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Home / Baking

Squash Casserole

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Author: Imma Published:5/23/2019Updated:5/03/2021
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Squash Casserole – classic Southern side dish made with sweet yellow squash in a cheesy delicious creamy sauce and topped with buttery crackers. Easy, comforting foolproof casserole dish that feeds a crowd well or for regular family dinners!

Squash Casserole

Southerners love their vegetables with cheese, cream and, of course, butter. They may not be the friendliest for your hips but they are absolutely exceptional! This Squash Casserole is just one of those comforting side dishes that is enjoyable anytime of the year. You certainly won’t mind that extra fat and butter and mayonnaise, after all they’re still vegetables, right? Okay, good! 😉

What is Yellow Squash?

 

Yellow squash is one of the many fresh summer produces here in the U.S. Although, you can find them year-round in the grocery stores, they come in good numbers by summertime along with its other squash siblings. Moreover, they have thin slightly bumpy yellow skin with creamy white flesh and larger seeds. Young yellow squash can be eaten raw with its vegetable sweet taste and can be prepared in both sweet and savory recipes.

Squash Casserole

Can I Replace Yellow Squash with Zucchini?

Yes, you sure can. Zucchini, also called as courgette, may not be as sweet as yellow squash but it works fine for this recipe. Or why not mix them both for a variety of colors?

First and foremost, both zucchini and yellow squash are two different summer vegetables with distinct differences.

√ When Zucchini turns yellow (or as they call “golden zucchini”), it is often mistaken as a yellow squash. But zucchinis are straight throughout while yellow squashes have fat bottoms and taper towards their necks.

√ Yellow squash can have more seeds in its flesh compared to zucchini.

√ Both taste mild with a hint of vegetables sweetness, although yellow squash is slightly sweeter than zucchini.

How Many Cups Are In A Yellow Squash?

Our Squash Casserole calls for 3 pounds of squash or about 1.3 kilos. But remember, yellow squash vary in sizes. For a pound of yellow squash, we’re looking at around 2-3 cups which makes around 6-9 cups all in all.

Squash Casserole

Do You Peel Yellow Squash?

No, you don’t need to. One of the best thing about yellow squash is that you can eat its entirety – skin, seeds, flesh and even its flowers. It is very edible! Hence, you can just clean it in cool running water before using it. Rub any dirt spots in its skin using your thumb or with damp cloth. Never brush it to clean (like for potatoes) as they are the tender summer squashes with thinner skins.

Squash Casserole on white plate with fork

How To Make Squash Casserole

Squash Casserole is a staple side dish in diners and church suppers. It is a main vegetarian dish on its own, but also pairs well with just about any protein you could think (I love it paired with this Southern Fried Chicken). But before you proceed in making this comforting vegetable dish, especially this coming Memorial Day, please take note of the following:

√ Get as much water as possible when cooking the yellow squash in the pan to prevent a watery casserole.

√ Don’t overcook the squash or else you’ll have a mushy casserole. Simply stir it often to release the steam and prevent from browning.

√ If there’s excess water after cooking the squash, you may strain it first to discard any water and cool it for about 5-10 minutes before adding it to the casserole.

√ Gently fold it in into the casserole so it won’t break into pieces.

 

Now that you have those few tips, let’s get going. To prepare this squash casserole:

Cook the Squash. Cook the sliced yellow squash in a skillet with melted butter over medium high heat along with onion, garlic and thyme to boost its flavor.

Squash Casserole

Prepare the Sauce. I love yellow squash, but personally, the egg, sour cream, mayo sauce are the stars of the show that keep you wanting seconds or thirds of this comforting oven baked casserole. You just have to mix them all together in a bowl and you have a delicious mixture to coat the squash.

Squash Casserole

Mix them. Once you’re done with the sauce, stir the egg mixture into the cooked squash and add in shredded cheddar cheese. CAREFULLY transfer the mixture into the prepared pan or casserole and sprinkle it with buttery crushed Ritz crackers. 

Squash Casserole

Bake. Finally, pop the casserole into the preheated oven and bake at 350 F for 20-25 minutes, UNCOVERED, until topping is lightly browned

What Can I Use Instead of Ritz Crackers?

Rather than using Ritz crackers, you can replace it with any crackers you have in hand, corn flakes, potato chips, panko breadcrumbs or crumbled croutons. Just make sure to toss it in melted butter (except for potato chips). Got some sliced bread? Then lay them in a baking sheet until moisture is gone or dry. Lastly, crumble them and top it on the squash casserole mixture.

 

Enjoy!

Watch How To Make It

 

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Squash Casserole
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Squash Casserole

Squash Casserole - classic Southern side dish made with sweet yellow squash in a cheesy delicious creamy sauce and topped with buttery crackers. Easy, comforting foolproof casserole dish that feeds a crowd well or for regular family dinner!
5 from 1 vote
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
American
Servings 8

Ingredients

  • 3 tablespoons (42 g) unsalted butter
  • 1 medium onion , chopped
  • 2 teaspoons (10 g) minced garlic
  • 2 teaspoons (1.6 g) freshly chopped thyme
  • 3 pound (1.3 kl) squash , I used the yellow ones
  • Salt and pepper to taste
  • 2 large eggs , lightly beaten
  • 4 ounce (113 g) sour cream
  • 4 ounce (113 g) mayonnaise
  • 8 ounce (113 g or 1 cup) sharp cheddar cheese , shredded

Topping

  • 2 sleeves round buttery crackers (I used Ritz) , crushed
  • 1-2 tablespoons (14-28 g) butter

Instructions

  • Preheat oven to 350 degrees F. Lightly grease a 8 or 9 inch square baking pan or casserole dish and set aside.


