Tender yellow squash baked with cheese and crackers
Southern Squash Casserole
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Servings
8
1 casserole dish
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
Sliced yellow squash baked in a cheesy cream sauce with a buttery Ritz cracker topping. A beloved Southern side dish that makes squash taste amazing.
Cuisine: American
Category: Side Dish
Difficulty: Easy
Cost: $
Dietary: Vegetarian
Quick Summary
50 min total time|8 servings|Easy difficulty
Sliced yellow squash baked in a cheesy cream sauce with a buttery Ritz cracker topping. A beloved Southern side dish that makes squash taste amazing.
AmericanVegetarian
Sarah Chen
(Updated )
Southern squash casserole is the dish that makes squash skeptics into believers. Creamy cheese sauce and a buttery cracker crust transform humble yellow squash into a showstopping side.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 2 lbs yellow squash, sliced
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 can cream of chicken soup
- 1 sleeve Ritz crackers, crushed
- 1/4 cup melted butter
Instructions
- 1
Boil sliced squash until tender, about 8 minutes. Drain well and gently press out excess water.
- 2
Mix squash with soup, sour cream, cheese, diced onion, salt, and pepper.
- 3
Spread into a greased 9x13 baking dish.
- 4
Toss crushed Ritz crackers with melted butter. Scatter over the top.
- 5
Bake at 350°F for 30-35 minutes until golden and bubbly.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Ritz crackersPanko or French fried onions
Both add crunch with different flavors
Cream of chicken soupCream of mushroom soup
Either works for the creamy base
Tips & Storage
Pro Tips
Drain the cooked squash thoroughly—excess water is the enemy of a good casserole.
Mix in some sliced zucchini for a two-squash variation with extra color.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat at 350°F for 15 minutes. Add fresh cracker topping if needed.
Nutrition Facts
Per serving (30mg) · 8 servings
Calories240
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein7g
Carbohydrates14g
Fat22g
Fiber520mg
Sugar2g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use zucchini?
- Yes—use a mix of yellow squash and zucchini for variety.
- Can I make it ahead?
- Assemble without the cracker topping, refrigerate, then add topping and bake.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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