Creamy, comforting, and perfectly topped with a buttery, crispy cracker crust — this Southern Squash Casserole is the kind of dish that feels like a warm hug on a plate. It’s simple to pull together, full of cozy flavors, and always a crowd-pleaser at family dinners or potlucks. Fun fact: many Southern homes have a favorite casserole recipe handed down through generations, and squash casseroles often get the loudest applause. If you love easy casserole classics, you might also enjoy another soul-satisfying take we featured earlier in our collection, which celebrates the same homestyle charm and pantry-friendly ingredients without fuss. Give this recipe a try — it’s quick to make, gentle on the budget, and loved by kids and adults alike.
What is Southern Squash Casserole?
What’s in a name — and how did “Southern Squash Casserole” become a beloved staple? Is it Southern because of the buttery topping, the creamy sauce, or the way people pass plates around the table with a grin? Maybe it’s a little of all three. Picture summer yellow squash harvested from the garden, baked until tender, cloaked in a rich cream-and-cheese mixture, and finished with crushed crackers for crunch. Local lore even jokes that the casserole earned its reputation because “the way to a man’s heart is through his stomach.” Whether you’re curious about history or just hungry, this dish invites you to taste and decide. Try it and see why it earns its nickname at every family table.
Why You’ll Love This
This casserole wins hearts for three big reasons. First, its main highlight is that dreamy, creamy squash filling that melts in your mouth — soft squash mingled with cheese and a savory soup-mayo base creates a velvety texture that comforts with every bite. Second, making it at home saves you money compared with restaurant sides or prepared dishes; basic pantry staples, garden squash, and a few fridge staples deliver big flavor without spending a lot. Third, the crispy Ritz cracker topping mixed with melted butter gives a contrast of textures and a buttery, slightly salty finish that keeps everyone going back for seconds. If you enjoy other casseroles like the rich, meaty one we shared earlier, this lighter vegetable-forward casserole adds variety while keeping the same cozy satisfaction you crave in comfort food. Ready to bake? This one’s begging to be on your table.
How to Make:
Quick Overview
This Southern Squash Casserole is wonderfully straightforward: slice and mix, top, and bake. The preparation is simple and forgiving, with an inviting mix of creamy sauce and a crispy cracker finish. Expect tender, juicy squash inside and a golden, bubbly top. Total time: about 15–20 minutes prep and 50 minutes baking (30 minutes covered, then 20 minutes uncovered) for roughly 70 minutes start-to-finish. The standout element is the buttery Ritz topping that browns perfectly while the filling becomes rich and cheesy.
Ingredients
- 3 lb yellow squash, sliced into thin medallions or diced if large
- 1/2 cup diced Vidalia onion (optional), finely diced
- 10.5 oz can cream of chicken soup, at room temperature if possible
- 1 cup mayonnaise
- 1 large egg, beaten
- 8 oz shredded cheddar cheese, packed
- 1 tsp salt
- 1/2 tsp fresh ground black pepper
- 2 sleeves Ritz crackers, crushed (about 95 g total)
- 1/2 cup melted butter
Directions
- Preheat oven to 350°F. Slice yellow squash into thin medallions or dice if large. Place the squash in a large mixing bowl and set aside so you can assemble the creamy mixture. Be sure slices are fairly uniform to ensure even cooking.
- In a separate bowl, combine the 10.5 oz can of cream of chicken soup, 1 cup mayonnaise, 1 beaten large egg, 8 oz shredded cheddar cheese, 1/2 cup diced Vidalia onion (if using), 1 tsp salt, and 1/2 tsp fresh ground black pepper. Mix everything well until fully incorporated and smooth, then pour this mixture over the bowl of sliced squash. Stir gently to coat every piece of squash evenly with the creamy sauce.
- Transfer the coated squash mixture to a greased casserole dish (9×13 works well), spreading it into an even layer so it cooks uniformly. Smooth the top lightly with a spatula.
- In a separate small bowl, mix the crushed Ritz crackers with 1/2 cup melted butter until the crumbs are evenly moistened. Sprinkle or press this cracker mixture evenly over the top of the squash filling to create that signature crunchy topping.
- Cover the casserole tightly with foil and bake for 30 minutes. Remove the foil and bake another 20 minutes, or until the top is golden and the filling is bubbly. Let the casserole rest about 5 minutes before serving to set slightly.
What to Serve With
This casserole pairs beautifully with hearty, savory mains and light, bright sides. Try it alongside roasted or fried chicken, glazed ham, or baked pork chops for a traditional Southern spread. Add a crisp green salad with a tangy vinaigrette or a simple coleslaw to cut through the richness. For drinks, iced tea, a lemony sparkling water, or a chilled white wine complement the creamy, buttery notes. For a full family-style meal, serve with warm cornbread or steamed green beans.
