Southern Squash Casserole is a delicious side dish loaded with fresh summer squash, a variety of garden veggies, and melted shredded cheese!! Ever since I was a child, I have had a food fascination with a classic southern staple known as the casserole. They showed up at every reunion, every church social, every funeral, and every holiday. They were dishes that were blends of vegetables, rice, cheese, meats, and the occasional potato chip topping. What a tricky way to get a kid to eat their vegetables!
My Southern Squash Casserole is a recipe that I remembered from one of those gatherings, with a bonus ingredient added here and there. It’s a comfort food that stands out among a table full of assorted casserole dishes and other sides. Reign Casserole Queen or King at your next get-together, and bring home an empty dish every time!
Favorite Side Dishes
How to make Southern Squash Casserole
One of my favorite things about casseroles is that they are super easy to put together. This dish highlights fresh vegetables, so head out to your garden and fill that basket with squash, onions, and bell peppers. If you do not have a garden, store-bought veggies work very well.
- Cutting Board – used to chop vegetables
- Mixing Bowls – used to mix ingredients
- Large Pot – used to cook the squash
- Colander – used to drain the cooked squash
- Rectangular Casserole Dish – used to baked the squash casserole
- Veggies – yellow squash, bell pepper, onion
- Cheese – parmesan cheese, cheddar cheese
- Filling – eggs, mayonnaise
- Seasoning – salt and pepper
- Wash, peel, and cut yellow squash into quarters. This recipe calls for three pounds of squash. Usually, two medium squash will equal one pound.
- Chop the bell pepper and onion into small pieces. I use a Vidalia onion for my dish because it has a slightly sweeter flavor than other varieties and the flavor does not overwhelm. If you prefer a zestier casserole, red onion will do the trick.
- Place the squash quarters into a large pot and boil until tender. Drain the squash using a colander. Drain as much water out of the squash as possible.
- Using a whisk, beat the eggs slightly. In a large mixing bowl, mix together the cheeses. Add the beaten eggs, drained squash, onions, bell pepper, mayonnaise, and salt and pepper.
- Lightly grease a large casserole dish with cooking spray. Pour squash mixture into the dish and bake for 30 to 45 minutes, or until cooked through and light golden brown. For a crunchier version, you can add Ritz cracker crumbs over the top of the casserole prior to baking.
Southern Squash Casserole
- 3 lbs yellow squash peeled and cut into quarters
- 1/2 cup parmesan cheese shredded
- 2 eggs slightly whisked
- 1/2 cup cheddar cheese shredded
- 1/2 cup bell pepper finely chopped
- 1 cup onion finely chopped
- 1 cup mayonnaise
- Salt and pepper to taste
- Preheat oven to 350 degrees.
- In a large pot, boil squash quarters until tender, drain well and set aside.
- In a large mixing bowl, blend together cheeses. Add whisked eggs, chopped onion and bell pepper, drained squash, and remaining ingredients. Stir well to combine.
- Pour squash mixture into greased casserole dish and bake for 30 to 45 minutes, or until cooked through and light golden brown.