Old-School Squash Casserole Recipe 2025 [Deliciously Retro]
This classic Southern squash casserole transforms simple yellow squash into a rich, creamy side dish that's perfect for family dinners, potlucks, and holiday gatherings. With its golden buttery cracker topping and cheesy filling, it's a crowd-pleasing comfort food that even picky eaters will love.
Article Includes
Essential Ingredients for Perfect Squash Casserole
Getting the right ingredients is key to creating this beloved Southern dish.
- 2-3 pounds yellow squash (about 4-6 medium squash), sliced 1/4-inch thick
- 1 medium yellow onion, chopped
- 2 large eggs, lightly beaten
- 1 cup sour cream
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1/2 cup mayonnaise
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 5 tablespoons butter, divided
- 1 sleeve (about 35-40) buttery crackers (Ritz or Club), crushed
- 1/4 cup grated Parmesan cheese (optional)
- 1/2 teaspoon dried thyme (optional)
- 2 cloves garlic, minced (optional)
How to Make Southern Squash Casserole Step by Step?
Follow these detailed instructions to create the perfect squash casserole every time.
Step 1: Prepare Your Oven and Baking Dish
Preheat your oven to 350°F (175°C). Generously grease a 9x13-inch baking dish or 2-quart casserole dish with butter or cooking spray. This prevents sticking and ensures easy serving.
Step 2: Cook the Squash and Onions
In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the sliced squash and chopped onion. Cook for 8-10 minutes, stirring occasionally, until the squash is just tender but not mushy. The vegetables should still have a slight bite to them. If using garlic, add it during the last minute of cooking.
Step 3: Drain the Vegetables Thoroughly
Transfer the cooked squash and onion mixture to a colander set over a bowl. Let it drain for at least 5 minutes, pressing gently with paper towels to remove excess moisture. This crucial step prevents a watery casserole. Discard the liquid and set the drained vegetables aside to cool slightly.
Step 4: Prepare the Creamy Filling
In a large mixing bowl, whisk together the beaten eggs, sour cream, and mayonnaise until smooth. Add 1 cup of the shredded cheddar cheese (reserve 1/2 cup for topping), salt, pepper, and thyme if using. Mix well to combine all ingredients.
Step 5: Combine Squash with Filling
Gently fold the drained squash and onion mixture into the creamy cheese mixture. Be careful not to break up the squash too much - you want to maintain some texture. Pour this mixture into your prepared baking dish, spreading it evenly.
Step 6: Create the Signature Cracker Topping
In a medium bowl, melt the remaining 3 tablespoons of butter in the microwave (about 20-30 seconds). Add the crushed crackers, remaining 1/2 cup cheddar cheese, and Parmesan cheese if using. Toss everything together until the crackers are evenly coated with butter. Sprinkle this mixture evenly over the squash casserole.
Step 7: Bake to Golden Perfection
Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the center is set. The edges should be bubbling slightly. If the top browns too quickly, cover loosely with aluminum foil.
Step 8: Rest and Serve
Remove from the oven and let the casserole rest for 5-10 minutes before serving. This allows it to set properly and makes serving easier. Garnish with fresh herbs like parsley or chives if desired.
Frequently Asked Questions About Squash Casserole
Can I make squash casserole ahead of time?
Yes! You can assemble the entire casserole up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. Add the cracker topping just before baking to keep it crispy. Add 5-10 minutes to the baking time if baking straight from the refrigerator.
How do I prevent my squash casserole from being watery?
The key is properly draining the cooked squash. After cooking, drain in a colander for at least 5 minutes and press gently with paper towels. Some cooks even salt the raw squash and let it sit for 30 minutes before cooking to draw out moisture. Always avoid overcooking the squash initially.
Can I freeze squash casserole?
While you can freeze it, the texture may change slightly upon thawing. If freezing, prepare the casserole without the cracker topping, wrap tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, add fresh cracker topping, and bake as directed.
What's the best type of squash to use?
Yellow crookneck squash is traditional and provides the best flavor and texture. You can also use straight yellow squash or mix in some zucchini for variety. Choose smaller, younger squash as they have fewer seeds and better flavor than large, mature ones.
Can I make this recipe healthier?
Absolutely! Use reduced-fat sour cream and cheese, substitute Greek yogurt for some of the sour cream, and try whole wheat crackers for the topping. You can also add more vegetables like bell peppers or use less of the topping to reduce calories while maintaining great flavor.
Pro Tips for the Ultimate Squash Casserole
- Choose Quality Ingredients: Fresh, small to medium-sized squash work best. They're more tender and have better flavor than large squash. Use real butter and quality cheese for the best taste.
- Don't Skip the Draining: This is the most critical step for avoiding a soggy casserole. Some Southern cooks even pat the cooked squash with paper towels or give it a gentle squeeze in a clean kitchen towel.
- Customize Your Topping: While Ritz crackers are traditional, try crushed Cheez-Its, buttery round crackers, or even French fried onions for variation. Some cooks mix in a bit of stuffing mix for extra flavor.
- Add Extra Flavor: Consider adding crispy bacon bits, caramelized onions, fresh herbs like thyme or sage, or a pinch of cayenne pepper for heat. A tablespoon of Dijon mustard in the filling adds nice depth.
- Make it Special: For holidays, add toasted pecans to the topping or use a mix of cheeses like Gruyère or Swiss along with the cheddar. A sprinkle of smoked paprika on top before baking adds color and subtle smoky flavor.
Southern Squash Casserole Recipe
Equipment
- 9x13 inch baking dish
- Large skillet
- Colander
- Mixing bowls
Ingredients
For the Casserole
- 2-3 pounds yellow squash, sliced 1/4-inch thick about 4-6 medium squash
- 1 medium yellow onion, chopped
- 2 large eggs, lightly beaten
- 1 cup sour cream
- 1½ cups sharp cheddar cheese, shredded and divided
- ½ cup mayonnaise
- 1 teaspoon salt
- ½ teaspoon black pepper
- 5 tablespoons butter, divided
For the Topping
- 1 sleeve buttery crackers (Ritz or Club), crushed about 35-40 crackers
- ¼ cup Parmesan cheese, grated optional
Optional Additions
- ½ teaspoon dried thyme
- 2 cloves garlic, minced
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 9x13-inch baking dish or 2-quart casserole dish with butter or cooking spray.
- In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the sliced squash and chopped onion. Cook for 8-10 minutes, stirring occasionally, until the squash is just tender but not mushy. If using garlic, add it during the last minute of cooking.
- Transfer the cooked squash and onion mixture to a colander set over a bowl. Let it drain for at least 5 minutes, pressing gently with paper towels to remove excess moisture. Discard the liquid and set the drained vegetables aside to cool slightly.
- In a large mixing bowl, whisk together the beaten eggs, sour cream, and mayonnaise until smooth. Add 1 cup of the shredded cheddar cheese (reserve 1/2 cup for topping), salt, pepper, and thyme if using. Mix well to combine.
- Gently fold the drained squash and onion mixture into the creamy cheese mixture. Be careful not to break up the squash too much. Pour this mixture into your prepared baking dish, spreading it evenly.
- In a medium bowl, melt the remaining 3 tablespoons of butter in the microwave (about 20-30 seconds). Add the crushed crackers, remaining 1/2 cup cheddar cheese, and Parmesan cheese if using. Toss everything together until the crackers are evenly coated with butter.
- Sprinkle the cracker mixture evenly over the squash casserole.
- Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the center is set. The edges should be bubbling slightly.
- Remove from the oven and let the casserole rest for 5-10 minutes before serving. This allows it to set properly and makes serving easier.
