There’s something downright magical about taking a humble summer vegetable like squash and turning it into a dish that feels like a warm hug from your grandma’s kitchen. The Ultimate Cheesy Squash Casserole does exactly that, transforming yellow squash or zucchini into a creamy, cheesy masterpiece that’s as comforting as it gets. Whether you’re drowning in garden-fresh squash or just craving something cozy, this casserole is the answer to all your culinary dreams.
Squash Casserole from ‘Mastering the Art of Southern Cooking’
Equipment
- 1 Large Skillet or Dutch Oven For sautéing vegetables.
- 1 9×13 inch Baking Dish Or similar large casserole dish.
- 1 Large Mixing Bowl For combining ingredients.
- 1 Sharp Knife For chopping and slicing.
- 1 Cutting Board
Ingredients
Main
- 1 1/4 cups butter divided
- 2 medium onions chopped
- 1 green bell pepper seeded and chopped
- 1 red bell pepper seeded and chopped
- 2 garlic cloves finely chopped
- 2 pounds yellow crookneck or zucchini squash sliced
- 2 cups grated sharp Cheddar cheese or Gruyère divided
- 4 large eggs beaten to mix
- 1 1/2 cups chopped pecans divided
- Dash hot sauce or Tabasco optional
- 1 cup breadcrumbs
Instructions
- Preheat your oven to 350°F (175°C) and generously butter a 9×13 inch baking dish.
- Melt 1/2 cup of the butter in a large skillet over medium heat, then add the chopped onions, green bell pepper, red bell pepper, and garlic. Sauté until softened, about 8-10 minutes.
- Add the sliced squash to the skillet with the sautéed vegetables. Cook, stirring occasionally, until the squash is tender-crisp, about 10-12 minutes. Drain any excess liquid from the squash mixture.
- In a large mixing bowl, combine the cooked squash mixture, 1 1/2 cups of the grated cheese, the beaten eggs, 1 cup of the chopped pecans, and the optional dash of hot sauce. Season with salt and pepper to taste.
- Pour the squash mixture evenly into the prepared baking dish.
- In a separate small bowl, combine the breadcrumbs, the remaining 1/2 cup of grated cheese, and the remaining 1/2 cup of chopped pecans.
- Melt the remaining 3/4 cup butter and drizzle it over the breadcrumb mixture, tossing to coat evenly.
- Sprinkle the breadcrumb and pecan topping evenly over the squash mixture in the baking dish.
- Bake for 35-45 minutes, or until the casserole is golden brown and bubbling, and the center is set.
- Remove from the oven and let rest for 10-15 minutes before serving to allow it to set properly.
Notes
As a person who’s spent years browsing through recipes as a foodie (and perhaps sneaking seconds of my mom’s casseroles), I can assure you that this recipe is a game-changer. It’s not simply food–it’s a mood-booster, a people-pleaser, and a reason to sit around the table with those we love. The second it’s out of the oven, golden and puffed, with that rich buttery cracker topping, you’ll be knowing you’re in for something special. It’s the kind of recipe that leaves you thinking, ah, everything’s going to be all right.
For me, squash casserole is more than a side dish; it’s a tradition that shouts home. In my childhood, my family always included a version of this on our Thanksgiving table, even though squash is technically a summer vegetable. That combination of creamy, cheesy goodness and soft squash and crunchy topping? It’s the epitome of nostalgia. No matter if it’s a weeknight supper or a holiday feast, this casserole belongs, so every meal will be a celebration.
Butternut Squash Soup
Equipment
- 1 Large Pot Or Dutch oven
- 1 Chef’s knife
- 1 Cutting Board
- 1 Blender Or immersion blender
- 1 Vegetable Peeler
Ingredients
Main
- One 2- to 3-pound butternut squash peeled and seeded
- 2 tablespoons unsalted butter
- 1 medium onion chopped
- 6 cups chicken stock
- Nutmeg
- Salt and freshly ground black pepper
Instructions
- Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.
Notes
- Why it’s special: Transforms plain squash into a rich, cheesy pleasure that everyone adores.
