World’s Best Squash Casserole
Enjoy this creamy, cheesy, flavorful squash casserole that even squash skeptics love!
This recipe is perfect for fresh squash season and can be made ahead and frozen for convenient meals later.
Welcome to Mary Katherine’s Table, where old-fashioned Southern hospitality meets simple, delicious recipes. Today, let’s make the World’s Best Squash Casserole—a dish that brightens up every table and even wins over those “I don’t like squash” folks! With yellow squash, sweet onion, sour cream, cheese, and a golden Ritz cracker topping, this casserole captures summer freshness and transforms it into year-round comfort. It’s easy to make ahead, freeze, and pull out for special occasions or hectic evenings. Gather around, and let’s cook something that tastes like home.
Can this casserole be frozen?
Absolutely! Spoon the uncooked mixture into labeled freezer bags, lay flat, and stash in the freezer. Thaw overnight, add topping, and bake as directed for a fresh-out-of-the-oven taste.
Can I use zucchini or other squash?
Yes, this recipe works well with zucchini or a mix of summer squash. Just slice and cook as usual for a colorful twist.
What kind of cheese is best?
Sharp cheddar is a classic, but feel free to mix in Monterey Jack or Colby. The key is 2 cups per casserole for great melty texture.
Can I skip the stuffing mix or crackers?
The stuffing mix builds heartiness. If omitted, substitute with extra crackers or breadcrumbs. For topping, Ritz crackers are Mary Katherine’s favorite, but other buttery crackers work too.
How do I make homemade cream of chicken soup?
Mary Katherine shares a homemade cream of chicken soup recipe for added flavor. If short on time, use canned—your casserole will still be delicious.
Can I make this casserole ahead for holidays?
Definitely. You can prep everything (except the cracker topping), refrigerate or freeze, then simply bake and serve for stress-free gatherings.
Give this dish a try, and—even squash skeptics will be asking for seconds. Whether for a summer picnic or Thanksgiving dinner, Mary Katherine’s squash casserole is the side that brings everyone back to the table, smiling.
World’s Best Squash Casserole Recipe
Ingredients
- 6 to 8 fresh squash about 3-4 per casserole
- 1 large sweet onion Vidalia or sweet yellow
- Salt to taste, about 2-3 good sprinkles for the pot
- 4 cups shredded cheese 2 cups per casserole
- 2 cups sour cream about 1 cup per casserole
- 2 cans or equivalent homemade cream of chicken soup (1 can per casserole)
- 2 bags Stove Top chicken stuffing mix 1 bag per casserole
- Ritz crackers 1 sleeve per casserole
- Butter a few pats for topping
Instructions
Prepare squash and onions:
- Trim ends off squash, slice into rough pieces.
- Roughly slice onion.
- Place squash and onion in a large pot, cover with water just over the top.
- Sprinkle salt into the pot.
Cook squash and onions:
- Bring water to a boil and cook for about 10-12 minutes until squash is tender.
- Drain well.
Mix casserole ingredients:
- In the pot or a large mixing bowl, combine cooked squash and onions.
- Add cheese, sour cream, cream of chicken soup, and stuffing mix.
- Stir well to evenly combine.
Assemble casserole:
- Spray a casserole dish (around 9×13 inches) with cooking spray.
- Pour half the mixture into the dish.
Top casserole:
- Crush Ritz crackers by hand (or pulse roughly).
- Scatter cracker crumbs on top of the casserole.
- Place a few pats of butter evenly over the cracker topping.
Bake:
- Bake at 350°F (175°C) for 30 to 40 minutes until bubbly and golden on top.
Freeze leftover casserole for later:
- Portion remaining casserole into quart-size Ziploc bags.
- Label with date and contents.
- Freeze flat for easy stacking and storage.
- When ready to eat, thaw, place in casserole dish, add topping if desired, and bake as above.
I can’t seem to find your cream of chicken soup recipe. Would you please send it to me?
I’d love to make your squash casserole recipe using your homemade soup. It looks delicious!!!
ooops!! I just found the chicken soup recipe. I can’t wait to make your casserole!!!
I’m so glad you found it! Enjoy the squash! 🙂
If using can cream of chicken soup, do you dilute it? Or just use it straight out of the can? This recipe looks delicious, and we are anxious to try it
Just use it straight out of the can in the condensed form! Enjoy! 🙂
Hello, new here and just made this for a Potluck at my church. can I ask, please how long is this good in freezer uncooked and also cooked. Thank you.
If it is sealed well in a freezer bag, I have kept it up to one year before. With getting all the extra air out of the bag you can, the oxygen doesn’t get to the casserole and helps preserve it this long. It is still wonderful when thawed and baked after this time!
I have only stored it in the freezer after the casserole is put together, but not yet baked. Hope that helps.
My husband wasn’t thrilled to see me boiling his garden squash – but once his fork was in his mouth .. He was in heaven. He loves it … So did I.
It’s just the two of us now so I made one casserole and divided it in two and it’s PERFECT.
Thank you !! Happy Thanksgiving !
Oh, I’m so glad you both loved it! Half a recipe is perfect for two!
she is so calm and her recipes are so tasty..very detailed but so assuring to making it seem I can do it.
Thank you, Barbara! I truly believe anyone can make these recipes! Best wishes!
So amazingly delicious! Was a big hit on Thanksgiving!!
I’m so glad! 🙂
Excellent 👌 my family loved it, making it again tonight!
That’s great! Thank you for letting me know! 🙂
Mary Kathryn is such a fabulous cook! I am so very glad that I found her on youtube! I had complete knee surgery (horrific surgery) and that helped me through it!
Mary Katherine is such a kind old soul! She certainly is empathetic also! I feel her true kindness and care through the tv. This world needs people such as she is in it! Truthfully!
OH, you are so sweet to say that! I’m so glad you found our channel. Hope your recovery is going well! 🙂