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Southern Living Squash Casserole

 I found this squash casserole recipe on the Southern Living website. You may know that we carry a lot of Southern Living plants so I decided we would share another aspect of Southern Living with you this month. I hope you enjoy this simple recipe with huge flavor.




  • 3 pounds yellow squash, sliced

  • 5 tablespoons butter or margarine, divided

  • 1 small onion, chopped (about 1/2 cup)

  • 1 cup (4 ounces) shredded sharp Cheddar cheese

  • 2 large eggs, lightly beaten

  • 1/4 cup mayonnaise

  • 2 teaspoons sugar

  • 1 teaspoon salt

  • 20 round buttery crackers, crushed (about 3/4 cup)


  1. Boil squash:

    Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.

  2. Sauté onion:

    Melt 4 tablespoons butter in skillet over medium-high heat; add onion, and sauté 5 minutes or until tender. Remove skillet from heat; stir in squash, cheese, and next 4 ingredients. Spoon mixture into a lightly greased 11-by-7-inch baking dish.

  3. Make cracker topping:

    Melt remaining 1 tablespoon butter. Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole.

  4. Bake casserole:

    Bake at 350°F for 30 to 35 minutes or until set.


Lighten Up

To make this squash casserole a bit lighter, reduce butter to 3 tablespoons, using 2 tablespoons to sauté onion. Substitute 1/2 cup egg substitute for eggs and low-fat versions of mayonnaise, cheese, and crackers. Proceed as directed.

Frequently Asked Questions

  • What squash is best for squash casserole?

    While this casserole is typically made with yellow squash, you can also incorporate zucchini for additional color.

  • What pairs well with squash casserole?

    This dish is the perfect side for just about any occasion, from a summer barbecue to a formal Thanksgiving dinner. Pair with a protein and a bright green vegetable or salad for a complete meal.

  • What season is best for squash?

    This recipe is a great way to use up an abundance of summer squash, whether you use yellow squash or zucchini.

    Recipe Found Here: