World’s Best Squash Casserole

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.