Southern Style Squash Casserole Recipe
Today I’m joining the rest of the Sunday Supper Movement gang to celebrate the theme of recipes with 5 ingredients or less! This event is hosted by Gluten Free Crumbley, and you can find all the other 5 ingredient or less recipes at the bottom of this post.
I have never been a vegetable person. However, my mother’s squash casserole has always been one of my favorite side dishes- even when I was a kid! It’s only four ingredients, which makes it very simple to put together for a weeknight meal. You can also make the casserole and put it in the fridge to bake the next day; I’ve done this almost every Thanksgiving to save prep time.
This Casserole is a Real Winner
I’m also entering this Southern style squash casserole recipe in the Wisconsin Cheese Recipe Contest that’s part of the Food and Wine Conference coming this summer to Orlando, FL. If you haven’t already bought your ticket for the Food and Wine Conference, you can save $50 with code FWC15mosek and join me!
I tried out Wisconsin cheddar with this casserole, and it was sensational. Locate some Wisconsin cheddar cheese in your grocery store and give it a try!
Tips for Making Squash Casserole
- Make sure you use fresh yellow squash, not frozen squash. The taste and texture is totally different.
- I always used to make this with Wheatsworth crackers, but they’re no longer available in stores. Since Wheatsworth became unavailable, I’ve been using Town House Wheat successfully. The important thing is to choose a wheat cracker with 0 grams of sugar. Look at the cracker nutrition info to be sure, because even a little bit of sugar will taste weird in a casserole like this one.
- Use high quality cheese, and if you want optimum melting, buy chunk cheese and grate it yourself. Pre-grated cheese contains cornstarch that can interfere with smooth melting.
Special thanks goes out to my husband Jason Moseman, who took the action shot at the top of the post.
Classic Southern style squash casserole recipe made with just four ingredients!
- 1 1/2 pounds of yellow squash
- 1 1/2 cups shredded cheddar cheese, plus more for topping
- 1 1/2 cups crumbled Town House Wheat Crackers, or similar, plus more for topping
- 2 tablespoons mayonnaise
- Preheat the oven to 350 and set out a casserole dish (about 1 qt in size).
- Wash the squash and cut into 1/2 inch rounds. Put about a half an inch of water in a pot and bring to a boil. Add the squash, cover with a lid, and cook, stirring occasionally, for about 5-7 minutes. Squash is done when the middle part of the largest rounds is starting to break up and the seeds are coming loose.
- Drain the squash. In a large mixing bowl, combine the cooked squash, cheese, and mayonnaise. Stir until the cheese is melted. Add the cracker crumbles and stir vigorously until well combined, allowing the squash to break up as you stir.
- Scrape the mixture into the casserole dish and smooth out evenly. Sprinkle with a little more cheese and some more cracker crumbles. Bake 30 minutes and serve warm.
More Recipes with 5 Ingredients or Less
- 2 Ingredient Orange Juice Frosty Drink by The Educators’ Spin On It
- Five Ingredient Sangria by Our Good Life
- Pina Colada Summer Smoothie by Cosmopolitan Cornbread
Appetizers and Snacks
- 5-Ingredient Creamy Avocado Dressing by Take A Bite Out of Boca
- Crescent Jalapeno Poppers by The Weekend Gourmet
- Crockpot Chicken Chili Dip by The Crumby Cupcake
- Gluten Free Peach Salsa by Gluten Free Crumbley
- Grilled Zucchini and Goat Cheese Roll Ups by Food Done Light
- Marinated Feta Tomato Skewers by Noshing with the Nolands
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- Strawberry Coconut Soup with Mint by The Wimpy Vegetarian
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- Baked Fajita Chicken by Recipes Food and Cooking
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- Salmon in Puff Pastry by Sew You Think You Can Cook
- Simple Brined Roast Chicken with Herbs and Garlic by Crazy Foodie Stunts
- Simple Grilled Tilapia by Cooking Chat
- Simple Summer Shrimp and Asparagus by eating in instead
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- Slowcooker Ravioli Lasagne by Jane’s Adventures in Dinner
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- Korean Seasoned Dried Squid (Ojingeochae muchim) by kimchi MOM
- Mashed Cauliflower with Parmesan by Hezzi-D’s Books and Cooks
- Sauerkraut and Apple Salad by Cindy’s Recipes and Writings
- Sesame Lime Edamame by Magnolia Days
- Southern Style Squash Casserole by Recipe for Perfection
- Tomato, Avocado and Bacon Salad by Peanut Butter and Peppers
- Apple Drop Candy by What Smells So Good?
- Chocolate Toffee Cookies by NinjaBaker.com
- Coconut White Chocolate Truffles by That Skinny Chick Can Bake
- Easy No Churn Peach Frozen Yogurt by Bobbi’s Kozy Kitchen
- Fluffernutter Cookies by Pies and Plots
- Magic Pudding Dessert by Grumpy’s Honeybunch
- No-Churn Mint Chocolate Chip Ice Cream Cake by Cupcakes & Kale Chips
- Rhubarb Crumble by A Day in the Life on the Farm
- Creamy Coconut, Roasted Strawberry Chocolate Chip Popsicles by Simply Health Family
- Recipe Substitution Tips by Sunday Supper
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