This Ultimate Cheesy Squash Casserole recipe is a delicious southern casserole filled with layers of tender squash, creamy cheese, and savory flavor.
Despite yellow squash being a summer vegetable, I always think of squash casserole as a fall dish. It might have something to do with the fact that squash casserole is a requirement on my Thanksgiving table. Regardless of the time of year, it’s a great side for just about any menu.
Now, I’ve shared a squash casserole recipe with y’all before, but I figure you can never have too much of a good thing, so here’s another! My other recipe forgoes the “cream of” soup and has some bacon in the mix, too. However, this version swaps the eggs and sour cream in the other recipe for a blend of cream of chicken and mushroom soup (keep reading for more on this pantry staple) and sour cream. And while I love both of them, I really love the creamy, velvety texture of this version. Enjoy!
What is squash casserole?
Squash casserole is a delicious and comforting southern dish made with squash, typically yellow squash or zucchini, combined with other ingredients and baked in the oven. Often served as a side dish, the main ingredients in squash casserole usually include lightly cooked squash and onions, cream of mushroom and/or chicken soup, and spices. It is common for some recipes to also include breadcrumbs, crushed crackers, cheese, or eggs.
Squash casserole is traditionally baked in the oven until golden brown and bubbly and served as a side dish at family gatherings, potlucks, and holiday meals. Yum!
Ingredient FAQs
Onion & Bacon Grease – When it comes to squash, there has to be onions. And when there is squash and onions, there’s got to be some smoky bacon flavor, too – kinda like my Old School Squash and Onions. So, we start by sautéing our squash and onions in some bacon grease. If you don’t have any bacon grease, you can use butter. But the bacon grease is best. Seriously.
Squash – Feel free to substitute zucchini in for all the squash or do a combination of the two! Also, you will want to drain the vegetables after they have been cooked. Summer squash is something like 95% water and all that water can make for a soggy casserole. Cooking it will bring that water out, so draining it is a little insurance policy against a waterlogged dish. Is it required? Nope. Should you do it? Yep.
No eggs – An ingredient that’s notably missing in this version of squash casserole is eggs. Eggs can help to boost the amount of protein and hold the ingredients together a bit. The thing is, eggs in a dish like this can result in a bit of a curdled texture that I find a little off-putting. I tested the recipe with eggs, and it works just fine. You can add in two eggs if you wish. I just found the texture of the sauce in the casserole much more pleasant without the eggs when using the “cream of” soup.
Cream of Chicken and Mushroom Soup – One of my favorite things to have in the arsenal when it comes to casseroles is a can of Cream of Chicken and Mushroom soup. Now, this confuses folks sometimes because they’ve either never heard of it, or they think I’m talking about one can of each. Nope. It’s one can that’s cream of chicken and mushroom all in one. And, it’s delicious! It gives you great chicken flavor and savory mushroom flavor all together. I almost always use it when a recipe calls for one or the other. You should have no trouble finding it in your local grocery store right with the other condensed soups. That said, if you can’t get your hands on it, one can of either cream of chicken or cream of mushroom will work just fine.
How to Save and Store Bacon Grease
Here are my tips for saving bacon grease! Let me show you how to clean and filter your rendered bacon fat and explain the best ways to store it!
Learn How to Save Bacon Grease
Can you freeze squash casserole?
You can absolutely freeze your squash casserole. However, I recommend freezing it before you bake it rather than after you bake it. I find that if you freeze your squash casserole after you cook it and later try to reheat it, it turns into a mushy mess. All the ingredients start to meld together, and it’s not very pretty or appetizing. However, freezing squash casserole is a great way to do some meal prep ahead of time. Here are a few things to note when freezing uncooked squash casserole:
- Leave off the toppings! If your recipe includes any toppings like breadcrumbs or cheese, it’s best to leave them off for now. You can add them before baking the casserole after it’s thawed.
- Allow the unbaked squash casserole to cool down to room temperature before sealing! Since we saute the squash first, this step is crucial to avoid condensation inside the container and a soggy, watery casserole.
- Choose the proper dish and sealing method! Make sure the container is suitable for freezing to preserve the quality of the casserole. You also want to make sure your container is airtight, so that it does not get freezer burn. After covering your dish, use heavy-duty aluminum foil to secure the dish to ensure there is no exposure to air.
- Store your squash casserole in the flat position! When you place your uncooked squash casserole in the freezer, make sure it sits flat so that it freezes evenly and does not shift.
- Store in the freezer for up to 2-3 months!
- Thaw before baking! When you’re ready to cook the casserole, remove it from the freezer and transfer it to the refrigerator to thaw overnight. Once thawed, add your toppings and follow your recipe’s baking instructions to cook the squash casserole until it’s fully heated and bubbly.
