Home » Recipes » Side Dishes » Southern Style Squash Casserole Recipe
By Katie Moseman 35 Comments
30K Shares
Print Recipe Jump to Recipe
My mother’s classic Southern style squash casserole is the perfect comfort food side dish. It’s a Thanksgiving tradition at my house!
Southern Style Squash Casserole Recipe
I have never been a vegetable person. However, my mother’s squash casserole has always been one of my favorite side dishes- even when I was a kid! It’s only four ingredients, which makes it very simple to put together for a weeknight meal.
You can also make the casserole and put it in the fridge to bake the next day; I’ve done this almost every Thanksgiving to save prep time.
Or, you can completely make it, bake it, and refrigerate it—just reheat and serve! This is actually my favorite way, because this squash casserole tastes even better the next day.
Hungry for more good Southern food? Try these other winning recipes.
- Southern broccoli casserole
- Chick-Fil-A lemonade
And, although not strictly Southern, my tater tot hotdish andcrustless pumpkin pieare sure to please.
Tips for Making Squash Casserole
- Make sure you use fresh yellow squash, not frozen squash. The taste and texture is totally different.
- I always used to make this with Wheatsworth crackers, but they’re no longer available in stores. Since Wheatsworth became unavailable, I’ve been using Town House Wheat successfully. The important thing is to choose a wheat cracker with 0 grams of sugar. Look at the cracker nutrition info to be sure, because even a little bit of sugar will taste weird in a casserole like this one.
- Use high quality cheese, and if you want optimum melting, buy chunk cheese and grate it yourself. Pre-grated cheese contains cornstarch that can interfere with smooth melting.
- Pick up abake and take casserole dish so you can bring this along to a potluck gathering. This is the coolest thing ever!
Special thanks goes out to my husband Jason Moseman, who took the action shot at the top of the post.
5 from 4 votes
Southern Style Squash Casserole Recipe
Classic Southern style squash casserole recipe made with just four ingredients!
CourseSide Dish
CuisineAmerican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 227 kcal
Author Katie Moseman
Ingredients
- 1 1/2poundsyellow squash
- 1 1/2cupsshredded cheddar cheeseplus more for topping
- 1 1/2cupscrumbled Town House Wheat Crackersor similar, plus more for topping
- 2tablespoonsmayonnaise
Instructions
Preheat the oven to 350 and set out a casserole dish (about 1 qt in size).
Wash the squash and cut into 1/2 inch rounds. Put about a half an inch of water in a pot and bring to a boil. Add the squash, cover with a lid, and cook, stirring occasionally, for about 5-7 minutes. Squash is done when the middle part of the largest rounds is starting to break up and the seeds are coming loose.
Drain the squash. In a large mixing bowl, combine the cooked squash, cheese, and mayonnaise. Stir until the cheese is melted. Add the cracker crumbles and stir vigorously until well combined, allowing the squash to break up as you stir.
Scrape the mixture into the casserole dish and smooth out evenly. Sprinkle with a little more cheese and some more cracker crumbles. Bake 30 minutes and serve warm.
Nutrition Facts
Southern Style Squash Casserole Recipe
Amount Per Serving
Calories 227Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 6g38%
Cholesterol 31mg10%
Sodium 312mg14%
Potassium 376mg11%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 2g2%
Protein 10g20%
Vitamin A 510IU10%
Vitamin C 19.3mg23%
Calcium 226mg23%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Today I’m joining the rest of the Sunday Supper Movement gang to celebrate the theme of recipes with 5 ingredients or less! This event is hosted by Gluten Free Crumbley, and you can find all the other 5 ingredient or less recipes at the bottom of this post.
