Squash Casserole is a classic Southern side dish that’s pure perfection! Beautiful yellow squash is layered into a cast iron, topped with a crunchy, cheesy crust, and then drizzled with a light butter sauce to create an irresistibly flavorful dish everyone will love.
If you love comfort food side dishes, try my Brown Butter Butternut Squash Casserole, Stuffed Baked Potatoes, or Mushroom Rice.
In This Post
5-Star Reader Comment
“Wow! This is so yummy! I was specifically looking for a smaller “casserole” for 2 people. This is going in the rotation for sure. Thanks so much. I’m looking at your other recipes to try out.”
Lori
I love squash grilled, sauteed, or in a salad, but my favorite version is squash casserole. While this easy squash casserole recipe has a tasty creamy sauce, it’s much lighter than other recipes since I use about half as much butter. To really elevate it, I layer the squash around the skillet so more of the yummy sauce can drip between each tender slice.
Why You’ll Love This Family-Favorite Squash Casserole
- Buttery Breadcrumbs and Parmesan Topping: This gets crusty and gooey, making it the ultimate bite of flavors and textures.
- A Classic Southern Dish: It’s requested so much at our annual beach vacation that I bring my cast iron along to make it!
- Uses Seasonal Produce: If you have squash coming out of your ears, you are probably looking for more ways to use it. This recipe does a great job highlighting all that squash has to offer.
How To Make Healthy Squash Casserole
Ingredients
- Grab butter, mayonnaise, milk, salt, pepper, and garlic powder for the sauce.
- Fresh Squash is a must, and I like to use a combination of green and yellow summer squash sliced into rounds.
- To make the topping, you need panko breadcrumbs, butter, olive oil, and parmesan cheese.
Recipe Variations
- Most folks like using regular or sharp cheddar cheese in squash casseroles. I prefer parmesan because I like the subtle flavor, but you can use cheddar.
- Add fresh herbs like basil or parsley at the end of cooking for a little brightness.
- You can substitute buttery crackers, like Ritz, for the bread crumbs.
- You can add sauteed vegetables like garlic or bell pepper, but they will take longer. I can confirm sweet onions make a great addition!
Instructions For Southern Squash Casserole
- Step One: Preheat the cast iron skillet in the oven. Then add butter to the pan and let it melt (while in the oven).
- Step Two: Carefully place sliced squash in the buttered skillet. In a small bowl or cup, stir together mayonnaise and milk. Pour over squash. Sprinkle on salt, pepper, garlic powder, and add Parmesan cheese. Cover skillet with tin foil and place in oven.
- Step Three: Melt butter, add olive oil and Panko bread crumbs, and mix. Set aside. Remove the skillet from the oven and remove the foil. Sprinkle on buttered Panko crumbs and the remaining Parmesan cheese. Place back in the bake for 10 minutes until the topping is golden brown.
Make It Ahead Of Time
How to freeze squash casserole? It’s easy! Make it in an aluminum pan, but skip preheating the pan, and don’t add the breadcrumb topping. Wrap up the uncooked casserole in plastic wrap twice. Then, freeze for up to 3 months. Just pop it in the oven when ready to eat (It’ll take a bit longer to cook but will taste the same!).
Frequently Asked Questions
One of the best aspects of this recipe is that it doesn’t require much prep work. I personally do not peel my squash before adding it into the casserole, you can remove the skin if you’d like, but personally I think it just adds an extra step.
Yes, you can make this casserole recipe without a skillet! If you don’t have a cast iron at home, you can use any heavy-bottom metal pan or other large skillet. If available, you can also use a 9×9 baking dish or a pie dish.
Leftovers will store in the fridge in an airtight container or wrapped in plastic wrap for about four days. They should be reheated in the oven or air fryer to make the topping crispy again.
How To Serve With Squash Casserole
This casserole recipe makes one delicious dinner served with Crock Pot Chicken Thighs or Pork Tenderloin! Pair it with other southern classics, like One Pot Mushroom Rice and this Creamy Cucumber Salad. Then, finish the meal with freshly made Fried Cherry Pie.
