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Trisha Yearwood’s Squash Casserole

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Trisha Yearwood Squash Casserole combines tender squash, savory cheese, topped with a buttery, crunchy cracker topping. It’s a crowd-pleasing recipe that’s bound to become a household favorite.

scoop of trisha yearwood squash casserole

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, takes center stage in this recipe. This tender veggie brings a delicious sweetness and tender texture that is perfect all year long.

overhead close up of trisha yearwood squash casserole on a white plate

What can I serve with this squash casserole?

This casserole makes a great side dish and pairs well with grilled chicken, pork chops, green beans, or a fresh green salad.

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simple ingredients for a recipe including a teaspoon salt, cup mayonnaise and cup butter crackers

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.

How to Make Trisha Yearwood’s Squash Casserole

  1. Preheat your oven to 350F. Grease a 2-quart casserole dish or (8×8 baking dish.)
  2. In a medium saucepan, place the sliced squash and onion, then cover them with water and add ½ teaspoon of salt.
  3. 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.
  1. Transfer the cooked squash and onion to a large bowl. Add mayo, egg, cheese, the remaining salt, and pepper. Mix everything together.
  2. Pour the mixture into the prepared dish. Top it off with the crushed crackers.
  1. Bake the casserole for 25-30 minutes, or until it turns bubbly and the top is golden brown.
  2. 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.

trisha yearwood's squash casserole recipe in a white dish

How long do the leftovers 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 this 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 squash casserole?

Squash casserole is great for freezing for up to 3 months. I recommend freezing before baking. Thaw it in the refrigerator overnight before baking.

fork with squash casserole on it

Can I make this in a slow cooker?

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.

Can I leave out the cheese or use a different type?

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.

plate of squash casserole

Can I use any type of squash for this casserole?

Yes, you can substitute yellow squash with zucchini or any other summer squash variety.

Easy casserole recipes to try:

overhead picture of plate of casserole made with summer squash

Best Casserole Tips

  • 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!

scoop of squash casserole with blue banner and white text

Satisfy your taste buds with Trisha Yearwood’s Squash Casserole recipe! I love all the Trisha Yearwood recipes and this classic casserole is not different. Try this easy recipe 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 in a square dish

Trisha Yearwood Squash Casserole Recipe

Yield: 9 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

With just a 15-minute prep time and 30 minutes of cooking Trisha Yearwood's Squash Casserole recipe is perfect for your holiday table.

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

  1. Place the sliced squash and onion in a saucepan.
  2. Cover with water and add ½ teaspoon salt.
  3. Cover the pot and cook for 10-15 minutes or until the squash and onion are tender.
  4. Remove from heat and drain thoroughly.
  5. Place cooked squash and onion in a large bowl.
  6. Add in the mayo, egg, cheese, remaining salt, and pepper.
  7. Mix to combine.
  8. Pour into a greased 2 quart casserole dish (8x8 dish)
  9. Top with crushed crackers.
  10. Preheat oven to 350F.
  11. Bake for 25-30 minutes or until bubbly and the top is golden brown.
  12. Remove from the oven and let cool 1-2 minutes.
  13. 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 Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 218Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 38mgSodium: 474mgCarbohydrates: 12gFiber: 2gSugar: 4gProtein: 6g

This nutrition information was generated via a third party, Nutritionix, and we can not be held liable for any discrepancies in the information provided.

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