- Versatile vibe: Great for summer cookouts, holiday gatherings, or any occasion when you crave comfort food.
- Crowd-pleaser: Even finicky eaters are powerless against the ooey cheese and crunchy topping.
The Heart of the Dish: What Makes Squash Casserole Shine
So what is a squash casserole again? It’s at its essence a Southern staple that simply combines tender summer squash, either yellow or zucchini, with a creamy, savory foundation and bakes until golden. It’s almost like a love note to few ingredients, and those are the squash and onions that get star billing, but they’re bonded together by a rich combination of cream of chicken and mushroom soup, sour cream, and mounds of sharp cheddar cheese. It’s comfort food at its best, with each bite providing a combination of textures and tastes.
Chicken and Broccoli Alfredo
Equipment
- 1 Large Pot For cooking pasta and blanching broccoli.
- 1 Colander For draining pasta and broccoli.
- 1 Large Skillet For browning chicken and combining the sauce.
- 1 Cutting Board For preparing the chicken.
- 1 Chef’s knife For cubing the chicken breast.
Ingredients
Main
- ½ 16 ounce package linguine
- 1 cup fresh or frozen broccoli flowerets
- 2 tablespoons butter
- 1 pound skinless boneless chicken breast, cut into cubes
- 1 10.75 ounce can Campbell’s® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
- ½ cup milk
- ½ cup grated Parmesan cheese
- ¼ teaspoon ground black pepper
Instructions
- Cook linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.
- Heat butter in skillet. Cook chicken until browned, stirring often.
- Add soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese. Unknown
Notes
What makes this recipe so special is that it is both simple and versatile. You begin by pan-frying thinly sliced squash and onions in bacon fat (or butter, if you run out of that golden liquid). Next, you add a dreamy mixture of canned soup, sour cream, and cheese, top with buttery crumbled crackers, and bake until bubbly and golden. Unlike some recipes that bind with eggs, this one bypasses them for a silky, velvety texture that’s just plain luxurious. I’ve experimented with egg-based versions, and they’re fine, but this egg-free version just resonates.
This casserole is also a creative canvas. You can use just yellow squash, add in zucchini, or even add some additional veggies if you want to get crazy. It’s forgiving, friendly, and great for new cooks or old hats. I recall my first experience at making a casserole–I was afraid of messing it “up,” but something like this taught me that if you have good ingredients and a little care, you can’t help but do it well.
- Key ingredients: Zucchini or yellow squash, onions, sour cream, sharp cheddar, cream of chicken and mushroom soup, and a buttery cracker topping.
- No eggs required: Omitting eggs maintains the silky texture and steers clear of any curdled atmosphere.
- Customizable: Substitute various cheeses or use herbs like thyme for added personalization.
Squash Casserole
Equipment
- 1 Casserole Dish 9×13-inch
- 1 Large Skillet With a lid
- 1 Large Mixing Bowl
- 1 Small Mixing Bowl
- 1 Whisk
Ingredients
Main
- 4 cups sliced yellow squash
- ½ cup chopped onion
- ¼ cup water or more as needed
- 35 buttery round crackers crushed
- 1 cup shredded Cheddar cheese
- 2 large eggs beaten
- ¾ cup milk
- ¼ cup butter melted
- 1 teaspoon salt
- ground black pepper to taste
- 2 tablespoons butter
Instructions
- Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9×13-inch casserole dish; set aside. Dotdash Meredith Food Studios
- Place squash, onion, and water in a large skillet over medium heat. Cover and cook until squash is tender, about 5 minutes. Drain well and transfer to a large bowl. Dotdash Meredith Food Studios
- Mix cracker crumbs and cheese together in a separate bowl. Stir half of the cracker mixture into cooked squash mixture. Dotdash Meredith Food Studios
- Mix eggs and milk together in a small bowl, then add to squash mixture; stir in 1/4 cup melted butter, and season with salt and pepper. Spread mixture into the prepared baking dish. Dotdash Meredith Food Studios
- Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter. Dotdash Meredith Food Studios
- Bake in the preheated oven until golden brown on top and set, about 25 minutes. Dotdash Meredith Food Studios
- Serve hot and enjoy! Allrecipes/Karen Hibbard
Notes
The Flavor Foundation: Onions and Bacon Grease
Now let’s discuss the underappreciated stars of this casserole: onions and bacon grease. If squash is the main attraction, onions are its reliable sidekick, adding sweet-savory contrast that’s absolutely essential to Southern cuisine. Sauteing them together in bacon fat? That’s where it gets really good. The smoky richness of bacon fat takes the dish to the next level, infusing it with that “I can’t stop devouring this” factor. If you don’t have bacon fat, you can use butter, but believe me–set aside that fat from your breakfast bacon for occasions such as this.
