There are dishes that bring more than flavor — they bring familiarity. Growing up in the South, Squash Casserole held the same warmth as those comforting bowls of pumpkin chili we relied on during chilly evenings.
like home.
And when winter settled in, we often served casseroles like this next to a slow-simmered bowl of baked potato soup or a bright, creamy spinach lemon risotto that lifted the whole table.
If you’re craving something cozy, simple, and deeply comforting, this casserole is exactly the kind of dish that turns an ordinary dinner into a memory.
Why Make This Recipe
Simple ingredients, deep flavor
Classic Southern comfort
Perfect for gatherings
Cozy, creamy, kid-friendly
Make-ahead friendly
Easy to customize
Pairs beautifully with dishes like spinach lemon risotto.
how to make SQUASH CASSEROLE
Ingredients:
- 2 1/2 pounds yellow squash (cut into 1/4” slices)
- 2 tablespoons butter
- 1 cup onion (diced)
- 2 cloves garlic (minced)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup milk
- 2 large eggs
- 1/4 teaspoon cayenne pepper
- Salt & pepper to taste
- 1/2 cup parmesan cheese (grated)
- 2 cups colby Jack cheese (shredded)
- 1/2 teaspoon dried thyme
- 1 sleeve Ritz crackers (crushed)
- 4 tablespoons butter (melted)
How to Make the Best Squash Casserole
- Preheat the oven to 350°F (175°C). Spray an 8×8 dish with nonstick spray.
- Cook the squash: Sauté sliced squash, onion, and butter until tender. Add garlic at the end.
- Drain well: Transfer to a colander and gently press — removing excess moisture is the secret to a non-watery casserole.
- Make the sauce: Whisk eggs, sour cream, mayo, milk, cheeses, thyme, cayenne, salt & pepper.
- Make the topping: Mix crushed Ritz crackers with melted butter.
- Layer: Sauce → squash → more sauce → remaining squash → final sauce.
- Top & bake: Add crackers on top and bake 25–30 minutes until golden and bubbly.
- Drain the squash thoroughly — just as you would when preparing vegetables for a gently spiced pumpkin curry or other autumn dishes.
Recipe Tips for Success
- Drain squash extremely well to avoid sogginess
- Slice squash evenly for even cooking
- Use freshly grated cheese — melts better than packaged
- Add paprika or cayenne for a warmer flavor
- Mix in ½ cup cooked bacon for a smoky twist
- Try half zucchini + half yellow squash for color
- Let casserole rest 10 minutes before serving
- For crispier topping, broil the last 2 minutes
For nutritional information on squash, you can check resources like Healthline, explore data on USDA, or find safe reheating guidelines on Mayo Clinic.
how to serve SQUASH CASSEROLE
Squash casserole is best served warm. You can enjoy it as a side dish alongside grilled meats, roasted chicken, or a simple salad. It also pairs well with cornbread or biscuits, making it a lovely addition to any meal.
how to store SQUASH CASSEROLE
To store leftover squash casserole, let it cool to room temperature. Place it in an airtight container and refrigerate. It should stay fresh for 3 to 4 days. You can also freeze it for longer storage, up to 2 months. Just make sure to thaw it in the refrigerator before reheating.
tips to make SQUASH CASSEROLE
- Make sure to squeeze out as much moisture from the squash as possible to prevent the casserole from being watery.
- Feel free to experiment with different cheeses, such as cheddar or mozzarella, for varied flavors.
- Add cooked bacon or sausage for extra heartiness.
- You can use zucchini alongside yellow squash for a colorful variation.
Variations
- Spicy version: Add jalapeños or red chili flakes
- Gluten-free: Use GF crackers
- High protein: Add shredded rotisserie chicken
- Veggie-packed: Add spinach, bell peppers, or zucchini
- Cheese lover’s version: Use cheddar + Gruyère
- Holiday style: Add a splash of nutmeg
- Low-carb version: Use almond flour topping instead of crackers
FAQ
Can I use frozen squash?
Yes — thaw completely and drain well.
Can I make it ahead?
Absolutely! Assemble, refrigerate, and bake before serving.
How do I keep it from getting watery?
Drain squash thoroughly and don’t skip the sauté step.
Can I use different cheeses?
Cheddar, Gruyère, mozzarella, or Monterey Jack all work well.
Is this recipe kid-friendly?
Very — the creamy, cheesy flavor is always a hit.
Best Squash Casserole (Southern-Style & Delicious)
Ingredients
Vegetable Base
- 2 1/2 pounds yellow squash, cut into 1/4 inch slices
- 1 cup onion, diced
- 2 cloves garlic, minced
Creamy Sauce
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup milk
- 2 large eggs
- 1/4 teaspoon cayenne pepper
- 1/2 cup parmesan cheese, grated
- 2 cups colby Jack cheese, shredded
- 1/2 teaspoon dried thyme
Topping
- 1 sleeve Ritz crackers, crushed
- 4 tablespoons butter, melted
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and spray an 8×8 baking dish with nonstick cooking spray.
- In a large skillet over medium-high heat, add 2 tablespoons of butter.
- Add the sliced squash and diced onion to the skillet and cook until soft, about 8 minutes. Add in the minced garlic and cook for an additional 30 seconds. Remove from heat.
- Place the cooked squash in a colander and stir to remove as much liquid as possible. Let it drain for about 10 minutes.
Mixing
- In a small bowl, mix together the mayonnaise, sour cream, milk, eggs, parmesan cheese, colby cheese, cayenne, salt, pepper, and thyme until combined.
- In another bowl, mix the crushed Ritz crackers with melted butter until the crackers are coated.
Assembly
- Add 1/3 of the sauce to the bottom of the casserole dish, followed by half of the squash, another 1/3 of the sauce, the remaining squash, and then the rest of the sauce on top.
- Spread the crushed crackers over the top.
Baking
- Bake in the preheated oven for 25-30 minutes or until golden brown and cooked through.