Recipe Card
Ultimate Cheesy Squash Casserole
Ingredients
- 2 pounds yellow squash, thinly sliced (about 1/4-inch thick)
- 1/2 sweet onion, finely diced
- 3 tablespoons bacon grease (or butter)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (10.5-ounce) can cream of chicken and mushroom condensed soup ((see note))
- 1/2 cup sour cream
- 2 cups shredded sharp cheddar cheese
- 1/4 cup unsalted butter, melted
- About 30 buttery crackers, crushed (like Ritz)
Instructions
- Preheat the oven to 350°F and lightly spray a 9×13-inch baking dish with nonstick cooking spray; set aside.
- Add the bacon grease to a large skillet over medium heat. Once melted add the onions and squash. Season with the salt and pepper. Cook, stirring occasionally, until the squash is tender, but not mushy – about 10 minutes. Drain the squash mixture well in a colander to remove excess liquid.
- In a large bowl, stir together the undiluted cream of chicken and mushroom soup, sour cream, and cheese. Fold in the drained squash mixture. Spread into the prepared dish.
- In a small bowl, combine the crushed crackers with the butter until the cracker crumbs are coated. Sprinkle the mixture over the top of the casserole. Bake, uncovered, for 25 to 30 minutes or until golden brown and cooked through. Allow to rest for about 10 minutes before serving.
Notes
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Gayla
Delicious squash casserole 😋 This will be my go to recipe from now on for squash casserole 👍👍
Thanks so much, Gayla!
Regina
Yes I made it and it was delicious
Happy to hear it!!
Dane
This is so, so good!
Thanks, Dane!
PENNY LOVEDAY
This was absolutely delicious Everyone in my family loved it, especially my 11 month old granddaughter.
Love hearing that! Thanks, Penny!
Kathie
“This isn’t a can of cream of mushroom and a can of cream of chicken. It’s one can that is cream of chicken and mushroom. Be sure to read the blog post about this pantry staple.”
Not sure where to find the blog post. Can you give us a link? Thanks, Stacey!
It’s this blog post, Kathie. Just scroll back up before the section about saving bacon grease and I have a paragraph about the cream of chicken and mushroom. Hope that helps!
Brenda Roberts
Can you prepare the casserole and put in fridge and cook next day?
You can. I just wouldn’t add the crackers until right before baking it.
Karen C
I made this today…Very good. Bookmarked the page to make it again. I ‘winged’ it bcz I didn’t have 2 lbs of squash…just a bit of butternut squash to use up. Added a bit of leftover bacon from breakfast and made it in an 8 x 8 pyrex. Used Ritz crackers. In Canada, I’ve never heard of both Chicken and Mushroom soup in one can. I used a can of cream of chicken. I just happened to have all of the ingredients handy today -glad I did!
So glad you enjoyed it, Karen!
Teresa Howard
I have made this dish several times before, and it is out of this world! It will definitely be on my Thanksgiving table this year. Thank you Stacey.
Thank you so much, Teresa! I’m so glad you’ve enjoyed it!
Beth
Do you think I could use a couple pounds of frozen thin-sliced yellow zucchini for this? ‘Tis the season for freezing all sorts of summer goodies to enjoy this winter and I’m hoping I can use frozen squash for this yummy recipe! Thanks!
I don’t see why not. Just make sure to drain it well and it should be just fine.
Beth
Great — thank you! I saw the post about freezing this up to the topping, after I’d asked you, of course…. I’ll probably try it now both ways. I’ve enjoyed so many of your recipes and this is bound to make my delicious list. I’m not a Southerner, not unless you count that I come from southern WA 😁. That must be it! ❤️
Let me know how it turns out for you, Beth! 🙂
Jacquelyn
In the South, everyone has their squash casserole recipe. I didn’t have yellow squash, so substituted fresh picked zucchini, and followed the recipe, but used half the quantity to make smaller casserole. I was surprised to find the Campbell’s soup, had never heard of it. This is a full flavored, delicious recipe that I will make again. I preferred crushed croutons to crackers, and may use crispy onions next time. It’s so delicious, I can’t wait to reheat!
I’m so happy to hear you enjoyed it!
Patricia Bridges
I love to follow you! No nonsense just great food. You explain everything and make it easy. I haven’t gotten your book yet but I plan on it! I love baking and again you make that simple a0nd easy also. Thanks for always cooking and showing us how it’s done!
You’re so welcome, Patricia! Thanks so much for the kind words!
Henry Shows
My wife can’t get enough of this casserole,I’ve made it three times in the past week and a half 👍
I’m so happy to hear she’s loved it!
Wanda
Does this casserole freeze well
I know tons of folks who’ve frozen it, but I don’t love the texture of it after it’s been frozen.
Fay Moore
I love this recipe, and will be making it for holiday cooking this year!
Thanks, Fay!
Dottie Bronson
Love squash this is wonderful. I even made a trip to WalMart to get the combo soup. I’m not a regular Walmart shopper I hate self check out. I had never heard or seen any so picked up several cans to keep on hand love your recipes.