It’s an easy but important process: thinly slice your squash and chop your onions and cook them in a pan with bacon fat, salt, and pepper until they’re tender but not soft. This step creates the flavor base, bringing out the natural sweetness of the vegetables and adding that smoky flavor. My aunt taught me this trick, who swore by using bacon grease for all sorts of things from green beans to cornbread. It’s like a secret ingredient for turning simple foods into unforgettable ones.
One pro tip I simply can’t emphasize enough: drain those vegetables once they’ve been cooked. Squash is essentially a water balloon (it’s around 95% water!), and that much water can make your casserole soggy soup if you don’t take care to drain it. A speedy drain in a colander is your kitchen insurance policy for a creamy, not soggy, outcome. It’s an easy step that yields enormous results, and it’s kept me out of many a watery kitchen calamity.
- Bacon grease magic: Provides smoky richness that butter can’t quite replicate.
- Drain, drain, drain: Excess moisture must be drained to prevent a watery casserole.
- Onion love: Their sweet-savory flavor is necessary for balancing the dish.
The Creamy Core: Soup, Sour Cream, and Cheese
The comfort center of this casserole comes from its rich, cheesy core, and it begins with a can of cream of chicken and mushroom soup. Not two cans–one special can with both flavors blended together into a rich, umami-filled behemoth. You can find it in the soup section, and it’s a revelation for the ease of delivering depth. If you can’t find it, cream of mushroom or cream of chicken is fine, but that two-for-one flavor option is worth searching out.
And then there’s sour cream, adding its delicate tang and smooth texture to balance out the soup’s richness and the cheese. And now we come to the cheese, folks: two cups of sharp cheddar get incorporated into the mix, making each bite full of gooey, melty goodness. I’m a cheese addict, so I adore how the cheddar’s assertive flavor gets to shine without overpowering the tender squash. It’s just like the ultimate combination of flavors, with each one playing its role.
Easy Asparagus Casserole with Ritz Crackers
Equipment
- 1 Casserole Dish 9×13 inch recommended
- 1 Large Mixing Bowl
- 1 Sharp Chef’s Knife
- 1 Cutting Board
- 1 Whisk
Ingredients
Main
- 2 pounds fresh asparagus ends trimmed and cut into 2-inch pieces
- 1/2 cup mayonnaise
- 6 ounces sharp cheddar cheese grated
- 1/2 onion diced
- 2 tablespoons flour
- 2 cloves garlic minced
- 1 cup milk
- 1 pinch salt and pepper
- 15 ritz crackers or similar crushed
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the asparagus by trimming the woody ends and cutting the spears into 2-inch pieces.
- Finely dice the onion and mince the garlic cloves.
- In a large mixing bowl, combine the mayonnaise, grated sharp cheddar cheese, diced onion, minced garlic, flour, milk, salt, and pepper. Whisk until the mixture is well combined and smooth.
- Add the prepared asparagus pieces to the cheese mixture, gently tossing to ensure all the asparagus is evenly coated.
- Pour the asparagus mixture into a 9×13 inch casserole dish, spreading it out evenly.
- Thoroughly crush the Ritz crackers.
- Evenly sprinkle the crushed Ritz crackers over the top of the casserole, covering the entire surface.