More Recipes with 5 Ingredients or Less
Drinks
- 2 Ingredient Orange Juice Frosty Drink by The Educators’ Spin On It
- Five Ingredient Sangria by Our Good Life
- Pina Colada Summer Smoothie by Cosmopolitan Cornbread
Appetizers and Snacks
- 5-Ingredient Creamy Avocado Dressing by Take A Bite Out of Boca
- Crescent Jalapeno Poppers by The Weekend Gourmet
- Crockpot Chicken Chili Dip by The Crumby Cupcake
- Gluten Free Peach Salsa by Gluten Free Crumbley
- Grilled Zucchini and Goat Cheese Roll Ups by Food Done Light
- Marinated Feta Tomato Skewers by Noshing with the Nolands
- Roasted Chili-Lime Peanuts by Casa de Crews
- Strawberry Coconut Soup with Mint by The Wimpy Vegetarian
Main Dish
- 3 Ingredient Steak Marinade by MealDiva
- Baked Fajita Chicken by Recipes Food and Cooking
- Crab Pasta by Caroline’s Cooking
- Grilled Portobello Mushrooms by Palatable Pastime
- Healthy Chocolate Protein Pancakes by Momma’s Meals
- Homemade Porcini Almond Pasta by The Joyful Foodie
- Abruzzo Style Cannellini Beans with Fennel & Chicken by Delaware Girl Eats
- Nutella BLT Sandwich by Brunch with Joy
- Salmon in Puff Pastry by Sew You Think You Can Cook
- Simple Brined Roast Chicken with Herbs and Garlic by Crazy Foodie Stunts
- Simple Grilled Tilapia by Cooking Chat
- Simple Summer Shrimp and Asparagus by eating in instead
- Skirt Steak and Grilled Potatoes for a Crowd by Family Foodie
- Slow Cooker Teriyaki Chicken by Nosh My Way
- Slowcooker Ravioli Lasagne by Jane’s Adventures in Dinner
Side Dish
- Brazilian Black Beans by Curious Cuisiniere
- Korean Seasoned Dried Squid (Ojingeochae muchim) by kimchi MOM
- Mashed Cauliflower with Parmesan by Hezzi-D’s Books and Cooks
- Sauerkraut and Apple Salad by Cindy’s Recipes and Writings
- Sesame Lime Edamame by Magnolia Days
- Southern Style Squash Casserole by Recipe for Perfection
- Tomato, Avocado and Bacon Salad by Peanut Butter and Peppers
Desserts
- Apple Drop Candy by What Smells So Good?
- Chocolate Toffee Cookies by NinjaBaker.com
- Coconut White Chocolate Truffles by That Skinny Chick Can Bake
- Easy No Churn Peach Frozen Yogurt by Bobbi’s Kozy Kitchen
- Fluffernutter Cookies by Pies and Plots
- Magic Pudding Dessert by Grumpy’s Honeybunch
- No-Churn Mint Chocolate Chip Ice Cream Cake by Cupcakes & Kale Chips
- Rhubarb Crumble by A Day in the Life on the Farm
- Creamy Coconut, Roasted Strawberry Chocolate Chip Popsicles by Simply Health Family
- Recipe Substitution Tips by Sunday Supper
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
30K Shares
Previous Post: « French Press Tea
Next Post: Crustless Pumpkin Pie with Orange Scented Whipped Cream »
Reader Interactions
Subscribe
Comments
I’ve always loved squash casserole and haven’t ever thought to use wheat crackers as a topping. Great idea and good luck in the contest.
Reply
Katie
Thanks, Renee! 🙂
Reply
I am not big on most squashes, but I do love spaghetti squash!
Reply
Katie
This is really worth a try. I’m not a veggie person, squashes included, but the cheese makes this a perfect comfort food.
Reply
Ok don’t get mad but I have never eaten yellow squash…. Last year I discovered and we are in love with Butternut Squash. Can you use that instead of the yellow? Saving this one for fall. PS your recipes add sounds to me, and all I do is read them… Sometimes 🙂Reply
Katie
Oh, no, don’t use butternut squash! Butternut squash is very sweet. Yellow squash is more savory and has a very different texture. Like I said, I’m not a veggie person, but I love this stuff and could eat a whole dish of it. 🙂 Don’t wait for fall; it’s too good for that!
