Southern squash casserole is a creamy, cheesy side dish your whole family will love! It’s also a great way to use up those summer squash. Make it for dinner, or freeze it for later. Either way, it’s sure to be a favorite.
Jump to RecipeSquash Casserole
Squash casserole is a southern side that’s packed with creamy summer squash and a cheesy top. It’s made using a few simple ingredients, and will be a go-to side dish for you .
Growing up, my grandmother frequently made squash casserole for dinner. It was served with a buttery cracker crumble on top, and was the side dish of the meal. She passed away last year, and I love looking through her old recipes. When I came across this one, I was instantly taken back to dinner at her house. This is my version of her southern squash casserole
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Squash Casserole FAQs
Can any type of squash be used in a squash casserole?
Typically a squash casserole is made from yellow summer squash. However, zucchini will also work great.
Can dairy free milk be used in this recipe?
Dairy free milk can be used. Be sure that the milk is unsweetened. It will also change the creamy texture of the casserole. Add 1 tsp of cornstarch to the milk mixture prior to pouring it over the casserole.
Can frozen yellow squash be used in place of fresh squash?
Frozen yellow squash is great in this recipe. I sauté it frozen until it’s soft, then drain it very well to prevent the casserole from being watery.
Equipment Needed
- 9×13 Baking Dish
- Whisk
- Mixing Bowl
- Colander
- Cast Ironi Skillet
Squash Casserole Ingredients
Making squash casserole from yellow summer squash only requires a few ingredients you probably already have. For this recipe you’ll need:
- 6 Large yellow summer squash
- 1 sweet onion (finely chopped)
- 1 1/2 cups whole milk
- 2 large eggs
- 4 ounces sour cream
- 1/4 tsp garlic powder
- 1 tsp Salt
- 1/2 tsp black pepper
- 6 ounces grated sharp cheddar cheese
- 4 tbsp melted butter (optional)
- 1 sleeve buttery crackers (optional)
Steps to Making Squash Casserole
- Start by removing the stem and blossom ends of the squash, then slice the squash into 1/4″ thick rounds.
- Butter a 9×13 baking dish.
- Next, finely chop the onion and toss it together with the squash.
- Heat 1 tablespoon of butter in a cast iron skillet, and sauté the squash and onions together until the squash is soft and the onions are translucent. This will take around 5 minutes.
- Whisk together the milk, eggs, sour cream, salt, pepper, and garlic powder.
- Grate the cheddar cheese and whisk it into the egg/milk mixture.
- Pour the mixture over the squash and onions.
- Next, bake the casserole at 375° F until it is bubbly and set.
**Optional final step** Crush the buttery crackers. Melt 3 tablespoons of butter in a cast iron skillet and lightly sauté the crackers in the butter. Crumble the mixture over the top of the casserole before baking.
Tips and Tricks
-Cover the casserole for the first 30 minutes of cooking, then uncover for the remaining 10 minutes to brown the top.
-My mother in law adds that processed cheese product we all love to her casserole. I promise it’s delicious if you’re making this for a special occasion. Cut 1/2 block of cheese into 1″ cubes and mix it in with the squash and onions prior to pouring the milk mixture over it.
-During the summer months when squash is abundant, I make several of these ahead and freeze them for busy nights. The are great way to use up extra squash, and so convenient to have on hand. Make the recipe up to the point of baking. (Don’t add the crackers until baking day if you’re planning on adding this step). Cover tightly with saran wrap and freeze for up to 3 months.
Southern Squash Casserole
Equipment
- 1 9"x13" casserole dish
Ingredients
- 6 Yellow Squash diced into 1/4" pieces
- 1 Sweet onion
- 1 1/2 Cups Milk
- 2 Eggs
- 4 Ounces Sour Cream
- 6 Ounces Cheddar cheese grated
- 1/4 tsp Garlic powder
- 1 tsp Salt
- 1/2 tsp Pepper
- 4 tbsp Butter Melted
- 1 Sleeve Buttery crackers Crushed
Instructions
- Pre-heat the oven to 375° F.
- Butter a 9"x13" baking dish.
- Remove the blossom and stem ends of the squash, and slice it into 1/4" rounds.
- Finely dice the onion.
- Heat 1 tablespoon of the butter in a cast iron skillet, and sauté the onions and squash together until the onions are translucent and the squash is soft. This will take about 5 minutes.
- Drain the squash and onions in a colander and pour into the bottom of the baking dish.
- Whisk together the milk, sour cream, eggs, salt, pepper, and garlic powder.
- Grate the cheese, and combine it in with the milk mixture.
- Pour the mixture over the squash and onions.
- Bake at 375° covered for around 30 minutes. Uncover and continue cooking for an additional 10 minutes until the casserole is set and brown on top.
- **Optional Step** Melt the remaining 3 tablespoons of butter. Crush the crackers and sauté in the butter for around 2 minutes. Add the crumble to the top of the casserole prior to baking.
I hope you enjoy this recipe. Thanks for visiting my little farm!
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