Squash Casserole

I have to tell you EVERYTHING about this Squash Casserole, boo! It’s packed with onions, tender summer squash, and zucchini, then topped off with a finger-lickin’ good crispy cracker crust. Just pure comfort food baby, in this Southern style squash casserole! Rich, cheesy, and of course, downright hearty. I make it up during the summer and the holidays, but honestly, this squash casserole is a hit any time of year.

This post may contain affiliate links. Read our disclosure policy.

If y’all were lucky enough to grow up with a garden bursting with yellow squash, then you know exactly what summertime in the South means – squash casserole baked up with eggs, cheese, butter, and a dollop of sour cream. Down here, we can’t get enough of that combo! And it seems like every family has their spin on an easy squash casserole recipe. Each one’s got its own little something something, but let me tell ya, mine gets some extra love. Not only does it pack a delicious punch with that crunchy cracker topping, but it’s also SUPER easy to make. Just sayin’!

The Low Down On This Squash Casserole

Cuisine Inspiration: Southern with a capital S!
Primary Cooking Method: Baking
Dietary Info: Vegetarian
Key Flavor: Cheesy and creamy with a hint of spice from cayenne pepper
Skill Level: Beginner

Sweet Spots

• Easy-To-Find Ingredients: Summer’s the best time for making up this squash casserole, even if you ain’t got a garden of your own. Farmers’ markets are just overflowing with fresh squash this time of year! Plus, all the other ingredients like sour cream, eggs, and cheese are supermarket staples.
• A Hit with Picky Eaters: Both yellow squash and zucchini are pretty mild on their own, so they soak up all that rich, cheesy flavor like a sponge – no strong veggie taste. It’s a tasty way to sneak some veggies into dinner!
• Ultimate Comfort Food: This Southern squash casserole has got it all, boos. A creamy texture, a touch of heat from the cayenne, a crunchy topping, and that irresistible cheesy goodness. It’s like a bear hug in casserole form!
• Quick and Easy Prep: I always have this casserole hot n’ ready to hit the table in less than 45 minutes y’all! It only takes a few minutes to sauté the veggies and mix everything up before popping it into the oven.

Ingredients to make Squash Casserole

For the Casserole

• Butter and Olive Oil: To cook your veggies just right.
• Yellow Onion: Thinly sliced to caramelize and add a subtle sweetness to the dish.
• Yellow Squash: A good squash casserole starts with fresh crookneck or straightneck yellow squash! You want one that’s firm, yellow, and feels heavy for its size. The skin’s edible, so no need to peel – just slice it up and you’re good to go.
• Zucchini: It helps balance out the dish with its subtle fresh taste and adds a lovely green hue to the mix.
• Salt and Pepper: For seasoning!
• Sour Cream: It’s what gives the zucchini and squash casserole its creamy texture.
• Eggs: To bind all the ingredients together.
• Cayenne Pepper: A touch for some heat, but feel free to adjust according to your heat preference.
• Cheeses: A mix of sharp cheddar for richness and grated Parmesan for a salty, melty, cheesy bite.

For the Cracker Topping

• Unsalted Butter: Melted, to help bind the crushed crackers into a crumbly topping.
• Ritz Crackers: Crushed up for that perfect crispy topping. If Ritz aren’t your jam, try using another buttery cracker or some bread crumbs.
• Parmesan Cheese: Because you can’t have enough cheese on this casserole!
• Fresh Italian Parsley: Minced, for a burst of freshness in the crunchy layer.

How to make Squash Casserole

Step 1: Cook the Veggies

1. Add butter, olive oil, onion, squash, and zucchini to a nonstick skillet. Season with salt and black pepper.
2. Cook over medium heat until the onions are translucent and the squash and zucchini are just barely still firm and start to caramelize. Stir frequently to evenly cook the vegetables.

Step 2: mix the veggies with the rest of the casserole ingredients

1. Add sour cream, eggs, cayenne pepper, salt, and cheese to a medium bowl. Whisk everything together.
2. Add in cooked vegetables.
3. Gently stir the mixture with a spatula.
4. Pour the casserole mixture into the prepared baking dish. Set aside.

Step 3: mix the cracker topping, top the casserole, and bake

1. Add all cracker topping ingredients to a medium bowl.
2. Whisk until you get small uneven streusel-like crumbs.
3. Sprinkle the topping evenly over the vegetables.
4. Bake until set, but the center just barely jiggles when touched. Remove from the oven, let it sit for a few minutes, and serve!

