One Saturday afternoon in late June, I was elbow-deep in laundry and barely thinking about dinner when my youngest peeked into the room and asked, “Are you making the cheesy squash stuff tonight?” I blinked, halfway through folding a beach towel, and smiled. That “cheesy squash stuff” has become one of those quiet heroes in our dinner rotation—easy to make, hard not to love, and always finished before the night is over.
A few summers back, we’d gone to a neighborhood cookout where someone had brought a buttery, golden squash casserole layered with cheese and cracker crumbs. I went back for seconds—then thirds—before politely cornering the woman who brought it. She laughed and scribbled the recipe on a napkin. That napkin still lives in my recipe binder today, covered in oil stains and cracker dust.
Since then, I’ve tweaked it here and there, based on what my family likes. A little extra cheese for my husband, some finely diced Vidalia onions for me, and a lighter hand on the salt. I usually make this casserole in a deep 9×13 baking dish because leftovers are rare, but when they do exist, they reheat beautifully. And when yellow squash starts popping up at the farmers’ market or my neighbor’s garden, this is the first thing I make.
The beauty of this dish is in its simplicity. It’s creamy, cheesy, buttery, and cozy, with a bit of Southern nostalgia baked right in. Whether you’re looking for a comforting side dish, a potluck pleaser, or just something that brings a little sunshine to your dinner table, this Southern Squash Casserole fits the bill every time.
Short Description
This Southern Squash Casserole is a comforting, cheesy bake made with tender yellow squash, creamy filling, and a buttery Ritz cracker topping. It’s perfect as a side dish for any family meal or holiday spread.
Key Ingredients
For the Casserole:
- 3 lb yellow squash, sliced
- ½ cup diced Vidalia onion (optional)
- 1 (10.5 oz) can cream of chicken soup
- 1 cup mayonnaise
- 1 egg
- 8 oz shredded cheddar cheese
- 1 tsp salt
- ½ tsp freshly ground black pepper
For the Topping:
- 2 sleeves Ritz crackers, crushed
- 1 stick (½ cup) butter, melted
Tools Needed
- Large mixing bowl
- Small mixing bowl
- 9×13-inch baking dish
- Dish towel or resealable plastic bag (for crushing crackers)
- Rolling pin or meat mallet
- Knife and cutting board
Cooking Instructions
Step 1: Prep the Squash
Preheat your oven to 350°F. Wash and slice the squash into small rounds. If the squash is large, dice into smaller pieces to ensure even cooking. Add the squash to a large bowl.
Step 2: Make the Filling
In a separate bowl, mix together the cream of chicken soup, mayonnaise, egg, shredded cheddar cheese, onions (if using), salt, and pepper. Pour this creamy mixture over the squash and stir until everything is well combined.
Step 3: Add to the Baking Dish
Transfer the mixture to a 9×13-inch casserole dish, spreading it out evenly with a spoon or spatula.
Step 4: Make the Cracker Topping
Crush the Ritz crackers while still in their sleeves or inside a dish towel or plastic bag. Pour the crumbs into a bowl. Melt the butter and stir it into the crushed crackers until the texture is moist and crumbly.
Step 5: Top and Bake
Sprinkle the buttery crackers evenly over the casserole. Cover the dish with foil and bake for 30 minutes. Then remove the foil and bake uncovered for another 15–20 minutes, or until the top is golden and bubbly.
Why You’ll Love This Recipe
Creamy and Comforting: That cozy, Southern-style creaminess you crave.
Simple to Make: No complicated steps or hard-to-find ingredients.
Family-Approved: Kids and adults go back for seconds—every time.
Make-Ahead Friendly: Can be prepped earlier and baked before dinner.
Great for Gatherings: Always a hit at potlucks and holiday dinners.
Mistakes to Avoid & Solutions
Using overly large squash: These can be tough and watery. Solution: Stick to medium squash or dice large ones into smaller pieces.
Undercooked squash: If not sliced small enough, it may remain firm. Solution: Cut squash thinly and evenly for quicker, even cooking.
Soggy topping: This happens if crackers aren’t mixed well with butter. Solution: Make sure all crumbs are moistened before sprinkling on top.
Overbaked top: Crackers can burn if not covered initially. Solution: Always bake covered for the first 30 minutes.
Too salty: Cream of chicken soup and crackers add salt already. Solution: Taste your mixture and adjust salt sparingly.
