Southern squash casserole is a staple at any potluck gathering. With grated Cheddar cheese, crumbled Ritz crackers, and fresh summer squash, this squash casserole is a family favorite!
Squash casserole is ubiquitous on the Southern table in the summer time, probably because nearly everyone who has a garden grows squash and one plant produces about a million yellow squash. And don’t even get me started on zucchini!
If you’ve been to a church potluck or a classic meat-and-three diner anywhere in the South, chances are you happened upon some version of this easy squash casserole. It’s made like most classic Southern dishes, with good, simple ingredients that your grandmother could get ahold of—nothing fancy!—and it’s meant to offer love in a bowl.
How to Make Southern Squash Casserole
Southern squash casserole is sublime comfort food, with grated Cheddar cheese, crumbled Ritz crackers, a couple of eggs and a little milk to bind it all together. I use evaporated milk because that’s what all my old cookbooks call for, but you could use regular milk if you’re so inclined. I also like to add chopped pimentos, but these are totally optional.
You’ll need to cook and drain the squash before putting it in the dish because squash contains a lot of moisture. It takes just a few minutes to cook though, so don’t think you’ll be spending hours in the kitchen. Then you just mix everything together in a large bowl, sprinkle the cheese and cracker crumbs on top, and bake for about 45 minutes. Super easy!
What’s your favorite comfort food?
Mashed potatoes? Macaroni and cheese? Chocolate cake? Those are all on my list! I don’t know if I could pick just one as a top favorite but if I had to it would probably be chocolate cake. I do love this easy squash casserole though!