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ByMelissa
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This Homestyle Squash Casserole is another way to use the abundance of summer squash in a most spectacular way. To make it, tender cooked squash and sweet onion are seasoned and mixed with flavorful additions to make it creamy dreamy and delicious. Baked until the top is golden and bubbly, it’s ready to serve alongside your favorite entrees.
Easy Homestyle Squash Casserole Recipe
Squash casserole is another dish that is regularly seen on our table. It’s the kind of garden comfort food that I learned to make as a girl and I continue to love it to this day. I’ve also noted that making squash this way seems to be one of those sumptuous squash side dishes that appeals to everyone more than steamed vegetables. How to make simple Squash Casserole:
- Squash – 8-10cupssliced yellow squash. Yellow squash is also referred to as summer squash.
- Vegetables – One medium sized sweet onion i.e. Vidalia or similar.
- Seasonings – Salt, dried Italian seasoning, garlic powder, black pepper.
- Mix-ins – Mayonnaise, sour cream, butter, Parmesan cheese.
- Eggs – Two largeeggs, lightlybeaten.
- Cheese – Sharp cheddar cheese.
- Topping – Dry herb stuffing mix. [i.e. Pepperidge Farm or similar]
How to Make the Best Homestyle Squash Casserole Recipe
- Ingredients you’ll need to make Homestyle Squash Casserole: Yellow squash, diced onion, salt, mayonnaise, sour cream, black pepper, granulated garlic, Italian seasoning, large eggs, Parmesan cheese, shredded sharp cheddar cheese, dry cornbread stuffing mix, (i.e. Pepperidge Farm or similar) and melted butter.
- Kitchen gadgets you’ll need: A large bowl, cheese grater, sharp knife and cutting board, a 4 quart pot or saucepan, a large spoon or spatula for stirring, measuring cups and spoons and a 13 x 9 inch baking dish.
- Can You Use Crackers for the Topping? A resounding, yes! This squash dish can be topped with dry herb stuffing as I call for in the recipe, or crushed crackers such as Ritz or Club crackers.
- The casserole filling can be assembled one day in advance then covered and chilled. I recommend that you wait and add the topping just before baking.
- Store leftover Homestyle Squash Casserole chilled in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15 minutes or until heated through or in single serving portions in the microwave.
Put Yellow Squash on the Manu Year-Round
While we most often think of yellow squash using the warm summer months, we’re so blessed to have suppliers that make it possible to enjoy year-round. This casserole would be perfect for fall meals and Thanksgiving, too. It’s a dish you’ll find on our table anytime of year, it’s a taste of the South in your mouth.
More Southern Style Squash Recipes to Make
Whether you’re an avid summer gardener or love finding more ways to make squash, I’ve got you covered! More homemade squash recipes you may like to try:
- Squash Fritters with Sriracha Dipping Sauce fry crispy and delicious.
- Italian Sausage Stuffed Summer Squash doubles as a side dish or an entree.
- Roasted Butternut Squash drizzled with a sage and honey butter sauce.
- Chicken Parmesan Spaghetti Squash is a delightful dish everyone will love.
- Squash Croquettes remains a fan favorite year after year.
- Baked Squash Parmesan is layered just like lasagna using sliced yellow squash in place of noodles.
- Sausage Stuffed Acorn Squash is a fall must!
- Crispy Fried Squash can be served as a side dish or an appetizer.
- You may also like to try this Smothered Squash and Onions from Deep South Dish.
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5 from 6 votes
Homestyle Squash Casserole
Prep Time20 minutes mins
Cook Time40 minutes mins
Resting time10 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Side Dish
Cuisine: American
Keyword: homestyle-squash-casserole
Servings: 16 servings
Calories: 335kcal
Author: Melissa Sperka
Ingredients
- 8-10 cups sliced yellow squash
- 1 medium sweet onion diced
- 2 tsp salt divided
- 2/3 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup butter, plus 2 Tbsp divided
- 1/2 cup grated Parmesan cheese
- 2 large eggs beaten
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp black pepper
- 2 cups grated sharp cheddar cheese
- 2 cups dry herb stuffing mix [i.e. Pepperidge Farm or similar]
Instructions
Preheat the oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray, set aside.
In a large saucepan cover the sliced squash and diced onion with water. Season with 1 tsp salt. Cook for around 8-10 minutes until fork tender. Drain well.
Chunky mash the cooked squash. Add mayonnaise, sour cream, 6 Tbsp butter, grated Parmesan, beaten eggs, 1 tsp salt, seasonings and shredded cheddar cheese. Mix well.
Pour evenly into the baking dish.
Melt the remaining 4 Tbsp butter and toss with the herb stuffing mix. Alternatively you can substitute crushed Ritz crackers. Sprinkle over the top.
Sprinkle with additional Parmesan, if desired.
Bake for 40 minutes until the top is golden.
Rest on the counter for 10 minutes then serve.
Notes
Please note: You can also use crushed Ritz or Club Crackers for the topping in the same amount.
Nutrition
Serving: 1serving | Calories: 335kcal | Carbohydrates: 27g | Protein: 10g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 969mg | Potassium: 296mg | Fiber: 2g | Sugar: 5g | Vitamin A: 526IU | Vitamin C: 11mg | Calcium: 197mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!
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