Delicious Southern Squash Casserole

This Southern Squash Casserole is a comforting, creamy, and cheesy side dish that perfectly complements any meal. Made with tender yellow squash, a rich creamy filling, and a buttery cracker topping, this classic recipe is a staple at family dinners, potlucks, and holiday gatherings. It’s simple to make but packed with rich Southern flavors everyone will love!

Necessary Kitchen Equipment

• Large skillet
• Mixing bowls
• 9×13-inch baking dish
• Spoon or spatula

Ingredients

• 6 medium yellow squash, sliced
• 1 medium onion, diced
• 2 tablespoons unsalted butter
• 1 cup sour cream
• 1 can (10.5 oz) cream of chicken soup
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 ½ cups shredded cheddar cheese, divided
• 2 cups crushed buttery crackers (like Ritz)
• 3 tablespoons unsalted butter, melted

Step-by-Step Instructions

1. Cook the Squash and Onions:

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced squash and onions, and sauté for 8-10 minutes until tender. Drain any excess liquid and set aside.

2. Prepare the Creamy Filling:

In a large mixing bowl, combine the sour cream, cream of chicken soup, garlic powder, salt, pepper, and 1 cup of cheddar cheese. Stir until smooth.

3. Assemble the Casserole:

Preheat your oven to 350°F (175°C). Add the cooked squash and onions to the creamy mixture and stir until evenly coated. Pour the mixture into a greased 9×13-inch baking dish.

4. Add the Topping:

In a separate bowl, mix the crushed crackers with the melted butter. Sprinkle the cracker mixture evenly over the casserole. Top with the remaining ½ cup of cheddar cheese.

5. Bake:

Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.

6. Serve:

Remove from the oven and let cool for a few minutes before serving. Enjoy warm!

Recipe Tips

• Use Fresh Squash: Fresh yellow squash works best, but zucchini can also be used as a substitute.
• Extra Crunch: Add chopped pecans or crispy bacon bits to the cracker topping for added texture.
• Make It Lighter: Use reduced-fat sour cream and cheese for a lighter version.

What to Serve with This Dish

• Main Dishes: Pairs well with fried chicken, pork chops, or baked ham.
• Side Dishes: Serve alongside collard greens, cornbread, or green beans for a complete Southern meal.

Frequently Asked Questions

1. Can I make this ahead of time? Yes, prepare the casserole up to the point of baking, cover, and refrigerate for up to 24 hours. Bake just before serving.

2. How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

3. Can I freeze squash casserole? Yes, freeze unbaked for up to 3 months. Thaw in the fridge overnight and bake as directed.

This Delicious Southern Squash Casserole is a tried-and-true recipe that will become a favorite on your family table. It’s creamy, cheesy, and irresistibly delicious!

Southern Squash Casserole

This Southern Squash Casserole is a comforting, creamy, and cheesy side dish that perfectly complements any meal. Made with tender yellow squash, a rich creamy filling, and a buttery cracker topping, this classic recipe is a staple at family dinners, potlucks, and holiday gatherings. It’s simple to make but packed with rich Southern flavors everyone will love!

Print Recipe Pin Recipe

Equipment

• Large skillet
• Mixing bowls
• 9x13-inch baking dish
• Spoon or spatula

Ingredients

  

• 6 medium yellow squash sliced
• 1 medium onion diced
• 2 tablespoons unsalted butter
• 1 cup sour cream
• 1 can 10.5 oz cream of chicken soup
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 ½ cups shredded cheddar cheese divided
• 2 cups crushed buttery crackers like Ritz
• 3 tablespoons unsalted butter melted

Instructions

 

• Cook the Squash and Onions:
• In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced squash and onions, and sauté for 8-10 minutes until tender. Drain any excess liquid and set aside.
• Prepare the Creamy Filling:
• In a large mixing bowl, combine the sour cream, cream of chicken soup, garlic powder, salt, pepper, and 1 cup of cheddar cheese. Stir until smooth.
• Assemble the Casserole:
• Preheat your oven to 350°F (175°C). Add the cooked squash and onions to the creamy mixture and stir until evenly coated. Pour the mixture into a greased 9x13-inch baking dish.
• Add the Topping:
• In a separate bowl, mix the crushed crackers with the melted butter. Sprinkle the cracker mixture evenly over the casserole. Top with the remaining ½ cup of cheddar cheese.
• Bake:
• Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
• Serve:
• Remove from the oven and let cool for a few minutes before serving. Enjoy warm!

Notes

Use Fresh Squash: Fresh yellow squash works best, but zucchini can also be used as a substitute.
Extra Crunch: Add chopped pecans or crispy bacon bits to the cracker topping for added texture.
Make It Lighter: Use reduced-fat sour cream and cheese for a lighter version.