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5 from 1 vote

Southern Squash Casserole

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!
Prep Time45 mins
Cook Time45 mins
Total Time1 hr 30 mins
Servings: 8 servings
Calories: 323kcal
Author: Lucy Brewer


  • 1 cup chopped Vidalia onion
  • 2-3 lbs. squash sliced (you want about 2 1/2 cups cooked squash/onion mixture, so usually about 4-5 cups sliced uncooked squash)
  • 2 large eggs
  • 2 tablespoons diced pimentos
  • 1 cup evaporated milk
  • 1 1/2 cups grated Cheddar cheese
  • 2 cups buttery cracker crumbs
  • 6 tablespoons butter divided (2 for skillet, the other 4 melted/divided)
  • Salt and pepper


  • Preheat oven to 350. Butter a 2-quart baking dish (I use a 9x9-inch square dish).
  • In a large skillet, melt 2 tablespoons butter, then cook the onion 5 minutes. Add the squash and enough water to barely cover and bring to a boil. Turn down to a simmer and cook just until squash is tender and liquid has evaporated.
  • Drain the squash and onion mixture in a colander and then gently mash in the colander (using a paper towel) so additional juice will drain out. Place squash and onion in a large mixing bowl. If you immediately see a lot of juice accumulate then put it back in the colander and drain again, then back in the bowl. I usually do this a couple of times.
  • Once the squash is adequately drained, add 2 tablespoons melted butter, eggs, evaporated milk, pimentos, 3/4 cup of cracker crumbs, 1 cup grated cheese, and salt and pepper. Mix well.
  • In a separate bowl or large zipper bag, mix the remaining cracker crumbs with the last 2 tablespoons melted butter.
  • Sprinkle the remaining 1/2 cup of grated cheese over the squash and then the cracker crumbs over the cheese.
  • Bake for about 45 minutes, until top is golden brown.


Freezer Option for Make Ahead Squash Casserole

  1. Make the recipe completely except for adding the topping and baking. Place in an airtight freezer container or just wrap your dish well with foil and freeze.
  2. When ready to use, thaw the casserole in the refrigerator overnight. Then add the cracker topping and bake as directed.