This Cheesy Southern Squash Casserole is a warm hug on a plate! It features tender yellow squash mixed with creamy cheese and topped with crunchy breadcrumbs.
Once you try it, you’ll see why it’s a favorite. I can’t help but go back for seconds—it’s that good! Plus, it’s a great way to add veggies to your meal without even noticing.
Key Ingredients & Substitutions
Yellow Squash: The star of this dish! Choose fresh, firm squash for the best flavor. If you can’t find yellow squash, zucchini can work well as a substitute, though the taste will be slightly different.
Onion: A small onion adds a nice depth of flavor. If you’re not a fan of onion, you can leave it out or use shallots for a milder taste.
Cheese: Sharp cheddar gives great flavor, while mozzarella adds creaminess. Feel free to substitute with Colby Jack or Monterey Jack cheese if you want a milder flavor. Vegan cheese can also work for a dairy-free version.
Condensed Cream of Mushroom Soup: This adds creaminess and flavor. Use cream of celery or chicken soup as a stand-in, or make a homemade version with cream and sautéed mushrooms for a from-scratch approach.
Sour Cream: It adds richness. Greek yogurt can be a healthy alternative if you want a tangy punch. Try using a dairy-free yogurt for a non-dairy option!
How Can I Ensure the Squash Cooks Perfectly?
Cooking the squash just right is key for this casserole. If overcooked, it can become mushy. Here’s how to keep it tender:
- Slice the squash evenly to ensure all pieces cook at the same rate.
- Sauté on medium heat, just until tender but not falling apart. This usually takes 5 to 7 minutes.
- Drain any excess liquid after sautéing. This helps avoid a soggy casserole.
Following these tips will give you a perfectly cooked squash that enhances the dish’s texture!
Cheesy Southern Squash Casserole
Ingredients You’ll Need:
- 6 cups sliced yellow squash (about 4 medium squash)
- 1 small onion, finely chopped
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 can (10.5 oz) condensed cream of mushroom soup
- 2 large eggs, beaten
- 1/2 cup sour cream
- 4 tablespoons butter, melted
- 1 cup crushed buttery crackers (such as Ritz)
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
- 1 tablespoon olive oil or butter (for sautéing)
How Much Time Will You Need?
You’ll need about 15 minutes to prep and around 30 to 40 minutes for baking. In total, expect to invest about an hour to get this delicious casserole from your kitchen to the dinner table.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This way, as soon as you’re done preparing the casserole, you can pop it right in!
2. Sauté the Vegetables:
In a large skillet, add the olive oil or butter and heat over medium heat. Toss in your finely chopped onion and sliced yellow squash. Sauté these together until the squash is just tender, which should take about 5 to 7 minutes. If there’s a lot of liquid, drain it out to avoid a soupy casserole.
3. Mix the Ingredients:
In a large mixing bowl, combine the sautéed squash and onions with the cream of mushroom soup, sour cream, beaten eggs, salt, black pepper, and garlic powder (if you’re using it). Don’t forget to add both the cheddar and mozzarella cheeses! Stir everything together until well mixed.
4. Prepare the Baking Dish:
Grease a 9-inch baking dish or an oven-safe skillet to prevent sticking. Transfer the cheesy squash mixture into the dish, spreading it out evenly.
5. Add the Crunchy Topping:
In a small bowl, mix the crushed buttery crackers with the melted butter. Sprinkle this tasty topping all over the squash mixture, ensuring it covers the top evenly.
6. Bake the Casserole:
Place the casserole in your preheated oven and bake uncovered for 30 to 40 minutes. You’re looking for a bubbly center and a beautifully golden-brown topping!
7. Let It Cool:
Once baked, take it out of the oven and let it rest for a few minutes. This helps it firm up a bit and makes serving easier. Then, dig in and enjoy this comforting Southern classic!
This cheesy squash casserole is a delightful blend of flavors and textures, making it a must-try for any meal. Enjoy every cheesy bite!
Frequently Asked Questions (FAQ)
Can I Use Frozen Squash for This Recipe?
While fresh yellow squash is recommended for the best texture, you can use frozen squash in a pinch. Make sure to thaw and drain any excess moisture before sautéing to prevent a soggy casserole.
How Long Can I Store Leftover Casserole?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the microwave or place in the oven at 350°F (175°C) until heated through.
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the casserole up to the baking step, cover it, and refrigerate it for up to 24 hours. When ready to bake, just add an extra 10-15 minutes to the cooking time, as it will be cold from the fridge.
What Can I Substitute for Cream of Mushroom Soup?
If you don’t have cream of mushroom soup on hand, you can substitute it with cream of chicken or cream of celery soup. For a homemade option, blend together equal parts of heavy cream and sautéed mushrooms, thickened with a bit of flour or cornstarch.
