This Homestyle Southern Squash Casserole is another way to use the abundance of summer squash in a most spectacular way. To make it, tender cooked squash and sweet onion are seasoned and mixed with flavorful additions to make it creamy and delicious. After baking until the top is golden brown, it’s ready to serve alongside any of your favorite entrees.

Ingredients to Make Homestyle Southern Squash Casserole Recipe

Squash casserole is a side dish that is regularly seen on our table. It’s the kind of comfort food that I learned to make as a girl and I continue to love it to this day. I’ve also noted that making squash this way seems to be one of those sumptuous squash side dishes that appeals to everyone more than steamed vegetables. While we most often think of yellow squash during the warm summer months, we’re so blessed to have suppliers that make it possible to enjoy it year-round. This casserole would be perfect for fall meals and Thanksgiving, too. Ingredients to make simple Southern Squash Casserole: (Scroll down for the full printable recipe card.)

Squash – 8-10 cups sliced yellow squash. Yellow squash is also referred to as summer squash.
Vegetables – One medium sized sweet onion i.e. Vidalia or similar.
Seasonings – Salt, dried Italian seasoning, garlic powder, black pepper.
Mix-ins – Mayonnaise, sour cream, butter, Parmesan cheese.
Eggs – Two large eggs, lightly beaten.
Cheese – Shredded sharp cheddar cheese.
Topping – Dry herb stuffing mix. (i.e. Pepperidge Farm or similar)

How to Make the Best Southern Squash Casserole Recipe

Heat Oven and Prepare Dish: Preheat the oven to 350°F. Spray a 13×9-inch baking dish with cooking spray, set aside.
Cook Squash: In a large saucepan cover the sliced squash and diced onion with water. Season with 1 tsp salt. Cook until fork tender, then drain.
Mash the Squash: Mash the squash with a potato masher, leaving chunky.
Add Filling Ingredients: Add mayonnaise, sour cream, butter, Parmesan cheese, beaten eggs, 1 teaspoon salt, seasonings and shredded cheddar cheese. Stir to combine.
Transfer to Prepared Dish: Pour squash mixture into the baking dish.
Make Cracker Topping: Toss melted butter with the herb stuffing mix. Sprinkle over the top then add Parmesan cheese.
Oven: Bake per the recipe until golden brown.
Serve: Rest on the counter for 5-10 minutes then serve.

Tips for Making Southern Squash Casserole

Kitchen Tools You’ll Need: A large bowl, cheese grater, sharp knife and cutting board, a 4 quart pot or saucepan, a large spoon or spatula for stirring, potato masher, measuring cups and spoons and a 13×9-inch casserole dish.
Drain the Squash Well: After boiling the squash, make a special effort to drain all excess water. This will ensure there won’t be too much liquid when adding it to the remaining ingredients. Use a colander, then pop the squash back into the pot to serve as the mixing bowl.
Can You Use Crackers for the Topping? A resounding, yes! This squash dish can be topped with dry herb stuffing as I call for in the recipe, or crushed cracker crumbs such as Ritz or Club crackers.
Make-Ahead Tip: The casserole filling can be assembled one day in advance then covered and chilled. I recommend that you wait and add the topping just before baking.
Why Rest the Casserole After Baking? This will give the sauce time to thicken as it sits.
When to Serve Squash Casserole: This dish is fabulous any time of year. During the summer when squash is abundant or for fall gatherings, thanksgiving, or family weeknight dinners.

Recipe Variations

Stuffing Substitutions: Use crush Ritz crackers, club crackers or saltines for the topping. A buttery cracker topping works best.
Herbs: You may like to add fresh rosemary, thyme or chives to expand the flavor profile.
Squash: You can use this same casserole with half zucchini or all zucchini in place of squash.
Cheese: You could use pepper jack cheese for spice or colby jack cheese for a mild creamy sauce taste.
Spice: You may opt to add crushed red pepper flakes or a few dashes of hot sauce for added spice.

Storage and Leftovers

Leftovers: Store leftover Homestyle Squash Casserole chilled in the refrigerator for up to 3 days.
Reheating: Reheat in a 350°F oven for 15 minutes or until heated through or in single serving portions in the microwave.
Freezer: Cool the casserole then cover with plastic wrap and aluminum foil and freeze for up to 2 months. Thaw in the fridge and reheat just before serving.

More Southern Style Squash Recipes to Make

Whether you’re an avid summer gardener or love finding more ways to make squash, I’ve got you covered! More homemade squash recipes you may like to try:

Squash Fritters with Sriracha Dipping Sauce fry crispy and delicious.
Italian Sausage Stuffed Summer Squash doubles as a side dish or an entree.
Roasted Butternut Squash drizzled with a sage and honey butter sauce.
Chicken Parmesan Spaghetti Squash is a delightful dish everyone will love.
Squash Croquettes remains a fan favorite year after year.
Baked Squash Parmesan is layered just like lasagna using sliced yellow squash in place of noodles.
Sausage Stuffed Acorn Squash is a fall must!
Crispy Fried Squash can be served as a side dish or an appetizer.
You may also like to try this Smothered Squash and Onions from Deep South Dish.

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