Southern Squash Casserole

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Southren Squash Casserole Recipe madeinaday.com

Today I am sharing my recipe for Squash Casserole, aka crack in my house! This is one of my all time favorite side dishes that I make at least twice a month. Now I know a lot people do not care for squash at all, but to me it is heaven! This dish is a holiday and pot luck staple in the South. So if you like squash, cheese and crackers, this yummy side dish will be a winner for you! Here is my version. I hope you enjoy it as much as I do.

squash casserole recipe

layer squash casserole

crush crackers tip

Southern Squash Casserole Recipe

Southern Squash Casserole Recipe

Yield: 6 people
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Squash, onion and cheese casserole

Ingredients

  • 1 32 oz bag of frozen squash, or 6 cups large sliced fresh squash, 2 lb
  • 1 large onion, sliced and roughly chopped
  • 2 tablespoons butter, {I use Smart Balance}
  • 1/2 cup sour cream, {I use fat-free}
  • 1 teaspoon Camp Mix Seasoning, {or you can use Paula Deen's House Seasoning, see recipe in notes}
  • 1-2 cups grated cheddar cheese
  • 1 cup Ritz Crackers crushed, {I use Whole Wheat Ritz Crackers}

Instructions

  1. Preheat oven to 350 degrees F.
  2. If squash is frozen, thaw in microwave in a covered dish with 2 tablespoons of water.
  3. Saute the squash and onion in 2 tablespoons of butter over medium-low heat. Cover and simmer until squash has almost completely broken down, {about 15 minutes for frozen to 20 minutes for fresh}.
  4. Drain the squash and onions.
  5. Place the cooked squash in a colander, on top of a bowl to catch the liquid, then take another small bowl or potato masher and press down to squeeze excess moisture from the squash. You need to remove the moisture or the casserole will be runny.
  6. Mix in sour cream and Camp Mix or House seasoning and 3/4 of the cheese.
  7. Pour mixture into a greased casserole dish and top with left over cheese and cracker crumbs.

Notes

Paula's House Seasoning Recipe: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Mix ingredients together and store in an airtight container for up to 6 months.

Nutrition Information
Yield 6
Amount Per Serving Calories 180

XOXOKIMG

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Welcome to Made in a Day, I'm Kim, the home & lifestyle blogger, former wig stylist, and floral designer behind the blog. Living seaside in Southern California, my blog is where I share my love of DIY coastal decor, digital art prints, fun fashion DIYs, and great recipes. I also write about my experience as a former wig stylist who now wears a hair topper!

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7 Comments

  1. 2.11.13
    juliemurkerson said:

    Yum. I love a good squash casserole. I prefer the fresh squash so I’m glad you included the amount of fresh squash needed. Thanks for sharing on Marvelous Mondays. Pinning and sharing on my Facebook page! :)

  2. 2.8.13
    beth said:

    this looks so yummy. i’ll have to see if i can find a similar frozen squash here in new england. thanks for sharing.

  3. 2.6.13
    norma hongerholt said:

    What kind of squash are you using? Can’t wait to try it!

    • 2.6.13

      I use frozen sliced ~Fresh Frozen brand from Walmart or 2 bags of Picsweet brand

  4. 2.6.13
    Rachel said:

    My Mom and sister make a similar recipe for squash casserole for every holiday dinner. I believer they use a can of cream of something soup in it though. Have never heard of Camp Mix Seasoning. Had to google that one. Thanks!

    • 2.6.13

      I got the Camp Seasoning from a specialty store The Meat House. It is very similar to Paula Deen’s.