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.
Easy Homestyle Squash Casserole Recipe
Squash casserole is another dish that was regularly seen on our table when we were kids. My Dad typically grew yellow squash and zucchini. It's the kind of garden comfort food that I learned to make as a girl, from my Mom 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 kids will like better than steamed vegetables. That's always a huge perk for me being a Mom of two hungry teenage boys.
How to Make the Best Homestyle Squash Casserole Recipe
- Ingredients you'll need to make Homestyle Squash Casserole: Yellow squash, diced onion, salt, mayonnaise, sour cream, black pepper, granulated garlic, Italian seasoning, large eggs, Parmesan cheese, shredded sharp cheddar cheese, dry cornbread stuffing mix, (i.e. Pepperidge Farm or similar) and melted butter.
- Kitchen gadgets 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, measuring cups and spoons and a 13 x 9 inch baking dish.
- 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 one day in advance then covered and chilled. I recommend that you wait and add the topping just before baking.
- Store leftover Homestyle Squash Casserole chilled in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15 minutes or until heated through or in single serving portions in the microwave.
Put Yellow Squash on the Manu Year-Round
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.
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.
- 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.
- 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 teaspoon salt divided
- ⅔ cup mayonnaise
- ½ cup sour cream
- ½ cup butter, plus 2 tablespoon divided
- ½ cup grated Parmesan cheese
- 2 large eggs beaten
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon 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 teaspoon salt. Cook for around 8-10 minutes until fork tender. Drain well.
- Chunky mash the cooked squash. Add mayonnaise, sour cream, 6 tablespoon butter, grated Parmesan, beaten eggs, 1 teaspoon salt, seasonings and shredded cheddar cheese. Mix well.
- Pour evenly into the baking dish.
- Melt the remaining 4 tablespoon 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.