Baked Cheesy Southern Squash Casserole Recipe
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Try our family’s favorite creamy cheesy Southern squash casserole! Baked yellow squash casserole with sour cream, cheddar cheese, and ritz crackers make this recipe a true southern staple in our house! For more recipes like this on see my Recipe Index page.
Today I am sharing my recipe for Squash Casserole. This is one of my all-time favorite side dishes that I make at least twice a month.
Now I know a lot of 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. If you like squash, cheese, and crackers, this yummy side dish will be a winner for you! Here is our version. I hope you enjoy it as much as we do.
Southern Squash Casserole Recipe
What kind of squash can you use?
Yellow squash is best when making this recipe. You can also use zucchini or butternut instead of yellow squash. I have made this recipe with yellow squash and zucchini together. I use a large 2lb bag of frozen yellow squash or 5-6 fresh yellow squash when they are in season.
- Cook the yellow squash to break it down.
- Strain the liquid from the squash. Press out all of the moisture with a small bowl through a strainer.
- Mix the ingredients into the squash.
- Spread mixture in a dish size 8″ x 11″ or 9″ x 9″.
- Tops with remaining cheese.
- Top with crushed Ritz crackers.
Love Southern side dishes? Try these recipes too!
More recipes on my Recipe Index page!
Southern Squash Casserole Recipe
Yummy Southern side dish staple. Cheesy creamy baked yellow squash casserole.
Ingredients
- 1 32 oz bag of frozen yellow squash, or 5-6 large sliced fresh yellow squash, 2 lb
- 1 large onion, sliced and roughly chopped
- 2 tablespoons butter
- 1/2 cup sour cream
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp dried minced garlic
- 1-2 cups grated cheddar cheese
- 1 sleeve Ritz Crackers crushed
Instructions
- Preheat oven to 350 degrees F.
- If squash is frozen, thaw in the microwave in a covered dish with 2 tablespoons of water. If using fresh squash slice and place in a deep skillet pan.
- Saute the squash and onion in 2 tablespoons of butter over medium-low heat. Cover and simmer until squash has almost softened and completely broken down, {about 15 minutes for frozen to 20 minutes for fresh}.
- Drain the squash and onions.
- 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.
- Mix in sour cream, salt, pepper, garlic, and 3/4 of the cheese.
- Pour mixture into a greased casserole dish and top with remaining cheese and cracker crumbs.
- Bake for 25-30 minutes.
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Nutrition Information
Yield
6Amount Per Serving Calories 180
MAKE AHEAD: Place single servings in an airtight container and keep it in the refrigerator for 4-5 days.Â
FREEZER:Â Place in an airtight container or freezer bag. Freeze for up to 3 months. Defrost in a microwave or in the refrigerator overnight. Bake on 350 for 25 minutes or microwave for 2-3 minutes on high until done.
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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! :)
this looks so yummy. i’ll have to see if i can find a similar frozen squash here in new england. thanks for sharing.
My Mom and sister make a similar recipe for squash casserole for every holiday dinner. I believe they use a can of cream of something soup in it though. Thanks!
She has the recipe for the seasoning at the bottom of the directions. Just simple pepper, salt and garlic mixture. Any squash would probably work but yellow is best!
What kind of squash are you using? Can’t wait to try it!
I use frozen sliced yellow squash or 5-6 fresh yellow squash sliced.