Old Fashioned Southern Squash Casserole

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A classic recipe, Old Fashioned Southern Squash Casserole, has tender squash cooked with onion and a buttery cracker top.

 Squash Casserole

A great recipe to use summer produce, Old Fashioned Southern Squash Casserole takes just minutes to cook with basic ingredients you already have in your pantry.

I just love a recipe that I can make in minutes, don’t you? This is one of those recipes. It’s basically two-steps and very few ingredients. An easy comfort food side dish, this Old Fashioned Southern Squash Casserole makes a lovely pot-luck and family reunion recipe that’s always a crowd-pleaser.

Old Fashioned Southern Squash Casserole

  1. It’s hard to say how many squash you need since they come in different sizes. And, I’ve never measured in a measuring cup. Here’s how I measure. I slice the squash about 1/2-inch thick and lay them in my 9×9 baking dish until it’s ‘almost’ full. Next, I transfer them to a skillet and proceed with the recipe.
  2. I used cheddar cheese because I always have cheddar cheese in the fridge. But, if you prefer another cheese, use what you have. You know, any gooey cheese will taste fantastic with the squash.
  3. As well, I do recommend a butter cracker like Ritz brand, Keebler Tollhouse, or Keebler Club crackers. Saltine brand, in my opinion, aren’t as good.
  4. Finally, I don’t like the squash cooked down until they’re mushy. I like some texture. Therefore, I cook them until they are tender but still firm. If a fork goes into the easily, they’re cooked through and ready for the other ingredients.


A classic recipe, Old Fashioned Southern Squash Casserole, has tender squash cooked with onion and a buttery cracker top.

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  1. First of all, I ended up baking my casserole this time in the 12-inch skillet that I cooked the squash and onions in.
  2. Additionally, I love a good, basic box grater for my cheese.
  3. Finally, I almost always reach for my wooden spoons when I’m cooking on the stovetop.


Squash Casserole

Old Fashioned Southern Squash Casserole

A classic recipe, Old Fashioned Southern Squash Casserole, has tender squash cooked with onion and a buttery cracker top.
Author: Paula
4.91 from 32 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings


  • 1 tablespoon vegetable oil
  • 6 medium yellow summer squash sliced 
  • 1 cup Vidalia onion thinly sliced
  • 1/2 cup Parmesan cheese grated, plus more below
  • 1 cup cheddar cheese shredded
  • 1/2 cup sour cream
  • salt and pepper to taste to taste
  • 2 tablespoons butter melted
  • 1/3 cup parmesan cheese 
  • 1 cup butter crackers crushed


  • Preheat the oven to 350 degrees F.
  • Grease a 9x9 inch casserole dish.
  • Heat the oil in a large skillet over medium heat.
  • Add the squash and onion. Saute until tender and the onion is translucent.
  • Remove from heat and stir in the Parmesan and cheddar cheese, sour cream, salt, and pepper.
  • Pour mixture into your 9x9 baking dish.
  • Mix 2 tablespoon butter, crushed crackers, and parmesan. Sprinkle evenly over the squash.
  • Bake 20 minutes.
  • Remove and serve warm.


Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
Thank you, Paula


Calories: 313kcal | Carbohydrates: 16g | Protein: 14g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 51mg | Sodium: 476mg | Potassium: 613mg | Fiber: 3g | Sugar: 7g | Vitamin A: 932IU | Vitamin C: 35mg | Calcium: 365mg | Iron: 1mg
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  1. 4 stars
    I made this recipe as a side dish yesterday. This is quite delicious. It is awesome to find a new squash recipe that does not include a can of creamed soup and milk. The sour cream, shredded parmesan & sharp cheddar really gave this a new fresh taste from years ago. This would also be good in my opinion with French fried onions. I suggest trying this recipe for yourself. Also I will try this recipe using brocolli instead of squash!

  2. 5 stars
    Wonderful recipe! Made it just as it read, other than doubling it. Came out great, was a huge hit at our thanksgiving dinner. Even had some asking me to send them the recipe as well.

  3. Is the second measure of parm mixed into the butter cracker mix, or sprinkled on dry?

  4. 5 stars
    We used to call this Cracker Casserole because one of my kids didn’t like squash. It still didn’t change her mind, but the name stuck in our family! This sounds real tasty!

    Wishes for tasty dishes,

  5. 5 stars
    Thanks for this recipe! Can’t wait to try it as it sounds BETTER than the one I used to make growing up in NC many years ago (I’m 70 now and living in MD for 50 yrs). YUM! I wonder how much trouble it would be for you to change your font on printouts to black rather than gray for poor OLD eyes to see easier? Thought it wouldn’t hurt to ask since I LOVE and print out so many of your recipes and it would be such a HELP to me – perhaps to some others as well? If not, oh well, I’ll still be here! Love your recipes!!

    1. I’m not made your recipe and anticipating doing it maybe today anyway I totally totally agree with the lady above asking for the dark print as I too have massive eye issues that reading gray or light colors is very very difficult yes the black print would be awesome thank you for considering us elderly people however I must say I’m only 69 years old laugh out loud

4.91 from 32 votes (28 ratings without comment)

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