Southern squash casserole is a classic way to make the most of summer squash. Thinly sliced squash is cooked with onion and red pepper, then mixed with eggs, cheese, sour cream, and mayonnaise before being topped with buttery crushed crackers and baked until golden and bubbly.
When squash season arrives my garden tends to produce more than I expect, and this casserole is my go-to for using up the bounty. It’s rich, cheesy, and comforting — a side dish that often becomes the star of the plate.
Ingredients
To make this casserole you will need:
- Butter – divided (use salted or unsalted)
- Yellow squash – about 2 lbs thinly sliced (you can substitute zucchini)
- Yellow onion – 1 small, peeled and diced
- Red bell pepper – seeded and diced
- Salt and pepper – to taste
- Eggs – 2 large
- Shredded cheddar cheese – about 1 heaping cup
- Sour cream – 1/4 cup (full fat recommended)
- Mayonnaise – 1/4 cup (use real mayo)
- Ritz crackers – 3/4 to 1 cup lightly crushed for the topping
How to Make
Southern squash casserole is straightforward and quick to prepare:
- Preheat the oven to 350°F (175°C).
- In a large skillet over medium heat, melt 1 tablespoon of butter. Add the sliced squash, diced onion, and diced red bell pepper. Cook, stirring frequently, until the vegetables are tender, about 8 minutes. Season with salt and pepper to taste, then remove from heat.
- In a small bowl, whisk together the eggs, shredded cheddar, sour cream, and mayonnaise until smooth. Pour this mixture over the cooked vegetables and stir until everything is evenly combined.
- In a microwave-safe bowl, melt the remaining butter. Stir the crushed Ritz crackers into the melted butter until the crumbs are evenly coated.
- Spray an 8×8″ casserole dish with nonstick cooking spray. Spread the squash mixture in an even layer in the dish and scatter the cracker crumbs over the top.
- Bake at 350°F for 30 minutes, or until the casserole is hot and bubbly and the cracker topping is golden brown.
- Let cool slightly, then serve warm.
Storage and Freezing
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a hot oven until warmed through and bubbly.
To freeze: bake the casserole as instructed in a freezer-safe aluminum dish, allow it to cool completely, then wrap tightly with plastic wrap and foil. Freeze for up to three months. Reheat from frozen in a 350°F oven until heated through.
Tips and Variations
- If you want to speed up prep, use a mandoline (carefully) to slice the squash evenly.
- Transform this into a quiche: spread the squash mixture between two premade pie crusts and bake as directed. Enjoy one and freeze the other for later.
- Make it a heartier main dish by adding cooked bacon or browned ground beef for extra protein.
Other Squash Ideas
Southern squash casserole is a versatile summer side that pairs well with a range of mains. If you’re looking for other ways to use squash, try sautés, skillets, or baked goods that incorporate grated zucchini or yellow squash.
Make this casserole during peak squash season for a simple, satisfying dish the whole family will enjoy.
Southern Squash Casserole
Ingredients
- 3 tbsp butter, divided
- 2 lbs yellow squash, thinly sliced
- 1 small yellow onion, peeled & diced
- 1 red bell pepper, seeded & diced
- Salt & pepper, to taste
- 2 large eggs
- 1 heaping cup shredded cheddar cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 3/4 – 1 cup lightly crushed Ritz crackers
Instructions
- Set a large skillet over medium heat and add 1 tablespoon of butter. Once melted, add the squash, onion, and bell pepper. Cook, stirring often, until the vegetables are tender, about 8 minutes. Season with salt and pepper.
- In a small bowl combine the eggs, shredded cheddar, sour cream, and mayonnaise. Pour this mixture over the cooked vegetables and stir to combine.
- Melt the remaining butter in a small microwave-safe bowl, then mix in the crushed Ritz crackers until evenly coated. Set aside.
- Spray an 8×8″ casserole dish with nonstick spray and spread the squash mixture evenly in the dish. Sprinkle the cracker crumbs over the top.
- Bake at 350°F for 30 minutes, or until hot, bubbly, and golden on top. Serve warm.
Notes
- A mandoline can speed up slicing if used carefully.
- To make a quiche, divide the squash mixture between two premade pie crusts and bake as directed; freeze one for later.
- Add cooked bacon or browned ground beef to turn the casserole into a main-dish option.
Nutrition
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Carbohydrates: 13 g
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Protein: 10 g
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Fat: 25 g
Recipe adapted from The Seasoned Mom.