I love this recipe because it balances creamy, cheesy richness with the light sweetness of squash. The Ritz cracker topping adds the perfect crunch, which makes every bite extra special. It’s easy enough for a weeknight meal but also elegant enough to bring to potlucks, holiday spreads, or Sunday dinners.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 cups yellow squash sliced 1.5 cups cheddar cheese shredded 0.75 cups sour cream 0.5 cup mayonnaise 0.5 cup butter melted 1 cup Ritz crackers crushed 1 medium onion diced 1 tsp salt 0.5 tsp black pepper ground
Directions
Preheat the oven to 350°F (175°C). In a large saucepan, cook the sliced squash and diced onion in lightly salted boiling water for 5 minutes; drain well. In a large mixing bowl, combine cheddar cheese, sour cream, mayonnaise, and melted butter. Add the cooked squash and onion into the cheese mixture and gently mix until well combined. Spread the mixture evenly in a greased 9×13 inch baking dish. Top with crushed Ritz crackers. Bake for 30 minutes or until the top is golden brown.
Servings and Timing
This recipe makes 8 servings. Prep time takes about 20 minutes, cook time is 40 minutes, and the total time is around 1 hour.
Variations
I sometimes swap the Ritz crackers for panko breadcrumbs if I want a different texture. Adding a pinch of cayenne pepper or red pepper flakes gives the casserole a little kick. I also enjoy mixing in fresh herbs like thyme or parsley for a brighter flavor. For a heartier version, I’ve even added cooked chicken.
Storage/Reheating
I keep leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I cover the casserole with foil and warm it in the oven at 325°F until heated through. For quicker reheating, the microwave works well, though the topping won’t stay as crisp.
FAQs
Can I use zucchini instead of yellow squash?
Yes, I can use zucchini or even a mix of both for a slightly different flavor and look.
Do I need to peel the squash first?
I don’t peel the squash because the skin is tender and adds extra texture.
Can I make this casserole ahead of time?
Yes, I often assemble it ahead and refrigerate. I just add the cracker topping right before baking.
Can I freeze Southern squash casserole?
I don’t recommend freezing because the creamy filling can separate and become watery after thawing.
What cheese works best in this recipe?
I love cheddar for its sharp flavor, but I sometimes mix in Monterey Jack or mozzarella for a milder, creamier taste.
How can I make it lighter?
I use light sour cream, reduced-fat cheese, and less butter for a lighter version without losing too much flavor.
Why is my casserole watery?
If I don’t drain the squash and onion well after boiling, extra water can make the casserole soggy.
Can I use fresh herbs in this dish?
Yes, I like adding fresh thyme, parsley, or chives to brighten the flavor.
Can I make it without mayonnaise?
Yes, I can replace mayonnaise with extra sour cream or Greek yogurt for a tangier taste.
What should I serve with squash casserole?
I usually serve it with baked chicken, roasted meats, or as part of a holiday spread with turkey.
Conclusion
This Homemade Southern Squash Casserole is one of those timeless dishes I love making again and again. It’s simple, creamy, and crunchy all at once, and it pairs beautifully with almost any main course. Whether for a holiday gathering or a casual family dinner, it always brings comfort to the table.
A creamy and comforting Southern-style squash casserole with tender yellow squash, a cheesy filling, and a buttery Ritz cracker topping. Perfect for family dinners, potlucks, or holiday spreads.
Total Time:1 hour
Yield:8 servings
Ingredients
4 cups yellow squash, sliced
1.5 cups cheddar cheese, shredded
0.75 cups sour cream
0.5 cup mayonnaise
0.5 cup butter, melted
1 cup Ritz crackers, crushed
1 medium onion, diced
1 tsp salt
0.5 tsp ground black pepper
Instructions
Preheat oven to 350°F (175°C).
In a large saucepan, cook sliced squash and diced onion in lightly salted boiling water for 5 minutes. Drain well.
In a mixing bowl, combine cheddar cheese, sour cream, mayonnaise, and melted butter.
Add the cooked squash and onion to the cheese mixture and gently stir to combine.
Spread mixture evenly in a greased 9×13 inch baking dish.
Top with crushed Ritz crackers.
Bake for 30 minutes, or until the top is golden brown.
Notes
For extra flavor, add fresh herbs like thyme or parsley.
Swap Ritz crackers with panko breadcrumbs for a different texture.
Add cooked chicken for a heartier version.
Drain squash and onions thoroughly to prevent a watery casserole.
Store leftovers in an airtight container in the fridge for up to 4 days.
