Creamy Squash Casserole Recipe That Steals Every Potluck

There’s something magical about Southern comfort food that wraps you up like a warm hug, and this squash casserole is no exception. I still remember the first time I tasted it at my aunt’s potluck—steaming hot from the oven with that golden, buttery cracker topping just begging to be cracked open. One bite of that creamy, cheesy goodness and I was hooked!

This squash casserole recipe has become my go-to for every family gathering since then. It’s the perfect balance of tender yellow squash, tangy cheddar, and that irresistible crispy topping that makes everyone come back for seconds. Whether it’s a church supper or Thanksgiving dinner, this dish always disappears fast—just like Grandma used to say, “The emptier the casserole dish, the better the cook!”

Save

Why You’ll Love This Squash Casserole

Oh honey, let me tell you why this squash casserole has been my secret weapon at every potluck for the past decade! First off, that creamy, dreamy texture—it’s like velvet for your tastebuds. The cheddar cheese melts into the squash so perfectly, you’ll want to lick the spoon clean (I won’t judge if you do).

Here’s what makes it special:

• Creamiest texture ever – The combo of sour cream and mayo makes it luxuriously smooth
• Cheese lovers rejoice – That melted cheddar layer is pure comfort food magic
• Foolproof to make – Even my teenager can whip this up without calling for help
• Potluck superstar – It travels like a champ and always gets rave reviews
• Totally customizable – Add bacon, swap cheeses, or go lighter with Greek yogurt

Trust me, once you try this squash casserole, it’ll become your new go-to side dish. My neighbor Karen literally begged me for the recipe after tasting it at our block party last summer—now she makes it every Thanksgiving!

Ingredients for Squash Casserole

Now let’s gather up everything you’ll need to make this dreamy squash casserole come to life. I’ve learned through trial and error that quality ingredients really make the difference here – no skimping on that cheese, okay? Here’s exactly what you’ll need:

• 4 cups yellow squash – sliced about 1/4-inch thick (about 3 medium squash)
• 1 small onion – diced nice and fine (I like sweet Vidalias when I can get them)
• 1 cup shredded cheddar cheese – packed tight in the measuring cup (sharp cheddar gives the best flavor pop!)
• 1/2 cup sour cream – full fat for creaminess (Greek yogurt works too if you’re watching calories)
• 1/4 cup mayonnaise – the real stuff, not miracle whip
• 1 large egg – beaten lightly
• 1 cup crushed buttery crackers – Ritz are my go-to, but any similar cracker works
• 2 tablespoons melted butter – unsalted so you control the salt
• 1/2 teaspoon salt – I use kosher
• 1/4 teaspoon black pepper – freshly ground if you’ve got it

A quick tip from my kitchen to yours – measure that cheese packed tight in the cup for maximum cheesiness. And don’t even think about pre-shredded cheese – it’s coated with anti-caking agents that mess with the melt factor. Trust me, the extra minute to shred your own makes all the difference!

How to Make Squash Casserole

Alright y’all, let’s get this squash casserole show on the road! I’ve made this recipe more times than I can count, and I’ve learned a few tricks along the way to make sure yours turns out perfect every single time. Don’t worry – it’s easier than pie (and honestly, way more delicious in my book).

Preparing the Squash Mixture

First things first – grab that squash and onion and let’s get cooking! I like to slice my squash about 1/4-inch thick – thin enough to cook quickly but thick enough to keep some texture. Toss them in a pot with the diced onion and just enough water to cover. Bring it to a boil and let it go for exactly 5 minutes – any longer and you’ll end up with mush.

Here’s the secret step most folks skip: drain that squash mixture REALLY well. I mean, press it against the colander with a spoon, let it sit for a minute, then press again. Watery squash equals soggy casserole, and nobody wants that! While it’s draining, I usually pat it dry with a paper towel just to be extra sure.

Assembling the Casserole

Now for the fun part – making that creamy, dreamy filling! Grab a big bowl and toss in your drained squash and onion. Add the cheese, sour cream, mayo, egg, salt and pepper. Mix it gently but thoroughly – you want every bite to have that perfect cheesy goodness.

Save

Pour it into a greased 2-quart casserole dish (I use butter for greasing because…well, butter makes everything better). Spread it evenly – this helps everything bake uniformly so you don’t get one dry corner and one soupy middle.

Adding the Buttery Topping

Ohhh this is my favorite part – the crowning glory! Take those crushed crackers (I put mine in a ziplock and roll them with a rolling pin – great stress reliever!) and mix them with melted butter until they’re all nice and coated. Sprinkle this heavenly mixture evenly over your squash casserole.

Pop it in the oven at 350°F and in about 25-30 minutes, you’ll have golden perfection – bubbly cheese peeking through that crispy, buttery crust. The smell alone will have your family hovering around the oven door!

Tips for the Best Squash Casserole

Listen up, y’all – after making this squash casserole more times than I can count, I’ve picked up some tricks that’ll take yours from good to “can I get the recipe?” amazing. First off, that draining step isn’t just a suggestion – it’s the golden rule! I press my boiled squash against the colander like I’m squeezing out every last drop of water (because soggy casserole is a crime in my kitchen).