Tips for making the best zucchini and squash casserole

1. Drain Your Veggies: Your zucchini and squash might give off a bit of water after sautéing them, so to avoid a soggy casserole, give them a quick drain in a colander. It’ll keep your casserole nice and creamy!
2. Grate Your Own Cheese: For the smoothest melt, grate your own cheese. Freshly grated cheese doesn’t have the anti-caking agents that bagged cheese often has. Plus, it just tastes better!
3. Perfectly Slice Your Squash: Slice your squash and zucchini just right! Too thin, and they might disintegrate during cooking – too thick, and you’ll end up with chunky, undercooked pieces. Aim for about 1/3 inch thickness, that’s the sweet spot.
4. Let It Rest: Once you pull that golden beauty out of the oven, give it a few minutes to settle. This helps the casserole firm up a bit, making it easier to serve and ensuring it doesn’t fall apart on the plate.

Popular substitutions & additions

• Spice Swap: If you’re not into cayenne, try a dash of smoked paprika or a little chili powder. It’s just enough to give a hint of smoke without setting your mouth on fire.
• Go With Mayo: Y’all ever tried swapping the sour cream for a bit of mayo in your casserole? Gives it a whole new kind of creamy and adds a bit of a tangy kick too. I’ve seen folks go all in with mayo, and honestly, it works a treat!
• Add Greens: A bit of chopped spinach or kale with your squash can really liven things up. They cook down super nice and add a pop of color that makes the dish prettier and tastier (if that’s even possible!).
• Bulk It Up: To make this easy squash casserole recipe more filling, throw in some cooked, crumbled bacon or a bit of diced ham. Turns it from a simple side into something you might wanna call dinner!

What to serve with this easy squash casserole recipe

• A Lemon Roasted Chicken is just the ticket for slicing through that rich, creamy casserole. It’s light, it’s zesty, and it brightens up the whole plate. Or, for a true Southern touch, crispy Fried Chicken never fails!
• If I could eat pork every day with this yellow squash casserole, I would! Try some juicy Fried Pork Chops or go all out with Smothered Pork Chops drenched in rich gravy.
• A scoop of Southern Black-Eyed Peas or Butter Beans? Now THAT’s comfort food. They’re so creamy and earthy, and they just meld into the casserole vibes perfectly.
• Don’t forget the greens, y’all! A side of crisp Green Beans or a mix of steamed veggies can add some freshness to your hearty meal.

How to store & reheat Squash Casserole

Once your squash casserole has cooled off, wrap it up tight in some plastic wrap or tuck it into an airtight container inside the fridge. That’s how it’ll stay nice and fresh!

To warm it back up, pop it in the oven at 350°F until it’s nice and hot, usually about 20 minutes. Or, if you’re in a hurry, microwave individual servings for a quick fix. Either way, it’ll taste as good as when it first came out of the oven.

How long will Squash Casserole last in the fridge?

This casserole will keep just fine in the fridge for about 3 to 5 days. It’s perfect for prepping ahead, so you can enjoy a little more of that casserole goodness on a busy weekday!

Can I freeze this southern squash casserole?

Of course you can freeze it! Wrap your casserole up well in foil and stash it in a freezer bag or airtight container. It’ll keep for 2 to 3 months. When you’re ready for another round, just thaw it in the fridge overnight and reheat.

Frequently asked questions

Can I make this casserole ahead of time?
Absolutely! Assemble it a day in advance without the crispy cracker topping, and keep it covered in the fridge. When you’re ready to bake, just sprinkle on the cracker mixture and pop it in the oven.

What cracker should I use for the topping?
I usually go for Ritz crackers because they’re soooo buttery and flaky, which makes for a delicious topping. However, feel free to experiment with any salty, crispy cracker you like. Even flavored crackers, why not?

Is there a dairy-free alternative for this recipe?
Sure thing, boo! For a dairy-free zucchini and squash casserole recipe, swap the butter with a plant-based alternative, use dairy-free cheese, and replace the sour cream with a non-dairy yogurt or sour cream substitute.

With its golden, buttery cracker topping and that rich, cheesy filling, everyone will be diving in for seconds of this Squash Casserole! It’s the kind of easy dish that brings a lot of Southern charm to any table, perfect for family dinners, potlucks, or any time you need something that feels like a big hug from grandma.

More Casserole recipes

• Lemon Chicken And Rice Casserole
• Dorito Casserole
• Broccoli Cheese Casserole
• Green Bean Casserole
• Biscuits And Gravy Casserole
• Southern Sweet Potato Casserole
• Easy Breakfast Casserole Recipe (With How To Video)
• Southwestern Chicken Casserole
• Pork Chop Casserole