Reply
I think this cheesy casserole would get my picky hubby to eat squash! It looks wonderful!
Reply
Oh man, this looks liek the perfect casserole for getting kids to try squash! Love the cheese and crackers on this casserole.
Reply
Yum…I grew up eating something similar and LOVE it! I love that this has four ingredients and can be assembled so quickly.
Reply
This looks like the ultimate comfort food.. I never have made a casserole quite like this before but it sure looks like something I would love to eat!
Reply
I love squash but have never made a casserole using summer squash. Just never thought of it. Thanks so much for sharing.
Reply
This is similar to one that I have had before and just loved it. Usually I make a sweet squash so this is nice for something different.Reply
This sounds absolutely delicious. I want to eat the whole dish!
Reply
I know a few people in my family who would love this recipe!
Reply
I made zucchini casseroles but never yellow squash ones. Its worth a try!
Reply
Chelsea Dorroh
Could this be made ahead of time and frozen? If so, would you bake first and then freeze or vice versa?
Reply
Katie
Chelsea, I’ve made it ahead and put it in the fridge many a time, but I’ve never frozen it either before cooking or after. I’m not sure what freezing it would do to the cheese and mayo (sometimes those ingredients break or get a weird texture after freezing). I wish I could be more helpful on this one! If you do decide to freeze it, let me know how it turns out- I’m very curious to know.
I have put it in the fridge for up to two days before baking, and it also keeps just fine after baking in the fridge as long as you cover it tightly after it cools to keep the top from drying out.
Reply
Chelsea Dorroh
Thanks for such a quick reply! I will just make it the day before since it will be for Thanksgiving and I’d hate to ruin it in the freezer. If I do freeze in the future, I will let you know!
Reply
Katie
My pleasure! 🙂 Come back soon!
Reply
Debbie
About how many servings is this?
Reply
Katie
Ha ha, it depends on how much everyone loves squash casserole! Seriously, though, it’s about 6 side dish sized portions, 4 if you scoop really big portions. I often make a double batch to make sure we have leftovers.
Reply
Debbie
I am planning to make this for Thanksgiving. With the size of our gathering, thinking I will definitely double it then. Thanks for your quick response and I will let you know how it turns out!
Reply
Katie
Good call! Hope it works out well. 🙂 Glad to help if you have any other questions!
Reply
Debbie
It turned out perfectly and had rave reviews! Thanks again Katie and happy belated Thanksgiving!Reply
Katie
Yay! Happy Thanksgiving to you, too! 🙂
Reply
sabrina
Absolutely loved this recipe! I make it all the time!
Reply
Katie
Thank you so much, Sabrina! That means a lot to me. 🙂 So glad you like it.
Reply
karen
ok ive never made squash before. was looking at anotherrecipe and it said to peel the squash – this was does not. does that matter?
thanks!
Reply
Katie
Definitely DON’T peel the squash! The yellow part gives the casserole a great texture. Just cut off the ends of the squash, slice into rounds, and you’re good to go.
Reply
Annabella Moon
This is similar to my family squash casserole that we’ve prepared for generations. We heat 1/4 cup sour cream to just hot, add salt/pepper, a few chives sometimes and a pinch of cayenne. Remove from heat and add cheese and stir in a beaten egg. Pour over squash and onions. Top with butter cracker crumbs and bake 30 minutes or until set.
Reply
Katie
That sounds good! There are so many variations of squash casserole. I’ve seen another casserole just like this one, except with the addition of onions, in a soul food restaurant.
Reply
Cindy Maddox
Just made this squash casserole in two ‘mini’ oven dishes.
Used Ritz crackers, squash, mayo, white onion, little butter, cheese, and salt & pepper.
Woderrful!
Note: made in two tiny oven dishes as my husband and I have had gastric bypass surgery!Reply
Katie Moseman
Yay! So glad you liked it. It’s one of my all time favorites. I also do a similar casserole with broccoli.
Reply
