There’s something so heartwarming and nostalgic about a good old fashioned squash casserole! This is my twist on the cracker barrel squash casserole recipe and it’s delicious! Made with layers of tender squash, creamy sauce, plenty of cheese, and a buttery ritz cracker topping. This is the perfect side dish and a great way to use up all that summer squash! The comforting flavors, and simplicity of this recipe make this easy side dish a Southern staple!
If there is one thing people in the South know how to make, it’s casseroles! Dishes like this old-fashioned squash casserole always make an appearance at family dinners and potlucks. If you love old-fashioned recipes as much as I do, check out other classics like ambrosia salad, pear salad, pineapple casserole, and green bean casserole.
Summer months in the south mean plenty of fresh vegetables, and this side dish is a great way to use up that beautiful fresh squash! I love to serve this with pan seared pork chops, fried chicken, ham steak, pork tenderloin, or even as a main dish. It’s super easy to make and will be a family favorite at your table in no time.
Now, I realize most yellow squash recipes get a bad rap. Oftentimes, squash ends up soggy, slimy, and generally not pretty. But, when the squash is sauteed just until tender, mixed with a creamy sauce, and combined with cheese, butter, and buttery crackers – you really can’t go wrong. My secret is sauteeing the squash until it’s barely tender, so the crisp bite holds up even after baking.
Why You’ll Love This Recipe
- Comforting: The creamy, cheesy flavors and textures of this casserole make it the epitome of good ol’ comfort food.
- Easy to make: Casseroles are one of the most straightforward recipes to make. They’re perfect for weeknight dinners when you’re short on time.
- Versatile: Feel free to serve this casserole as a main dish or a side. It works either way!
- Crowd-pleaser: This recipe is always a big hit at gatherings. I mean, who doesn’t love a cheesy casserole?
What Is A Squash Casserole?
The squash casserole is a classic Southern dish that’s often served at family gatherings, church potlucks, and traditional “meat-and-three” diners. It’s known for its creamy, cheesy texture and the unique sweetness of the squash.
The addition of buttery crackers adds a perfect crunch, contrasting with the soft and tender filling. This casserole is baked in the oven until it’s lightly browned on top, resulting in a mouthwatering contrast of flavors and textures.
While this dish is often served as a side, it’s hearty enough to stand on its own as a vegetarian main dish. You can pair it with a fresh green salad or some grilled chicken for a complete and well-balanced meal.
Ingredients For Old-Fashioned Squash Casserole
Here’s a quick overview of the ingredients for this recipe. Please see the recipe card for the complete list of ingredients, measurements, and instructions.
- Yellow squash: Yellow squash is sweet, mild, and tender, making it the perfect base for this casserole. If you can’t find yellow squash, zucchini is a good substitute.
- Onion: Adds a savory note that balances the sweetness of the squash. Feel free to use white or yellow onion depending on what you have on hand.
- Buttery round crackers: Provide a crispy, buttery topping that contrasts with the creamy squash. I prefer Ritz crackers!
- Cheeses: Cheddar, swiss, and parmesan bring a sharp, savory flavor, and a creamy texture.
- Eggs & milk: Both help to bind the ingredients together and add richness to the casserole. Use regular milk or half-and-half for an even creamier consistency.
- Butter: Adds richness and helps to brown the casserole. Use unsalted butter to better control the sodium content.
- Salt and pepper: Enhances the natural flavors of the other ingredients. Adjust to taste.
How to Make An Easy Squash Casserole
Step 1: Cook The Squash
Before you start cooking the squash, remember to preheat your oven to 350 F. Next, saute the squash and onion in a large skillet with a little butter until the squash is tender.
Then, transfer the mixture to a colander to drain, and discard any liquid.
Step 2: Make the Casserole Filling
Stir together eggs, sour cream, Cheddar and Swiss cheeses, mayonnaise, thyme, pepper, and a little salt and pepper in a large bowl.
Then, fold in the squash and onions. Gently stir to combine, and spoon into a lightly greased baking dish.
Step 3: Mix the Crackers and Cheese
Crush the crackers and stir them together with the melted butter and parmesan cheese. Then, evenly spread the mixture over the squash and onions.