- Bake for 30-40 minutes, or until the casserole is bubbling around the edges and the cracker topping is golden brown and crisp.
- Remove the casserole from the oven and let it stand for 5-10 minutes before serving to allow it to set.
Notes
Blending these ingredients with your drained squash and onions forms a creamy dream team. Pour it into a baking dish, cover with a buttery cracker topping (Ritz crackers are my choice for that perfect crunch), and you’re good to go, baby! The finished casserole is rich but not heavy, cheesy but not overpowering. It’s the sort of dish that has you sneaking back to the kitchen for “just one more spoonful” (guilty as charged!).
- Soup superstar: Cream of chicken and mushroom soup provides rich depth in an easy-to-use can.
- Sour cream tang: Offers a creamy texture and a touch of tang to balance the flavors.
- Cheese heaven: Sharp cheddar threads melty goodness through the casserole.
The Crunchy Crown: Buttery Cracker Topping
No casserole is complete with a phenomenal topping, and this one’s a winner: crushed buttery crackers with melted butter. Imagine Ritz crackers, crumbled into golden crumbs and tossed with butter to give it a crispy, delicious crust. When baked, this topping becomes a golden-brown crust that provides the ideal crunch to offset the creamy, tender interior. It’s like the cherry on top of a sundae–necessary and so satisfying.
The topping is a breeze to make: smash 30 crackers (I prefer this in a zip-top bag with a rolling pin–it’s strangely therapeutic) and combine with a quarter cup of melted butter. Sprinkle liberally on the casserole before baking, and get ready for it to be a crispy work of art. I made this for a potluck once, and people were scraping the pan for those extra pieces of topping–it’s that addictive.
This crunchy topping is not merely for texture; it’s for harmony. The rich butteriness harmonizes with the savory filling to create a perfectly balanced bite of creamy, tender, and crunchy. Other toppings may be tried in place of breadcrumbs or even crushed cornflakes, but Ritz crackers for me are the ultimate. They offer that old-school, homey feel that makes this casserole taste like a hug made edible.
Summer Squash Casserole with Nuts
Equipment
- 1 Large Pot For boiling the squash
- 1 Large Mixing Bowl For mashing and combining ingredients
- 1 1-Quart Casserole Dish For baking the casserole
- 1 Potato Masher or Large Fork For mashing the cooked squash
- 1 Chef’s Knife and Cutting Board For preparing vegetables and nuts
Ingredients
Main
- 1 pound summer squash sliced
- ¼ cup butter
- ¼ cup chopped green bell pepper
- 1 tablespoon white sugar
- ½ cup chopped onion
- 1 egg
- ½ cup mayonnaise
- salt and pepper to taste
- ½ cup shredded Cheddar cheese
- ½ cup pecans chopped
- ½ cup bread crumbs
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of water to boil. Add squash, and cook until tender. Drain well.
- Place squash in a large mixing bowl. Add butter, reserving 1/2 tablespoon, to the squash and mash well. Mix bell pepper, sugar, onion, egg, mayonnaise, salt and pepper, cheese and nuts to the mixture. Transfer the mixture to a 1-quart casserole dish. Top with bread crumbs. Dot with the reserved butter.
- Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
Notes
- Simple prep: Blend Ritz crackers and melted butter for instant topping.
- Ideal contrast: The crunchy crust is the perfect counterpoint to the soft, creamy filling.
- Personalizable: Use breadcrumbs or cornflakes for another type of crunch if you’re adventurous.
Variations and Tips for Casserole Perfection
The best part about this squash casserole is how adaptable it is. The traditional recipe is a Southern classic, but feel free to modify it to your liking or according to what you have on hand. For an even lighter version, give Alara Kohn’s version a try, substituting cream of mushroom soup and milk for a slightly more diluted but still tasty outcome. Or be adventurous with Annabelle Randles’s vegetarian option, which includes cooked rice, lemon zest, and thyme for a bright, filling spin. I’ve even added a pinch of cayenne for a hint of heat–don’t hate it till you do it!
