Cheesy Southern Squash Casserole

This creamy southern-style squash casserole 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!

Southern Squash Casserole

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 rock on her 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, creamed corn, green beans with bacon, homemade biscuits, and squash casserole.

Perfect Southern Recipe

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.

Easy Squash 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.

I also took out all the filler ingredients to get down to the basics of thickening by adding Gold Medal Flour. I always trust the consistency of Gold Medals finely ground flour, and felt it was a much better platform to build on than old crackers or bread.

After adding some herbs and spices for the kick, this creamy, cheesy, thick, and hearty squash casserole was a huge success. Each individual serving 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 Southern Squash Casserole Recipe 

Ingredients 

• Yellow Summer Squash 
• Large Onion
• Minced Garlic Cloves
• Unsalted Butter
• Shredded Aged Cheddar (I used white cheddar)
• Sour Cream
• All-Purpose Flour
• Cornmeal
• Sea Salt
• Ground Pepper
• Dried Thyme
• Cayenne Pepper
• Crumbled Cornbread Muffins 

Step by Step Instructions

1. Prep the Bake – Preheat the oven. Take out ramekins and put them on a baking sheet. 
2. Prep Ingredients – Roughly chop the squash, onions, and garlic. Then place in the food processor. Pulse until it is ground to a pulp. 
3. Saute the Squash – Then place a pan on medium-high heat and add some butter. Once melted, add in the squash mixture and saute for about 5 minutes, until soft.
4. 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 crumbles cornbread pieces.  
5. Bake – Place in the oven and bake for 25 to 30 minutes or until the tops of the crumbled cornbread is golden. 

See The (Printable) Recipe Card Below For How To Make Southern Squash Casserole. Enjoy!

Frequently Asked Questions

Can this be made in a casserole dish? 

Yes, it can. Place it in a 9 X 13 inch baking dish and bake for 25-30 minutes. 

How long does this casserole stay fresh?

If you keep the casserole in an airtight container, in the fridge, it can stay fresh for about 3 to 5 days. 

How do I reheat the leftovers in the oven?

Set the oven at 350 degrees F and bake until it’s warm throughout, approximately 15 minutes.

Can I make this beforehand?

This recipe is best when eaten within the first 24 hours. You can make it a day ahead and reheat if needed.

Other Great Thanksgiving Side Dishes

• Best Crockpot Green Bean Casserole Recipe 
• Instant Pot Spiced Apples (Cinnamon Apples) Recipe
• Roasted Vegetable Medley Recipe 
• 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 

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Cheesy Southern Squash Casserole

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

This squash casserole recipe reminds me of grandma's recipe, yet with a tad more punch and a smooth creamy texture.

Servings: 6

Ingredients

US Customary - Metric

• 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

Serving: 1serving, Calories: 319kcal, Carbohydrates: 28g, Protein: 12g, Fat: 18g, Saturated Fat: 11g, Cholesterol: 50mg, Sodium: 671mg, Potassium: 404mg, Fiber: 3g, Sugar: 4g, Vitamin A: 730IU, Vitamin C: 18.8mg, Calcium: 257mg, Iron: 1.6mg

Course: Main Course

Cuisine: American, Southern

Author: Sommer Collier

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Disclosure: This post is sponsored by Gold Medal Flour. All opinions are my own.

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