My mother’s classic Southern style squash casserole is the perfect comfort food side dish. It’s a Thanksgiving tradition at my house!
Southern Style Squash Casserole Recipe
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.
Or, you can completely make it, bake it, and refrigerate it—just reheat and serve! This is actually my favorite way, because this squash casserole tastes even better the next day.
Hungry for more good Southern food? Try these other winning recipes.
And, although not strictly Southern, my crustless pumpkin pie is sure to please.
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.
- Pick up a bake and take casserole dish so you can bring this along to a potluck gathering. This is the coolest thing ever!
Special thanks goes out to my husband Jason Moseman, who took the action shot at the top of the post.
Southern Style Squash Casserole Recipe
- 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.
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.
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
- Roasted Chili-Lime Peanuts by Casa de Crews
- Strawberry Coconut Soup with Mint by The Wimpy Vegetarian
- 3 Ingredient Steak Marinade by MealDiva
- Baked Fajita Chicken by Recipes Food and Cooking
- Crab Pasta by Caroline’s Cooking
- Grilled Portobello Mushrooms by Palatable Pastime
- Healthy Chocolate Protein Pancakes by Momma’s Meals
- Homemade Porcini Almond Pasta by The Joyful Foodie
- Abruzzo Style Cannellini Beans with Fennel & Chicken by Delaware Girl Eats
- Nutella BLT Sandwich by Brunch with Joy
- 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
- Skirt Steak and Grilled Potatoes for a Crowd by Family Foodie
- Slow Cooker Teriyaki Chicken by Nosh My Way
- Slowcooker Ravioli Lasagne by Jane’s Adventures in Dinner
- Brazilian Black Beans by Curious Cuisiniere
- 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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