Green beans and Mushroom Au Gratin recipes
Equipment
- 1 Saucepan Medium-sized for sauce preparation
- 1 Whisk For smooth sauce consistency
- 1 Baking Dish Oven-safe, suitable for gratin
- 1 Colander For draining beans and mushrooms
- 1 Measuring Cups/Spoons
Ingredients
Main
- 1 9 ounce package frozen French style beans
- 1 cup milk
- 1/4 teaspoon salt
- 2 teaspoons flour
- 1/2 cup shredded cheddar cheese
- 1 can of sliced mushrooms
Instructions
- Preheat your oven to 375°F (190°C) to ensure even cooking and a golden topping.
- Cook the frozen French style green beans according to package directions until they are tender-crisp; drain them very thoroughly.
- Drain the can of sliced mushrooms thoroughly, pressing out any excess liquid.
- In a medium saucepan, whisk the 2 teaspoons of flour into the 1 cup of cold milk until completely smooth, ensuring no lumps.
- Place the saucepan over medium heat, add the 1/4 teaspoon of salt, and cook, stirring constantly with the whisk, until the mixture thickens to a creamy sauce consistency.
- Remove the saucepan from the heat and stir in half of the shredded cheddar cheese (1/4 cup) until it is fully melted and incorporated into the sauce.
- Gently fold the cooked and drained green beans and the drained mushrooms into the cheese sauce, ensuring they are evenly coated.
- Pour the mixture into a small oven-safe baking dish, spreading it evenly.
- Sprinkle the remaining 1/4 cup of shredded cheddar cheese over the top of the gratin.
- Bake for 20-25 minutes, or until the gratin is bubbly around the edges and the cheese topping is golden brown and melted.
Notes
Pro tips make all the difference. Slice your squash about 1/4-inch thick to keep it tender but not mushy. Always drain the cooked squash and onions to avoid a watery casserole. And if you’re swapping ingredients, feel free to use Monterey Jack or Gruyere instead of cheddar, or experiment with herbs like parsley or thyme. My cousin once added garlic powder, and it was a total hit at our family barbecue.
You may also prepare this ahead to save time. Prepare the casserole (excluding the topping) and refrigerate for 24 hours, or freeze unbaked for 2-3 months. Simply thaw overnight, add the topping, and bake. Leftovers will keep for 3-4 days in the fridge and reheat splendidly in the oven or microwave. This casserole is so forgiving, it’s about as close to begging you to get creative with it as you can get.
Super Easy Egg Casserole
Equipment
- 1 9×13 inch Baking Dish Glass or ceramic is ideal for even baking
- 1 Large Mixing Bowl For combining all ingredients
- 1 Whisk For thoroughly beating eggs and mixing
- 1 Chef’s knife For dicing and chopping ingredients
- 1 Cutting Board For safe and efficient ingredient preparation
Ingredients
Main
- 6 large eggs whisked
- 1 cup shredded Cheddar cheese
- 6 slices bacon or ham diced
- 2 slices bread cubed
- ⅓ red bell pepper diced
- 2 green onions chopped
- 3 tablespoons milk
- ½ teaspoon minced garlic or to taste (Optional)
- salt and ground black pepper to taste
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Mix eggs, cheese, bacon, bread, red bell pepper, green onion, milk, garlic, salt, and black pepper together in a bowl until well-combined; pour into the prepared baking dish. Dotdash Meredith Food Studios
- Bake in the preheated oven until eggs are set, about 20 to 25 minutes. Dotdash Meredith Food Studios
- Enjoy! Allrecipes/Qi Ai
Notes
- Recipe variations: Experiment with Alara’s low-fat version or Annabelle’s rice-infused alternative for a change of pace.
- Key tips: Cut squash to even thickness, drain thoroughly, and play with cheeses or herbs.
- Make-ahead magic: Refrigerate or freeze unbaked to make meal prep a breeze.
