The Best Squash Casserole
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
The Best Squash Casserole is classic southern comfort food made with yellow squash, mayo, sour cream, cheese, and a buttery cracker topping. Creamy, cheesy, and packed with flavor, this yellow squash casserole skips the condensed soup, but still delivers that homemade taste you love!
Jump To
Recipe at a Glance
- Make Ahead: easy casserole to make ahead and bake when ready
- Convenient: great way to use up fresh squash from a summer garden
- Holiday Fav: family favorite at your holiday table
- Versatile: can be served as a main dish or a side
- Inexpensive: budget friendly casserole dish with tons of flavor!
Notes From My Kitchen
Southern Squash Casserole is an old fashioned recipe that's been passed down through generations. Most folks like to use cream of mushroom soup to make it, but I promise you'll love this new recipe that has no MSG or artificial ingredients!
The addition of sour cream and mayonnaise creates a creamy sauce that's made even better by including two kinds of cheese. It's the perfect combination that makes a great side dish. Folks tell me they'll never go back to the old way of making it after trying my version!
Ingredients You'll Need
During the summer months, we always have extra squash in our garden. This recipe is the perfect way to turn an abundance of squash into a cheesy squash casserole recipe. See the printable recipe card for quantities.
Squash Mixture
- butter - can use olive oil if preferred
- fresh yellow squash - quartered and diced
- sweet onion - diced
- garlic salt - adds just the right touch of flavor
Filling
- sour cream - adds creaminess to this dish
- mayonnaise - is a great binder
- sharp cheddar cheese - shredded by hand or pre-shredded in a bag
- parmesan cheese - shredded (not grated)
- large eggs - binds casserole together
Topping
- butter - melted
- Ritz™ crackers - crushed
- french fried onions - crushed
How to Make Squash Casserole
Squash casserole with mayo and sour cream is so easy to put together, it's ready to pop in the oven in just 15 minutes!
- Add squash, onion, and garlic salt to a skillet. Saute' for 10 minutes over medium-high heat until tender. Take off heat.
- Fold in sour cream, mayonnaise, cheddar and parmesan to the skillet. Stir well. Beat eggs and mix well with filling. Pour contents into a 13 X 9 inch baking dish.
- In a separate bowl, melt butter in microwave. Crush crackers and french fried onions in a large baggie, then mix with melted butter in bowl.
- Sprinkle cracker mixture over squash casserole. Bake for 30 minutes until topping is golden brown and filling is bubbly.
- Cover squash casserole with aluminum foil to keep warm until ready to serve.
Recipe FAQ
Yellow squash is the best squash to use in a casserole because the seeds are tender and do not have to be removed. You can also eat the skin, which makes yellow squash a great choice for this recipe.
If you follow the instructions in this recipe your squash will not be watery. Cooking it in a skillet with butter instead of boiling it in water makes the squash turn out perfectly every time.
Yes! This recipe is so creamy and rich, you won't even miss the condensed soup version. I know you've been making this dish for years, but this recipe is worth a second look.
Frozen squash works great in this recipe as long as it is drained properly. Rinse it well and squeeze squash with a dish towel before using.
This is the perfect recipe to make ahead up to 2 days in advance. Save the cracker crumb topping and add it right before baking.
Debi's Top Tips
- Sautéing onions and squash in butter gives this dish its robust flavor.
- Adding a dash of garlic salt to the squash while sautéing adds depth.
- Use two cheeses for best results. Make sure one of them is shredded parmesan, and not the powdery kind.
- Feel free to substitute zucchini for squash if you wish, but the flavor will change.
Storage Guide
Leftovers can be stored in the refrigerator for up to 3 days in an airtight container. To crisp up the topping, bake leftovers in a 350 degree oven until warmed throughout and topping is crunchy.
Squash casserole freezes well before or after it's cooked for up to 3 months in an airtight container. To reheat, thaw overnight in fridge, then bake as directed in instructions.
What Readers Say:
"I made this and it was great! What I especially liked is that I could make it for just 2 people. The parmesan cheese was the kicker that really made this dish! Took squash to a new level"
Connie Jones
What to Serve with Squash Casserole
Casseroles are a southern way of life! This recipe is one of our family's favorite side dishes. Check out these other southern recipes that pair nicely with this sour cream squash casserole...
