Creamy, comforting, and topped with a buttery, crispy cracker crust, Southern Squash Casserole is the kind of dish that brings everyone to the table. This casserole is a cozy combination of tender yellow squash, sharp cheddar, and a rich, creamy binder that bakes up bubbly and golden—perfect for weeknights, potlucks, and holiday spreads. Fun fact: many Southern kitchens rely on a few pantry staples and a heavy dose of love to make this a crowd-pleaser. If you love easy classics, try this take on the dish and then compare notes with my spin on similar favorites like the classic southern squash casserole. Simple to prepare, kid-approved, and endlessly comforting, you’ll want to keep this recipe in your regular rotation.
What is Southern Squash Casserole?
What’s in a name? Southern Squash Casserole is a humble, homey dish that celebrates summer squash and Southern comfort. Why is it “Southern”? Maybe because it pairs perfectly with a front-porch sunset and good company—or because cooks down South learned to turn simple garden squash into something irresistible. Who else thinks “the way to a man’s heart is through his stomach” fits this casserole to a tee? Whether passed down from grandmothers or discovered at a church potluck, this casserole earns its nickname by being satisfying, buttery, and downright addictive. Give it a try and see why it’s a staple that keeps families coming back for seconds.
Why You’ll Love This
- Creamy, cheesy comfort: The main highlight is the smooth, rich mixture of cream of chicken soup, mayonnaise, cheddar, and egg that hugs tender squash—creating a luscious, spoonable casserole that’s both comforting and indulgent.
- Budget-friendly and satisfying: Using inexpensive summer squash and pantry ingredients, this casserole stretches a little produce into a hearty side (or vegetarian main if you use cream of mushroom). Making it at home saves money compared to store-bought convenience foods and leftovers are fantastic.
- Crisp topping contrast: The crushed Ritz crackers mixed with melted butter bake to a golden, crunchy topping that gives a delightful contrast to the creamy interior—truly the finishing touch that elevates the dish.
If you enjoy casseroles that balance creaminess and crunch, you might also like variations inspired by Nanny’s Squash Casserole. Ready to make it? Let’s get cooking.
How to Make
Quick Overview
This recipe is straightforward and forgiving, making it ideal for cooks of any level. Prep is mostly slicing and mixing, and the casserole bakes uncovered at the end for a bubbly, golden finish. The standout element is the creamy filling contrasted by a buttery cracker crust. Total time is about 1 hour: roughly 15 minutes prep and 50 minutes baking.
Ingredients
3 lb yellow squash, sliced into thin medallions (or diced if large)
1/2 cup Vidalia onion, diced (optional)
10.5 oz can cream of chicken soup
1 cup mayonnaise
1 egg, beaten
8 oz shredded cheddar cheese
1 tsp salt
1/2 tsp fresh ground black pepper
2 sleeves Ritz crackers, crushed (about 4.4 oz)
1/2 cup melted butter
Directions
- Preheat your oven to 350°F. Prepare the squash by rinsing and slicing into thin medallions, or dice larger squash into bite-sized pieces. Place the prepared squash in a large mixing bowl.
- In a separate bowl, combine the cream of chicken soup, mayonnaise, beaten egg, shredded cheddar cheese, and diced Vidalia onion if using. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Stir until evenly combined.
- Pour the creamy mixture over the sliced squash and toss gently to coat each piece well. Make sure everything is mixed so the squash is well coated with the sauce.
- Grease a casserole dish and transfer the squash mixture into it, spreading it evenly so the casserole will bake uniformly.
- In a small bowl, mix the crushed Ritz crackers with the 1/2 cup melted butter until the crumbs are evenly moistened. Sprinkle and pat the cracker mixture evenly over the top of the squash.
- Cover the casserole with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
- Let the casserole rest for about 5 minutes before serving to allow it to set slightly for cleaner slices.
What to Serve With
- Roasted or grilled chicken for a complete protein-forward meal.
- Fresh green salad with a tangy vinaigrette to cut through the richness.
- Slow-cooked pulled pork or baked ham for holiday or weekend spreads.
- Buttermilk biscuits or warm cornbread to soak up any extra creamy sauce.
- Light iced tea or a crisp white wine like Sauvignon Blanc to balance the buttery flavors.
Pairing with a bright, acidic salad or some vinegary slaw provides a refreshing contrast to the casserole’s richness. If you liked this twist, explore another comforting side in the blog’s collection for more inspiration.
