If you’ve ever been on the hunt for a comforting, crowd-pleasing side dish that brings a perfect balance of creamy texture, cheesy goodness, and a delightful crunch, you’re in for a treat with this Squash Casserole Recipe. This classic Southern favorite takes fresh yellow squash, onions, and sharp cheddar cheese, combining them into a warm, golden casserole topped with buttery crushed crackers—the kind of dish that feels like a cozy hug at the dinner table. It’s so simple yet so incredibly satisfying, making it an unforgettable addition to your meal rotation.
Ingredients You’ll Need
This Squash Casserole Recipe relies on straightforward ingredients that synergize to build layers of flavor, texture, and color. Each element is chosen to give you that perfect creamy and crunchy contrast that makes the casserole irresistible.
- Unsalted butter: Divided amounts add richness; some for cooking and some for that golden, crisp topping.
- Yellow squash: Freshly sliced thick enough to keep their tender texture without becoming mushy.
- Sweet onion: Adds a gentle, natural sweetness and depth to the base of the casserole.
- Kosher salt: Carefully divided to enhance the natural sweetness of the squash and balance flavors.
- Large eggs: Help bind the mixture together while adding rich body.
- Sour cream: Introduces tanginess and creamy moisture to the filling.
- Mayonnaise: Amplifies the creaminess and helps create a luscious texture.
- Sharp cheddar cheese: Bold and melty, cheese is divided for both inside flavor and a gooey topping.
- Fresh chives: Chopped for a mild oniony brightness mixed into the filling and a fresh pop on top.
- Ground black pepper: Adds subtle warmth and seasoning.
- Round buttery crackers: Crushed for a satisfyingly crunchy, buttery topping that seals the deal.
How to Make Squash Casserole Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F and greasing an 11×7-inch baking dish with butter. This foundational step ensures a non-stick surface and sets you up for even baking that browns beautifully.
Step 2: Sauté the Vegetables
Melt 2 tablespoons of butter over medium heat, then add the sliced squash, chopped onion, and half of your salt. Cooking this mixture until softened, roughly 8 to 10 minutes, brings out the squash’s natural sweetness and mellows the onion, making the filling fragrant and tender.
Step 3: Drain Excess Moisture
Transfer the cooked squash and onions to a colander and let them drain over the sink for about 5 minutes. This drains extra liquid so your casserole won’t be watery, which is a game-changer for that perfect texture.
Step 4: Mix the Creamy Base
In a large bowl, whisk together the eggs, sour cream, mayonnaise, half of the shredded cheddar, chopped chives, the remaining salt, and pepper. This mixture binds the casserole and delivers that rich, tangy bite that your taste buds will thank you for.
Step 5: Combine Everything Gently
Fold the drained squash and onion mixture into the creamy base with care. You want all the flavors to meld together without breaking up the squash too much, preserving that lovely texture we’re aiming for.
Step 6: Assemble the Casserole
Pour the combined squash mixture into your buttered baking dish and sprinkle the rest of the sharp cheddar cheese evenly on top. This layering guarantees pockets of melted cheese throughout and a luscious cheesy crust forming as it bakes.
Step 7: Add the Crunchy Topping
Melt the remaining butter in a small bowl and stir in the crushed buttery crackers. Sprinkle this crunchy topping evenly over the casserole. When baked, this golden topping gives the dish a delightful texture contrast that makes every bite a sensation.
Step 8: Bake Until Golden and Bubbling
Bake the casserole for about 20 minutes, or until the filling is heated through and the cracker topping has turned a gorgeous golden brown. After pulling it from the oven, let it rest for 5 minutes—it allows the casserole to set just right before serving.
How to Serve Squash Casserole Recipe
Garnishes
Sprinkle some freshly chopped chives on top right before serving for a burst of fresh color and a hint of mild onion flavor that brightens the richness of the casserole.
Side Dishes
This casserole pairs wonderfully with a variety of mains like roasted chicken, grilled pork chops, or juicy steaks. It’s also a winning side next to a vibrant green salad for a lighter, well-rounded meal.
Creative Ways to Present
For a festive dinner, serve individual portions in small ramekins topped with a little extra cheese and crispy cracker crumbs. Or, spoon into colorful bowls with a sprinkle of paprika for a dash of warmth and personality on the plate.
Make Ahead and Storage
Storing Leftovers
Simply cover any leftover squash casserole tightly with foil or plastic wrap and refrigerate. It will stay fresh for up to 3–4 days, perfect for quick reheats that feel just as comforting as the first serving.
Freezing
You can freeze this casserole either before or after baking. If freezing before baking, use an airtight container or wrap the dish tightly with foil and plastic wrap. It’s best eaten within 2 months for peak flavor and texture. Thaw in the refrigerator overnight before baking or reheating.
