The first time I tasted Brenda Gantt’s squash casserole was at Grandma’s Sunday dinner. “This is how we have made it for generations” she said with a wink. The kitchen filled with buttery aromas as she pulled the golden topped dish from the oven.
During our annual family reunion in Alabama this casserole always claimed center stage. The creamy tender squash paired perfectly with that crunchy savory topping. My cousins and I would race to get seconds before the dish emptied completely.
After much testing in my kitchen I finally captured that perfect balance of flavors. The rich cheesy goodness with just a hint of sweetness makes this authentic Southern comfort food. Brenda Gantt would surely approve of this recreation. That brings my grandmother’s table to life again.
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Why You’ll Love This Squash Casserole
This squash casserole blends creamy, cheesy and buttery flavors perfectly. Each bite offers rich comfort with Southern charm. It feels like a warm hug on your plate. The dish is simple to make with basic ingredients. It transforms fresh summer squash into something special. You won’t believe how easy it is.
This recipe keeps everyone happy at the table. It works for weeknight dinners or special gatherings. Take it to a potluck and watch it vanish quickly. The versatile dish fits any meal or occasion. Your guests will ask for the recipe. This casserole never disappoints.
Ingredients You’ll Need
| Ingredient | Quantity |
| Yellow squash | 6 cups |
| Large onion | 1 |
| Butter | 2 tbsp |
| Eggs | 2 large |
| Sour cream | 1 cup |
| Sharp cheddar cheese | 1 cup |
| Butter crackers | 1 cup |
| Salt | ½ tsp |
| Black pepper | ¼ tsp |
| Garlic powder | ¼ tsp |
| Butter | 2 tbsp |
Easy Ingredient Swaps
Gluten Free Options
- Replace butter crackers with gluten free crackers or bread crumbs
- Use a gluten-free cracker brand like Schar Table Crackers
- Try crushed gluten-free corn flakes or rice cereal for crunch
Dairy Free Alternatives
- Substitute sour cream with dairy free yogurt or coconut cream
- Replace cheddar cheese with dairy free cheese shreds
- Use plant based butter in place of regular butter
- Try nutritional yeast (2-3 tablespoons) for a cheesy flavor without dairy
Low Carb Modifications
- Skip the cracker topping or use crushed pork rinds instead
- Replace half the squash with zucchini for variety and fewer carbs
- Use Greek yogurt instead of sour cream for higher protein content
- Add extra cheese instead of crackers for the topping
Other Helpful Swaps
- Yellow onion can be replaced with white onion or shallots
- No fresh squash? Frozen and thawed squash works
- Egg substitutes or flax eggs (1 Tbsp ground flaxseed + 3 Tbsp water per egg) for egg allergies
- Any melting cheese can replace cheddar (Monterey Jack, Colby or Gruyere)
Kitchen Tools Required For Squash Casserole
- You’ll need a large skillet to cook the squash until it’s soft.
- Grab a few mixing bowls to combine everything easily.
- A baking dish is essential for the casserole to bake properly.
- Use a wooden spoon or spatula for smooth mixing.
- A sharp knife helps slice the squash into even pieces.
- Keep a cutting board handy for safe food prep.
- Don’t forget measuring cups and spoons for accurate amounts.
- A cheese grater gives you fresh meltable cheese.
- Oven mitts protect your hands when taking the hot dish out.
How To Make Squash Casserole
Preparation Steps
Preheat your oven to 350°F. Grease a 9×13-inch baking dish. Wash and slice the squash into thin rounds. Grate the cheese. Crush the crackers for topping.
Cooking Steps
- Melt butter in a large skillet over medium heat. Add squash and onions. Cook for 8-10 minutes until soft. Drain any extra liquid.
- Mix cooked squash in a bowl with cheese, sour cream, eggs and seasonings. Stir until everything is well combined.
- Combine crushed crackers with melted butter in a separate bowl. This makes the crispy topping.
- Pour the squash mixture into your greased dish. Spread it evenly. Sprinkle the cracker topping over everything.
