Southern squash casserole is a staple at any potluck gathering. With grated Cheddar cheese, crumbled Ritz crackers, and fresh summer squash, this squash casserole is a family favorite!
Squash casserole is ubiquitous on the Southern table in the summer time, probably because nearly everyone who has a garden grows squash and one plant produces about a million yellow squash. And don’t even get me started on zucchini!
If you’ve been to a church potluck or a classic meat-and-three diner anywhere in the South, chances are you happened upon some version of this easy squash casserole. It’s made like most classic Southern dishes, with good, simple ingredients that your grandmother could get ahold of—nothing fancy!—and it’s meant to offer love in a bowl.
How to Make Southern Squash Casserole
Southern squash casserole is sublime comfort food, with grated Cheddar cheese, crumbled Ritz crackers, a couple of eggs and a little milk to bind it all together. I use evaporated milk because that’s what all my old cookbooks call for, but you could use regular milk if you’re so inclined. I also like to add chopped pimentos, but these are totally optional.
You’ll need to cook and drain the squash before putting it in the dish because squash contains a lot of moisture. It takes just a few minutes to cook though, so don’t think you’ll be spending hours in the kitchen. Then you just mix everything together in a large bowl, sprinkle the cheese and cracker crumbs on top, and bake for about 45 minutes. Super easy!
What’s your favorite comfort food?
Mashed potatoes? Macaroni and cheese? Chocolate cake? Those are all on my list! I don’t know if I could pick just one as a top favorite but if I had to it would probably be chocolate cake. I do love this easy squash casserole though!
- 1 cup chopped Vidalia onion
- 2-3 lbs squash, sliced (you want about 2 1/2 cups cooked squash/onion mixture)
- 2 large eggs
- 2 tablespoons diced pimentos
- 1 cup evaporated milk
- 1 1/2 cups grated Cheddar cheese
- 2 cups buttery cracker crumbs
- 6 tablespoons butter, divided (2 for skillet, the other 4 melted/divided)
- Salt and pepper
Preheat oven to 350. Spray or butter a 2-quart baking dish (I use a 9x9-inch square dish).
In a large skillet, melt 2 tablespoons butter, then cook the onion 5 minutes. Add the squash and enough water to barely cover and bring to a boil. Turn down to a high simmer and cook until squash is tender. Drain the squash and onion mixture in a colander and then mash in the colander so additional juice will drain out.
Place squash and onion in a large mixing bowl. If you immediately see a lot of juice accumulate then put it back in the colander and drain again, then back in the bowl. I usually do this a couple of times.
Once the squash is adequately drained, add 2 tablespoons melted butter, eggs, evaporated milk, pimentos, 3/4 cup of cracker crumbs, 1 cup grated cheese, and salt and pepper. Mix well.
In a separate bowl or large zipper bag, mix the remaining cracker crumbs with the last 2 tablespoons melted butter. Sprinkle the remaining 1/2 cup of grated cheese over the squash and then the cracker crumbs over the cheese. Bake for about 45 minutes, until top is golden brown.