Southern Squash Casserole Recipe

Easy cheesy Southern Squash Casserole is an irresistible side dish, made with summer or yellow squash in a cast-iron skillet. It features a crispy Ritz cracker topping and is the ultimate family-friendly side for any occasion. 

What sets this delicious casserole apart from traditional squash casseroles is it doesn’t contain any sour cream, mayonnaise, cream of whatever soup, or eggs. The incredible flavor comes from fresh summer squash, onions, cheese, and bacon. And, I’m warning you now, it’s dangerously addictive.

Why you will love this recipe:

1. It’s quick and easy to make, and you can partially make it ahead!
2. There are fewer calories in this dish than other traditional squash casseroles. 
3. Your big and little kids will love it and it’s a great way to get them to eat more veggies. 
4. Zucchini and yellow squash are very similar in texture and flavor, and you can easily substitute zucchini or a combination of the two in this recipe. 

Here’s what’s in it:

Here’s how to make it:

Preheat the oven to 350 degrees F. Add the bacon to a cold 10-inch, cast-iron skillet over medium-low heat and cook for about five minutes or until the fat starts rendering out of the bacon. Turn the heat up to medium and cook, frequently turning, for another five to six minutes or until the bacon is browned and crispy.

Remove the bacon and drain it on paper towels. Set aside. Leave the grease in the skillet.

Add the onion and cook for one to two minutes. Add the squash, plus kosher salt and pepper and cook and stir for eight to ten minutes or until the squash is tender. 

While the squash is cooking, combine the crushed crackers with one-half cup of the shredded cheese and one tablespoon of melted butter in a medium-size bowl. Mix well and set aside. 

Remove the skillet from the heat and pour the squash and onion in a colander. Use a paper towel or wooden spoon and gently press down to remove any excess liquid. 

Wipe out the skillet with a paper towel and add the squash mixture. Top with one cup of shredded cheese and the crumbled bacon. Stir to combine and spread out evenly.

 Sprinkle the cracker mixture evenly over the top and bake for 30 minutes or until the casserole is bubbly and the topping is golden brown. 

Serve Southern Squash Casserole immediately. 

Leftovers and storage:

Leftovers, if you have them, can be stored tightly covered in the refrigerator for up to five days. I do not recommend freezing them.

What to serve with it:

Squash casserole is a very popular dish at potlucks and backyard barbecues. It goes well with just about everything but is especially delicious with fried chicken, or baked ham, collard greens, field peas, and, of course, cornbread or hoecakes. 

Sharon’s tips:

When buying yellow squash, look for vegetables from four to eight inches long. They should feel firm and heavy for their size and have bright yellow skin without any blemishes.   

Two pounds of squash equals about six squash averaging five to six inches long. 

I use a small hand-held mandolin to slice my squash. It’s easy to use and all of the slices are the same thickness. If you don’t have one, I highly recommend you consider buying one. They run around $15 and are easy to store. I can promise you they are well worth the investment. 

If you have ever had bacon stick while cooking it, check out my method in the directions of starting it in a cold skillet. 

I always use kosher salt when cooking. If you only have regular table salt, reduce the amount listed by one-half. 

If you don’t have any Ritz crackers, canned fried onions, panko, crushed pork rinds, or even crushed Cheez-Its are suitable substitutes.

To make this casserole ahead, follow the directions up to the point of cooking and draining the squash. Store the squash mixture covered in your fridge for up to 48 hours. For the best results, hold off adding the cheese and bacon, and making the topping until you are ready to bake it.

To easily crush the crackers, place them in a plastic storage bag, and crush with your hands or hit them lightly with a rolling pin or meat mallet.  You can also use a food processor, but then you will have to wash it. 

Related recipes: 

If you like southern-style recipes like this one, you might also like these popular recipes: Broccoli Cheese Casserole,  Southern Baked Mac and Cheese, Southern Succotash with White Acre Peas, Southern Fresh Peach Bread, Southern Grits Casserole, Southern Homemade Creamed Corn, and Southern Potato Salad. 

