During a slow, rainy Saturday afternoon a few years back, I found myself visiting my elderly neighbor, Mrs. Thompson. She had always been a fixture in the neighborhood—a quiet woman with a gentle smile and a kitchen that smelled like home. That day, as we sat around her cozy dining table, she shared stories of family dinners and recipes handed down from her grandmother. One dish that came up again and again was Southern Squash Casserole, a recipe her family cherished during holiday gatherings and Sunday dinners alike.
Mrs. Thompson’s eyes lit up as she described the rich, creamy texture and the buttery crunch topping that made it so special. She spoke of the garden-fresh squash her grandfather used to grow and how each bite carried memories of laughter and warmth. Inspired, I took her recipe home, eager to recreate that comforting taste with my own family.
Since then, Southern Squash Casserole has become a staple during family reunions and backyard barbecues, enjoyed by my husband, kids, and anyone lucky enough to stop by. It’s a dish that invites togetherness, carrying a legacy of heritage and simple, honest flavors that never go out of style.
Short Description
Southern Squash Casserole is a creamy, cheesy baked dish featuring tender yellow squash topped with buttery crushed Ritz crackers. It’s a classic comfort food with a crispy golden crust, ideal as a side or main for family dinners.
Key Ingredients
For the casserole filling:
- 3 lb yellow squash, sliced
- ½ cup diced Vidalia onion (optional)
- 10.5 oz can cream of chicken soup
- 1 cup mayonnaise
- 1 egg
- 8 oz shredded cheddar cheese
- 1 tsp salt
- ½ tsp freshly ground black pepper
For the topping:
- 2 sleeves Ritz crackers, crushed
- 1 stick (½ cup) melted butter
Tools Needed
- Large mixing bowl
- Medium bowl for topping
- 9×13-inch casserole dish
- Rolling pin or meat tenderizer (for crushing crackers)
- Microwave-safe bowl (for melting butter)
Cooking Instructions
Step 1: Preheat the oven
Set your oven to 350°F (175°C) to warm while you prepare the casserole.
Step 2: Prepare the squash
Wash and slice the yellow squash into small medallions or dice into smaller pieces if the squash is large. Smaller pieces cook more tenderly. Place them in a large bowl.
Step 3: Make the filling
In a separate bowl, combine cream of chicken soup, mayonnaise, egg, shredded cheddar cheese, diced onions (if using), salt, and pepper. Stir until well blended. Pour this mixture over the squash and mix thoroughly to coat every piece.
Step 4: Transfer to baking dish
Pour the combined squash and filling mixture into your greased 9×13-inch casserole dish, spreading it evenly.
Step 5: Prepare the cracker topping
Crush the Ritz crackers by placing them in a resealable plastic bag or wrapping them in a dish towel. Use a rolling pin or meat tenderizer to crush them into fine crumbs. Transfer crumbs to a bowl. Melt the butter in the microwave, then stir it into the cracker crumbs until evenly moist.
Step 6: Add the topping
Evenly sprinkle the buttery cracker mixture over the squash filling.
Step 7: Bake the casserole
Cover the dish loosely with foil. Bake at 350°F for 30 minutes to let the casserole bubble without burning the topping. Remove the foil and bake an additional 20 minutes uncovered until the topping is golden brown and crispy.
Troubleshooting tip: If the topping browns too quickly, cover it loosely with foil and continue baking until the filling is hot throughout.
Why You’ll Love This Recipe
This casserole combines creamy and crunchy textures in every bite. The tender squash offers a mild sweetness balanced by savory cheddar and rich cream of chicken soup.
It’s simple to make, requiring common ingredients and easy steps. Perfect for busy cooks, it’s versatile enough to be a comforting side dish or a satisfying main.
Health-conscious readers will appreciate the vegetable-forward base, while still enjoying indulgent flavors. Plus, it’s a crowd-pleaser for holidays, potlucks, or casual dinners.
Mistakes to Avoid & Solutions
Using large squash pieces: Large chunks can turn tough or unevenly cooked. Slice small for even tenderness.
Skipping the foil cover: Without foil, the cracker topping can burn before the casserole heats through. Cover during the first 30 minutes.
