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
- 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
- 1 1/2 cups herb stuffing mix
- 3 tablespoons butter, melted
- 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.
Recipe inspired by FiveHeartHome