Reheating
Reheat leftovers in the oven at 350°F until warmed through to keep the topping crisp. Alternatively, microwave portions for convenience but note the topping will soften. Adding a quick broil for a minute or two can revive the crunch.
FAQs
Can I use other types of squash for the casserole?
Absolutely! While yellow squash is traditional, zucchini works beautifully too. Just stick to similar slicing thickness and adjust cooking time if needed to ensure they soften but don’t turn mushy.
Is there a vegetarian version of this Squash Casserole Recipe?
Yes, this recipe is naturally vegetarian as it contains no meat products. Just make sure your cheddar cheese is made without animal rennet if you want to keep it fully vegetarian-friendly.
Can I make this casserole dairy-free?
You can try substituting the butter with a plant-based alternative and using dairy-free sour cream and cheddar-style cheese, but keep in mind the texture and flavor will slightly differ from the original rich and creamy version.
What’s the best way to crush the crackers for the topping?
Placing the crackers in a zip-top bag and gently pounding them with a rolling pin works perfectly for a coarse, even crumb that crisps up beautifully as the casserole bakes.
Can I prepare the casserole completely ahead of time and bake later?
Yes! Assemble the entire casserole, cover tightly, and refrigerate for up to 24 hours before baking. This makes it a great dish to prepare in advance for busy days or holiday gatherings.
Final Thoughts
This Squash Casserole Recipe is one of those versatile home-cooked gems that feels both nostalgic and fresh, perfect for family dinners or entertaining guests. Its creamy, cheesy filling paired with a crunchy, buttery topping is downright addictive. I can’t wait for you to experience how easy it is to whip up and how loved it’ll be at your table. Give it a try soon and watch it become a favorite in your recipe collection!
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Squash Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Squash Casserole recipe is a comforting and creamy side dish, featuring tender yellow squash cooked with sweet onions, enriched with sour cream and mayonnaise, and topped with sharp cheddar cheese and buttery crushed crackers for a delightful crunchy finish. Perfect for family dinners or holiday gatherings, it’s an easy-to-make baked casserole bursting with rich, savory flavors.
Ingredients
Main Ingredients
- 6 tablespoons unsalted butter (divided: 2 tablespoons for cooking, 4 tablespoons for topping, plus more for greasing the pan)
- 3 pounds yellow squash, sliced ¼-inch thick
- 1 medium sweet onion, chopped
- 2 teaspoons kosher salt (divided)
- 2 large eggs, beaten
- 1 cup sour cream
- ½ cup mayonnaise
- 8 ounces freshly shredded sharp cheddar cheese (divided)
- 1 tablespoon chopped fresh chives (plus more for garnish)
- ½ teaspoon ground black pepper
- 2 sleeves round buttery crackers, coarsely crushed
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease an 11×7-inch baking dish thoroughly with butter to prevent sticking and ensure easy serving.
- Cook Squash Mix: Melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Add the sliced yellow squash, chopped sweet onion, and 1 teaspoon kosher salt. Cook, stirring occasionally, for about 8-10 minutes until the vegetables are softened but not mushy.
- Drain Excess Moisture: Transfer the cooked squash and onion mixture to a colander positioned over the sink and let it drain for 5 minutes. This step helps remove excess liquid to prevent a watery casserole.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the beaten eggs, sour cream, mayonnaise, half of the shredded cheddar cheese, chopped fresh chives, the remaining 1 teaspoon kosher salt, and ground black pepper until well blended.
- Mix in Squash: Gently fold the drained squash and onion mixture into the creamy egg mixture, ensuring the vegetables are evenly coated without breaking them down too much.
- Assemble Casserole: Pour the squash mixture into the prepared baking dish in an even layer. Sprinkle the remaining cheddar cheese evenly over the top of the casserole.
- Prepare Topping: In a medium bowl, melt the remaining 4 tablespoons of butter. Stir the coarsely crushed buttery crackers into the melted butter until the crumbs are well coated. Evenly sprinkle this cracker topping over the cheese layer to add a crunchy texture.
- Bake: Place the casserole in the preheated oven and bake for 20 minutes, or until the filling is heated through, the cheese is melted, and the cracker topping turns golden brown.
- Serve: Remove the casserole from the oven and let it cool for 5 minutes. Garnish with extra chopped fresh chives if desired, then serve warm.
Notes
- Draining the cooked squash thoroughly is key to preventing a soggy casserole.
- You can substitute sharp cheddar with any aged cheese like Gruyère or Monterey Jack for different flavor profiles.
- For a spicier version, add a pinch of cayenne pepper or smoked paprika to the egg mixture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- This recipe can be made ahead and assembled before baking, then refrigerated until ready to cook.
