This Southern Squash Casserole is rich, creamy, and packed with flavor. Made with tender yellow squash, cheddar cheese, and a buttery Ritz cracker topping, it’s a comforting dish that brings the taste of the South to any table. Whether I’m making it for a holiday meal or a weeknight dinner, it never lasts long on the table.
Why You’ll Love This Recipe
I love how this casserole combines creamy textures with a crunchy, buttery topping. It’s a great way to use up fresh squash, and the blend of sour cream, cheese, and cream of chicken soup makes every bite decadent. Plus, it’s easy to prepare ahead of time, which is perfect for potlucks or family gatherings.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
yellow squash, sliced
medium onion, diced
butter
sour cream
cream of chicken soup
large eggs, beaten
shredded cheddar cheese
garlic powder
paprika
salt and black pepper
crushed Ritz crackers
melted butter
directions
I preheat the oven to 350°F.
In a large skillet, I melt 3 tablespoons of butter over medium heat and sauté the squash and onion for about 10–12 minutes, until they’re soft and lightly golden. I let the mixture cool slightly.
In a mixing bowl, I combine the sour cream, cream of chicken soup, beaten eggs, shredded cheddar cheese, garlic powder, paprika, salt, and pepper.
I stir in the squash and onion until everything is well mixed.
I spoon the mixture into a greased 9×13-inch baking dish.
In a small bowl, I combine the crushed Ritz crackers with melted butter, then sprinkle the mixture evenly over the top.
I bake the casserole for 30–35 minutes, until the top is golden and bubbly. I let it rest for 5 minutes before serving.
Servings and timing
This recipe makes about 8 servings. It takes approximately 15 minutes to prep and 30–35 minutes to bake, plus 5 minutes of resting time before serving.
Variations
I sometimes swap out the cream of chicken soup for cream of mushroom or cream of celery for a different flavor profile.
For a vegetarian version, I use a plant-based cream soup and skip the eggs.
Using pepper jack or Monterey Jack cheese instead of cheddar adds a little kick.
A sprinkle of fresh herbs like thyme or parsley on top adds brightness.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it in a 350°F oven for about 15–20 minutes, or until heated through. For a quicker option, I microwave individual portions for 1–2 minutes.
FAQs
How do I keep the casserole from getting watery?
I make sure to sauté the squash thoroughly to release as much moisture as possible before mixing it into the casserole. Letting it cool slightly also helps reduce excess water.
Can I freeze squash casserole?
Yes, I freeze it after baking. Once it cools completely, I cover it tightly with foil and freeze for up to 2 months. I reheat from frozen at 350°F for about 40–45 minutes.
Can I make it ahead of time?
Absolutely. I prepare the casserole, cover it, and refrigerate it for up to 24 hours before baking. I add the cracker topping right before it goes into the oven.
What can I use instead of Ritz crackers?
I sometimes use crushed cornflakes, panko breadcrumbs, or even plain potato chips for a different crunch.
Is this recipe gluten-free?
As written, it’s not gluten-free because of the Ritz crackers and the canned soup. I use gluten-free crackers and a certified gluten-free soup to adapt it.
Conclusion
This Southern Squash Casserole is everything I love in a comfort dish—creamy, cheesy, and crunchy with just the right amount of Southern flair. It’s a reliable crowd-pleaser and an easy way to showcase humble ingredients in a delicious way.
This Southern Squash Casserole is a rich, creamy comfort dish made with tender yellow squash, cheddar cheese, and a buttery Ritz cracker topping. It’s a perfect side for holidays or everyday meals.
Ingredients
6 cups yellow squash, sliced
1 medium onion, diced
3 tablespoons butter (for sautéing)
1 cup sour cream
1 can (10.5 oz) cream of chicken soup
2 large eggs, beaten
1 1/2 cups shredded cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt and black pepper, to taste
1 sleeve Ritz crackers, crushed
4 tablespoons melted butter (for topping)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Melt 3 tablespoons of butter in a large skillet over medium heat. Sauté the squash and onion for 10–12 minutes until soft and lightly golden. Let cool slightly.
In a mixing bowl, combine sour cream, cream of chicken soup, beaten eggs, cheddar cheese, garlic powder, paprika, salt, and pepper.
Stir in the sautéed squash and onion mixture until well combined.
Transfer the mixture to the prepared baking dish and spread evenly.
In a small bowl, mix crushed Ritz crackers with 4 tablespoons of melted butter. Sprinkle evenly over the casserole.
Bake for 30–35 minutes, until the top is golden and bubbly.
Let the casserole rest for 5 minutes before serving.
Notes
Thoroughly sauté the squash to reduce moisture and prevent a watery casserole.
Can be made ahead and refrigerated before baking.
Swap cream of chicken soup for mushroom or celery for a different flavor.
Use gluten-free crackers and soup for a gluten-free version.
Store leftovers in an airtight container in the fridge for up to 4 days.