Bringing It All Together: A Dish That Warms the Soul
This cheesy squash casserole is more than food – it’s a memory-maker. No matter if it’s the headliner at a summer barbecue, a side dish at roasted chicken at a family dinner, or a showstopper at a holiday buffet, it unites people. The first time I served it to friends, we wound up laughing and chatting over second helpings, the dish itself inspiring conversation as much as appetite. That’s the magic of comfort food.
When it comes out of the oven, all golden and bubbly with that irresistible cracker crust, you’ll feel like a kitchen rockstar. Pair it with grilled meats for a hearty meal or a fresh salad for something lighter. It’s versatile enough to fit any occasion, from casual weeknights to festive gatherings. Plus, it’s a fantastic way to use up that bumper crop of squash from your garden or farmers’ market.
Ultimately, this casserole is about more than just squash and cheese–it’s about creating moments of joy. It’s the dish you’ll make again and again, tweaking it to suit your taste, sharing it with loved ones, and maybe even passing it down as a family tradition. So grab your squash, fire up the oven, and get ready to fall in love with a casserole that’s as comforting as it is delicious.
Cheesy Harvest Casserole
Equipment
- 1 Large Pot For cooking pasta and tenderizing vegetables.
- 1 Large Skillet or Dutch Oven For browning meat and preparing the cheese sauce.
- 1 9×13 inch Casserole Dish For assembling and baking the casserole.
- 1 Chef’s Knife and Cutting Board For preparing butternut squash and onion.
- 1 Whisk Essential for a smooth, lump-free cheese sauce.
Ingredients
Main
- 10 ounces butternut squash peeled and in ½” cubes
- 1/2 medium onion diced
- 1 tablespoon water
- 6 ounces evaporated milk
- 1/2 teaspoon mustard powder
- 1 cup Gruyere cheese shredded and divided into 2 half cups
- 1 cup Monterey Jack cheese shredded and divided into 2 half cups
- 1 cup sharp cheddar cheese shredded and divided into 2 half cups
- 1/4 teaspoon kosher salt
- 1 box brown rice pasta (I like the one from Trader Joe’s
- 1 tablespoon canola oil
- 1 pound ground chicken or turkey you can omit this to make it vegetarian
- kosher salt
- pepper
- 1 1/2 cups chopped tomatoes I use Pomi chopped tomatoes
Instructions
- Preheat your oven to 375°F (190°C). Peel and cube the butternut squash into ½-inch pieces, and finely dice the half-onion.
- In a large pot, sauté the cubed butternut squash and diced onion with 1 tablespoon of water over medium heat until tender, approximately 8-10 minutes. Remove and set aside.
- Cook the brown rice pasta according to package directions until al dente; drain thoroughly and set aside.
- In a large skillet, heat 1 tablespoon of canola oil over medium-high heat. Add the ground chicken or turkey, season with kosher salt and pepper, and cook until it is fully browned and cooked through. Drain any excess fat and set aside.
- In the same skillet (or a clean pot), combine the evaporated milk, mustard powder, and 1/4 teaspoon kosher salt. Heat gently over medium-low heat, then gradually add half of the shredded Gruyere, Monterey Jack, and sharp cheddar cheeses, whisking constantly until the sauce is smooth and melted.
- In a large mixing bowl, combine the cooked brown rice pasta, sautéed butternut squash and onion, browned ground meat (if using), and the 1 1/2 cups of chopped tomatoes.
- Pour the prepared cheese sauce over the mixture in the bowl and stir everything together thoroughly to ensure all ingredients are evenly coated.
- Transfer the entire mixture into a 9×13 inch casserole dish. Evenly sprinkle the remaining half of the shredded Gruyere, Monterey Jack, and sharp cheddar cheeses over the top.
- Bake for 20-25 minutes, or until the casserole is bubbling around the edges and the cheese on top is beautifully golden brown.
- Remove the casserole from the oven and let it rest for 10-15 minutes before serving to allow the sauce to set and make for cleaner portions.
Notes
- Versatile pairing: Pair with grilled meats, roasted chicken, or a garden salad.
- Community builder: Ideal for family dinners, potlucks, or holiday meals.
- Legacy dish: A recipe to share, modify, and pass down through generations.