More Casseroles
- Vidalia Onion Casserole - sweet onions are layered with swiss cheese
- Southern Broccoli Casserole - another recipe without condensed soup
- Sweet Potato Casserole - uses both marshmallows and candied pecans as a topping
- Loaded Hash Brown Casserole - the creamiest and most delicious way to serve potatoes
- Skillet Green Bean Casserole - no condensed soup makes this recipe a stand out
Main Dishes
- Brown Sugar Spiral Ham - perfect at Easter or Thanksgiving
- Dutch Oven Pot Roast - a warm and comforting roast made perfect with squash casserole on the side
- No Peek Chicken - an easy dish that includes wild rice pilaf
- Roasted Whole Chicken - juicy chicken that just screams for a squash side dish
- Dutch Oven Pork Tenderloin - a delicious one pot meal
Thanks for visiting Quiche My Grits! ❤️ I love making recipes for you! Follow me on Pinterest, Facebook, and Instagram!
Recipe Card
The Best Squash Casserole
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- baking dish (9 x 13)
Ingredients
SQUASH
- 2 Tbsp. butter
- 3 large yellow squash quartered and diced
- 1 small sweet onion diced
- ½ teaspoon garlic salt with parsley
FILLING
- 1 cup sour cream
- ½ cup mayonnaise
- 8 oz. pkg. sharp cheddar cheese shredded
- 1 cup parmesan cheese shredded
- 2 eggs beaten
TOPPING
- ¼ stick butter melted
- 1 sleeve Ritz crackers crushed
- ½ cup french fried onions crushed
Instructions
- Preheat oven to 350 degrees.
- Melt butter in skillet. Add squash, onion, and garlic salt. Saute' veggies for 10 minutes over medium heat until tender. Take off heat.
- Add sour cream, mayonnaise, cheddar and parmesan to the skillet. Stir well.
- Beat 2 eggs and mix well with filling. Pour contents of skillet into a large casserole dish.
- In a separate bowl, melt butter in microwave. Crush crackers and french fried onions in a large baggie and mix with melted butter in bowl.
- Sprinkle cracker mixture over squash casserole. Bake for 30 minutes until topping is golden brown.
Notes
- Squash casserole pairs well with fried chicken, pork tenderloin and glazed ham.
- Use two cheeses for best results. Make sure one of them is parmesan. Use the shredded kind, not the powdery-type.
- Squash casserole freezes well before or after it's cooked for up to 3 months in an airtight container. To reheat, thaw overnight in fridge, then bake as directed in instructions.
Nutrition
Nutrition info is an auto generated estimate.
Always delicious! My go to squash casserole recipe. I bought fresh squash at the farmers market this morning and made this tonight.
I wish I could have been there to enjoy it with you. This squash casserole is definitely one of my favorite recipes!
Can you tell me how many cups of squash I need? I’m not sure what I’m finding is considered large.
Hi Donna. You'll need 3 cups of diced squash which equals about 3 large ones. I hope you love this recipe...it's one of my favorites! 🙂
This really is the best squash casserole! I have been making squash casserole for years and never thought to dice and sauté the squash. This made a huge difference; the squash stayed firm and wasn’t mushy even after baking the casserole. I won’t go back to my old ways of steaming or boiling the squash. When I need a recipe, I always check Debi’s site. We have yet to be disappointed. Thanks for another great recipe!
Teresa! You made my day! Thank you for taking the time to comment on my squash casserole recipe. It really does make a difference to dice the squash and sauté it instead of slicing or boiling it. Thanks again!
Delicious!!
So glad you liked my squash casserole recipe! 🙂
This is absolutely wonderful! I have tried out several recipes because I had an abundance of squash...this one! The sharpness of the cheese and the crumb topping was divine! I did not have french fried onions, but had minced dried onions and they worked great. I also already had shredded some sharp cheese and when I took it out it had some pepperjack in with it, I don't know if this made a difference but I may use half sharp and half pj next time. There will be a next time 😀
Thanks so much! This squash casserole recipe is also one of my favorites. 🙂
I was just wondering what you would think about adding crispy chopped bacon to this recipe? I ABSOLUTELY love squash casserole! I believe that this one actually will replace my other recipe on Pinterest am my go to recipe!! For some reason I just kept thinking BACON… but that is just me, after all, everything is better with bacon, Right?
I would love to hear your feedback before I make a mistake!
❤️❤️❤️❤️
I agree, Tonya. Go for it! Add some crispy bacon on top and I'm sure it will be delish!