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Sometimes, you just want a comforting meal that feels like a hug. For me, that’s often a warm, cheesy squash casserole. It’s a classic side dish, but honestly, I could eat a whole plate as my main course. If you love easy, hearty food, you’re in the right place because I’m sharing two fantastic, simple squash casserole recipes today.

These recipes are straightforward, use common ingredients, and deliver big on flavor. They are perfect for family dinners or bringing to a potluck. Let’s get cooking!

Jump to Recipe:

• 1. Easy Southern Squash Casserole
• 2. Easy Yellow Squash Casserole

Easy Southern Squash Casserole Recipe

This Southern squash casserole brings all the comfort you need. It’s creamy, cheesy, and has that perfect crunchy topping everyone loves. You can make it quickly and it’s always a crowd-pleaser.

Key Ingredients & Tips for Southern Casserole

• Fresh Squash Matters: Using fresh yellow squash gives the best texture and natural taste to your casserole. Don’t use frozen if you can help it.
• Cheese Blend for Flavor: A mix of sharp cheddar and a milder cheese like Monterey Jack gives a richer flavor.
• Cracker Topping for Crunch: Don’t skip the buttered cracker crumbs! They add a wonderful crunchy finish to this casserole.
• Drain Squash Well: After cooking the squash, make sure to drain it properly. Too much water will make your casserole watery.

What You Need for Southern Squash Casserole

• 3 lbs yellow squash, sliced
• 1/2 cup chopped onion
• 1/2 cup (1 stick) unsalted butter, divided
• 1 cup sour cream
• 1 cup mayonnaise
• 2 large eggs, lightly beaten
• 1 1/2 cups shredded sharp cheddar cheese, plus more for topping
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 sleeve Ritz crackers, crushed

⏱️ Time: Prep: 20 min, Cook: 30-35 min🍽️ Yields: 6-8 servings

How to Make Southern Squash Casserole

Step 1: Prep Your Squash

Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish. Slice the yellow squash into uniform rounds.

Step 2: Cook the Vegetables

In a large pot or skillet, melt 1/4 cup of butter over medium heat. Add the sliced squash and chopped onion. Cook until the squash is tender-crisp, about 8-10 minutes. Drain any excess liquid very well.

Step 3: Mix It All Together

In a large bowl, combine the cooked squash and onion, sour cream, mayonnaise, beaten eggs, 1 1/2 cups of cheddar cheese, salt, and pepper. Stir everything until it’s well mixed.

Step 4: Bake the Casserole

Pour the squash mixture into your prepared baking dish. In a small bowl, melt the remaining 1/4 cup of butter and mix it with the crushed Ritz crackers. Sprinkle this mixture evenly over the top of the casserole, along with a bit more shredded cheese if you like.

Step 5: Golden Perfection

Bake for 30-35 minutes, or until the casserole is bubbly and the topping is golden brown. Let it sit for a few minutes before serving.

📝 Final Note

This casserole tastes even better the next day! Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.

Easy Yellow Squash Casserole Recipe

This yellow squash casserole is a simple and delicious way to enjoy fresh garden squash. It’s cheesy, creamy, and comes together with minimal effort, making it perfect for any weeknight meal or special gathering.

Key Ingredients & Tips for Yellow Squash Casserole

• Uniform Slices: Cut your squash slices to roughly the same thickness so they cook evenly for a consistent texture.
• Creamy Base: Using whole milk or a splash of heavy cream makes the casserole extra rich and smooth.
• Topping Options: While crackers are classic, you can also use panko breadcrumbs mixed with Parmesan cheese for a different, lighter crunch.
• Check for Tenderness: Make sure your squash is tender before mixing it with other ingredients. This ensures a soft bite in the final casserole.

What You Need for Yellow Squash Casserole

• 4 cups sliced yellow squash (about 2 medium squash)
• 1 small onion, finely chopped
• 2 tablespoons butter
• 1/2 cup milk (whole milk recommended)
• 1/2 cup grated Parmesan cheese
• 1 cup shredded Monterey Jack cheese
• 1 large egg, beaten
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup panko breadcrumbs, mixed with 1 tablespoon melted butter (for topping)

⏱️ Time: Prep: 15 min, Cook: 25-30 min🍽️ Yields: 4-6 servings

How to Make Yellow Squash Casserole

Step 1: Prepare the Squash

Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish. Steam or lightly boil the sliced yellow squash until it’s just tender, about 5-7 minutes. Drain it very well to remove all excess water.

Step 2: Sauté Aromatics

In a medium skillet, melt the 2 tablespoons of butter over medium heat. Add the chopped onion and cook until it’s soft and clear, about 3-5 minutes.

Step 3: Combine Ingredients

In a large bowl, gently mash the drained squash a little (optional, for a creamier texture). Add the sautéed onion, milk, Parmesan cheese, Monterey Jack cheese, beaten egg, garlic powder, salt, and pepper. Stir until everything is well combined.

Step 4: Assemble and Bake

Transfer the squash mixture into the prepared baking dish. Sprinkle the buttered panko breadcrumbs evenly over the top.

Step 5: Bake to Golden

Bake for 25-30 minutes, or until the casserole is hot, bubbly, and the topping is golden brown. Let it rest for a few minutes before serving.

📝 Final Note

This casserole pairs wonderfully with roasted chicken or a simple salad. For extra cheesiness, you can add a sprinkle of cheddar cheese with the breadcrumb topping.