Southern Yellow Squash Casserole

Southern yellow squash casserole is cheesy, comforting, and downright delicious! This Southern classic is perfect for family dinners, potlucks, and anytime you have a plethora of summer squash.

With its creamy sauce and crunchy Ritz cracker topping, this casserole is sure to become a favorite in your home. Learn how to make this old-fashioned dish that will have everyone asking for seconds!

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🗝️ Key takeaways: why this recipe is your new favorite

• This casserole is packed with fresh yellow squash, creamy cheese sauce, and a crunchy topping that makes it absolutely irresistible. Extra creamy sauce and buttery crumb topping makes this dish so yummy even the squash haters will love it.
• Whether you are overrun with summer squash from the garden or can't pass up the great deal at farmer's market this is the way to use it up all summer long.
• Assemble it up to a day ahead of time to keep things easy.

Adding sour cream turns bland yellow summer squash into a creamy, comforting side dish that most everyone loves. The crunchy, buttery crackers topping just takes it over the top.

I love the Cracker Barrel squash casserole recipe. It's a little different from the one I grew up on but it hits me right in the YUM every single time. I pretty much always order than and the turnip greens.

The thing is... it's on and off the menu around here. One time I go and it's there and another time it's not. I'll tell you what - I had to learn to make something similar because I couldn't count on it being available.

🧾 Gather your ingredients: what you'll need

This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.

📖 Make it your own: yummy variations

1. Main dish energy: Mix in cooked chicken or ham for a more filling main dish.
2. Extra Veggies: Add sliced zucchini, carrots, or even broccoli for more color and flavor.
3. Different Cheeses: Try using Parmesan cheese or Swiss for a different taste.
4. Switch it: Use zucchini instead of crookneck squash.
5. Rich it up: Cream cheese is a nice variation for the sour cream. It's a little more dense than when made with sour cream. Have it at room temperature or warm it slightly so that it stirs in easily.
6. Mayo maybe: Some people use mayonnaise instead of sour cream. I don't care for it that way but you might like it.
7. Soup swap: Some people use a can of cream of mushroom or cream of chicken soup instead of sour cream in this.
8. Crumby: Use bread crumbs instead of the buttery cracker crumbs on the top of the casserole.

🔪 Step-by-step guide: instructions for success

This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.

Saute the squash, onions, & peppers.

Mix the sour cream and egg in with the squash.

Stir in the cheese.

Place in prepared pan, sprinkle Ritz crackers on top, add more cheese, and dot with butter. Bake.

🍴Must have tools: essential equipment

1. large skillet
2. large bowl
3. baking dish
4. measuring cups and spoons
5. cooking spray

🎥 Watch and cook: step-by-step video tutorial

Hey y'all! Don't forget to check out my latest video where I guide you through each step of this delicious recipe. It's always great to have a visual guide, right? And as always, my cooking show, Restless Chipotle Kitchen, has got your back. If you're looking for more yummy ideas, dive into our full recipe collection on YouTube. You're gonna love it!

🥫 Leftover love: how to store and reheat

Assemble ahead

You can assemble this ahead of time, but leave off the cracker crumbs, cover with plastic wrap and keep in the refrigerator for up to 2 days before baking. Add the crumbs just before you bake it.

Store leftovers

Leftover squash casserole can be put in an airtight container and kept in the refrigerator for up to 4 days. You'll need to crisp the buttery cracker crumb topping back up in the oven - just heat at 375F until heated through.

Freezing instructions

You can also freeze this for up to 3 months unbaked. Mix it up and transfer the mixture to a greased casserole dish. Don't add the cracker crumbs. Cover with plastic wrap and freeze.

Thawing and baking

When you're ready to bake just thaw overnight in the refrigerator, add the crumb topping and bake as directed.

💭 Insider tips: things to know

1. Drain Well: Make sure to drain the squash well to avoid a watery casserole.
2. Room Temperature Ingredients: Let the sour cream and cream of chicken soup come to room temperature for easier mixing.
3. Even Cooking: Spread the squash mixture evenly in the baking dish to ensure even cooking.
4. Grate the Cheddar cheese from a block don't buy pre-shredded. The pre-shredded doesn't melt properly. I've used it to try to save time and it was a mistake.
5. Slice the squash in even slices.
6. Don't use frozen veggies in a yellow squash casserole because it has too much liquid and makes the finished dish watery.
7. You can add diced ham or cooked, diced chicken to the squash mixture to make this squash recipe more of a main dish.

