Trisha Yearwood Squash Casserole combines tender squash, savory cheese, topped with a buttery, crunchy cracker topping. It’s a crowd favorite that’s bound to become a household favorite.
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, packed with flavor, and is a family favorite at any dinner.
When we would have pot lucks for church supper I would make this recipe. It was always gone in a flash and everyone asked me for the recipe.
Yellow squash, also known as summer squash, is the main ingredient and really shines through. A summer vegetable that tastes great all year long!
If veggies are your thing, check out this cabbage casserole recipe by Brenda Gantt. It’s 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…
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Ingredients Needed
- Squash – Yellow summer squash is best. Substitute zucchini or other soft squash.
- Onion – Sweet onion works best.
- Mayonnaise – Duke’s is my favorite brand. Substitute low fat or fat free.
- Cheese – Sharp cheddar cheese has the best contrast of flavor.
- Crackers – Your favorite buttery cracker like Ritz.
- Kitchen staples – salt, black pepper, large egg, parsley for garnish.
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How to Make Trisha Yearwood’s 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 baking instructions, please see the recipe card at the end of this post.
How long does it last?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.
Can I make it ahead of time?
Yes, you can assemble the casserole ahead of time and refrigerate it. Just bake it when you’re ready to serve, adjusting the baking time as needed.
Can I freeze it?
Squash casserole is great for freezing for up to 3 months. I recommend freezing before baking. Thaw it in the refrigerator overnight before baking.
Can I make it in a slow cooker or crock pot?
Yes, you can! Prepare the casserole up to the point of baking. Place casserole ingredients in the crockpot as you would in the dish and cook on low for 3-4 hours or on high 1-2 hours.
Do I have to use the cheese or can I use a different one?
While cheese adds flavor and richness to the casserole, you can leave it out if you need to.
You can also experiment with different types of cheese based on what you like. A pepper jack cheese is a great option too.
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. Veggie 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
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