This Old Fashioned Squash Casserole is a classic Southern dish that is typically made with yellow squash. It's a great way to use up squash this time of year. Plus it is the perfect side dish for any holiday meal!
Next time try the Pan Fried Vegetables - this is such an easy recipe and delicious!
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Why you'll love this recipe
✔️ A delicious way to use up garden-fresh squash in the summer months.
✔️ It's a family favorite side dish that is perfect for your holiday table.
✔️ A cheesy, creamy, and slightly crunchy casserole that everyone will love!
Ingredients
For the exact measurements for the Old Fashioned Squash Casserole, please refer to the printable recipe card at the bottom of this post.
- tender squash - yellow squash or zucchini squash
- yellow onion
- butter
- salt and black pepper
- cream of chicken soup
- sour cream
- shredded cheddar cheese
- Cheese It's, Ritz Crackers, panko bread crumbs or any buttery crackers
Instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Preheat the oven to 350 degrees. Spray a 9×13 casserole dish with nonstick cooking spray, set aside.
- Add 3 tablespoons butter to a large skillet over medium heat. When melted add the sliced squash and diced onion. Season with salt and pepper. Sauté until the squash is tender - about 6-7 minutes.
- Remove from heat, drain in colander to remove excess liquid.
- In a large mixing bowl, stir together cream of chicken soup, sour cream, and cheese. Fold in the drained squash. Spread into the prepared baking dish.
- Crush the crackers, mix with 3 tablespoons melted butter. Sprinkle the buttery cracker crumbs evenly over the casserole. Bake uncovered for 25-30 until the top is golden brown and the squash is tender.
- Allow to rest for about 10 minutes before serving.
Equipment
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FAQ's
The best way to avoid a watery casserole is to drain the cooked squash in a colander. This will remove any excess water that has been released during cooking. You can also pat the cooked squash with a paper towel to remove any additional moisture.
Squash casserole is typically made with yellow squash, cream of chicken soup, sour cream, shredded cheese, and Ritz crackers.
Yes, crookneck squash and yellow squash are the same things. They are both just different varieties of summer squash.
No, you do not have to peel squash for this recipe. The skin is edible and will just soften during cooking.
Things to know
- Spray your baking dish well with cooking spray. This will help to prevent the casserole from sticking.
- Slice the squash into even-sized pieces, so they cook evenly.
- Be sure to drain the squash well after cooking. You don't want excess liquid in your casserole. If necessary, blog with paper towels.
- This casserole can be made ahead of time and reheated. But, I recommend adding your cracker crumbs to the top right before you bake it so that it doesn't get soggy.
- Sprinkle parmesan cheese over the top of the casserole for an extra cheesy flavor.
Variations for the Squash Casserole
- If you don't have yellow squash, you can use zucchini squash instead!
- I like to use Cheese It crackers for this recipe, but you can really use any type of buttery cracker, Ritz crackers, panko breadcrumbs. All are good options!
- If you want a little extra flavor, you can add some garlic to the squash while it is cooking.
- Add more veggies to this easy squash casserole by sauteing some diced bell pepper with the squash and onions.
- A dash of crushed red pepper flakes will add some heat to this casserole if you like a little spice in this simple recipe.
- For a meaty version, add some cooked and crumbled bacon to the casserole.
- Make this into a main dish by adding cooked and shredded chicken to the casserole.
Storage
Refrigerate - Store leftover squash casserole in an airtight container for 3-4 days.
Freezer - Freeze in a freezer-safe dish for up to 2 months. Thaw overnight in the refrigerator before reheating. I recommend freezing without the cracker topping on top.
Reheat - Preheat the oven to 350 degrees. Place the casserole dish on a baking sheet (in case of bubbling over) and bake for 15-20 minutes or until heated through.
Related recipes
- Do you love cheesy casseroles? If so, look no further than this Cheesy Pineapple Casserole recipe. You won't regret trying this one!
- Candied Sweet Potatoes - super simple and a must make for every holiday table!
- Broccoli Casserole - easy to make and perfect for Sunday supper or holiday dinner. It also makes an amazing vegetarian main dish!
- Looking for Thanksgiving Side Dishes? Click here for all the best recipes!
- Need an great dish that your whole family will love? Look no further than this Cheesy Hashbrown Casserole recipe. You can never go wrong with cheesy potatoes.
- If you love Mexican food, then you will want to give this Mexican Corn Casserole a try.
Serve with
- Are you looking for the perfect protein to serve with this cheesy squash casserole? Make the easy Slow Cooker Roast Beef recipe or check out the casserole category for a ton more great recipes!
- This Roasted Broccoli with Lemon is a deliciously fresh and simple side dish that tastes amazing with this simple recipe.
- Craving an easy and creamy dessert after this hearty meal? Well, you are in for a sweet treat when you give this Cool Whip Ice Cream Sandwich Cake a try!
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Old Fashioned Squash Casserole
Ingredients
- 2 pounds yellow squash, sliced into ¼ inch slices You'll need 3-4 squash
- ½ yellow onion, diced finely diced
- 3 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 10.5 ounces cream of chicken soup do not dilute
- ½ cup sour cream
- 2 cups shredded cheddar cheese
- 5 tablespoons butter melted
- 2 cups buttery crackers, crushed Cheese Its or Ritz Crackers
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Instructions
- Preheat the oven to 350 degrees. Spray a 9×13 casserole dish with nonstick cooking spray, set aside.
- Add 3 tablespoons butter to a large skillet over medium heat. When melted add the sliced squash and diced onion. Season with salt and pepper. Sauté until the squash is tender - about 6-7 minutes.
- Remove from heat, drain in colander to remove excess liquid.
- In a large mixing bowl, stir together cream of chicken soup, sour cream, and cheese. Fold in the drained squash. Spread into the prepared baking dish.
- Crush the crackers, mix with melted 5 tablespoons butter. Sprinkle evenly over the casserole. Bake uncovered for 25-30 until the top is golden brown and the squash is tender.
- Allow to rest for about 10 minutes before serving.
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