Southern Squash Casserole: Delicious Recipe!

Okay, friend, let’s chat about something near and dear to my heart – **Southern Squash Casserole**. Oh, the memories this dish evokes! I can almost smell the creamy, cheesy goodness wafting from the oven right now. I remember the first time I attempted to make **Southern Squash Casserole**. It was a total disaster! The squash was watery, the topping was burnt, and honestly, it tasted like…well, let’s just say the dog enjoyed it more than my family did. It was one of those cooking moments where I almost gave up, but my grandma, bless her heart, encouraged me to try again, armed with her secret tips.It wasn’t love at first bite, you know? My kids, bless their picky little hearts, initially turned their noses up at anything green or remotely vegetable-like. But something magical happened with this **Southern Squash Casserole**. The creamy texture, the subtle sweetness of the squash, and that crispy, golden topping? It slowly won them over. Now, it’s a request on holidays and potlucks, and even graces our weeknight table sometimes. It’s a testament to the power of perseverance in the kitchen, and of course, a darn good squash casserole recipe.

This **Southern Squash Casserole** recipe fits perfectly into my busy family life. It’s comforting, relatively easy to throw together, and a great way to sneak some veggies into those picky eaters. I’ve tweaked and perfected it over the years, adding my own little touches that make it uniquely “Delilita’s.” My secret? A touch of nutmeg – it adds a warmth that’s just divine.My cooking philosophy is simple: food should be nourishing, joyful, and shared with love. And this **Southern Squash Casserole** embodies all of that.

It’s a dish that brings people together, warms the soul, and makes even the pickiest eaters smile (eventually!).So, grab your apron, preheat your oven, and let’s get cooking! I promise, this is one **summer squash casserole** you’ll want to make again and again. Don’t be scared, even if you’ve had cooking fails before, we’ll do this together.

What You’ll Need for This Southern Squash Casserole

Alright, let’s gather our ingredients! Here’s what you’ll need to whip up this delicious **Southern Squash Casserole**.* **4 cups yellow squash,** sliced (about 4 medium squash)* **1/2 cup yellow onion,** chopped* **1/2 cup butter,** melted (I always use unsalted butter for my **Southern Squash Casserole**, it lets me control the saltiness)* **1 (10.75 ounce) can condensed cream of chicken soup*** **1 cup sour cream*** **1 cup shredded cheddar cheese,** divided (reserve 1/2 cup for topping)* **1/4 teaspoon ground nutmeg** (This is my secret ingredient for the best **yellow squash casserole**)* **Salt and pepper to taste*** **1 cup crushed Ritz crackers** (about 1 sleeve)When making **Southern Squash Casserole**, I often find the best squash at my local farmer’s market during the summer months. You can also find it at most grocery stores year-round. For the cheese, I prefer a sharp cheddar for a bit of a kick.Here’s a **Southern Squash Casserole** trick I learned from my grandma: lightly salt the squash after slicing it and let it sit for about 15 minutes. This helps draw out some of the excess moisture, preventing a soggy casserole.For busy families making Southern Squash Casserole, you can prep the squash and onions ahead of time. Just store them in an airtight container in the refrigerator until you’re ready to cook.To save a bit of money on your **Southern Squash Casserole** ingredients, consider buying squash in bulk when it’s in season and freezing it for later use. Just blanch it for a few minutes before freezing to preserve its texture. And don’t be afraid to substitute with what you have. Don’t have Ritz crackers? Use breadcrumbs!As for storage, leftover squash is a champ! To store leftover **yellow squash casserole** ingredients, make sure to wrap them tightly and keep them in the fridge. They usually last a few days. If you are storing for more than a few days, consider my Butternut Squash Soup.