If you need more inspiration or menu ideas, check out all of my southern-style recipes here.

Special thanks to my sister Chula at the Pudge Factor Blog who shared her delicious Cheesy Southern Yellow Squash Casserole recipe with me so I could share it with you. I changed it up a little by cooking the squash in the skillet with the onions instead of boiling it, but everything else is the same.

★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

Thank you so much for visiting Grits and Pinecones!

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5 from 3 votes

Southern Squash Casserole Recipe

Easy cheesy Southern Squash Casserole is an irresistible side dish, made with summer or yellow squash in a cast-iron skillet. It features a crispy Ritz cracker topping and is the ultimate family-friendly side for any occasion. 

Course Side Dish

Cuisine Southern

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 6 servings

Calories 281kcal

Author Sharon Rigsby

Ingredients

• ▢ 2 pounds yellow squash thinly sliced, about 1/8-inch thick
• ▢ 4 slices bacon cooked, drained and crumbled
• ▢ 2 tablespoons reserved bacon grease
• ▢ 6 ounces shredded sharp cheddar cheese 1-1/2 cups divided
• ▢ 24 Ritz crackers crushed
• ▢ 1/2 cup chopped Vidalia onion can substitute another sweet onion
• ▢ 1/2 teaspoon kosher salt
• ▢ 1/8 teaspoon ground black pepper
• ▢ 1 tablespoon unsalted butter melted

Instructions

• Preheat the oven to 350 degrees F.
• Add the bacon to a cold, 10-inch, cast-iron skillet over medium-low heat and cook for about five minutes or until the fat starts rendering out of the bacon. Turn the heat up to medium and cook, frequently turning, for another five to six minutes or until the bacon is browned and crispy.
• Remove the bacon and drain it on paper towels. Set aside. Leave the grease in the skillet.
• Add the onion and cook for one to two minutes. Add the squash, plus kosher salt and pepper and cook and stir for eight to ten minutes or until the squash is tender.
• While the squash is cooking, combine the crushed crackers with one-half cup of the shredded cheese and one tablespoon of melted butter in a medium-size bowl. Mix well and set aside.
• Remove the skillet from the heat and pour the squash and onion in a colander. Use a paper towel or wooden spoon and gently press down to remove any excess liquid.
• Wipe out the skillet with a paper towel and add the squash mixture. Top with one cup of shredded cheese and the crumbled bacon. Stir to combine and spread out evenly.
• Sprinkle the cracker mixture evenly over the top and bake for 30 minutes or until the casserole is bubbly and the topping is golden brown.
• Serve immediately.

Video

Notes

When buying yellow squash, look for vegetables from four to eight inches long. They should feel firm and heavy for their size and have bright yellow skin without any blemishes.

Two pounds of squash equals about six squash averaging five to six inches long.

I use a small hand-held mandolin to slice my squash. It's easy to use and all of the slices are the same thickness. If you don't have one, I highly recommend you consider buying one. They run around $15 and I promise you they are well worth the investment.

If you have ever had bacon stick while cooking it, check out my method in the directions of starting it in a cold skillet.

I always use kosher salt when cooking. If you only have regular table salt, reduce the amount listed by one-half.

If you don't have any Ritz crackers, canned fried onions, panko, crushed pork rinds, or even crushed Cheez-Its are suitable substitutes.

To make this casserole ahead, follow the directions up to the point of cooking and draining the squash. Store the squash mixture covered in your fridge for up to 48 hours. For the best results, hold off adding the cheese and bacon, and making the topping until you are ready to bake it.

To easily crush the crackers, place them in a plastic storage bag, and crush with your hands or hit them lightly with a rolling pin or meat mallet.

Nutrition

Calories: 281kcal | Carbohydrates: 15g | Protein: 12g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 577mg | Potassium: 487mg | Fiber: 2g | Sugar: 5g | Vitamin A: 645IU | Vitamin C: 27mg | Calcium: 249mg | Iron: 1mg

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