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 tater tot hotdish and crustless pumpkin pie are 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 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
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- Pina Colada Summer Smoothie by Cosmopolitan Cornbread
Appetizers and Snacks
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- Crescent Jalapeno Poppers by The Weekend Gourmet
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- Recipe Substitution Tips by Sunday Supper
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
I’ve always loved squash casserole and haven’t ever thought to use wheat crackers as a topping. Great idea and good luck in the contest.
Thanks, Renee! 🙂
I am not big on most squashes, but I do love spaghetti squash!
This is really worth a try. I’m not a veggie person, squashes included, but the cheese makes this a perfect comfort food.
Ok don’t get mad but I have never eaten yellow squash…. Last year I discovered and we are in love with Butternut Squash. Can you use that instead of the yellow? Saving this one for fall. PS your recipes add sounds to me, and all I do is read them… Sometimes 🙂
Oh, no, don’t use butternut squash! Butternut squash is very sweet. Yellow squash is more savory and has a very different texture. Like I said, I’m not a veggie person, but I love this stuff and could eat a whole dish of it. 🙂 Don’t wait for fall; it’s too good for that!
I think this cheesy casserole would get my picky hubby to eat squash! It looks wonderful!
Oh man, this looks liek the perfect casserole for getting kids to try squash! Love the cheese and crackers on this casserole.
Wendy (The Weekend Gourmet)
Yum…I grew up eating something similar and LOVE it! I love that this has four ingredients and can be assembled so quickly.
Thalia @ butter and brioche
This looks like the ultimate comfort food.. I never have made a casserole quite like this before but it sure looks like something I would love to eat!
Wendy, A Day in the Life on the Farm
I love squash but have never made a casserole using summer squash. Just never thought of it. Thanks so much for sharing.
This is similar to one that I have had before and just loved it. Usually I make a sweet squash so this is nice for something different.
This sounds absolutely delicious. I want to eat the whole dish!
Lauren @ Sew You Think You Can Cook
I know a few people in my family who would love this recipe!
Cindys Recipes and Writings
I made zucchini casseroles but never yellow squash ones. Its worth a try!
Could this be made ahead of time and frozen? If so, would you bake first and then freeze or vice versa?
Chelsea, I’ve made it ahead and put it in the fridge many a time, but I’ve never frozen it either before cooking or after. I’m not sure what freezing it would do to the cheese and mayo (sometimes those ingredients break or get a weird texture after freezing). I wish I could be more helpful on this one! If you do decide to freeze it, let me know how it turns out- I’m very curious to know.
I have put it in the fridge for up to two days before baking, and it also keeps just fine after baking in the fridge as long as you cover it tightly after it cools to keep the top from drying out.
Thanks for such a quick reply! I will just make it the day before since it will be for Thanksgiving and I’d hate to ruin it in the freezer. If I do freeze in the future, I will let you know!
My pleasure! 🙂 Come back soon!
About how many servings is this?
Ha ha, it depends on how much everyone loves squash casserole! Seriously, though, it’s about 6 side dish sized portions, 4 if you scoop really big portions. I often make a double batch to make sure we have leftovers.
I am planning to make this for Thanksgiving. With the size of our gathering, thinking I will definitely double it then. Thanks for your quick response and I will let you know how it turns out!
Good call! Hope it works out well. 🙂 Glad to help if you have any other questions!
It turned out perfectly and had rave reviews! Thanks again Katie and happy belated Thanksgiving!
Yay! Happy Thanksgiving to you, too! 🙂
Absolutely loved this recipe! I make it all the time!
Thank you so much, Sabrina! That means a lot to me. 🙂 So glad you like it.
ok ive never made squash before. was looking at anotherrecipe and it said to peel the squash – this was does not. does that matter?
Definitely DON’T peel the squash! The yellow part gives the casserole a great texture. Just cut off the ends of the squash, slice into rounds, and you’re good to go.
This is similar to my family squash casserole that we’ve prepared for generations. We heat 1/4 cup sour cream to just hot, add salt/pepper, a few chives sometimes and a pinch of cayenne. Remove from heat and add cheese and stir in a beaten egg. Pour over squash and onions. Top with butter cracker crumbs and bake 30 minutes or until set.
That sounds good! There are so many variations of squash casserole. I’ve seen another casserole just like this one, except with the addition of onions, in a soul food restaurant.
Just made this squash casserole in two ‘mini’ oven dishes.
Used Ritz crackers, squash, mayo, white onion, little butter, cheese, and salt & pepper.
Note: made in two tiny oven dishes as my husband and I have had gastric bypass surgery!
Yay! So glad you liked it. It’s one of my all time favorites. I also do a similar casserole with broccoli.