Southern Squash Casserole

This Southern Squash Casserole has a creamy, cheesy squash filling topped with a crunchy, buttery cracker crumb topping. It’s perfect as a side dish in the summer when yellow squash is abundant, but it’s a great dish to make any time of the year, especially for holidays, potlucks, or Sunday dinner. And although Squash Casserole is often served as a side dish, I’ve found that it makes for a delicious vegetarian main dish, too!

Southern Squash Casserole

Squash Casserole is a bit of an iconic old-school dish here in the South, where it’s long been a staple at church suppers, potlucks, and holiday dinners. And although there are just about as many ways to make this casserole as there are home cooks, it typically contains squash and onions combined in a creamy sauce and topped with a buttery cracker topping. Seriously delicious.

And this casserole is also a tasty way of using up some of those yellow squash in the summer when the bounty gets to be a bit overwhelming (if you have a garden, you know what I’m talking about!) And even if you don’t have a garden, yellow squash is usually inexpensive to purchase from the supermarket or farmer’s market this time of the year, making this also an economical summertime dish.

Let’s talk about a few of the ingredients:

Yellow Squash – Just regular yellow crookneck squash is what the recipe calls for, but you can use any kind of summer squash or zucchini you have on hand or in your garden. You can even change it up by using a combination of squash and zucchini.

Onion – I like to use a Vidalia or other sweet onion, but any onion of your choice will do.

Mayonnaise – Use your favorite store-bought or homemade mayonnaise. If you’re looking to lighten up the recipe, feel free to use light mayonnaise here.

Sour cream – Regular, reduced-fat, or even fat-free sour cream will work fine. You can also substitute Greek yogurt for sour cream.

Crushed cracker crumbs – The recipe calls for using buttery round crackers (like Ritz), but Saltine-style crackers or other crackers will work, too. If you prefer bread crumbs instead of crackers, use an equal amount of Panko bread crumbs in place of crushed cracker crumbs. For gluten-free, use gluten-free bread crumbs in place of the cracker crumbs.

Cheddar cheese – I prefer an extra-sharp Cheddar cheese for this recipe, but you can use any kind of shredded cheese that you prefer. Colby cheese is delicious in this recipe.

Cook’s Tips:

  • While steaming the squash, I like to lightly smash the squash with a potato masher to give it a creamier texture. If you prefer more defined squash slices, just lightly steam the squash and skip the mashing, For a little extra richness, skip the steaming altogether, and saute the squash and onion in a little butter before adding to the filling.
  • For a slightly different flavor, add some diced pimentos or diced bell pepper to the filling.
  • After steaming the squash, be sure to thoroughly drain it so that your casserole doesn’t become watery.
  • I find that a 3-quart casserole dish is the perfect size for this recipe. 
  • This dish is amazing served hot and bubbly from the oven but don’t be afraid to make it a day ahead. It’s even extra delicious after it has spent a day in the refrigerator. To reheat, just cover with foil and bake at 350 degrees Fahrenheit for about 20 minutes, or until heated through before serving.

Southern Squash Casserole

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Squash Casserole

  • Author: My Homemade Roots
  • Total Time: 0 hours
  • Yield: 8 Servings 1x


Units Scale
  • 6 medium yellow squash (about 2 1/23 pounds), sliced
  • 1 medium onion, diced
  • 1 cup water
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 eggs, beaten
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup crushed buttery round crackers (like Ritz), divided
  • 1 cup shredded cheddar cheese
  • 3 tablespoons butter, melted


  1. Preheat the oven to 375 degrees F. Grease a 3-quart casserole dish.
  2. Place squash, onion, and water in a pan over medium heat. Cover, and simmer for 8-10 minutes, or until squash and onion are tender. Drain and set aside.
  3. Add mayonnaise, sour cream, eggs, sugar, salt, and pepper to a mixing bowl and stir to combine. Fold in ¼ cup of the cracker crumbs, the shredded cheddar cheese, and the drained squash and onions.
  4. Spoon mixture into the greased casserole dish. Use a spoon or spatula to level the surface of the casserole. Sprinkle with remaining cracker crumbs, then drizzle melted butter over the top.
  5. Bake for 30 minutes, or until the casserole is cooked through and the top is golden brown and bubbly. Cool for 10 minutes before serving.
  • Prep Time: 20 minutes
  • Inactive Time: 0 hours
  • Cook Time: 30 minutes



  • Sam
    July 2, 2020 at 7:40 pm

    This tasted just like the squash casserole I had at a restaurant in north Georgia. So good. Thanks for the recipe!

  • Hannah
    July 2, 2020 at 8:47 pm

    We had this last night with grilled chicken and sliced tomatoes from the garden. Delish!

  • Joanne
    July 8, 2020 at 8:19 pm

    That sounds so good! We make a squash casserole up here too but we don’t have any cheese in ours (the cream sauce combines sour cream and cream of soup). I can’t wait to try this version. Pinned.

    • Melissa
      July 10, 2020 at 3:51 pm

      If you make the recipe, let me know how it turned out for you!

  • Miz Helen
    July 19, 2020 at 5:23 pm

    Thanks so much for sharing with us at Full Plate Thursday and congratulations on your awesome feature! Hope you are having a great week and come back to see us real soon!
    Miz Helen

  • Marilyn
    June 24, 2021 at 12:45 pm

    Hi! Sorry to sound so ignorant but when you say “Yellow squash” are you referring to acorn, butternut… or the yellow type seen sitting near the zucchini??

  • Marilyn
    June 24, 2021 at 12:47 pm

    HI! Ignore my above comment please! As a former teacher perhaps I need to listen to my advice and READ!! Sorry!!

  • Miz Helen
    June 25, 2021 at 12:53 pm

    We love your Squash Casserole, it is delicious! Your awesome post is featured on Full Plate Thursday, 542 this week. Thanks so much for sharing with us and come back to see us real soon!
    Miz Helen

  • […] These homemade, from-scratch Amish Baked Beans are just like Grandma’s old-fashioned baked beans. They’re delicious during the summer for backyard cookouts and barbecues, but they’re also perfect for those chilly days when it’s nice to have a little extra heat given off from cooking something delicious in the oven. I start with dried beans and slow cook them for hours until they are perfectly tender and bathed in a rich and hearty sauce that is just a little smoky and a little sweet. And although beans baked made from scratch take a little more time than starting with canned beans, the preparation is simple, and the end result is so delicious it makes it worth the extra time. And if you love homestyle side dishes, check out my recipe for homemade Squash Casserole.  […]

  • […] As the fall season approaches and cooler temperatures return, oven-roasted root vegetables become a staple for us at mealtime. I just love that they are simple, satisfying, and pair well with so many different meals. And this dish makes a delicious, crowd-pleasing side dish at holiday meals, too. {And for another crowd-pleasing holiday side dish, check out my recipe for Southern Squash Casserole.} […]

  • Tammy
    May 28, 2024 at 3:03 pm

    What a delicious way to serve the summer squash! I love cheesy casseroles…perfect for cookouts and picnics!


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