- Bake for 25-30 minutes until golden and bubbly. Let it cool for a few minutes before serving.
Helpful Cooking Tips For Squash Casserole
- Store leftovers in the fridge for up to three days. They reheat beautifully in the microwave.
- Freeze individual portions for easy meals later. Thaw overnight in the fridge before reheating.
- This casserole travels well to potlucks. Just cover tightly with foil to keep warm.
- Add herbs like thyme or basil for a fresh twist. Just a tablespoon is enough.
- Yellow squash works best. But zucchini makes a good substitute. You can even mix both.
- For a heartier dish add cooked ground chicken or turkey. Stir it in before baking.
- Serve alongside grilled meats or roasted chicken. It pairs well with almost any protein.
- This recipe can be easily doubled for large gatherings. Just use a bigger baking dish.
- Prep the ingredients ahead of time. Assemble just before baking for convenience.
Tasty Recipe Variations
- Mix in mozzarella or Monterey Jack for extra cheesiness. A sprinkle of Parmesan adds nutty flavor on top.
- Add cayenne pepper or diced jalapenos for a spicy kick. Hot sauce works well too.
- Try using both yellow squash and zucchini together. The different colors look great in the dish.
- Make it low carb by using crushed pork rinds instead of crackers. Almond flour works too.
- Add cooked bacon or sausage for a heartier meal. Chicken makes it more filling as well.
- Fresh herbs make a big difference. Try thyme or basil in the mix.
- Stir in some cream cheese for extra richness. Greek yogurt adds tang and creaminess.
- Butternut squash creates a sweeter version. It is perfect for fall dinners.
- This dish adapts to what you have on hand. Don’t be afraid to experiment.
Best Sides for Squash Casserole
| Side Dish | Why It Works |
| Grilled Chicken | Adds protein and a smoky savory contrast. |
| Southern Cornbread | A classic pairing with a slightly sweet balance. |
| Green Beans | Light, fresh and adds a pop of color. |
| Mashed Potatoes | Doubles up on comfort with creamy goodness. |
| Coleslaw | Crunchy, tangy and refreshing. |
| Baked Ham | Salty, savory and pairs beautifully. |
| Garlic Bread | Perfect for scooping up every cheesy bite. |
| Roasted Brussels Sprouts | Nutty, crispy and full of flavor. |
How to Store & Reheat
Keep your squash casserole fresh and delicious with these simple storage and reheating tips.
Refrigeration
- Cool completely: Let the casserole reach room temperature before storing.
- Use an airtight container: Store leftovers in a sealed container or cover the baking dish tightly with plastic wrap.
- Refrigerate properly: Keep in the fridge for up to 3-4 days.
Freezing
- Wrap it well: Use a freezer safe container or tightly wrap the dish in plastic wrap and foil.
- Label it: Mark the date for easy tracking.
- Freeze up to 3 months: For the best taste and texture enjoy within this time.
Reheating
From the fridge:
- Oven method: Preheat to 350°F (175°C) and bake for 15-20 minutes until hot.
- Microwav: Heat in 30-second intervals until warm stirring as needed.
From frozen:
- Thaw overnight: Place in the fridge for 8-12 hours before reheating.
- Bake at 350°F: Reheat for 25-30 minutes until heated through.
FAQ’S
Can I make squash casserole ahead of time?
Yes, assemble it a day in advance, refrigerate and bake when ready.
What’s the best cheese for squash casserole?
Sharp cheddar adds bold flavor. But a mix of cheeses works well too.
Can I use frozen squash?
Yes, but thaw and drain it well to avoid extra moisture.
Conclusion
This Squash casserole brings comfort with every bite. The creamy texture, rich flavors and crispy topping make it unforgettable. Perfect for family dinners, holidays or any time a warm dish is needed.
The simple steps and easy ingredient swaps make it a go to favorite. There’s always room to try new twists from extra cheese to a spicy kick. A dish like this stays in memories long after the last bite. Some meals just have a way of bringing people together.
