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Southern Squash Casserole

Southern Squash Casserole

JC Phelps
Looking to use up an abundance of summer squash? Make my rich and decadent southern squash casserole!
5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Side Dish
Cuisine American, Southern
Servings 8 servings


  • 5 medium-sized squash sliced
  • 1 vidalia onion chopped
  • 1 c. sour cream
  • 1 c. Duke's Mayonnaise
  • 1.5 c. shredded cheddar cheese
  • 2 tsp. rosemary chopped
  • garlic powder to taste
  • black pepper to taste
  • kosher salt to taste


  • 1-2 sleeves RITZ crackers crushed
  • 1/2 c. butter melted


  • Preheat oven to 350F.
  • Wash the squash, chop of the ends, and evenly-slice.
  • Combine sliced squash, diced onion, sour cream, Duke's Mayonnaise, shredded cheddar cheese, and rosemary. Season, to taste, with garlic powder, black pepper, red pepper flakes, and kosher salt.
  • Pour the squash casserole mixture into a greased 9x13 pan.
  • Melt a stick of butter and mix it in with crushed RITZ crackers. Top the squash casserole mixture with the buttery cracker topping.
  • Bake for 40-45 minutes or until hot + bubbly.
  • Serve warm and enjoy!
Keyword southern squash casserole, squash casserole
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