Can I freeze squash casserole?

Absolutely! Assemble it completely (topping and all), wrap tightly in foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking - you might need to add 5-10 extra minutes. The texture changes slightly, but the flavor stays delicious!

Can I use zucchini instead of yellow squash?

You sure can! Zucchini works beautifully in this squash casserole - just slice it the same thickness. The flavor will be slightly milder, so I sometimes add an extra pinch of salt. Mixing half zucchini and half yellow squash makes a pretty two-tone effect too!

How do I make vegan squash casserole?

Easy peasy! Swap the cheese for vegan cheddar shreds, use vegan mayo, and replace the egg with 1 tbsp ground flaxseed mixed with 3 tbsp water. For the topping, use vegan butter with your crackers. My cousin swears she can't tell the difference!

Can I make this ahead for holidays?

This is my secret holiday weapon! Assemble the whole casserole (topping too) up to 24 hours ahead, cover tightly, and refrigerate. Just add 5-10 minutes to the bake time. The flavors actually improve as they mingle overnight!

Creamy Squash Casserole Recipe That Steals Every Potluck

Name: Southern Cheesy Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern
Ingredients: 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

Southern Cheesy Squash Casserole

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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

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

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Instructions

Preheat oven to 350°F (175°C).
Boil squash and onion for 5 minutes, then drain well.
Mix squash, onion, cheese, sour cream, mayonnaise, egg, salt, and pepper in a bowl.
Spread mixture into a greased casserole dish.
Combine crushed crackers and melted butter, then sprinkle over the squash mixture.
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

Find it online: https://kitchenuser.net/creamy-cheesy-squash-casserole-recipe/