Southern Squash Casserole
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Southern Squash Casserole is a classic summer dish perfect for using up all those squash from the garden. This classic casserole is a tasty side dish but is hearty enough to be the main course too!
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Squash is one of my favorite vegetables. Growing up my Grandma would make this Squash Casserole often and I couldn’t get enough of it. Cheesy squash filling is topped with a buttery Ritz cracker topping, my mouth is watering just typing about it!
If you like Southern food you might also like my homemade biscuits and sausage gravy, fried green tomatoes, country white gravy, shrimp and grits, or Southern collard greens!
Ingredients
There are so many variations of this recipe, but this is my grandma’s version so I’m partial to it. (Full printable recipe at the bottom of the page.)
You will need:
- squash
- Vidalia onion
- cream of mushroom soup
- mayonnaise
- egg
- cheddar cheese
- salt and pepper
- Ritz crackers
- butter
Step by step
- Start by slicing the squash into quarter inch pieces.
- Then you’ll combine everything but the crackers and butter and mix it together.
- Pour the mixture over the squash and stir to coat. Make sure you get all that tasty squash covered!
- Pour the squash mixture into a casserole dish.
- Crush the Ritz crackers. I crush mine right in the sleeve (making sure the end doesn’t bust open, but you can also place them in a gallon bag and crush them. (The kids love helping with this!) They don’t need to be crushed super finely, just enough to crumble.
- Put the crumbs in a bowl and pour melted butter over them.
- Stir to mix. Sprinkle the cracker over the casserole and bake 35 minutes, then cover with foil for an additional 10 minutes.
Doesn’t it look delicious?
You can serve this casserole as a side or main dish, it’s hearty enough to fill you up!
Tips for best results
- slice the squash evenly so it cooks evenly
- if using large squash consider cuting slices into halves or fourths to make bite size pieces
- use freshly grated cheese for best melting and flavor
FAQs
This is a great casserole to prep ahead of time and freeze. Simply assemble the casserole without the Ritz crackers, warp well, and freeze unbaked. Thaw overnight in the refrigerator, then let it sit 20 minutes at room temperature before adding cracker mixture to the top just before baking according to recipe instructions.
Yes, you can use zucchini instead of yellow squash in this casserole. You can also use a combination of both!
Store in an airtight container in the fridge up to 3 days.
If you try this recipe please comment and rate it below, I love hearing from you!
Print
Southern Squash Casserole
- Total Time: 55 minutes
- Yield: 12 1x
Description
Southern Squash Casserole is a classic summer dish perfect for using up all those squash from the garden. This classic casserole is a tasty side dish but is hearty enough to be the main course too!
Ingredients
- 2–3 pounds yellow squash
- 1/2 Vidalia onion, finely diced
- 1 can cream of mushroom soup
- 1 cup mayonnaise
- 1 large egg
- 8 ounces shredded sharp cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 sleeves Ritz crackers
- 1 stick butter, melted
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Slice squash into 1/4 inch thick pieces and place in a large bowl.
- In a separate bowl, combine diced onion, soup, mayonnaise, egg, cheese, and salt and pepper. Mix to blend.
- Add mixture to squash and stir thoroughly to coat. Pour squash mixture into a 9 by 13 casserole dish.
- Crush Ritz crackers and place in a bowl.
- Pour melted butter over the crackers and stir to mix.
- Sprinkle crackers over the top of the squash to cover.
- Bake for 35 minutes, then cover with aluminum foil. Bake an additional 10 minutes.
- Serve warm.
Notes
- Store in an airtight container in the refrigerator up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: side
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 350
- Sugar: 1.5 g
- Sodium: 687.9 mg
- Fat: 31.8 g
- Carbohydrates: 10 g
- Protein: 6.4 g
- Cholesterol: 62.2 mg
I was wondering if it would affect the overall taste to much if I sub cream of chicken for the cream of mushroom? I have both on hand. I’m just curious. I just recently found put about squash casserole! I live in AL btw! LOL! My fam adores squash anyway you can cook it. So I don’t doubt they’ll love this casserole! Thnx for sharing!
I think it would taste just fine to substitute out the cream of chicken!
What is the oven temp?
350 degrees, preheating instructions are listed in step 1 of the recipe card
I am not printing your recipe with adds on it. I’ll find another recipe🤨
Perfect! Reminds me of my childhood!
This is the closest I have found to what my grandma made, thank you so much!
I would love to print your recipes, but when I use the print function, it just starts adding in the adds and everything on the side and all the junk. Is there a way to just get a clean version; no pix or anything?
Hi Penny, Unfortunately I can’t control that but I will put the guidance out to the developer who made the recipe card functionality to see if they can make an image-free printable version and option. Thank you for the feedback!