Classic Southern Yellow Squash Casserole Recipe

Southern yellow squash casserole is a classic, comforting side dish perfect for family dinners, potlucks, and holiday meals. Rich, creamy, and topped with a crunchy stuffing crust, this casserole transforms simple summer squash into a crowd-pleasing favorite. Even picky eaters tend to love it — my husband, who usually avoids squash, devours this one. It’s simple to prepare, and it often tastes even better the next day.

This recipe makes a great way to use fresh summer yellow squash. The squash is sautéed with onions and garlic, combined with sour cream, a creamy soup, and sharp cheddar, then baked under a buttery herb-stuffing topping until bubbly and golden. Serve it alongside roasted meats, grilled chicken, or a simple green salad for a well-rounded meal.

Southern Yellow Squash Casserole

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or equivalent. This casserole serves about six and can be doubled if needed for larger gatherings.

Heat a large skillet over medium heat and add 3 tablespoons of butter. When the butter is melted, add the sliced yellow squash and diced onion. Season with salt and freshly ground pepper and sauté, stirring occasionally, for about 15 minutes or until the squash is tender. Add 2 cloves of minced garlic and continue to sauté for another 2–3 minutes until fragrant.

In a small bowl, combine 1/2 cup sour cream, one 10.5-ounce can of cream of celery soup, and 1 cup of grated sharp cheddar cheese. Taste and adjust seasoning with additional salt and pepper if needed. Transfer the cooked squash mixture to a large mixing bowl and stir in the sour cream and cheese mixture until everything is evenly coated.

Pour the squash mixture into the prepared casserole dish and smooth the top. In a small bowl, combine 1 1/2 cups of herb stuffing mix with 3 tablespoons of melted butter. Sprinkle the buttered stuffing evenly over the squash mixture to create a crunchy topping.

Bake the casserole for 35–45 minutes, or until it is heated through, bubbly, and the topping is golden brown. Remove from the oven and let rest for 10–15 minutes before serving — this helps the casserole set and makes it easier to portion.

This casserole is wonderful warm and reheats beautifully, making it a handy make-ahead side. The texture contrasts — tender squash and onions beneath a buttery, herb-flavored crust — are what make this dish so satisfying.

Creamy, cheesy, and comforting, this Southern yellow squash casserole is an easy way to elevate simple vegetables into a memorable side. Try it with roasted chicken, baked ham, or as part of a holiday spread. Leftovers are often even better the next day, so consider making a pan ahead when you have fresh squash to use.

Squash Casserole Recipe

Recipe inspired by a classic Southern squash casserole.