Southern squash casserole is the perfect way to use the abundant summer vegetable! Sliced squash gets tossed with diced onion and pepper and baked into a creamy, cheesy casserole that will have even picky eaters asking for seconds!
In another month or so, my garden will start to explode with squash.
I always underestimate how many squash one little plant will produce.
And I always plant more than I need so I always end up with so much squash.
Since I’m not one to let things go to waste, you can bet your bottom dollar that I will make anything and everything out of it.
This Southern squash casserole is one of my favorites!
It’s rich and cheesy and so dang good.
Ingredients
To make this you’ll need:
- Butter– Either unsalted or salted. Divided.
- Yellow squash– You could use regular green zucchini instead if that’s what you have.
- Other veggies– Diced yellow onion and a diced red bell pepper
- Salt and pepper– To taste
- Eggs
- Cheese– Shredded cheddar
- Sour cream– Full fat for best flavor
- Mayonnaise– Real mayo and not mayonnaise style dressing or Miracle Whip
- Ritz crackers– Crushed for topping
How to Make
Southern squash casserole is pretty simple to make.
To do it, melt one tablespoon of butter in a large skillet over medium heat.
Once the butter melts, stir together the squash, onion, and bell pepper in the skillet.
Cook, stirring often, until the vegetables are tender and soft.
Remove from the heat.
Then beat together the eggs, cheese, sour cream and mayonnaise in a small bowl.
Pour this over the vegetables and stir everything together until evenly incorporated.
Microwave the remaining butter in a microwave safe bowl.
Whisk the melted butter and cracker crumbs together until evenly combined.
Spread the squash mixture evenly out into an 8×8″ casserole dish you’ve sprayed with nonstick cooking spray.
Then top the casserole with the cracker crumbs.
Bake at 350° for 30 minutes or until the casserole is bubbly and the cracker topping is golden brown.
Serve warm and enjoy!
Storing Leftovers
Store any leftovers in an airtight container in the fridge for up to 4 days.
Reheat in a hot oven until warmed through and bubbly.
Can I freeze this?
Yes!
You can bake it as instructed in a freezer safe aluminum dish and let it cool completely.
Once cool, wrap the dish tightly in a layer of plastic wrap followed by a layer of foil.
Freeze for three months.
Bake from from in a 350 degree oven until warmed through.
Tips and Tricks
- While you can slice the squash with a knife, a mandolin (used carefully) will expedite the process.
- Try something different and make it into a quiche! Spread this mixture out between two pre made pie crusts and bake as instructed. You can enjoy one now and freeze the other for later.
- Want to make it a main dish? Add bacon or even browned ground beef as a protein!
Other Squash Recipes
Southern squash casserole is a delicious way to use up the abundant veggie this summer.
Make it and enjoy!
Looking for other squash recipes?
Try these:
- Ground Beef, Zucchini, And Rice Skillet
- Sauteed Summer Squash With Bacon & Onions
- 5 Ingredient Chocolate Zucchini Bread
If you’ve tried this SOUTHERN SQUASH CASSEROLE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
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 one tablespoon of butter. Once melted add the squash, onion, and bell pepper. Stir to combine and cook, stirring often, until the vegetables are tender and soft- about 8 minutes. Season with salt & pepper, to taste.3 tbsp butter, 2 lbs yellow squash, 1 small yellow onion, 1 red bell pepper, salt & pepper
- To a small mixing bowl add the eggs, cheese, sour cream, and mayonnaise stirring together until evenly combined. Pour this over the vegetables, and stir together until evenly incorporated.2 large eggs, 1 heaping cup shredded cheddar cheese, 1/4 cup sour cream, 1/4 cup mayonnaise
- Add the remaining tablespoons of butter to a small microwave safe bowl. Heating just until melted. Add the crushed crackers, and whisk together until evenly combined. Set aside.3/4 - 1 cup lightly crushed ritz crackers
- Spray an 8x8" casserole dish with nonstick cooking spray, then spread the squash mixture out in the dish in an even layer. Spread the cracker crumbs evenly out overtop of the casserole.
- Bake at 350° for 30 minutes, just until hot & bubbly and the crackers are golden brown.
- Serve warm & enjoy!
Notes
- While you can slice the squash with a knife, a mandolin (used carefully) will expedite the process.
- Try something different and make it into a quiche! Spread this mixture out between two pre made pie crusts and bake as instructed. You can enjoy one now and freeze the other for later.
- Want to make it a main dish? Add bacon or even browned ground beef as a protein!
Nutrition
recipe adapted from The Seasoned Mom
Leave a Reply