Top Tips for Perfecting
- Use thin slices: Slice the squash thinly so it cooks evenly and becomes tender without turning mushy.
- Drain excess moisture: If your squash is particularly watery, let it sit in a colander for 10 minutes and pat dry before mixing to prevent a watery casserole.
- Swap the soup: For a vegetarian version, substitute cream of chicken soup with cream of mushroom or a homemade white sauce.
- Cheese tweak: Sharp cheddar adds a bright, tangy note—mixing half cheddar and half Monterey Jack makes the casserole milder and creamier.
- Topping tricks: If you want extra crunch, add a handful of panko to the cracker crumbs before mixing with butter.
- Avoid overbaking: Remove foil at the right time so the topping crisps without burning and the filling remains creamy.
For family heirloom tips and variations, consider how different homes season their casseroles—my notes remind me of stories from relatives that gave me the best tweaks, similar to suggestions from Nanny’s Squash Casserole.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Reheat single servings in the microwave until warm, or reheat the whole casserole in a 350°F oven covered with foil for about 20 minutes, then uncover for 5–10 minutes to crisp the topping.
- Freezing: This casserole freezes best before baking. Assemble in a freezer-safe dish, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator and bake as directed, adding 10–15 minutes to the covered bake time.
- Reheating from frozen: If reheating frozen baked casserole, thaw overnight then reheat in a 350°F oven until heated through and crispy on top.
- Maintain texture: To keep the topping crunchy when reheating portions, re-crush a few crackers and toast them with a teaspoon of butter to sprinkle on top before reheating.
FAQs
What can I use instead of Ritz crackers for the topping?
Use panko breadcrumbs, crushed saltines, or crushed buttery crackers. For a gluten-free option, choose gluten-free breadcrumbs or crushed cornflakes.
Can I make this casserole ahead of time?
Yes. Assemble and refrigerate up to 24 hours before baking. You can also freeze it before baking for longer storage.
Can I omit the mayonnaise?
Mayonnaise helps create a rich, creamy texture. If omitting, replace with an equal part sour cream or Greek yogurt, but expect a slightly tangier flavor.
Is it okay to use frozen squash?
Fresh is best for texture, but if using frozen, thaw and drain thoroughly, pressing out excess moisture before mixing to avoid a watery casserole.
How do I make this vegetarian?
Swap the cream of chicken soup for cream of mushroom soup or a homemade béchamel. Everything else can remain the same.
Conclusion
This Southern Squash Casserole is a simple, crowd-pleasing side that brings creamy comfort and a crunchy finish to any meal—perfect for family dinners, potlucks, or holiday tables. It’s budget-friendly, easy to prepare, and flexible enough to customize with your favorite cheeses or toppings. If you want to peek at another trusted version for inspiration, check out Southern Squash Casserole – Basil And Bubbly for more ideas and variations. Give it a try, share it with loved ones, and enjoy the warm, cozy flavors of this Southern classic.
Southern Squash Casserole
Equipment
- Mixing Bowl
- Casserole Dish
Ingredients
Vegetables
- 3 lb yellow squash, sliced into thin medallions
Optional Ingredients
- 1/2 cup Vidalia onion, diced optional
Casserole Base
- 10.5 oz cream of chicken soup
- 1 cup mayonnaise
- 1 large egg, beaten
- 8 oz shredded cheddar cheese
- 1 tsp salt
- 1/2 tsp fresh ground black pepper
Topping
- 2 sleeves Ritz crackers, crushed about 4.4 oz
- 1/2 cup melted butter
Instructions
- Preheat your oven to 350°F. Prepare the squash by rinsing and slicing into thin medallions, or dice larger squash into bite-sized pieces. Place the prepared squash in a large mixing bowl.
- In a separate bowl, combine the cream of chicken soup, mayonnaise, beaten egg, shredded cheddar cheese, and diced Vidalia onion if using. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Stir until evenly combined.
- Pour the creamy mixture over the sliced squash and toss gently to coat each piece well. Make sure everything is mixed so the squash is well coated with the sauce.
- Grease a casserole dish and transfer the squash mixture into it, spreading it evenly so the casserole will bake uniformly.
- In a small bowl, mix the crushed Ritz crackers with the 1/2 cup melted butter until the crumbs are evenly moistened. Sprinkle and pat the cracker mixture evenly over the top of the squash.
- Cover the casserole with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
- Let the casserole rest for about 5 minutes before serving to allow it to set slightly for cleaner slices.