A beloved dish throughout the South, Summer Squash Casserole brings comfort and flavor to the table with minimal effort. This version skips the mayo and leans into creamy textures, rich cheese, and a crunchy, buttery cracker topping. It’s a great way to use up extra squash and always disappears fast at gatherings.
This casserole is my go-to when squash is overflowing in the kitchen. It’s simple enough for weeknight dinners yet nostalgic enough for holiday spreads. Whether you’re serving it with ham at Easter or bringing it to a summer potluck, it’s always a crowd-pleaser.
The base of the dish is yellow squash—tender, mild, and perfect for baking. The combination of creaminess and crunch makes this dish impossible to resist.
History
Squash Casserole is a Southern classic that became a staple in American home cooking between the 1920s and 1950s. While squash has been cultivated in North America for thousands of years, the creamy, baked casserole version likely emerged in the early 20th century as casseroles grew in popularity during the Great Depression and post-war era. Combining tender yellow squash with eggs, cheese, and a buttery cracker or breadcrumb topping, this dish became a favorite at potlucks, church suppers, and holiday tables. Its affordability, comforting texture, and simple preparation helped secure its place in Southern culinary tradition.
Ingredients
- Yellow squash – Use yellow summer squash or yellow zucchini if you can’t find summer squash.
- Sweet onion – Vidalia is ideal for its mellow flavor.
- Salted butter
- Cream of mushroom soup – I prefer the low-sodium option to manage the salt content.
- Cream cheese – Let it sit at room temp for easy mixing.
- Egg – Large egg.
- Sharp cheddar cheese – I prefer to shred my own.
- Salt
- Freshly ground black pepper
Topping
- Crackers – A flaky, buttery cracker like Ritz works best.
- Butter
How to Make Summer Squash Casserole
- Preheat oven to 375°F and lightly grease a 2-quart casserole dish with nonstick spray.
- Wash and slice squash into ⅓-inch rounds. Set aside in a large bowl.
- Over medium heat, sauté the diced onion in butter until softened, about 5–6 minutes.
- Add cream cheese to the warm onions and stir until smooth and fully melted.
- In a mixing bowl, combine the onion mixture with cream of mushroom soup, egg, half the cheddar cheese, salt, and pepper.
- Pour this creamy mixture over the squash and toss gently until everything is evenly coated.
- Transfer the squash mixture to the greased baking dish and spread it out evenly.
- Crush the crackers in a zip-top bag or bowl, then combine them with the remaining cheddar cheese and melted butter.
- Sprinkle the buttery cracker mixture evenly over the top of the casserole.
- Bake for 20–25 minutes, or until the casserole is bubbly and the top is golden brown.
Step by Step Process
Chef Jenn’s Tips
- Got oversized squash? Slice them lengthwise and remove some seeds with a spoon before cutting into rounds.
- Want to prep it early? Assemble the casserole without the topping, refrigerate, then top and bake when ready. If baking straight from the fridge, add a few extra minutes to the cook time.
Make It A Meal
This casserole is a perfect partner for roasted pork, grilled chicken, or even fried fish. Round out the meal with a crisp green salad or juicy tomatoes. It’s also delicious paired with a slice of cornbread or served next to leftover fried chicken.
Storage
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F or microwave individual portions. If freezing, assemble the casserole without the topping, wrap tightly, and freeze for up to 2 months. When ready to bake, thaw in the fridge, add the topping, and cook as directed.
Squash Casserole
Ingredients
- 2 pounds yellow squash about 5 squash, sliced ⅓ inch thick
- ½ cup sweet onion diced
- 1 tablespoon butter
- 1 can cream of mushroom soup
- 4 ounces cream cheese softened
- 1 egg
- 8 ounce sharp cheddar cheese shredded
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Topping
- 1 Ritz crackers about 25 crackers, crushed
- ½ stick butter melted
Instructions
- Preheat oven to 375°F and lightly grease a 2-quart casserole dish with nonstick spray.
- Wash and slice squash into ⅓-inch rounds. Set aside in a large bowl.
- In a skillet over medium heat, sauté the diced onion in butter until softened, about 5–6 minutes.
- Add cream cheese to the warm onions and stir until smooth and fully melted.
- In a mixing bowl, combine the onion mixture with cream of mushroom soup, egg, half the cheddar cheese, salt, and pepper.
- Pour this creamy mixture over the squash and toss gently until everything is evenly coated.
- Transfer the squash mixture to the greased baking dish and spread it out evenly.
- Crush the crackers in a zip-top bag or bowl, then combine them with cheddar cheese and melted butter.
- Sprinkle the buttery cracker mixture evenly over the top of the casserole.
- Bake for 20–25 minutes, or until the casserole is bubbly and the top is golden brown.
Notes
Chef Jenn’s Tips
- Got oversized squash? Slice them lengthwise and remove some seeds with a spoon before cutting into rounds.
- Want to prep it early? Assemble the casserole without the topping, refrigerate, then top and bake when ready. If baking straight from the fridge, add a few extra minutes to the cook time.