This Homestyle 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 dreamy and delicious. Baked until the top is golden and bubbly, it’s ready to serve alongside your favorite entrees.
Homestyle Squash Casserole
Squash casserole is another dish that was regularly seen on our table when we were kids. My Dad typically grew the squash and It’s the kind of garden comfort food that I learned to make as a girl, from my Mom. I absolutely love it, still. I’ve also noted that making squash this way seems to be one of those sumptuous squash side dishes that kids seem to like better than steamed vegetables. That’s always a huge perk for me being a Mom of two hungry boys.
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 crackers such as Ritz or Club crackers. The casserole filling can be assembled in advance, then topped with the crumb topping just before baking, for a timesaver.
Don’t Limit Summer Squash to Summer Only
While we most often think of yellow squash using the warm summer months, we’re so blessed to have suppliers that make it possible to enjoy year-round. This casserole would be perfect for fall meals and Thanksgiving, too. It’s a dish you’ll find on our table anytime of year, it’s a taste of the South in your mouth. You may also like to try this Smothered Squash and Onions from Deep South Dish.
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Helpful Kitchen Items:
Homestyle Squash Casserole
- 8-10 cups sliced yellow squash
- 1 medium sweet onion diced
- 2 tsp salt divided
- 2/3 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup butter, plus 2 Tbsp divided
- 1/2 cup grated Parmesan cheese
- 2 large eggs beaten
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp black pepper
- 2 cups grated sharp cheddar cheese
- 2 cups dry herb stuffing mix [i.e. Pepperidge Farm or similar]
- Preheat the oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray, set aside.
- In a large saucepan cover the sliced squash and diced onion with water. Season with 1 tsp salt. Cook for around 8-10 minutes until fork tender. Drain well.
- Chunky mash the cooked squash. Add mayonnaise, sour cream, 6 Tbsp butter, grated Parmesan, beaten eggs, 1 tsp salt, seasonings and shredded cheddar cheese. Mix well.
- Pour evenly into the baking dish.
- Melt the remaining 4 Tbsp butter and toss with the herb stuffing mix. Alternatively you can substitute crushed Ritz crackers. Sprinkle over the top.
- Sprinkle with additional Parmesan, if desired.
- Bake for 40 minutes until the top is golden.
- Rest on the counter for 10 minutes then serve.