Let’s Make This Southern Squash Casserole Together

Okay, friend, let’s get cooking! I promise, this **easy squash casserole** recipe is easier than it looks. Here’s how we’ll make it:1. **Preheat your oven to 350°F (175°C).** Grease a 9×13 inch baking dish. This is important to prevent sticking!2. **Sauté the squash and onion.** In a large skillet, melt 1/4 cup of the butter over medium heat. Add the sliced squash and chopped onion and cook until tender, about 10-12 minutes. Don’t worry if your **summer squash casserole** mixture seems a little watery at this point – we’ll take care of that!3. **Combine the ingredients.** In a large bowl, combine the cooked squash and onion, cream of chicken soup, sour cream, ½ cup of the shredded cheddar cheese, nutmeg, salt, and pepper. Mix well to combine.4. **Pour into baking dish.** Pour the squash mixture into the prepared baking dish and spread it evenly.5. **Prepare the topping.** In a small bowl, combine the crushed Ritz crackers and the remaining 1/4 cup of melted butter. Mix until the crackers are evenly coated.6. **Sprinkle the topping.** Sprinkle the cracker mixture evenly over the squash mixture, then sprinkle the remaining ½ cup of cheddar cheese over the top.7. **Bake!** Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly. I learned the hard way with **Southern Squash Casserole** that ovens can vary, so keep a close eye on it!8. **Cool slightly.** Let the **homemade squash casserole** cool for a few minutes before serving. This helps it set up a bit.In my kitchen, **Southern Squash Casserole** usually takes about 25 minutes to bake perfectly. While the **Southern Squash Casserole** is cooking, I usually tidy up the kitchen or catch up on a favorite podcast.If you’re worried about the topping burning, you can tent the casserole with foil during the last few minutes of baking.Your **Southern Squash Casserole** should smell like warm butter, cheesy goodness, and a hint of nutmeg. It’s a comforting aroma that will fill your kitchen!A family-tested **Southern Squash Casserole** shortcut: use a food processor to slice the squash and onions. It saves so much time!If you want an extra layer of flavor, consider adding a pinch of garlic powder to the squash mixture. My friends at Old Fashioned Southern Squash Casserole – Southern Cravings agree with this.

How I Love to Serve This Southern Squash Casserole

Oh, there are so many ways to enjoy this **Southern Squash Casserole**! My family loves this **Southern Squash Casserole** when I serve it alongside grilled chicken or pork chops. It’s the perfect comforting side dish to balance out a simple main course.My go-to side dishes that pair with **Southern Squash Casserole** include a fresh green salad and some cornbread. The salad adds a bit of freshness, while the cornbread is perfect for soaking up all that creamy sauce.This **Southern Squash Casserole** is perfect for potlucks, holiday gatherings, or even just a simple weeknight dinner. It’s always a crowd-pleaser!For presentation, I like to sprinkle a little fresh parsley over the top of the **Southern Squash Casserole** before serving. It adds a pop of color and makes it look extra inviting.If you have extra **Southern Squash Casserole**, it’s delicious reheated the next day. You can also use it as a filling for omelets or quesadillas!For a seasonal variation, try adding some roasted red peppers to your **Southern Squash Casserole** in the fall. It adds a touch of sweetness and complements the squash perfectly. You could also try this Squash Casserole Recipe – Add a Pinch | Robyn Stone, it is another tried and true favorite.Friends always ask for this Southern Squash Casserole Recipe whenever I bring it to a party. It’s become a signature dish!

