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Squash Casserole Recipe: The Cheesy Southern-Style Side Dish Your Summer Needs
This southern-style squash casserole recipe transforms garden-fresh yellow squash and zucchini into a cheesy, baked comfort food that’s easy, crowd-pleasing, and perfect for warm evenings.
Whether you’re coming off a weekend farmers’ market haul or raiding your backyard patch, this classic vegetable casserole brings together tender squash, sharp cheddar, and a buttery cracker topping for a side dish even picky eaters adore. I grew up watching my mama layer summer squash, onion, and mayo in a baking dish, then sprinkle crushed crackers on top—she called it “country sunshine” at Sunday dinner. Now, thirty years later, I’ve tweaked her method with Greek yogurt for tang, fresh garlic, and a pinch of cayenne so it feels lighter but still soul-soothing. You’ll find it’s a perfect partner for grilled chicken, pork chops, or even a simple garden salad.
Why You’ll Love This Recipe
- Uses two pounds of seasonal squash and zucchini—you’ll clear out the crisper drawer in one go
- Cheesy without being heavy: about 250 calories and 12g protein per serving (data from MyFitnessPal)
- Quick prep—just 15 minutes to slice, mix, and layer
- Baked to golden-brown perfection; a crunchy cracker top that’s pure comfort food
- Adaptable for gluten-free, vegan, or keto lifestyles with simple swaps
- Stays creamy even as leftovers, so lunch the next day is a treat
- Budget-friendly: feeds 6–8 for under $10, based on USDA average prices
- A genuine southern-style casserole that’s as at home on a picnic table as a holiday spread
Ingredients
• 2 lbs yellow summer squash (about 4 medium, sliced 1/4″ thick; substitute zucchini or pattypan)
• 2 medium zucchini (sliced to match squash thickness)
• 1 small yellow onion, finely chopped (Vidalia or sweet onion adds nice mellow flavor)
• 2 cloves garlic, minced (fresh is best; jarred works in a pinch)
• 1 cup sharp cheddar cheese, shredded (I like Tillamook or Cabot for melty texture)
• 1/2 cup grated Parmesan cheese (or Romano for a tangy twist)
• 1/2 cup plain Greek yogurt (full-fat gives richness; Fage or Oikos brands)
• 1/2 cup sour cream (can replace with extra yogurt for lower fat)
• 2 large eggs, lightly beaten (helps bind everything)
• 1 cup crushed buttery crackers (Ritz or gluten-free panko)
• 2 tbsp unsalted butter, melted (plus a drizzle for greasing the dish)
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional, for a gentle kick)
Directions
- Preheat oven to 350°F and grease a 9×13″ baking dish with a bit of melted butter—this helps the crackers stick.
- In a large bowl, toss squash, zucchini, and onion with salt and pepper; let rest for 10 minutes so excess moisture pools at the bottom. Drain or gently pat veggies dry—that trick keeps the casserole from turning soupy.
- Whisk together Greek yogurt, sour cream, eggs, paprika, cayenne, and garlic until smooth; fold in shredded cheddar and half the Parmesan. This creamy mix brings that classic cheesy comfort.
- Combine drained squash mixture with the yogurt-cheese batter; stir until every slice is coated. Transfer to your prepared baking dish, smoothing the top.
- In a small bowl, mix crushed crackers with melted butter and remaining Parmesan. It should resemble wet sand.
- Sprinkle the buttery crumbs evenly over the squash layer—don’t worry if a few stray pieces fall onto the sides; they’ll crisp up too.
- Bake on the middle rack for 35–40 minutes, or until the top is golden brown and the filling bubbles around the edges. A toothpick inserted into the center should meet gentle resistance.
- Let it rest 5–10 minutes before scooping—this short pause helps the casserole set so your slices hold together nicely.
Servings & Timing
Makes 6–8 servings
Prep Time: 15 minutes (plus 10-minute veggie rest)
Bake Time: 35–40 minutes
Total Time: about 60 minutes from start to table
Variations
• Mexican-Style: swap pepper jack for cheddar, add chopped jalapeño and a squeeze of lime.
