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If you’re looking for a delicious, classic southern side dish, then you have to try this Easy Squash Casserole! 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 that everyone will love.
I’m spending the week at the beach and brought my trusted cast-iron skillet with me. You might say I’m picky, but I like to think I’m smart. Good equipment means a better outcome with your special recipes. It’s worth packing up a few of your tools!
I love any kind of squash, grilled, sauteed, or in a salad, but my favorite version is squash casserole. While this casserole does have a tasty creamy sauce, it’s a lot lighter than other Squash Casserole recipes since I use about half as much butter. To really put it over the top, I layer the squash around the skillet so more of the yummy sauce can drip between each tender slice.
I added a simple topping of buttery breadcrumbs and Parmesan cheese then let the cast iron skillet work it’s magic. Squash casserole is a classic southern dish for summer and at holiday gatherings. This simple dish has been a traditional family-favorite in my house for years and it’s destined to become a favorite in your recipe box too!
Ingredients Needed To Make This Easy Squash Casserole
- Butter
- Yellow Squash – sliced
- Mayonnaise
- Milk
- Salt
- Pepper
- Garlic Powder
- Panko Breadcrumbs
- Butter
- Olive oil
- Parmesan cheese
People Often Ask…
There are a million different answers to this question, depending on who you ask. Personally, I think that a southern squash casserole has to include fresh homegrown squash, a flavorful creamy sauce, and a cheesy crumb topping.
Many southerners like to use Cheddar Cheese in their squash casseroles. I prefer parmesan because I like the subtle flavor but you can absolutely use cheddar.
One of the best aspects of this recipe is that it doesn’t require a ton of 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 absolutely make this recipe without a skillet! If you don’t have a cast iron at home, you can use any heavy-bottom metal pan, just make sure it doesn’t have any plastic on the handle. You can also use a 9×9 baking dish or a pie dish if that’s what you have available.
More Squash Recipes You’ll Love…
- Grilled Yellow Squash with Lemon & Chive Vinaigrette
- Brown Butter Butternut Squash Casserole
- Roasted Butternut Squash With Bacon
- Fried Squash
- Southern Dressing Stuffed Zucchini
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.
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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.
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
Only change I made was to use pork rind crumbles for the Panko.. Is that too Southern? haha Wonderful tasting dish!
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
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!
What brand mayonnaise do you suggest using?
I use Hellman’s. Hope that helps!
Thanks for stopping by.
XO,
~Donya
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
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