Your Southern Squash Casserole Questions Answered

I get asked about my **Southern Squash Casserole** all the time! Here are some of the most common questions, answered just for you:* **Can I use frozen squash for this recipe?** Yes, you can! Just make sure to thaw it completely and squeeze out any excess moisture before using it in the recipe. You know what I do when my **Southern Squash Casserole** calls for frozen squash? I microwave it for a few minutes and then press it between paper towels to get rid of the extra water.* **Can I make this casserole ahead of time?** Absolutely! Assemble the casserole, but don’t bake it. Cover it tightly and store it in the refrigerator for up to 24 hours. When you’re ready to bake, add about 10-15 minutes to the baking time.* **Can I substitute the cream of chicken soup?** If you’re not a fan of cream of chicken soup, you can use cream of mushroom soup or even a homemade cream sauce. My family prefers the cream of chicken, though!* **Can I make this vegetarian?** Yes! Just omit the cream of chicken soup and use a vegetarian cream of mushroom soup or a homemade vegetable broth-based cream sauce. You could also add some extra vegetables, like chopped bell peppers or zucchini.* **My casserole is too watery! What did I do wrong?** The most common reason for a watery casserole is excess moisture in the squash. Make sure to salt the squash and let it sit for a bit before cooking to draw out some of the water. You can also try adding a tablespoon of cornstarch to the squash mixture to help thicken it. I’ve made that mistake before.* **Can I add a different kind of cheese?** Of course! Monterey Jack, Gruyere, or even a little bit of pepper jack would be delicious. Just make sure it melts well!* **The topping is burning! What should I do?** If the topping is browning too quickly, tent the casserole with foil during the last few minutes of baking. Friends have also asked about my Butternut Squash Soup, and how it compares. Honestly, it’s a different flavor profile completely, but if you love squash, give it a try!

My Final Thoughts on This Southern Squash Casserole

This **Southern Squash Casserole** recipe holds a special place in my heart because it reminds me of family, comfort, and the joy of sharing good food. It’s also a dish that even picky eaters can’t resist! As well as being a comforting dish, this Old Fashioned Southern Squash Casserole – Southern Cravings is the perfect dish to showcase the flavors of fresh summer squash.Here are my **Southern Squash Casserole Pro Tips**:* **Don’t skip the nutmeg!** It adds a subtle warmth that elevates the flavor of the entire dish.* **Salt the squash!** This helps draw out excess moisture and prevents a soggy casserole.* **Don’t overbake!** Overbaking can dry out the casserole. Bake until the topping is golden brown and the casserole is bubbly.Here are a few **Southern Squash Casserole** variations I’ve tried with my family:* **Spicy Squash Casserole:** Add a pinch of red pepper flakes to the squash mixture for a little bit of heat.* **Cheesy Squash Casserole:** Use a combination of cheddar, Monterey Jack, and Gruyere cheese for an extra cheesy casserole.* **Bacon Squash Casserole:** Add crumbled bacon to the squash mixture for a smoky, savory twist.My husband loves the bacon version, while my kids prefer the classic **homemade squash casserole** with extra cheese.I hope you’ll make this **Southern Squash Casserole** your own, adding your own personal touches and creating memories with your family.I hope you enjoy making this recipe as much as I do! Remember to have fun, experiment with different flavors, and don’t be afraid to make mistakes. Cooking should be a joyful experience, and this **Southern Squash Casserole** is the perfect dish to share with the people you love. Now, go forth and make some delicious **Southern Squash Casserole**!
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Southern Squash Casserole

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This classic Southern Squash Casserole is a creamy, cheesy, and comforting side dish perfect for any occasion. It’s packed with tender squash and topped with buttery crackers for a delightful crunch.

• Author: Liliana
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 servings
• Category: Side Dish
• Method: Baked
• Cuisine: American

Ingredients

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• 2 pounds yellow squash, sliced
• 1 medium onion, chopped
• 1/2 cup butter, divided
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup sour cream
• 1 cup shredded cheddar cheese, divided
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 sleeve buttery round crackers, crushed

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Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, melt 1/4 cup butter over medium heat. Add squash and onion and cook until tender, about 10-15 minutes.
3. In a large bowl, combine cream of chicken soup, sour cream, 1/2 cup cheddar cheese, salt, and pepper. Stir in the cooked squash and onion.
4. Pour mixture into a greased 9×13 inch baking dish.
5. Melt remaining 1/4 cup butter and toss with crushed crackers. Sprinkle over the squash mixture.
6. Bake for 20-25 minutes, or until golden brown and bubbly. Sprinkle remaining 1/2 cup cheddar cheese on top during the last 5 minutes of baking.

Notes

For a spicier kick, add a pinch of red pepper flakes to the squash mixture. You can also substitute Ritz crackers for the buttery round crackers.