I’ve perfected what I call the best southern squash casserole recipe, and this Fine Southern Dish conceals one humble secret ingredient that makes it stand out.

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I don’t usually brag but The best southern squash casserole recipe! I say that and mean it.

I love how thinly sliced yellow summer squash turns soft and sweet while shredded sharp cheddar cheese gives it a punch, and somehow it keeps folks coming back. When friends ask What Goes Good With Squash I just give them a plate and let them decide, because this Fine Southern Dish feels familiar but kinda sneaky, like it knows how to steal the show.

I messed up a few versions before I liked it so you might find surprises in mine.

Ingredients

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Mild, watery, low calorie, adds fiber and gentle sweetness, keeps it light.
Adds savory depth and slight sweetness when cooked, good source vitamin C.
Bind ingredients, add protein and richness, help set the casserole firm.
Creamy fat, tangy richness, boosts moisture and flavor, kinda indulgent.
Adds tang, creaminess, slight acidity, balances richness, not overly sweet.
Sharp, salty, melts well, gives savory punch and golden top crust.
Crunchy topping, buttery carbs, adds texture and comfort, slightly salty.
Adds richness, helps brown topping, saturated fat so use wisely.
Fresh herbs brighten flavors, add color, minimal calories, nice finish.

Ingredient Quantities

2 pounds yellow summer squash (about 4 medium) sliced about 1/4 inch thick

1 medium yellow onion chopped

2 large eggs beaten

1 cup mayonnaise

1/2 cup sour cream

1 cup shredded sharp cheddar cheese

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder optional

2 cups crushed buttery crackers like Ritz divided

4 tablespoons unsalted butter melted

2 tablespoons chopped fresh parsley or chives optional

How to Make this

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1. Preheat oven to 350 F and grease a 9 by 13 inch baking dish or 2 quart casserole dish.

2. Cook the sliced squash and chopped onion in a large skillet over medium heat with a splash of water, stirring until softened and most moisture is gone, about 6 to 8 minutes; transfer to a colander and press or squeeze gently to remove extra liquid.

3. In a large bowl whisk the beaten eggs with the mayonnaise and sour cream until smooth, then stir in the shredded cheddar, salt, black pepper and garlic powder if using.

4. Add about 1 1/2 cups of the crushed buttery crackers to the egg mixture and mix until combined.

5. Fold the drained squash and onion into the mixture gently so you dont mash it all up.

6. Spoon the mixture into the prepared dish and spread it out evenly.

7. Stir the remaining 1/2 cup crushed crackers with the melted butter (all 4 tablespoons) and sprinkle evenly over the top, pressing lightly so the crumbs stick.

8. Bake uncovered for 35 to 40 minutes until the casserole is set and the topping is golden; if you want extra color, broil for 1 to 2 minutes watching it closely.

9. Let it rest about 10 minutes to firm up, then sprinkle with chopped parsley or chives if you like and serve warm.

Equipment Needed

1. Oven (preheat to 350 F)
2. 9 by 13 inch baking dish or 2 quart casserole dish, greased
3. Large skillet
4. Colander or fine mesh sieve
5. Large mixing bowl
6. Whisk
7. Rubber spatula or wooden spoon
8. Measuring cups and measuring spoons
9. Chef’s knife and cutting board
10. Box grater for the cheddar and a small bowl for the melted butter

FAQ

Q: Do I need to peel the squash? A: No you dont need to peel it. Just trim the ends and slice about 1/4 inch thick. If it seems watery sprinkle a little salt, let it sit 10 to 15 minutes then press between paper towels or a clean towel to remove extra moisture or quickly sauté for 3 to 4 minutes to dry it out.

Q: Can I use frozen squash? A: Fresh is best but frozen works if you thaw it completely and squeeze out all the liquid, then roast or sauté briefly to remove more moisture. If you skip draining the casserole will be soggy.

Q: Can I make it ahead or freeze it? A: Yes. You can assemble and cover in the fridge up to 24 hours before baking. Baked leftovers keep 3 to 4 days in the fridge. Freeze baked casserole up to 2 months in an airtight container, thaw overnight and reheat at 350°F until hot. You can freeze unbaked too but baking from frozen will take longer and the texture may change.

Q: Any good substitutions for eggs or dairy? A: For dairy free swap mayo, sour cream and cheese for plant based versions and use olive oil or vegan butter. For an egg substitute try 2 tablespoons ground flaxseed mixed with 6 tablespoons warm water, let sit 5 minutes to thicken as one flax "egg". It wont be exactly the same but it works fine.