  • Melt butter in a large skillet over medium high heat. Add in onions, garlic and thyme. Sauté for about a minute until onions is soft and translucent. Then add in squash, season with salt and pepper and cook stirring frequently until vegetable starts to soften and liquid released, about 8 to 10 minutes.  Remove from heat and drain out any extra liquid.


  • In a medium mixing bowl, stir together eggs, sour cream and mayonnaise until fully combined. Stir the egg mixture into the squash mixture; add in the cheese and mix to coat the squash.


  • Transfer squash into the prepared baking pan.
  • In another small bowl, toss together crushed crackers and butter. Sprinkle buttered crackers over the top of the squash.
  • Bake at 350 degrees F for 20 to 25 minutes, uncovered, until casserole is set and topping is lightly browned. Serve hot.

Tips & Notes:

  1. You may replace Yellow Squash with Zucchini or a combination of both. But it  may not be as sweet as yellow squash.
  2. No need to peel yellow squash. You can eat its entirety – skin, seeds, flesh and even its flowers. Never brush it to clean (like in potatoes) as they are the tender summer squashes with thinner skins.  Just clean it in cool running water before using it. Rub any dirt spots in its skin using your thumb or with damp cloth.
  3. Get as much water as possible when cooking the yellow squash in the pan to prevent a watery casserole.
  4. Don’t overcook the squash or else you’ll have a mushy casserole.
  5. You may replace Ritz with any crackers you have in hand, corn flakes, potato chips, panko breadcrumbs or crumbled croutons.
  6. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 316kcal (16%)| Carbohydrates: 24g (8%)| Protein: 11g (22%)| Fat: 21g (32%)| Saturated Fat: 11g (69%)| Cholesterol: 92mg (31%)| Sodium: 323mg (14%)| Potassium: 682mg (19%)| Fiber: 4g (17%)| Sugar: 6g (7%)| Vitamin A: 18680IU (374%)| Vitamin C: 37.9mg (46%)| Calcium: 316mg (32%)| Iron: 1.7mg (9%)
Author: Imma
Course: Sides
Cuisine: American
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Nutrition Facts
Squash Casserole
Amount Per Serving
Calories 316 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 11g69%
Cholesterol 92mg31%
Sodium 323mg14%
Potassium 682mg19%
Carbohydrates 24g8%
Fiber 4g17%
Sugar 6g7%
Protein 11g22%
Vitamin A 18680IU374%
Vitamin C 37.9mg46%
Calcium 316mg32%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

 

Squash Casserole
Squash Casserole
Squash Casserole

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Comments & Reviews
  1. Shelia Heck says

    Posted on 7/11 at 7:15PM

    Made it with a little change did 3oz of sour cream, Dude Mayo, and Pram dressing to add a little more flavor. It is great.

    Reply
    • Immaculate Bites says

      Posted on 7/12 at 5:18AM

      Yummy! Thank you for sharing, Shelia!

      Reply
  2. Yolanda Owens Owens says

    Posted on 11/27 at 9:33AM

    I’ve been making this for over 25 years! My Aunt passed it on to me way back, her recipe doesn’t have sour cream or garlic yet everything else. Mrs. Dash works well for me .Ty great recipe & Happy cookin’ y’all

    Reply
    • imma africanbites says

      Posted on 11/27 at 9:19PM

      Happy Thanksgiving! And thank you for dropping by!

      Reply
  3. TKD says

    Posted on 7/16 at 5:17PM

    Great! Added mushrooms little carrot and cream of mushroom soup was awesome. Thanks for the great recipe!!

    Reply
    • ImmaculateBites says

      Posted on 7/17 at 9:36PM

      Awesome! Happy to hear it worked out well for you.

      Reply
  4. Marcia says

    Posted on 6/3 at 5:53PM

    5 stars
    I made this last week, very delicious! Will most definitely make again! Thank you!

    Reply
    • imma africanbites says

      Posted on 6/5 at 8:38PM

      Yaaay! So happy to hear that, Marcia.

      Reply
  5. BD says

    Posted on 5/25 at 4:01PM

    Can’t wait to try this. A great way to get the kids to eat their veggies. Thank you Imma. I have made many of your recipes they always turn out great. I’m sure this one is delicious too.

    Reply
    • imma africanbites says

      Posted on 5/25 at 5:55PM

      Indeed. Kids would surely eat this. Thanks for dropping by.

      Reply
  6. Ashley says

    Posted on 5/23 at 9:48AM

    What about using butternut squash?

    Reply
    • imma africanbites says

      Posted on 5/23 at 4:47PM

      Butternut is a winter squash which has thicker skins compared to yellow squash. I would advise thought that for this recipe, you substitute yellow squash with other summer squashes like zucchini and patty pan.

      Reply

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