Overmixing the squash: Stir gently to keep squash texture intact and avoid turning it mushy.
Not crushing crackers finely: Large cracker pieces don’t create a crisp crust. Crush thoroughly for best results.
Using low-fat mayo or soup: These reduce creaminess and flavor. Use full-fat for authentic taste and texture.
Serving and Pairing Suggestions
Serve this casserole warm as a side to grilled chicken, roasted pork, or baked fish. It also pairs beautifully with a fresh green salad or steamed greens for a balanced meal.
For festive gatherings, place it on a buffet table alongside cornbread and collard greens for a true Southern spread. A light, crisp white wine or iced tea complements the richness nicely.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 325°F covered with foil for about 15-20 minutes to maintain moisture and crisp topping.
Microwave reheating is quicker but may soften the crunchy topping; cover loosely to retain moisture.
Freeze leftovers in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.
FAQs
1. Can I make this casserole vegetarian?
Yes! Substitute cream of chicken soup with cream of mushroom or cream of celery soup for a vegetarian-friendly version.
2. Can I prepare this casserole ahead of time?
Absolutely. Assemble it, cover, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to baking time if baking cold.
3. What can I use instead of Ritz crackers?
Breadcrumbs or crushed buttery crackers like Saltines work well but Ritz gives the best buttery crunch.
4. Can I add other vegetables?
Yes, diced bell peppers or chopped green onions can add flavor and color. Fold them into the filling before baking.
5. How do I know when the casserole is done?
Look for bubbly filling and a golden-brown, crispy cracker topping. The casserole should be hot in the center when tested with a knife.
Tips & Tricks
Use freshly shredded cheddar for better melt and flavor over pre-shredded cheese with anti-caking agents.
Let the casserole sit for 5-10 minutes after baking to set before serving—this helps slicing.
For extra flavor, toast the crushed crackers lightly in butter before topping the casserole.
Recipe Variations
Spicy Southern Squash Casserole: Add ½ tsp cayenne pepper and 1 diced jalapeño to the filling for a kick. Top with pepper jack cheese instead of cheddar.
Herbed Crunch Topping: Mix 1 tsp dried thyme or rosemary into the cracker crumbs for a fragrant twist.
Bacon Cheddar Version: Fold 6 cooked, crumbled bacon strips into the filling for smoky depth. Omit onions if desired.
Gluten-Free Adaptation: Use gluten-free cracker crumbs and ensure soup and mayo are gluten-free brands.
Final Thoughts
This dish carries the heart of Southern kitchens—simple ingredients transformed with love and care into something deeply satisfying. The balance between creamy filling and crunchy topping is a reminder that humble vegetables can shine with a little extra effort.
Every time I make it, I think about the hands that passed this recipe down and feel connected to that heritage. It’s more than just a dish; it’s a celebration of home, family, and tradition. Whether you’re serving it for a weeknight meal or a special occasion, this casserole offers the kind of flavor and comfort that lingers long after the last bite.
Southern Squash Casserole
Print ThisIngredients
- For the casserole filling:
- 3 lb yellow squash, sliced
- ½ cup diced Vidalia onion (optional)
- 10.5 oz can cream of chicken soup
- 1 cup mayonnaise
- 1 egg
- 8 oz shredded cheddar cheese
- 1 tsp salt
- ½ tsp freshly ground black pepper
- For the topping:
- 2 sleeves Ritz crackers, crushed
- 1 stick (½ cup) melted butter
Instructions
Step 1: Preheat the oven to 350°F (175°C).
Step 2: Wash and slice the yellow squash into small pieces. Place in a large bowl.
Step 3: In another bowl, mix cream of chicken soup, mayonnaise, egg, shredded cheddar, onions (optional), salt, and pepper. Pour over squash and stir to coat.
Step 4: Spread the mixture evenly in a greased 9×13-inch casserole dish.
Step 5: Crush Ritz crackers into crumbs. Mix with melted butter until moist.
Step 6: Sprinkle the cracker topping evenly over the squash mixture.
Step 7: Cover loosely with foil and bake for 30 minutes. Remove foil and bake 20 minutes more until topping is golden and crispy.
