Cheesy Squash Casserole
by Sommer Collier — last updated on Feb 20, 2025 
This creamy southern-style squash casserole recipe reminds me of Sunday dinners in Grandma’s kitchen. It can be made in one large dish to pass around the table, or in individual ramekins to fancy it up. Either way, it’s a cozy and comforting dish!
Squash Casserole – Why We Love It
When I was a little girl, we traveled cross-country every summer to visit my Grandma Montgomery in West Virginia. She was a sweet little woman who loved to garden and sit in her rocker on the screened-in porch. She would sit outside watching us with a serene smile, as we played in her expansive yard under the trees.
Grandma Montgomery passed away when I was sixteen, but I still have loving memories of her kneeling in her garden, covered with a floppy sun hat and a linen shirt, sleeves rolled up to her elbows… Or in her apron, cooking comforting garden-fresh dishes.
And always with that same smile of peaceful contentment.
There were several recipes she made that I looked forward to every time we visited.
Some of her specialties were baked ham, pork chops, creamed corn, roasted chicken, green beans with bacon, homemade biscuits, and her cheesy squash casserole recipe.
Southern Squash Casserole
When Lt. Dan and I first moved to North Carolina, I made it my goal to learn southern cooking, as I remembered from my summer travels as a child.
Southern squash casserole was high on the list. I made a point to try it as often as possible, so I could figure out how to recreate this iconic regional dish the way grandma used to make it... tender and savory-sweet with a crunchy golden top.
Casserole Tips
Some southern cooks dice their yellow squash for squash casserole and some slice it thin, so it’s more of a “gratin” dish. Some use day-old bread as the thickening agent and some use crumbled crackers.
After trying many variations, I’ve come up with my own squash casserole recipe that reminds me of grandma’s recipe, yet with a tad more punch.
My squash casserole has a smooth, creamy texture because I pureed the squash and onions into a fine pulp, then added sour cream and sharp aged cheddar cheese.
This creates a delicate balance between the earthy-sweet flavor of the summer squash and the rich savory notes of the sour cream and cheese.
I also removed all the filler ingredients to get down to the basics of thickening by adding all-purpose flour.
After adding some herbs and spices for the kick, this creamy, cheesy, thick, and hearty squash casserole was a huge success. Each individual serving of southern squash casserole is sprinkled with cornbread crumbs, so the top toasts up golden and crispy.
This is the perfect side dish for any hearty comforting meal… and would certainly warm some hearts at your Thanksgiving table this year.
I’m sure Grandma would agree!
How to Make Squash Casserole
Ingredients
- Summer Squash – yellow squash or zucchini
- Large Onion
- Minced Garlic Cloves
- Unsalted Butter
- Shredded Aged Cheddar (I used white cheddar)
- Sour Cream – or mayonnaise
- All-Purpose Flour
- Cornmeal
- Sea Salt
- Ground Pepper
- Dried Thyme
- Cayenne Pepper
- Crumbled Cornbread Muffins – Or swap with Ritz cracker crumbs (or another buttery cracker)
Step by Step Instructions
- Prep the Bake – Preheat the oven. Take out ramekins and put them on a baking sheet.
- Prep Ingredients – Roughly chop the squash, onions, and garlic. Then place in the food processor. Pulse until it is ground to a pulp.
- Saute the Squash – Then place a large skillet on medium-high heat and add some butter. Once melted, add in the squash mixture and saute for about 5 minutes, until soft.
- Mix Ingredients – Once done cooking, put the squash in a mixing bowl and add in the shredded cheese, sour cream, flour, salt, and spices. Mix all the ingredients together and then spoon into the ramekins. Sprinkle to the top with some crumbled cornbread pieces.
- Bake – Place in the oven and bake for 25 to 30 minutes or until the tops of the crumbled cornbread is golden.
Get The Full (Printable) Cheesy Squash Casserole Recipe Below. Enjoy!
Frequently Asked Questions
Yes, it can. Place it in a 9 X 13-inch baking dish and bake for 25-30 minutes.
If you keep the casserole in an airtight container, in the refrigerator, it will stay fresh for about 3 to 5 days.