Here are my can’t-live-without tips:

• Shred your own cheese – Those pre-shredded bags have weird coatings that stop proper melting
• Let it rest – Wait 5 minutes after baking so it sets up perfectly
• Check doneness early – Ovens vary, so peek at 20 minutes to prevent over-browning
• Season as you go – Taste the squash mixture before baking and adjust salt
• Use room temp dairy – Cold sour cream and mayo don’t blend as smoothly

Oh! And if your cracker topping starts getting too dark before the center’s done, just tent some foil over the top. My squash casserole has survived many a church potluck thanks to these little secrets – now they’re yours too!

Variations for Squash Casserole

Oh, the possibilities! One of my favorite things about this squash casserole is how easily it adapts to different tastes and diets. Last Thanksgiving, my vegan cousin nearly cried when I surprised her with a dairy-free version – now she requests it every year! Here are my go-to twists that keep things interesting:

• Lighter version – Swap sour cream for Greek yogurt and use reduced-fat cheese
• Vegan delight – Dairy-free cheese, vegan mayo, and flax egg work beautifully
• Bacon boost – Toss in 1/2 cup crumbled bacon before baking (game changer!)
• Herb garden – Fresh thyme or rosemary adds lovely aromatic notes
• Crunchy alternatives – Try panko or crushed cornflakes instead of crackers

The beauty is, no matter how you tweak it, this squash casserole always comes out comforting and delicious. My neighbor even adds a dash of hot sauce for some kick – though personally, I’m team “extra cheese” all the way!

Serving Suggestions for Squash Casserole

Now let’s talk about the best part – serving up this glorious squash casserole! It’s like the ultimate team player on your dinner table – goes with just about anything and makes everything taste better. My family practically fights over who gets the last spoonful!

Save

Here’s what I love pairing it with:

• Sunday fried chicken – The crispy skin and creamy casserole are a match made in Southern heaven
• Juicy grilled pork chops – The smoky flavor cuts through the richness perfectly
• Holiday ham – That salty-sweet combo with the cheesy squash? Divine!
• Simple roasted chicken – For those busy weeknights when you need comfort fast
• BBQ ribs – Messy fingers optional, but highly recommended

Honestly, this squash casserole could probably make cardboard taste good, but let’s stick to proper meals, shall we? Pro tip: always make extra – it disappears faster than you can say “seconds please!”

Storing and Reheating Squash Casserole

Now let me share my tried-and-true methods for keeping this squash casserole tasting fresh-as-the-oven even days later! First rule – let it cool completely before covering (steam makes that crispy topping soggy, and we can’t have that). I pop leftovers in an airtight container – they’ll keep beautifully in the fridge for up to 3 days.

When reheating, I’ve got two favorite methods:

• Oven method – 350°F for about 15 minutes (keeps that topping crisp!)
• Microwave quick-fix – 1 minute bursts, stirring between, for when you’re hangry

Here’s my make-ahead secret: assemble the whole casserole (topping and all) the night before, cover tightly with foil, and refrigerate. Just add 5-10 minutes to the baking time when you’re ready to cook. Works like a charm for stress-free holiday meals!

Nutritional Information

Now let’s talk numbers – but remember, nutrition varies based on ingredients and brands you use. Here’s the scoop per serving of this heavenly squash casserole (based on my exact recipe):

• Calories: 280
• Fat: 20g (9g saturated)
• Carbs: 18g (2g fiber)
• Protein: 8g
• Sodium: 450mg

Now don’t go stressing over these numbers too much – life’s too short not to enjoy a good cheesy casserole now and then! As my grandma used to say, “A little indulgence feeds the soul.”

Frequently Asked Questions

I get asked these questions all the time at family gatherings – here are the answers straight from my cheese-stained recipe card:

Share Your Squash Casserole Experience

Alright y’all, now it’s your turn! I’d love to hear how your squash casserole turns out – did you add any fun twists? Did your family go crazy for it like mine does? Drop a comment below (I read every single one!) or snap a pic and tag me on Pinterest @SophiasKitchen. Nothing makes me happier than seeing your cheesy, golden-brown creations! And if you loved this recipe as much as I do, be sure to give it a rating – it helps other home cooks find this little slice of Southern comfort too.

Southern Cheesy Squash Casserole

Save

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy, cheesy yellow squash casserole with a buttery cracker topping—perfect for potlucks and holiday meals.

• Author: Sophia Collins
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baked
• Cuisine: Southern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 4 cups yellow squash, sliced
• 1 small onion, diced
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 egg, beaten
• 1 cup crushed buttery crackers (like Ritz)
• 2 tbsp melted butter
• 1/2 tsp salt
• 1/4 tsp black pepper

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C).
2. Boil squash and onion for 5 minutes, then drain well.
3. Mix squash, onion, cheese, sour cream, mayonnaise, egg, salt, and pepper in a bowl.
4. Spread mixture into a greased casserole dish.
5. Combine crushed crackers and melted butter, then sprinkle over the squash mixture.
6. Bake for 25-30 minutes until golden and bubbly.

Notes

• Make ahead: Assemble and refrigerate overnight before baking.
• For a lighter version, use Greek yogurt instead of sour cream.
• Vegan option: Substitute dairy-free cheese, mayo, and egg replacer.
• Find more recipes on my Pinterest: @SophiasKitchen

Nutrition

• Serving Size: 1/6 of casserole
• Calories: 280
• Sugar: 3g
• Sodium: 450mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 65mg