squash casserole in a green dish

The Best Squash Casserole

Who would ever think to cook squash in a casserole? It seems like an unlikely choice, but it’s truly genius.

I can’t remember the first time I tasted squash. Mom loved to fry it in a skillet, and Granny Tag liked to whip it into a soufflé. It was always on our dinner table in some form or fashion.

Back in the 70’s, and even before that, using cream of mushroom soup was a popular way to bind a casserole together. This time around, I wanted to try a different approach. And, guess what? The results were amazing!

Sautéing onions with the squash beforehand gave the casserole its robust flavor. I also took a hint from Granny Tag, and added eggs to sour cream and mayonnaise for the creamy base.

And here’s the tip of the day…if one cheese is good, then why not go for two?

Top it all off with buttery crackers mixed with some fried onions…and, well…there are no words.

I know you’ve been making squash casserole for years, but y’all…this recipe is killer! Give it a whirl…and be sure to leave a comment telling me what you think.

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squash casserole on a plate

The Best Squash Casserole


  • Author: Debi ~ QuicheMyGrits
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x

Description

Creamy squash casserole has to be one of the best comfort foods ever!  Top it with buttery crackers, and there aren’t enough words to describe how good it is.


Scale

Ingredients

SQUASH

  • 1 Tbsp. butter
  • 3 large yellow squash, quartered and diced
  • 1 sweet onion, diced
  • 1 tsp. all purpose seasoning
  • dash of garlic powder

FILLING

  • 1 cup sour cream
  • 1/2 cup mayonnaise (I use Duke’s)
  • 8 oz. pkg. sharp cheddar cheese, shredded
  • 1 cup parmesan cheese, shredded
  • 2 eggs, beaten

TOPPING

  • 1/4 stick butter, melted
  • 1 sleeve Ritz crackers, crushed
  • 1/2 cup french fried onions, crushed

Instructions

  1. Preheat oven to 350 degrees.
  2. Melt butter in skillet.  Add squash, onion, seasoning, and garlic powder.
  3. Saute’ for 10 minutes until tender.  Set aside.
  4. In a separate bowl, combine sour cream, mayonnaise, cheddar and parmesan together. 
  5. Beat 2 eggs and mix well with filling. 
  6. Add squash and onions from skillet to filling in bowl.  Stir.
  7. Pour contents into a large casserole dish.
  8. In a separate bowl, melt butter in microwave.
  9. Crush crackers and french fried onions in a large baggie and mix with melted butter in bowl.
  10. Sprinkle cracker mixture over squash casserole.
  11. Bake for 40 minutes until topping is golden brown.

Notes

Duke’s Mayonnaise is a southern favorite and the only mayonnaise I recommend.

Squash Casserole goes well with BBQ Chicken Patties and Momma’s Pot Roast.

  • Category: Side Dishes
  • Method: Skillet, Oven
  • Cuisine: Casserole

Keywords: squash casserole, cheese, squash, summer squash, casserole

See more of my best recipes on Foodgawker and Meal Plan Monday!

6 Comments

  1. This looks delicious!

  2. Rebecca Doody

    Do you take the seeds out of the squash?

    • Hi Becky. Great question! 🙂 Since this squash is of the yellow variety, the seeds are very soft and edible, so it’s not necessary to remove them.

  3. Connie Jones

    I made this and it was great! What I especially liked is that I could just make it for 2 people. The Parmesan cheese was the kicker that really made this dish! Took a squash to a new level!

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