Trisha Yearwood’s Squash Casserole
Trisha Yearwood Squash Casserole combines tender squash, melty cheese, and topped with a buttery, crunchy cracker topping.
Trisha Yearwood Squash Casserole Recipe
If you love a squash casserole then you are going to love this version! Trisha Yearwood’s Squash Casserole recipe is easy to make and always comes out perfect.
When we had pot lucks for church supper I would make this recipe. It was always gone in a hurry and everyone asked me for the recipe.
Yellow squash, also known as summer squash, is only made better with the sweet onion, creamy sauce, and that buttery cracker topping.
If veggies are your thing, check out this loaded green bean casserole or this cabbage casserole recipe by Brenda Gantt. They are so yummy!
Serving Suggestions
This casserole makes a great side dish and pairs well with grilled chicken, pork chops, green beans, or a fresh green salad.
Or you can be just like me, and it all by itself. And I usually eat the whole batch!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy here.
See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Squash – Yellow summer squash is best. Substitute zucchini or other soft squash.
- Mayonnaise – Duke’s is my favorite brand. Substitute low fat or fat free.
- Crackers – Use your favorite buttery cracker like Ritz. You can also substitute Panko crumbs.
Follow us on Pinterest so you can easily save your favorite casserole recipes to your dinner planning board. And save a few of our other recipes while you are there!
How To Make Trisha Yearwood Squash Casserole
- Preheat your oven to 350F. Grease a 2-quart casserole dish or 8×8 baking dish.
- In a medium saucepan, place the sliced squash and onion, then cover them with water and add ½ teaspoon of salt.
- Cover the pot and cook over medium heat for 10-15 minutes, or until the onion and squash is tender. Remove from heat and thoroughly drain.
- Transfer the cooked squash and onion to a large bowl. Add mayo, egg, cheese, the remaining salt, and pepper. Mix everything together.
- Pour the mixture into the prepared dish. Top it off with the crushed crackers.
- Bake the casserole for 25-30 minutes, or until it turns bubbly and the top is golden brown. Remove from the oven and let it cool for 1-2 minutes. Sprinkle with freshly chopped parsley and serve.
For the full recipe and detailed cooking instructions, please see the recipe card at the end of this post.
How long does it last?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until warmed through.
Can I make it ahead of time?
Yes, you can! Just put everything together, minus the cracker topping, and cover and store in the fridge. You can keep it for up to 3 days before you bake it.
Remove it from the fridge and let it come close to room temperature. Add the cracker topping and bake.
Can I freeze it?
Squash casserole is great for freezing for up to 3 months. I recommend freezing before cooking it. Thaw it in the refrigerator overnight before baking.
There might be a little water in the bottom of the dish from the squash when you thaw it. You can simply drain it off.
Can I make it in a slow cooker or crock pot?
Yes, you can! Prepare the casserole up to the point of baking. Place the ingredients in the crockpot instead of the casserole dish and cook on low for 3-4 hours or on high 1-2 hours.
I would leave off the topping until the last hour of cooking.
Can I use zucchini or another type of squash?
Yes, you can substitute yellow squash with zucchini or any other summer squash variety. I like it with Delicata squash too!
Busy Day Casserole Recipes
When you need some help in the kitchen on a busy weeknight, I like to make casseroles. Vegetable ones as side dishes for a rotisserie chicken I just grabbed at the deli or some burgers I bake in the oven.
A few of my favorites are my million dollar spaghetti squash casserole, my sweet onion casserole, this crockpot taco casserole with potatoes, and this garlic bread casserole.
Tips For The Best Casserole
- For a hint of sweetness, sprinkle a pinch of brown sugar over the squash mixture.
- To spice things up, add a dash of hot sauce.
- Use half water, half chicken broth when cooking squash for more flavor.
- Taste the squash after cooking and adjust the salt content.
- Try this recipe with butternut squash or sweet potatoes too!
- Chef’s trick is to slice the squash in similar sized pieces so they cook evenly.
If you love this recipe as much as I do, pin this to your favorite casserole Pinterest board and share it on your favorite social media channels!
I love all the Trisha Yearwood recipes and this classic casserole is no different. Try it the next time you need to bring a dish or if you’re looking for a new casserole for your holiday table. With just a 15-minute prep time and 30 minutes of cooking, this recipe yields 12 servings of pure deliciousness.
Trisha Yearwood Squash Casserole Recipe
Ingredients
- 2 pounds yellow squash trimmed and sliced in ¼ inch slices
- ½ sweet onion sliced thin
- 1 teaspoon salt divided
- 1 large egg
- ½ cup mayonnaise
- ½ cup sharp cheddar cheese
- ¼ teaspoon black pepper
- ½ cup crushed buttery crackers roughly 12-15 crackers
- Fresh parsley for garnishing
Instructions
- Place the sliced squash and onion in a saucepan.
- Cover with water and add ½ teaspoon salt.
- Cover the pot and cook for 10-15 minutes or until the squash and onion are tender.
- Remove from heat and drain thoroughly.
- Place cooked squash and onion in a large bowl.
- Add in the mayo, egg, cheese, remaining salt, and pepper.
- Mix to combine.
- Pour into a greased 2 quart casserole dish (8×8 dish)
- Top with crushed crackers.
- Preheat oven to 350F.
- Bake for 25-30 minutes or until bubbly and the top is golden brown.
- Remove from the oven and let cool 1-2 minutes.
- Garnish with chopped fresh parsley.
Notes
- For a hint of sweetness, sprinkle a pinch of brown sugar over the squash mixture.
- To spice things up, add a dash of hot sauce.
- Use half water, half chicken broth when cooking squash for more flavor.
- Taste the squash after cooking and adjust the salt content.
- Try this recipe with butternut squash or sweet potatoes too!
- Chef’s trick is to slice the squash in similar sized pieces so they cook evenly.
Nutrition
BestCasseroleRecipes.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Let me preface this with I dont like to cook therefore not very good at it. I’m a hardener & grew this squash but didn’t know how to use it.
This recipe was not only easy but delicious! I was pleasantly surprised & would say that I can see replacing mashed potatoes with this dish! You have gotten my attention & look forward to trying some of her other recipes. Thank you very much!😊
I am so glad you like it! I am terrible at growing things ( I really wish I could) but I love going to the farmers market around the corner and getting some fresh veggies for this.