Squash Casserole

The other day I was reading one of my favorite blogs and the recipe of the day was squash casserole. The pictures reminded me of how my nana’s always looked and my mouth began watering for some! I commented that I wanted to make some of that! I promptly forgot about it. Saturday I went to the farmer’s market and bought some fresh squash so I came home and found nana’s recipe and went to town! So, here is it:


6 cups large sliced yellow squash
Vegetable oil
1 large onion chopped
4 Tablespoons butter
1/2 Cup sour cream
1 Cup grated cheddar cheese
1 Cup crushed butter crackers (like Ritz)
Salt and Pepper to taste


Saute’ in the vegetable oil

Then drain the oil from the squash like this:

I recommend using Reynold’s Wrap Pan Liner – because it rocks!!

Fold the sour cream and cheese into the squash:

Top with crushed crackers:

Bake at 350 degrees F for 24-30 minutes and it’s done!


Print Friendly


  1. says

    Go nana! This looks amazing:] I am taking some time to go to the farmers market tomorrow. I keep getting a sore throat, prolly from dust and sitting. I think some squash casserole would do me good!

  2. says

    Growing in in Texas, squash casserole was one of the vegetables you could decide on when a meal came with three sides at a restaurant.

    • says

      Marsha, I’m pleased that you like it! It is my pleasure to link up because it always gets me so much traffic -hence, ya’ll do more for me than I do you! And Top Girl and son-in-law’s Linky Party video gets a lot of traffic on Fridays and Saturdays as well….that’s fun to watch!

  3. says

    Oh man, Kelli, I am SO glad you post all these authentic Southern recipes because I am falling so quickly in loooooove with Southern cuisine! It’s so hard to find good Southern food here in California, so making it is your best bet and this looks awesome. Crunchy, tender, yummy–absolutely perfect with BBQ’d kielbasa, methinks :) yum yum!

Leave a Reply

Your email address will not be published. Required fields are marked *