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Old Fashioned Easy Squash Casserole – Creamy, Cheesy & Comforting

Sweet yellow squash baked in a creamy, cheesy sauce with a crispy, buttery cracker topping—this classic squash casserole is the ultimate Southern comfort food! 🎉 Introduction This Old Fashioned Squash Casserole is the definition of cozy: tender yellow squash and sweet onions, a rich cream sauce made with sour cream, mayonnaise, and three cheeses, and a golden, buttery cracker topping. It’s simple, nostalgic, and perfect as a holiday side, potluck dish, or weeknight comfort food. 🥘💛
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups yellow squash sliced (about 4 medium squash)
  • 1 medium sweet onion diced
  • 4 tbsp salted butter divided: 2 tbsp for sautéing, 2 tbsp melted for topping
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 cup shredded cheddar cheese
  • ½ cup shredded Swiss cheese
  • ¼ cup grated Parmesan cheese
  • 2 large eggs beaten
  • 1 cup butter crackers like Ritz, crushed
  • Salt and pepper to taste

Equipment

  • Large skillet
  • Large mixing bowl
  • 9x13-inch baking dish
  • Whisk & spatula
  • Measuring cups & spoons
  • Knife & cutting board

Method
 

Step 1: Sauté Squash & Onion
  1. Preheat oven to 350°F (175°C).
  2. In a large skillet over medium heat, melt 2 tbsp butter.
  3. Add squash and onion; season with salt and pepper.
  4. Cook, stirring occasionally, until squash is tender and onions are translucent (~8–10 minutes).
  5. Remove from heat and let cool slightly.
Step 2: Make the Creamy Filling
  1. In a large mixing bowl, whisk together sour cream, mayonnaise, beaten eggs, cheddar, Swiss, and Parmesan until combined.
Step 3: Combine & Assemble
  1. Add cooked squash and onions to the creamy mixture; stir until evenly coated.
  2. Pour mixture into a greased 9x13-inch baking dish.
  3. In a separate bowl, mix crushed crackers with 2 tbsp melted butter; sprinkle evenly over casserole.
Step 4: Bake
  1. Bake 30–35 minutes, until top is golden brown and casserole is bubbly.
  2. Let sit 5 minutes before serving.
Step 5: Serve
  1. Enjoy hot as a comforting side with roasted meats, grilled chicken, or holiday dinners!

Notes

🥄 Variations
Zucchini Substitute: Swap yellow squash for zucchini.
Add Bacon: Stir in ½ cup cooked, crumbled bacon.
Spicy: Add ½ tsp cayenne pepper for heat.
Herby: Mix in fresh thyme or chives.
🧊 Storage & Reheating
Fridge: Store leftovers in an airtight container up to 4 days.
Reheat: Warm in oven at 325°F or microwave individual portions until heated through.
Freezer: Not recommended; texture suffers after freezing.
❓ 10 FAQs
Can I prep it ahead?
Yes—assemble, cover, and refrigerate up to 1 day before baking.
Can I use frozen squash?
Yes—thaw and drain excess liquid before cooking.
Can I skip mayonnaise?
Replace with extra sour cream or Greek yogurt.
Why three cheeses?
They add sharpness, creaminess, and nutty depth.
What’s the best cracker topping?
Butter crackers like Ritz for rich, crunchy texture.
How do I make it vegetarian?
It already is! No meat here.
Can I halve the recipe?
Yes—use an 8x8-inch baking dish.
What makes it creamy?
The combination of eggs, sour cream, and mayo.
Do I need to peel squash?
No—just wash and slice.
Is this kid-friendly?
Absolutely—mild, creamy, and cheesy flavors kids love.
🏁 Conclusion
This Old Fashioned Easy Squash Casserole is creamy, cheesy, and topped with a buttery crunch—everything you want in a comforting Southern side dish. It’s easy, nostalgic, and sure to be the star of your table! 🥘✨