Southern Squash Casserole Recipe

Southern Squash Casserole is a classic dish that is widely enjoyed in Southern American cuisine. It’s a comfort food that is easy to prepare and will quickly become a favorite in your home.

overhead shot of the the southern squash casserole on a white dish

This dish is made with tender yellow squash, onions, and a mixture of cream of soup, shredded cheddar cheese, and crispy Ritz cracker crumbs – a staple of holiday meals such as Thanksgiving and Christmas.


Southern Squash Casserole is a traditional dish in Southern American cuisine. It is typically made with yellow squash, onions, and a mixture of eggs, cheese, cracker crumbs, or bread crumbs.

The ingredients are combined and baked in the oven until the top is golden and crispy. The dish is often served hot and is considered a comfort food by many. Some variations may include the addition of sour cream, mayonnaise, or herbs. It is often served as a side dish, particularly on holidays such as Thanksgiving and Christmas, and is often paired with roasted meats such as turkey, ham, or chicken.

crackers being placed on top of the southern squash casserole in a glass dish


This squash casserole can be stored in an airtight container in the fridge for 3-4 days. The Ritz cracker topping may become soft while in storage.


Absolutely! This casserole can be frozen for up to 3 months. Thaw overnight in the fridge and reheat in the oven, covered with aluminum foil, for 15-20 minutes, then uncover and cook for an additional 10 minutes to add crispness back to the Ritz cracker topping.


  • Cream of soup: Cream of celery soup can be used instead of mushroom soup.
  • Crackers: Ritz crackers are deliciously buttery, but you can use Town House crackers, Club crackers, crushed tortilla chips, crushed croutons, or panko bread crumbs.
  • Cheese: Shredded Parmesan, Gouda, Mozzarella, or a cheese blend would all work in this recipe.
  • Extra toppings: Consider topping this casserole with chopped nuts.


Regular Ritz crackers are not gluten-free, and some store-bought cream of soups also include thickening agents that contain gluten. Make this casserole gluten-free by using gluten-free crackers and opting for a cream of soup that doesn’t use gluten-based thickeners (or make your own!).

easy southern squash casserole recipe is a simple and delicious recipe


  • Yellow squash is the traditional choice for this dish and has a mild flavor and creamy texture when cooked.
  • Sauteing the onions before adding them to the casserole adds depth of flavor.
  • Grating the cheese ensures that it will melt evenly throughout the casserole.
  • Consider using a  mixture of cracker crumbs and bread crumbs. This adds texture and helps the topping stay crispy.
  • Don’t overcook the squash. Overcooking the squash can result in a mushy texture. Boil or steam the squash just until it is tender.
  • I’ve only used salt and pepper to season this dish. You may find that the crackers and cream of soup have more than enough salt content without adding any more. You can also season this dish with other seasonings and fresh herbs like thyme and rosemary.
  • Bake the casserole in the oven until the top is golden and the cheese is melted, usually around 25-30 minutes. If you feel that the top of the casserole is browning too quickly, cover it with aluminum foil.
  • Let the casserole cool for 5-10 minutes before serving to allow the flavors to meld together.
  • Feel free to add ingredients such as sour cream, mayonnaise, or nuts to the casserole to add new flavors and textures.

More Delicious Recipes to Enjoy

Yield: 4-6 servings

Southern Squash Casserole Recipe

Southern Squash Casserole Recipe

You'll love this southern inspired comfort food side dish! This southern squash casserole will be an amazing crowd pleaser!

Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes


  • 1/2 Cup diced Vidalia Sweet Onion
  • 6 Medium sized Yellow Squash
  • 1 Can Cream of Mushroom Soup
  • 1 Cup Shredded Cheddar Cheese
  • 1 Ream of Ritz Crackers (mice and crumble the crackers into tiny pieces)
  • 1 Teaspoon of Cracked Pepper
  • Salt to taste (you might find that you don't need to add salt because of the crackers and the soup mixture has enough for flavoring)


  • In large Sautee pan, add 1 tablespoon of EVOO and the diced onions. You want to "sweat" the onions until semi translucent and softened. I like mine a little brown.
  • Add in all of your yellow squash and cracked pepper, then place a lid on it while on a medium low flame. Stir the squash every few minutes to mix the flavors around. Your squash should be done in about 20 minutes. They will be super soft and somewhat mushy.
  • Pre-heat oven to 375
  • Drain 1/2 the liquid from the sauteed squash. Place back on flame and add in your cream of mushroom soup. Stir your squash mixture until the soup and squash come to a harmonious mixed balance.
  • Place squash mixture into a casserole dish.
  • Sprinkle shredded cheese over the whole top portion.
  • Then add your layer of crumbled crackers on top, and spread evenly around.
  • Place in oven and bake for 15 minutes
  • Did you make this recipe?

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