Yes, it’s best to prepare and freeze the casserole before baking. Wrap well and place in the freezer for up to 3 months. Then thaw completely, and bake as instructed.
Set the oven to 350 degrees F and bake until it’s warm through for approximately 15 minutes.
This recipe is best when eaten within the first 24 hours. You can make it a day ahead and reheat if needed.
Yes, you can use regular bread crumbs instead of cornbread. Or make a cracker topping with crushed crackers (from buttery round crackers).
Yes, cheddar is a great option. However, this recipe is delicious with parmesan cheese, swiss cheese, or mozzarella cheese.
Other Great Southern Side Dishes
- Best Crockpot Green Bean Casserole Recipe
- Cowboy Casserole with Tater Tots
- Instant Pot Spiced Apples (Cinnamon Apples) Recipe
- Roasted Vegetable Medley Recipe
- Chicken and Sausage Gumbo
- Zucchini Casserole
- Chow Chow Recipe
- Best Ham Salad
- Honey Butter Roasted Carrots Recipe
- Famous Corn Pudding Recipe
- 7 Ingredient Funeral Potatoes (Company Potatoes) Recipe
- The Best Creamed Spinach Recipe
- Best Mashed Potato Recipe
Cheesy Southern Squash Casserole Recipe
Ingredients
- 3-4 yellow summer squash roughly chopped (about 4 cups)
- 1 large onion peeled and chopped
- 4 cloves garlic minced
- 2 tablespoons unsalted butter
- 1 1/2 cup shredded aged cheddar I used white cheddar
- 1/2 cup sour cream
- 1/2 cup Gold Medal Flour
- 1/4 cup cornmeal
- 1 teaspoon sea salt
- 1/4 teaspoons ground pepper
- 1/2 teaspoons dried thyme
- 1/8 teaspoons cayenne pepper
- 2 cornbread muffins crumbled
Instructions
- Preheat the oven to 350 degrees F. Place six 6-ounce ramekins on a baking sheet and set aside. Put the roughly chopped squash, onions and garlic in the food processor and pulse until finely ground into pulp.
- Place a medium skillet over medium-high heat and add the butter to the skillet. Pour the squash mixture into the skillet and sauté the squash pulp, stirring regularly, for 5 minutes to soften.
- Pour the cooked squash in a mixing bowl, then add the shredded cheese, sour cream, Gold Medal Flour, cornmeal, salt and spices. Mix well and spoon into the ramekins.
- Sprinkle the crumbled cornbread over the top of each ramekin, then place in the oven. Bake for 25-30 minutes, until the cornbread top is golden and the edges are bubbly. Serve warm. (If making ahead and refrigerating, bake for at least 45 minutes.)
Nutrition
Disclosure: This post is sponsored by Gold Medal Flour. All opinions are my own.
I used to make a squash casserole similar to this one every Thanksgiving and everyone always raved about it. Mine had a cheese and panko topping but I think the cornbread topping sounds even better. I didn’t use flour in my recipe and it came out very good. Just wondering what the purpose is for it in this recipe if you don’t mind my asking.
Hi Cherylynn!
The flour acts as a filler to absorb the squash juices. :)
I’m totally adding this to my Thanksgiving dinner spread. It sounds fantastic!
I love how comforting it is@!! My kids loved it, too!
Yummy! My family is going to love this recipe! I can’t wait to give this a try! Looks so delicious and tasty! So excited!
Could you make this in a casserole dish instead of ramekins?
Hi Leasa,
Absolutely! However, it may take a few extra minutes in the oven.
Have you tried doing this in a larger casserole dish vs. the ramekins? If so, what would you suggest as far as size and cooking time? Thanks!
Wow, looks delicious! And something easy enough for me to do too :)
I’ve never had squash casserole, but I have frozen summer squash in my freezer, and now I know just what to do with it!
This is a gorgeous cassarole. You just invented another way I can enjoy my favorite veggie squash.
Scrumptious!!!
xoxo ~ Shari
http://www.pinkblotmom.com
These are mouth watering!! The cornbread crumble is perfection