More Squash Recipes You’ll Love
If you tried this Easy Squash Casserole Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 2 tablespoons butter
- 4 – 5 cups squash – sliced
- ¼ cup mayonnaise
- 2 tablespoons milk
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- ⅓ cup Panko breadcrumbs
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 tablespoons Parmesan cheese
Instructions
- Heat oven to 375 degrees. Place cast iron skillet in oven to heat. When oven has come up to temp, take skillet out of oven and place 2 tablespoon of butter into pan. Place skillet back into oven for 3 minutes or until butter melts.
- Carefully place sliced squash in buttered skillet. In a small bow or cup, mix together mayonnaise and milk. Pour over squash. Sprinkle on salt, pepper, garlic powder and 1 tablespoon of Parmesan cheese. Cover skillet with tin foil and place in oven. Cook for 20 minutes.
- Melt butter in an oven proof dish. Add olive oil and Panko bread crumbs and mix. Set aside. Take skillet out of oven and remove foil. Sprinkle on buttered Panko crumbs and remaining Parmesan cheese. Place skillet back in oven, uncovered and cook an additional 10 minutes until topping is golden brown.
- Remove skillet from oven and let cook for 5 minutes before serving.
Notes
Recipe Variations
- Most folks like using regular or sharp cheddar cheese in squash casseroles. I prefer parmesan because I like the subtle flavor, but you can use cheddar.
- Add fresh herbs like basil or parsley at the end of cooking for a little brightness.
- You can substitute buttery crackers, like Ritz, for the bread crumbs.
- You can add sauteed vegetables like garlic, onion, or bell pepper, but they will take longer. I can confirm sweet onions make a great addition!
- How To Freeze: Make it in an aluminum pan, but skip preheating the pan, and don’t add the breadcrumb topping. Wrap up the uncooked casserole in plastic wrap twice. Then, freeze for up to 3 months. Just pop it in the oven when ready to eat (It’ll take a bit longer to cook but will taste the same!).
- Leftovers will store in the fridge in an airtight container or wrapped in plastic wrap for about four days. They should be reheated in the oven or air fryer to make the topping crispy again.
Nutrition
What I'm Making for Easter!
FREE EMAIL Bonus
Go ahead…steal my menu. This year's feast is going to be amazing!
Lori
Wow! This is so yummy! I was specifically looking for a smaller “casserole” for 2 people. This is going in the rotation for sure. Thanks so much. I’m looking at your other recipes to try out.
Donya
Hey Lori!
I am so happy you found this recipe, I think you’re completely right, it’s a perfect recipe for two so I’m thrilled you liked it! Thank you so much for your rating and support. Let me know how the next recipe turns out!
~Donya
Baltisraul
Only change I made was to use pork rind crumbles for the Panko.. Is that too Southern? haha Wonderful tasting dish!
Heather
Wwwooooww! This was superb! I didn’t cover it…and used italian breadcrumbs. Thank u so much for sharing!
Oh my goodness, Heather! This makes me so happy. Sorry for the delay in replying…I’m trying to get the most out of summer. I love your comment and so happy you loved it!
XO,
~Donya
Wl carter
While I’ve never been a fan of casseroles, I do enjoy an occasional one. This looks great, so I’ll be asking my wife to try this recipe. It might just make it to the Thanksgiving feast at my niece’s house. Thanks!
Kimberly
What brand mayonnaise do you suggest using?
I use Hellman’s. Hope that helps!
Thanks for stopping by.
XO,
~Donya
ANne
What size iron skillet did you use?
I used a medium size skillet, about a 10 1/2 inches.
Thanks for stopping by.
XO,
Donya
Mary // chattavore
I love squash casserole, Donya! I also LOVE using my cast iron to bake casseroles. This looks great!
Thanks Mary! Cast iron is the best, no doubt!
XO,
~Donya