👩‍🍳 Let's answer those questions: FAQs

Have other questions? Ask me in the comments!

📚 More Southern comfort: related recipes you'll love

🍽️ Perfect pairings: what to serve with squash casserole

Cheesy squash casserole works really well with old-fashioned meatloaf.

Fried chicken is another country classic that goes well with this dish.

I like to serve this instead of corn with the chicken fried steak.

🍽️ No waste: creative ways to repurpose

Use leftover squash as the filling in omelets! So good that way!

📞 Wrapping it up: the last word

I usually think of this southern squash casserole recipe as a main dish. That's how it was generally served when I was growing up.

It's so easy to make and really budget-friendly - especially in the summer when your neighbors are leaving bags of summer squash and zucchini on your porch!

Sometimes it's the simplest foods that just taste the best. This easy side dish recipe doesn't have a lot of ingredients but it does have a generous amount of delicious flavor!

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

Yellow Squash Casserole

4.70 from 13 votes

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If you love the cheesy squash casserole at Cracker Barrel you owe it to yourself to give this recipe a try! I like to take 10 minutes and prep this simple casserole the night before I plan to use it. That way I can just pop it in the oven the next day and enjoy this creamy southern classic with no fuss.

Course Side Dish

Cuisine American - Southern,American - Vintage

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings:8

Calories:340

Author:Marye Audet-White

Ingredients

• ▢ 2 pounds yellow squash
• ▢ ½ cup butter, divided use
• ▢ 2 tablespoons olive oil
• ▢ 1 cup onion, chopped
• ▢ ½ cup Bell pepper, chopped
• ▢ 1 egg, beaten
• ▢ ½ cup sour cream
• ▢ 16 Ritz Crackers, (1 sleeve)
• ▢ 2 cups Cheddar cheese, shredded, reserve ½ cup
• ▢ Salt & pepper to taste

Instructions

• Preheat the oven to 350F.
• Grease an 8x8 inch baking dish or a 1 ½ quart casserole
• Melt 2 tablspoons or so of the butter and the olive oil in a heavy skillet.
• Saute squash for about 5 to 10 minutes. If you are using fresh onion and pepper add it with the squash.
• Cover, reduce heat, and steam until very soft, stirring often.
• Remove from heat and let stand in a colander for a few minutes to drain any excess liquid.
• Add to a large bowl.
• Mix in the sour cream to cool it down a little.
• Add the 1 ½ cups Cheddar cheese and the beaten egg.
• Mix well.
• Spoon into the greased casserole.
• Top with crumbs and cheese.
• Dot with remaining butter.
• Bake for 30 -35 minutes, until the top is golden and the casserole is firm to the touch.

Notes

Storage

Leftover squash casserole can be put in an airtight container and kept in the refrigerator for up to 4 days. You'll need to crisp the buttery cracker crumb topping back up in the oven - just heat at 375F until heated through.

You can also freeze it unbaked for up to 3 months. Just leave off the topping, cover, and freeze. When ready to bake it thaw overnight in the refrigerator, add the topping and bake as directed in the recipe.

Tips

• Use smaller, tender squash for summer squash casserole. They don't have to be tiny but make sure the skin is soft and tender.
• Don't use cheese that is pre-shredded. Shred your own from a block.
• Slice it in even slices.
• Don't use frozen squash in a yellow squash casserole because it has too much liquid and makes the finished dish watery.

You'll find more helpful tips and variations in the body of the post.

Nutrition Facts

Calories: 340kcal | Carbohydrates: 11g | Protein: 10g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 88mg | Sodium: 352mg | Potassium: 405mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1018IU | Vitamin C: 28mg | Calcium: 257mg | Iron: 1mg

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

First published July 21, 2020. Last updated July 5, 2024 for editorial improvements and to add more information.

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