• Bacon & Onion: stir in 4 slices of cooked, crumbled bacon and caramelize the onion for smoky depth.
• Vegan Crunch: use dairy-free cream cheese and yogurt, vegan cheddar shreds, plus panko and vegan butter on top.
• Italian Twist: mix in 1/2 cup sun-dried tomatoes, fresh basil, and mozzarella instead of Parmesan.
• Low-Carb: replace crackers with crushed pork rinds for a keto-friendly crunch.
Storage & Reheating
Refrigerator: Store covered for up to 4 days—slices keep their shape nicely.
Freezer: Wrap individual portions in foil or parchment, then place in an airtight bag; freeze up to 3 months.
Reheat: Thaw overnight in fridge, then warm at 325°F for 15–20 minutes; microwave single servings for 1–2 minutes, stirring halfway.
Make-Ahead Tip: Assemble everything (minus crackers) a day ahead; keep covered in the fridge, add crumbs and bake just before guests arrive.
Notes
• Don’t skip draining the squash—too much liquid sinks those crackers.
• If you like a deeper golden top, switch to broil for the last 1–2 minutes, watching closely so it doesn’t burn.
• Freshly grating cheese melts more smoothly than pre-shredded (which often has anti-caking agents).
• I learned that layering half the cracker mix, then casserole, then the rest of crumbs yields extra crunch on bottom and top.
FAQs
Q: Can I use frozen squash or zucchini?
A: Sure—thaw, drain thoroughly, and pat dry before mixing; you may need a minute or two less bake time.
Q: My casserole turned watery—what went wrong?
A: Likely excess moisture: be sure to salt and rest the sliced squash, then squeeze or drain off the liquid.
Q: Is this recipe gluten-free?
A: Easily—swap in gluten-free crackers or panko.
Q: How can I lighten it up further?
A: Use low-fat yogurt and cheese, and reduce the butter in the topping by half.
Q: Can I add other veggies?
A: Definitely—chopped bell pepper or corn kernels blend nicely for extra color.
Q: What’s a good make-ahead strategy for holidays?
A: Assemble the casserole (without topping) one day early, cover, refrigerate, then add crumbs and bake when ready.
Q: Favorite cheese swap?
A: Sharp Colby Jack adds a mellow bite; white cheddar gives a festive look.
Q: My topping isn’t crisping—why?
A: You might need a bit more butter on the crackers or move the pan up one rack so the heat’s closer.
Conclusion
This squash casserole recipe brings summertime veggies, ooey-gooey cheese, and Southern flair together in one satisfying side dish. Whether you’re serving it at a backyard BBQ, potluck, or family dinner, it’s bound to disappear first. Give it a try, then share your tweaks or questions below—let’s keep the conversation (and the crumbs) going!
Looking for more veggie sides? Check out my Grilled Zucchini with Fresh Pesto or this Summer Corn Salad for more easy, garden-fresh inspiration.
Squash Casserole
Ingredients
- 2 lbs yellow summer squash sliced 1/4" thick
- 2 medium zucchini sliced to match squash thickness
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 1 cup sharp cheddar cheese shredded
- 1/2 cup grated Parmesan cheese
- 1/2 cup plain Greek yogurt
- 1/2 cup sour cream
- 2 large eggs lightly beaten
- 1 cup crushed buttery crackers
- 2 tbsp unsalted butter melted
- 1 tsp kosher salt
- 1/2 tsp black pepper freshly cracked
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper optional
Instructions
- Preheat oven to 350°F and grease a 9x13" baking dish with melted butter.
- Toss squash, zucchini, and onion with salt and pepper in a bowl; let rest for 10 minutes, then drain excess moisture.
- Whisk together Greek yogurt, sour cream, eggs, paprika, cayenne, and garlic; fold in cheddar and half the Parmesan.
- Combine squash mixture with yogurt-cheese batter and transfer to baking dish.
- Mix crushed crackers with melted butter and remaining Parmesan; sprinkle over squash layer.
- Bake for 35-40 minutes until golden brown and bubbly.
- Let rest before serving.