Serving and Pairing Suggestions
This casserole shines as a side dish next to roasted chicken, baked ham, or grilled pork chops. It also works well on a holiday spread beside stuffing and green beans. Serve family-style from the baking dish or scoop onto plates for a more formal meal.
Pair it with:
– A crisp green salad with vinaigrette
– Buttery cornbread or soft dinner rolls
– Sweet tea, lemonade, or a light white wine
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Wrap tightly in foil or freezer-safe wrap and freeze for up to 2 months.
Reheat: Warm in a 350°F oven for 15–20 minutes, uncovered, to maintain crisp topping. For quicker reheating, microwave in 30-second intervals, but note the topping may soften.
FAQs
1. Can I use frozen squash?
Yes, but thaw it first and press out any excess water with a clean towel before mixing it in.
2. Can I substitute sour cream for mayonnaise?
Yes, you can swap mayo with sour cream for a tangier flavor. Use the same amount.
3. Is it possible to make this vegetarian?
Absolutely—just use cream of mushroom or cream of celery soup instead of chicken.
4. Can I prepare this ahead of time?
Yes. Assemble it, cover, and refrigerate up to 24 hours in advance. Add cracker topping right before baking.
5. What’s the best cheese to use?
Cheddar works best, but a blend of cheddar and Monterey Jack adds a nice melt and mild kick.
Tips & Tricks
For extra flavor, add a pinch of garlic powder or paprika to the filling.
Let the casserole sit for 5 minutes after baking—it sets up nicely and scoops better.
Use a sharp cheddar for a deeper, more pronounced cheese flavor.
If your squash is very wet, sprinkle a little flour or crushed cracker into the mix to absorb excess moisture.
A ceramic or glass baking dish helps it cook evenly and prevents the edges from overbrowning too quickly.
Recipe Variations
1. Bacon & Cheddar Squash Casserole:
Add ½ cup cooked crumbled bacon to the squash mix before baking. The smoky flavor pairs beautifully with the creamy filling.
2. Spicy Squash Casserole:
Stir in 1 small diced jalapeño or ½ tsp cayenne pepper to give it a kick. You can also top it with pepper jack cheese instead of cheddar.
3. Herb & Garlic Version:
Swap cheddar for mozzarella, and stir in 1 tsp dried Italian herbs plus 1 minced garlic clove into the filling for a savory twist.
4. Gluten-Free Option:
Use gluten-free crackers or crushed cornflakes and ensure the soup is certified gluten-free.
5. Chicken Squash Bake:
Add 1–1½ cups of cooked shredded chicken into the filling for a heartier, one-dish dinner.
Final Thoughts
Some recipes come and go in our kitchen, but this Southern Squash Casserole has stuck around like an old friend. It’s dependable, it’s easy, and it’s always welcome at the table. Every time I pull it from the oven and that buttery cracker topping is bubbling golden, I know dinner is about to feel extra special.
It’s the kind of dish that invites second helpings and casual conversation, where plates are scraped clean and someone always asks, “When are you making this again?” For a home cook like me—who finds joy in feeding her family well—it doesn’t get better than that.
This casserole isn’t just food—it’s comfort, tradition, and a little slice of Southern joy baked right into your weeknight. Give it a try, and don’t be surprised if it becomes a forever favorite in your house too.
Southern Squash Casserole
Ingredients
For the Casserole:
- 3 lb yellow squash sliced
- ½ cup diced Vidalia onion optional
- 1 10.5 oz can cream of chicken soup
- 1 cup mayonnaise
- 1 egg
- 8 oz shredded cheddar cheese
- 1 tsp salt
- ½ tsp freshly ground black pepper
For the Topping:
- 2 sleeves Ritz crackers crushed
- 1 stick ½ cup butter, melted
Instructions
- Preheat oven to 350°F. Wash and slice squash into small rounds, or dice if large. Place in a large mixing bowl.
- In another bowl, combine soup, mayo, egg, cheese, onions (optional), salt, and pepper. Pour over squash and mix well.
- Spread the squash mixture evenly into a 9x13-inch baking dish.
- Crush crackers in sleeves or a bag. Mix with melted butter until crumbly and moist.
- Sprinkle topping over casserole. Cover with foil and bake for 30 minutes. Uncover and bake 15–20 more minutes until golden and bubbly.
