I know how much you enjoy a good casserole, especially one that brings a taste of Southern comfort right to your kitchen. Today, I’m sharing two fantastic squash casserole recipes that are perfect for any meal, from a weeknight dinner to a special gathering.
Whether you prefer a traditional approach or something a bit cheesier, I’ve got you covered. These recipes are simple to make and promise warm, comforting flavors you’ll truly enjoy.
Jump to Recipe:
Classic Southern Squash Casserole: A Family Favorite Recipe
This recipe is a true classic, bringing warm, comforting flavors to your table. It’s perfect for a potluck or as a side dish with your favorite main course.
I love how simple it is to prepare, and the buttery cracker topping adds a delightful crunch.
Key Ingredients & Helpful Tips
- Yellow Squash Choice: Use fresh, firm yellow squash for the best texture and natural taste in your casserole.
- Flavor Base: Sautéing onions in butter before adding the squash creates a deep, sweet foundation for the casserole’s overall flavor.
- Cracker Topping: Crushed butter crackers are ideal here, providing a wonderful crunchy texture that contrasts beautifully with the soft squash filling.
What You Need for Classic Squash Casserole
- 4 cups sliced yellow squash
- 1/2 cup chopped onion
- 1/4 cup butter, divided
- 1 cup sour cream
- 1 large egg
- 1/2 cup shredded cheddar cheese (optional, but good for binding)
- 1 sleeve butter crackers, crushed
- Salt and black pepper to taste
⏱️ Time: 45 minutes🍽️ Yields: 6 servings
How to Make Your Classic Squash Casserole
Step 1: Prep Your Veggies
Preheat your oven to 375°F (190°C). In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced yellow squash and chopped onion. Cook until the squash is tender-crisp, about 8-10 minutes. Drain any excess liquid well.
Step 2: Mix Your Filling
In a large bowl, combine the cooked squash and onion mixture with the sour cream, egg, and optional cheddar cheese. Season with salt and pepper to your taste. Stir everything gently until it’s well mixed and combined.
Step 3: Assemble & Bake
Pour the squash mixture evenly into a greased 8×8 inch baking dish. Melt the remaining 2 tablespoons of butter and mix it with the crushed butter crackers. Sprinkle this topping evenly over the squash. Bake for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly.
📝 Final Note
Let your casserole rest for about 5-10 minutes before serving. This step helps it set properly and makes it much easier to scoop out neat portions.
Cozy Southern Squash Casserole With Cheese: Cheesy Comfort Food
If you love cheese, this squash casserole is for you! It’s creamy, cheesy, and packed with warm Southern goodness that everyone will enjoy.
I often make this when I want something extra comforting and satisfying, especially during cooler months.
Key Ingredients & Helpful Tips for Cheesy Squash
- Cheese Blend: Using a mix of cheddar and Monterey Jack cheeses adds wonderful depth and extra creaminess, making this casserole truly special.
- Cream of Chicken Soup: This ingredient is key for a smooth, rich consistency, helping to bind all the wonderful flavors together.
- Panko Breadcrumbs: For a lighter, extra crispy topping, panko breadcrumbs create a fantastic textural contrast compared to traditional cracker crumbs.
What You Need for Cozy Cheesy Squash Casserole
- 5 cups sliced yellow squash
- 1/2 cup chopped onion
- 1/4 cup butter
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup panko breadcrumbs
- Salt and black pepper to taste
⏱️ Time: 50 minutes🍽️ Yields: 8 servings
How to Make Your Cheesy Squash Casserole
Step 1: Prepare Squash & Oven
Preheat your oven to 350°F (175°C). Steam or boil the sliced yellow squash until it’s just tender, about 5-7 minutes. It’s important to drain it very well after cooking to avoid a watery casserole. In a separate skillet, melt the butter and sauté the chopped onion until it’s soft, about 5 minutes.
Step 2: Mix the Cheesy Base
In a large bowl, combine the drained squash, sautéed onion, cream of chicken soup, milk, and both shredded cheeses. Stir everything gently to mix evenly. Season with salt and pepper to your personal liking.
Step 3: Bake Until Golden
Pour the squash mixture evenly into a greased 9×13 inch baking dish. Sprinkle the panko breadcrumbs evenly over the top for a crispy finish. Bake for 30-35 minutes, or until the casserole is bubbling around the edges and the topping is beautifully golden brown.
📝 Final Note
This casserole reheats really well! Store any leftovers in an airtight container in the fridge for up to 3 days. It’s just as good the next day.