This 6-ingredient Southern squash casserole is one of those cozy, no-fuss dishes that tastes like it came straight from a church potluck or your grandma’s Sunday table. It’s creamy, cheesy, and topped with buttery crumbs, and somehow manages to feel both nostalgic and weeknight-friendly. Traditionally, Southern squash casseroles were a way to use up all that yellow squash that explodes in the garden every summer, but honestly, I make this year-round with grocery store squash and it still hits the spot. It’s the kind of recipe you pull out when you need something comforting, budget-friendly, and simple enough to throw together after work—without making a huge mess in the kitchen.
This squash casserole is super versatile and fits in just about anywhere on the table. For a classic Southern spread, serve it alongside roasted or grilled chicken, pork chops, or meatloaf, plus a simple green veggie like green beans or a tossed salad to balance the richness. It’s also great on holiday menus—think Thanksgiving or Easter—right next to mashed potatoes and stuffing. On busy weeknights, I’ll pair it with a store-bought rotisserie chicken and some sliced tomatoes or a bagged salad to keep things easy. Leftovers reheat well, so it can double as a meal-prep side for lunches with a piece of baked fish or a veggie burger.
Simple Southern 6-Ingredient Squash Casserole
Servings: 6
Ingredients
6 cups sliced yellow squash (about 4–5 medium squash)
1 small yellow onion, thinly sliced
1 cup shredded cheddar cheese, divided
1 (10.5-ounce) can cream of chicken soup (or cream of mushroom for vegetarian)
1 cup sour cream
1 1/2 cups crushed buttery crackers (such as Ritz), divided
2 tablespoons butter, melted (optional but recommended for topping)
Salt and black pepper, to taste
1 tablespoon olive oil or butter for sautéing
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