zucchini or use a combo of zucchini and yellow squash.
- Assemble the casserole without the cracker topping, cover, and refrigerate for up to 24 hours in advance. Add the topping right before baking.
- Reheat leftovers at 325°F until warmed through.
- Double the ingredients and bake the casserole in a 9×13-inch pan. Extend the baking time by 5-10 minutes.
- Tent loosely with foil to prevent excessive browning.
Nutrition
We found our new way to cook yellow squash. Made it last week and my husband is asking for it again. So easy to make and so delicious. I didn’t have fresh squash so used frozen. I did not have to cook the squash first as the skin was already softened. I sent this recipe to my sister and told her that she has to try it. Thank you for sharing such a great recipe.
– Tricia
Originally published in June, 2018, this post was updated in November, 2025.
Can I substitute yellow zucchini for summer squash?
Yes ma’am! That should work fine. Hope you enjoy, Gail!
I don’t understand cooking the squash before making the casserole.? I’ve never done this and would assume the squash would be reduced to mush. Young yellow and green squash are tender anyway and are often eaten raw so ….
Hi Rick,
We find that if we don’t quickly cook the squash ahead of time it does not cook completely given the bulk of the dish.
I love squash & have used several recipes. This recipe is hands down the recipe I have ever tried. Already made it 3 times since finding this recipe. Thank you for sharing!!!
Yay! I’m so glad to hear that, Patricia. Thanks for letting me know!
This was pretty easy to make and my kids even loved it!
Wonderful! Thanks, Christy!
Had great flavor but it was like a quiche filling, I would next time leave out the egg for a creamy cheesy texture
Thank you for the feedback, Daryle! We hope you still enjoyed the recipe.
Fantastic! Put fried onions on top as a replacement to the crackers and yum!
Yay! I’m so glad that you enjoyed it. I bet the onions on top were delish! Hope you had a lovely Thanksgiving, Kerry. 🙂
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Excellent and so easy!
Make it often… Crave it in between!
Thank you so much, Caren!
I love this recipe for many reasons but most of all it can be made with organic real food! I use a brand of mayo that does not contain seed oils and sour cream without additives or chemicals! I omitted the crackers and added more shredded cheese on top! I made for our Vacation Bible School picnic, everyone loved it and wants the recipe!
That’s wonderful, Stephanie! Thank you for sharing these tips. I’m so glad that it was a hit at the picnic, too!
This recipe was awesome! My husband raved about it. Because of lack of some ingredients, I had to substitute jarred roasted red peppers for fresh and Pepperidge Farm stuffing for the crackers. It’s a great replacement for the usual fried squash and onions.
Thank you, Ouida! Your tweaks sound delicious. I love using stuffing mix as a casserole topping — so much flavor. Thanks for the note!
Love this recipe! I make it every year when we start getting squash in the garden. Simple and delicious every time!
Wonderful! Thanks, Sam!
Can’t wait to make this recipe.
We hope you enjoy it, Bev!
Soooo good! As a yankee who has lived in various southern locales, this was everything I expected and more!
I’ve made it twice already. The first time I reduced the squash to accommodate an equal amount of leftover broccoli I needed to use up. Just as good as straight yellow squash.
My garden squash has been hit w every pestilence you can imagine, but it’s recovering and I’m really hoping to freeze enough to make this dish throughout the winter. Yum!!
Thank you for such a kind review, Shelley! We’re so glad you enjoyed it. We hope your squash recovers!
We loved this casserole. Easy to make and better then next day warmed up.
Thank you, Gail! We’re so glad you enjoyed it and appreciate you taking the time to leave a review.
Please send the squash casserole recipe to my email
Just sent it, Idaa! If you don’t see it in your inbox, check the junk or spam filter. Hope you enjoy!