Thanks, Dottie! i really think it makes a difference! Enjoy!
Daniel Viborg
This looks great!
Could you please post the link mentioned here? I can’t find it. Thanks!
“This isn’t a can of cream of mushroom and a can of cream of chicken. It’s one can that is cream of chicken and mushroom. Be sure to read the blog post about this pantry staple. “
https://www.campbells.com/products/condensed/cream-of-chicken-mushroom-soup/
Linda
I have a wonderful recipe for stuffed squash that calls for 1 pound of cooked sausage. I think sausage will be great in this beautiful recipe, too!
That sounds great!
Eric Lee
Fantastic dish I buy pre cooked bacon so no grease ,I did find bacon grease at the supermarket and it smelled so good . Thanks for the fantastic dish, AND A NICE STORY !!!
Perfect!
pam bunn
i have made a similiar recipe by adding shredded carrots. we love it!
Yum!
Pat
Yum!! I’ve made this exactly the same way except I use cream of celery soup, ..this the only way I will eat squash 🙌
Sounds good to me!
Blondell Bowman Smith
Love this recipe it so easy to make. My family loves it also I will have to make a bigger pan next time
That’s a good problem to have. So glad everyone enjoyed it!
Beverly C Blissitt
I made this tonight for dinner. Everyone loved it. Thanks for another great recipe!
Wonderful! I’m so glad to hear y’all enjoyed it!
Joan
Are you saying one can cream of chicken and one of cream of mushroom?
Joan, our Walmart carries a canned soup that is both cream of mushroom and chicken. I guess you could use half of a cream of mushroom and half a can of cream of chicken if you do not have that certain flavor available. You could also just use a can of cream of chicken or a can of cream of mushroom, whichever you prefer!
Jess
This looks delicious, but my oldest does not care for Ritz crackers. Can you suggest a replacement?
Thanks!
You could use panko bread crumbs or another cracker like Town House.
Amy
Right at the top of the page is a button that says jump to recipe. Then you can skip all the comments. Too bad there wasnt a “skip stupid ass mean hateful comment ” button so i wouldn’t have to have read your disrespectful comment. Stacey i think you’re awesome…
Sharon Stine
Wonderful! Had something similar at a restaurant in Atlanta and wanted to duplicate at home. Thanks
Hope you enjoy it!!
Char
Delicious! Thanks for all the time you took to share this recipe. Keep doing you! God bless.
Thanks so much, Char! Glad to hear you enjoyed it!
Elaine
We really enjoyed the squash casserole. The cracker topping was a nice touch. I think the next time I make this, I will put in a little more squash!
Glad you enjoyed it!
Bo
This is the only squash recipe that I have been successful in getting my husband to eat. Being the self-proclaimed meat and potatoes ONLY kinda guy, that really is saying something.Thanks for helping me get yet another veggie introduced to his palate. 🙂
My daughter also says it rocked. Yes. Yes it did!
Sweet! So glad to hear everyone enjoyed it!
Mary
I have a recipe like your without the cheddar cheese,
Yum!!
Jeff the Chef @ Make It Like a Man!
I can see why this sort of dish winds up on your Thanksgiving table! Nice work!
Thanks so much, Jeff!
Karen
If you don’t have the one can of soup can you use the two separated cans?
You can use 1 cream of chicken or 1 cream of mushroom or half of each or, if you want it really saucy, you can use one whole can of each.
Dale Barton
I make nine like this too. It is delicious.I love your recipies…..thank you!
Thanks, Dale!
Cochran Manifold
Why do u ppl feel like WASTING EVERYONE’S TIME with your memories and stupid opinions? I don’t care how your Nana, meemaw, or anyone else took you to pick the squash and how the sun streamed thru the trees, blah. blah. BLAH. NO ONE CARES! WHY CANT ANYONE JUST SHARE THE DAMNED RECIPE? Seriously. I don’t know about the rest of you but I don’t have exorborant amounts of time to help these ppl w their maturation.
Thanks for nothing! I couldn’t even make it to the recipe and I’m about to crucify you in my review.
You are NOT as interesting as you think.
Sheesh. Shut up.
And yet, here you are taking the time to complain about having to scroll for a free recipe. Cool story, bro. Just hit that “Jump to Recipe” and keep being your awesome self.
Veronica
The recipe looks delicious and I’m going to try it, but I just wanted to tell you how I appreciate how well you handled the heckler who could have just scrolled down or jumped to the recipe from the top! Classic and classy!
Ha! Thanks, Veronica! It’s a hazard of the job, I suppose. 🙂
Linda Vail
Hey, Scrooge! Just click Jump to Recipe! Some of us like to read the stories because it reminds us of our own Moms or Grandmas. Just chill, please!
Tonya
That was about as rude as you can get.. you do not have to read it Love… or even LOOK AT IT… But you did.. even took time put of YOUR DAY to write a hateful comment..
Lol sooooo
Andy
Cockran, you are a loser!