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Looking for a cozy, delicious side dish that’s perfect for any meal or gathering? This yellow squash casserole recipe brings the warmth of Southern comfort food straight to your kitchen. Creamy, cheesy, and topped with buttery crackers, it’s a dish that transforms humble squash into something truly crave-worthy.

This cheesy squash casserole is not only easy to prepare but also flexible enough to adapt to various dietary preferences. It’s one of those classic recipes passed down through generations—and for good reason. With just a few ingredients and some simple techniques, you’ll be on your way to mastering a dish that’s beloved across the South.

Before diving in, let’s understand what makes yellow squash a standout vegetable. It’s packed with fiber, vitamins, and antioxidants, all while being low in calories. According to the USDA Food Data Central, yellow squash is rich in vitamin C, potassium, and manganese—making it a healthy choice for casseroles.

In fact, this dish is so tied to Southern traditions that it often appears on holiday tables, potlucks, and even summer cookouts. For more culinary context, Southern Living offers a wide array of classic Southern casserole inspirations that showcase the cultural roots of recipes like this one.

What Is Yellow Squash Casserole?

Yellow squash casserole is a warm baked dish made with fresh yellow squash, onions, eggs, cheese, sour cream, and buttery crackers. The result is a dish that is rich, textured, and comforting. It’s the perfect blend of creamy and crunchy, and it fits right in next to your holiday ham, roasted chicken, or grilled steak.

Why People Love It

Southern squash casserole is versatile and customizable
Uses budget-friendly, in-season ingredients
A crowd-pleaser at potlucks and family dinners
Easy to make ahead and reheat
Comfort food with a vegetable-forward twist

Ingredients You’ll Need

Here’s what you’ll need to make the perfect yellow squash bake:

6–8 yellow summer squash, thinly sliced
1 medium yellow onion, sliced
1 large egg, lightly beaten
1 cup sour cream (or Greek yogurt)
2 cups shredded sharp cheddar cheese
1 sleeve of buttery round crackers (like Ritz), crushed
Salt and pepper to taste
Optional: garlic, paprika, green chiles, bacon bits

Step-by-Step: How to Make Yellow Squash Casserole

1. Prep the Squash

Slice squash into thin rounds
Steam or sauté the squash and onions until just tender (about 10–12 minutes)
Drain thoroughly to avoid excess water

2. Mix the Filling

In a bowl, combine sour cream, egg, cooked squash and onions
Stir in half the cheese and half the crushed crackers
Season with salt, pepper, or other spices like paprika or garlic powder

3. Assemble the Casserole

Preheat oven to 350°F (175°C)
Grease a baking dish and pour in the squash mixture
Top with remaining cheese and crushed crackers for a crunchy finish

4. Bake and Serve

Bake for 30–35 minutes, or until golden and bubbly
Let sit for 5–10 minutes before serving

Ingredient Substitutions and Dietary Tweaks

Low-Carb: Replace crackers with crushed pork rinds or almond flour mix
Dairy-Free: Use plant-based cheese and coconut yogurt
Gluten-Free: Use certified gluten-free crackers or breadcrumbs
Protein Boost: Add cooked chicken or turkey to make it a main dish

Popular Variations

Zucchini and yellow squash casserole for a garden blend
Squash and corn casserole with sweet kernels and herbs
Mexican squash bake with cumin, chili, and Monterey Jack cheese
Cheddar-Parmesan blend for sharper flavor

Expert Tips for the Best Casserole

Avoid overcooking the squash to prevent sogginess
Use a food processor to slice squash evenly
Always drain cooked squash well before mixing
For richer flavor, caramelize the onions before adding them

Serving Suggestions

Pair your yellow squash casserole with:

Grilled chicken or pork chops
Roast turkey or glazed ham
BBQ ribs or brisket
As part of a holiday or potluck buffet

Storage and Reheating

Make Ahead: Assemble, cover, and refrigerate up to 24 hours before baking
Reheating: Bake uncovered at 350°F for 15–20 minutes
Freezing: Can be frozen after baking, though the texture may soften

Nutrition Highlights

Per serving (based on 6 servings):

~370 calories
15g protein
25g carbs
24g fat
Rich in fiber, vitamin C, and potassium

FAQs: What People Also Ask

Can yellow squash casserole be made ahead of time?
Yes! Assemble the casserole and refrigerate it overnight. Bake just before serving.

How do you keep squash casserole from getting watery?
Drain squash thoroughly and avoid overcooking. You can also salt and let squash sit to draw out moisture before steaming.

Can I freeze yellow squash casserole?
Yes, but it’s best frozen after baking. Wrap tightly and thaw in the fridge before reheating.

What meat goes well with squash casserole?
It pairs beautifully with roasted chicken, pork chops, ham, and grilled steak.

Can I use zucchini instead of yellow squash?
Absolutely! Or mix both for a zucchini and squash casserole variation.

How do I make a low-carb version?
Use almond flour or crushed pork rinds instead of crackers and skip the sour cream for a keto-friendly yogurt.

How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

Final Thoughts

There’s a reason this Southern squash casserole is a beloved dish across generations—it’s easy, flavorful, and adaptable. Whether you’re serving it for Thanksgiving, a summer potluck, or a weeknight dinner, this yellow squash casserole recipe will have everyone asking for seconds.