Top Tips for Perfecting
- Ingredient substitutions: Swap cream of chicken soup for cream of mushroom if you want a milder profile; use Greek yogurt plus a bit of milk if you’re avoiding mayo-heavy textures. For a lighter version, use reduced-fat mayo and lower-fat cheddar but expect a slightly different mouthfeel.
- Timing adjustments: If your squash is especially watery, salt it lightly and let it sit for 10 minutes, then drain excess liquid before mixing to prevent a soggy bake.
- Flavor enhancements: Stir in a teaspoon of Dijon mustard or a pinch of cayenne for subtle tang or heat. Freshly grated sharp cheddar yields a better melt and bolder flavor than pre-shredded varieties.
- Common mistakes to avoid: Don’t over-slice the squash too thin or it can lose texture; don’t skip the cracker topping if you want the classic contrast; and don’t underbake — the center should be bubbly before removing from the oven.
- Equipment tip: A 9×13-inch casserole dish gives ideal depth; smaller dishes will overflow and larger one may thin the filling.
Try a variation with a different squash twist if you want another take on the same cozy idea.
Storing and Reheating Tips
Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Reheat individual portions in the microwave or reheat the whole casserole in a 350°F oven for 15–20 minutes until warmed through and bubbly.
Freezing: You can freeze the cooked casserole for up to 2 months. Wrap tightly with foil and then place in a freezer-safe container. Thaw overnight in the fridge before reheating to preserve texture.
Best reheating method: For the crispiest top, reheat uncovered in a 350°F oven for 15–20 minutes. If reheating from frozen, bake covered at 350°F for 30–40 minutes, then uncover and bake an additional 15–20 minutes.
FAQs
Can I use fresh herbs in this casserole?
Yes — stirring in 1–2 tablespoons of chopped fresh parsley, chives, or thyme brightens the flavor and adds a fresh finish. Add herbs to the creamy mixture before baking.
Is it okay to leave out the onion?
Absolutely. The 1/2 cup diced Vidalia onion is optional; the casserole still has plenty of flavor without it, especially if you use a good sharp cheddar.
Can I make this vegetarian?
Yes. Swap the cream of chicken soup for cream of mushroom or a vegetarian cream soup alternative to keep it meat-free while maintaining creaminess.
How do I avoid a watery casserole?
Salt the squash slices lightly and let them sit in a colander for 10 minutes, then gently squeeze or pat dry to remove excess moisture before mixing with the sauce.
Can I prepare this ahead of time?
You can assemble it a day ahead and refrigerate, covered, then bake when ready. Add an extra 10–15 minutes to the baking time if it’s chilled straight from the fridge.
Conclusion
This Southern Squash Casserole brings creamy comfort, a buttery crunchy top, and family-friendly appeal to any table, and it’s easy enough for weeknight dinners or holiday spreads. It’s forgiving for beginners, customizable for experienced cooks, and budget-friendly while delivering big flavor. If you want another well-loved version of this classic, check this detailed recipe for more inspiration and step-by-step tips from a trusted source Southern Squash Casserole – Basil And Bubbly. Give it a try, share it with friends, and let the leftovers remind you why casseroles are comfort food royalty.
Southern Squash Casserole
Equipment
- Mixing Bowl
- Casserole Dish
Ingredients
Ingredients
- 3 lb Yellow Squash sliced into thin medallions or diced if large
- 1/2 cup Vidalia Onion diced (optional)
- 10.5 oz Cream of Chicken Soup at room temperature if possible
- 1 cup Mayonnaise
- 1 large Egg beaten
- 8 oz Shredded Cheddar Cheese packed
- 1 tsp Salt
- 1/2 tsp Black Pepper fresh ground
- 2 sleeves Ritz Crackers crushed (about 95 g total)
- 1/2 cup Butter melted
Instructions
- Preheat oven to 350°F. Slice yellow squash into thin medallions or dice if large. Place the squash in a large mixing bowl and set aside.
- In a separate bowl, combine cream of chicken soup, mayonnaise, beaten egg, shredded cheddar cheese, diced Vidalia onion (if using), salt, and black pepper. Mix until smooth, then pour over the squash and stir gently.
- Transfer the mixture to a greased 9x13 casserole dish, spreading it evenly.
- In a small bowl, mix crushed Ritz crackers with melted butter. Sprinkle evenly over the squash mixture.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 20 minutes until golden and bubbly. Let rest for 5 minutes before serving.
