The Best Squash Casserole: A Southern Heritage Recipe

This Squash Casserole is pure southern comfort. It’s a recipe that’s been in my family for generations, handed down to me by my grandmother. Every bite is a perfect balance of creamy and crunchy, thanks to the buttery, golden topping of crushed crackers. 

Squash Casserole

I absolutely love all types of squash. It is such a versatile vegetable and there are so many things you can do with it.

Making squash into a casserole is my favorite way to eat it. Okay, maybe I like fried squash best, but this squash casserole—y’all it’s just so good you have to try it for yourself!

This delicious squash casserole recipe came to me from my grandmother. I’ve been eating and making it this way for as long as I can remember!

I have tried many other squash casserole recipes over the years, but this one remains my very favorite.

This easy squash casserole recipe is a delicious side dish and a southern staple.

It’s perfect for family gatherings, summer months, or just about any time of year. It’s sure to become one of your favorite casseroles!

Why You’ll Love This Squash Casserole

• Perfect for serving crowds: This yellow squash casserole recipe is the ultimate comfort food. It’s ideal for bringing to church covered-dish suppers, holiday meals, or just regular weeknight dinners. 
• Cheesy filling and a crunchy topping: The sharp cheddar cheese melts into the squash, creating something creamy and wonderful. Topping it all with buttery cracker crumbs made from crushed crackers and melted butter gives you that golden brown crust that’s just irresistible. It’s a perfect way to balance creamy and crunchy textures.
• Easy and simple prep: This great recipe comes together quickly with basic ingredients. It takes just a little bit of effort, and the result is a delicious dish every time.
• A staple dish for summer months: It’s one of those go-to squash recipes that highlights the bounty of the summer garden. Whether you’ve got a haul from the farmers market or your own garden, this dish celebrates the best of summer vegetables.

Squash Casserole Ingredients

• Yellow squash: Use fresh squash for the best flavor. It’s tender, mild, and perfect for soaking up all the cheesy goodness.

• Sweet onion: Adds a natural sweetness and blends beautifully with the squash.

• Cheese crackers: These crushed crackers create a crunchy topping that’s both buttery and full of flavor. You could use Ritz crackers or any butter crackers instead of the cheese crackers if you’d like, but it will definitely change the way the casserole tastes. 

• Shredded cheddar cheese: The sharp cheddar cheese melts into the casserole, giving it that gooey, cheesy richness you crave in a casserole.

• Large eggs, beaten: Be sure they’re at room temperature for smoother mixing.

• Milk: I prefer using whole milk for this recipe. It adds a little creaminess to the egg mixture, helping the casserole stay moist without too much liquid.

• Butter: You’ll use melted butter mixed with the cracker crumbs to get that irresistible crust. 

• Salt and pepper: A sprinkle of sea salt or kosher salt and fresh-ground pepper enhances are all the seasonings you need for this easy recipe.

How to Make Squash Casserole

Grease your casserole dish: I make my squash casserole in a 2-3 quart casserole dish – or a 9×13 baking dish.

Get the oven ready: Start by setting your oven to 400 degrees to get it preheated. 

Cook the squash and onion: In a large skillet, combine the yellow summer squash and sweet onion with enough water to cover them. Turn the heat to medium-high heat and let them cook, covered, until tender. This takes about 5-10 minutes, depending on how soft you like it.

Drain well to remove excess water, and pat dry with paper towels to prevent a watery casserole. Transfer the veggies to a large bowl and set aside.

Prepare the creamy base: In a small bowl, whisk together the eggs, milk, salt, and pepper. 

Make the cheesy topping: In another bowl, mix your crushed cheese crackers with the melted unsalted butter. 

Add cheese: Add some of the cheese into the crushed crackers and mix well. Get your squash and onions ready.

Combine the squash mixture: Add half of the cracker mixture to the squash along with the egg mixture. Stir until everything is evenly coated. 

Assemble the casserole: Pour the squash mixture into your greased casserole dish. Top with the remaining cracker mixture.

Bake to perfection: Place the casserole in the oven and bake for 30 minutes, or until the top is a beautiful golden brown. Let it rest for a few minutes before serving.

Serving Suggestions

Squash casserole makes a great side dish for any meal, but I especially enjoy it alongside these recipes:

• Savory Pork Chops
• Tender Eye of Round Roast
• Crockpot Beer Chicken
• Dill Pickle Chicken
• Fried Pork Bites
• Crockpot Mississippi Roast

How to Freeze Squash Casserole

Prep this recipe up until right before you would add the cracker topping. Place in a freezer safe container and cover with aluminum foil. Freeze for 6-8 months in a regular freezer or up to 12 months in a deep freezer.

When you’re ready to eat the casserole, thaw it overnight in the fridge. Then top it with the cracker topping, or you can even opt to leave it off if you like. Bake at 400 degrees for 30 minutes.

Other Casseroles You’ll Love

• Cheesy Hashbrown Casserole
• Biscuit Casserole
• Broccoli Cheese Casserole
• Burrito Casserole
• Breakfast Casserole
• Old Fashioned Chicken and Rice Casserole
• Enchilada Meatball Casserole

Storing Leftover Squash Casserole

The leftovers keep in an airtight container for 4-5 days in the refrigerator. It can be reheated in the microwave, the airfryer, or the oven.