Q: How do I get a crunchy topping that stays crisp? A: Mix the crushed buttery crackers with the melted butter and press on top before baking. Add a cup of panko or extra crushed crackers for more crunch, and if you want extra browning broil for 2 to 3 minutes at the end watching closely so it doesnt burn.

Q: What temp and how do I know when it's done? A: Bake at 350°F for about 35 to 45 minutes. It's done when the center is set, the top is golden and bubbly and the cracker topping is browned. Let it rest 10 minutes before serving so it firms up.

Southern Squash Casserole Recipe Substitutions and Variations

Yellow summer squash: Use an equal amount of zucchini or pattypan squash, or swap in thawed frozen sliced squash that’s been well drained and squeezed to remove extra water.
1 cup mayonnaise: Replace with 1 cup plain Greek yogurt for tang and creaminess, or do 1/2 cup Greek yogurt plus 1/2 cup sour cream if you want it richer.
2 cups crushed buttery crackers: Use 2 cups panko mixed with 3 to 4 tablespoons melted butter to mimic the buttery crunch, or crush buttery potato chips or saltines for a quick shortcut.
2 large eggs: Make 2 flax “eggs” for an egg free option by mixing 2 tablespoons ground flaxseed with 6 tablespoons water, let sit 5 minutes until gelled; it binds well in casseroles.

Pro Tips

– Salt the sliced squash ahead of time, let it sit for 10 to 15 minutes, then squeeze out the liquid with a clean kitchen towel or cheesecloth. If you skip this you’ll end up with a watery casserole, but dont squeeze so hard you turn it into squash mush.

– Use freshly shredded cheddar from a block, not the pre-shredded stuff, it melts creamier and tastes fresher. Also taste before adding more salt, between the cracker crumbs and the cheese theres usually enough sodium already.

– For extra flavor, cook the squash a little longer until the edges start to brown in spots, that caramelization adds depth, but keep the pieces intact so the bake has texture.

– Toast the cracker crumbs in the butter briefly before topping so they stay crisp instead of going soggy in the oven, and if you want even more crunch sprinkle a few tablespoons of panko or crushed cornflakes on top.

Southern Squash Casserole Recipe

Recipe by Bob Jones

0.0 from 0 votes

I've perfected what I call the best southern squash casserole recipe, and this Fine Southern Dish conceals one humble secret ingredient that makes it stand out.

Servings

servings

Calories

457

kcal

Equipment: 1. Oven (preheat to 350 F)
2. 9 by 13 inch baking dish or 2 quart casserole dish, greased
3. Large skillet
4. Colander or fine mesh sieve
5. Large mixing bowl
6. Whisk
7. Rubber spatula or wooden spoon
8. Measuring cups and measuring spoons
9. Chef’s knife and cutting board
10. Box grater for the cheddar and a small bowl for the melted butter

Ingredients

2 pounds yellow summer squash (about 4 medium) sliced about 1/4 inch thick
1 medium yellow onion chopped
2 large eggs beaten
1 cup mayonnaise
1/2 cup sour cream
1 cup shredded sharp cheddar cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder optional
2 cups crushed buttery crackers like Ritz divided
4 tablespoons unsalted butter melted
2 tablespoons chopped fresh parsley or chives optional

Directions

Preheat oven to 350 F and grease a 9 by 13 inch baking dish or 2 quart casserole dish.
Cook the sliced squash and chopped onion in a large skillet over medium heat with a splash of water, stirring until softened and most moisture is gone, about 6 to 8 minutes; transfer to a colander and press or squeeze gently to remove extra liquid.
In a large bowl whisk the beaten eggs with the mayonnaise and sour cream until smooth, then stir in the shredded cheddar, salt, black pepper and garlic powder if using.
Add about 1 1/2 cups of the crushed buttery crackers to the egg mixture and mix until combined.
Fold the drained squash and onion into the mixture gently so you dont mash it all up.
Spoon the mixture into the prepared dish and spread it out evenly.
Stir the remaining 1/2 cup crushed crackers with the melted butter (all 4 tablespoons) and sprinkle evenly over the top, pressing lightly so the crumbs stick.
Bake uncovered for 35 to 40 minutes until the casserole is set and the topping is golden; if you want extra color, broil for 1 to 2 minutes watching it closely.
Let it rest about 10 minutes to firm up, then sprinkle with chopped parsley or chives if you like and serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.