Southern Yellow Squash Casserole
Southern yellow squash casserole is a go-to side dish for any meal. Creamy, cheesy, easy, and crazy good!
Even my husband, who doesn’t like squash, loves this dish. It’s sure to please all diners at the table.
Put that summer squash to use in this delicious recipe.
Try our Strawberry Shortcake!
Southern Yellow Squash Casserole
Preheat the oven to 350 degrees. Lightly grease a 9×13 baking dish.
Place a large skillet over medium heat.
Add the three tablespoons butter. Melt the butter then add the sliced squash, onions and season generously with salt and pepper, sauté for about 15 minutes, stirring occasionally. Or until the squash is tender.
Stir in the minced garlic and saute another 2-3 minutes.
Mix the sour cream, cream of celery soup, cheddar cheese, additional salt, and pepper to taste in a small bowl.
Place the cooked squash in a large bowl, stir in the cream mixture.
Pour the squash mixture into the greased casserole dish.
Stir the butter into the stuffing mix and spread evenly over the top.
Check out our low carb/ keto-friendly Loaded Cauliflower Mash Casserole.
Bake for 35 to 40 minutes. Let cool for about 10-15 minutes before serving.
This dish is crazy delicious! We think it’s even better the next day.
Creamy, cheesy goodness right there on your plate!
Looking for a fresh easy salad? Check out our Fresh Tomato Mozzarella Salad.
Squash Casserole Recipe
Southern Yellow Squash Casserole Recipe
Ingredients
- 3 tablespoons butter
- 2 pounds yellow summer squash, sliced into 1/2 inch chunks (about 6 medium)
- 1/2 medium onion, diced
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 2 cloves garlic, minced
- 1/2 cup sour cream
- 1 10.5 oz can cream of celery soup
- 1 cup sharp cheddar cheese, grated
Topping:
- 1 1/2 cups herb stuffing mix
- 3 tablespoons butter, melted
Instructions
- Preheat the oven to 350°F.
- Heat a large skillet oven over medium heat. Add the butter. Once the butter is melted add the sliced squash, onions and season generously with salt and pepper, sauté for about 15 minutes, stirring occasionally. Or until the squash is tender. Stir in the minced garlic and saute another 2-3 minutes.
- Grease a casserole dish with butter or spray with nonstick cooking spray.
- Transfer the cooked squash to a large bowl.
- In a small bowl mix the sour cream, soup, cheese, salt, and pepper to taste. Pour the cream mixture into the squash and mix until well combined.
- In another small bowl, mix the herb stuffing with the melted butter.
- Spoon the stuffing evenly over the top of the squash mixture.
- Bake for 35 to 45 minutes or until bubbly and golden brown.
- Serve and enjoy.
Nutrition
Recipe inspired by FiveHeartHome
I have tried so many recipes from the this website. Everything they post is tried and true. This casserole is so delicious! I have tried several squash casseroles and they were so-so. This one takes the cake. I’ll never have to search again for one. Thank you for sharing!!
Thanks, Brennan!! 🙂
We made this dish last night and it was a huge hit! So easy and delicious! I highly recommend trying this one.
Congratulations !
Your recipe in on The Top Ten for Full Plate Thursday this week! Thanks so much for sharing with us and enjoy your new Red Plate. Have a fantastic week and come back to see us soon.
Miz Helen
Thank you so much, Miz Helen! 🙂
This is a popular one at our house! Thanks so much for sharing your recipe!
Looks tasty and is similar to my summer squash quiche.
Thank you, Carol!
What a lovely way to serve yellow squash, Leigh! Isn’t it funny how casseroling something can make even people who don’t like things love them, as your husband does with this? I love yellow squash so I really can’t wait to give this a try. Shared on our H&S Facebook page and scheduled to pin. Thank you so much for sharing, and for being a part of Hearth and Soul.
Thank you, April!
This is one of my favorite recipes! Thank you for sharing on Merry Monday! Hope to see ya next week!
Kim