Step 4: Bake the Casserole
Bake the uncovered casserole in the preheated oven for a little less than 30 minutes, or until it’s lightly browned. Let it sit for a few minutes to cool and thicken before digging in!
Recipe Variations
- For a hearty twist, mix in some cooked bacon, turkey bacon, or chopped ham.
- Add a kick of heat with diced jalapeños or a sprinkle of cayenne pepper.
Tips For The Best Squash Casserole
- Drain: Drain the cooked squash and onion well to avoid a watery squash casserole.
- Shred the Cheese: Use freshly grated cheese for the best flavor and melt.
- Wait for bubbles: Make sure the casserole is bubbling and lightly browned before taking it out of the oven.
- Rest: Let the casserole rest for a few minutes before serving to allow the casserole to set.
What To Do With Leftovers
Squash casserole is perfect for leftovers. To keep everything fresh, follow these storage tips:
- Fridge: Before storing, ensure the casserole has completely cooled before covering and refrigerating. If done correctly, it should last for 3-4 days.
- Freezer: You can freeze squash casserole for about 3 months. I suggest storing it in single-serving containers for easier thawing and reheating.
- Reheating: Reheat the leftover casserole in an oven set to 350F until warmed through, or in the microwave for a more convenient option.
- Prep ahead: This old-fashioned squash casserole can be assembled and refrigerated a day ahead. Allow the casserole to rest on the counter for about 30 minutes before baking. Bake as instructed.
What to Serve with Squash Casserole
Serve this as a main dish or as a side with these entree ideas:
- Pulled Pork Tenderloin
- Air Fryer Rotisserie Chicken
- Dutch Oven Roasted Chicken
- Spiral Ham
- Or make it a complete meal with roasted carrots, broccoli, and more side dishes!
More Casserole Recipes
If you love casseroles, check out some of my favorite recipes like these:
Check out more casserole recipes.
Frequently Asked Questions
If you don’t have yellow squash available the next best choice is zucchini.
Of course! It’s quite easy to make a gluten-free old-fashioned squash casserole. All you have to do is swap out the crackers for a gluten-free version.
To prevent a watery casserole, salt the squash and onions well as you saute. Also, make sure to drain the onion and squash mixture well.
Bake the casserole uncovered so any excess liquid will evaporate and the cracker topping will crisp and brown. The casserole will be bubbly and lightly browned on top when finished.
Old Fashioned Southern Squash casserole recipe
Equipment
- 8×8 inch casserole dish
Ingredients
- 6 tablespoons unsalted butter divided
- 3 pounds yellow squash sliced 1/4-inch thick and into half moons (about 5 medium squash)
- 1 yellow onion roughly chopped
- 2 large eggs lightly beaten
- 8 ounces sour cream
- 1 cup sharp Cheddar cheese freshly shredded
- ½ cup Swiss cheese freshly shredded
- ½ cup mayonnaise
- 2 teaspoons chopped fresh thyme
- 2 sleeves Ritz crackers coarsely crushed
- ¼ cup Parmesan cheese freshly shredded
- salt and pepper to taste
Instructions
- Preheat the oven to 350°F. Grease the baking dish with cooking spray.
- Slice the yellow squash and chop the onions. Set aside. Add the crackers to a plastic zip top bag and crush with your hands. Set aside.
- Melt 3 tablespoons of the butter in a large skillet over medium-high. Add squash, onion, and season with salt and pepper to taste. Continue to cook, stirring often, until the center of squash is just tender and any liquid has evaporated, about 10 minutes.
- Transfer mixture to a colander and drain. Discard any liquid.
- In a large bowl, stir together the beaten eggs, sour cream, cheddar and swiss cheeses, mayonnaise, thyme, and salt and pepper to taste.
- Gently fold in squash mixture, and spoon into the baking dish.
- Microwave the remaining 3 tablespoons butter in a medium-size microwavable bowl until melted, about 25 seconds. Toss together crushed crackers, Parmesan cheese, and melted butter until combined.
- Sprinkle topping evenly over the top of the casserole.
- Bake in a preheated oven until golden brown, about 20-30 minutes, or until the casserole is bubbling and the crackers have browned.
Monday 6th of May 2024
Delicious!