No Fuss Squash Casserole
Y'all, I told myself this year I was NOT going to be up at midnight on Christmas Eve making a 12-step side dish with 20 ingredients.
We need those "no fuss, in a rush" recipes that still taste like somebody loves you.
I found this one in another old church cookbook — you know the ones with the plastic spiral and somebody's Aunt's name under every recipe?
It's just yellow summer squash, a few pantry staples, and that buttery crunchy top. It's not fancy. It's just GOOD. And it goes with fried fish, baked ham, turkey, pork chops — everything on a Louisiana table.
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Why I Love This One
8 ingredients — all from Winn-Dixie or what you already got
Make-ahead friendly — you can boil your squash the night before
Feeds a crowd — 3 pounds of squash makes a big casserole dish
Freezer friendly and kid-approved — all the kiddos eat it because it's soft and a little sweet
What You Need:
3 pounds yellow summer squash
1/2 cup crushed Ritz crackers
2 eggs, beaten
1/2 stick butter
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup chopped onions
Nana's No Fuss Way — Step by Step
1. Cook the squash down: Wash your squash, trim ends, cut in chunks. Put in a big pot, cover with water, boil until fork-tender — about 10-15 minutes. Drain it REAL good. I mash it a little with my potato masher and press out the extra water with the back of a spoon. That water is what makes it soupy if you skip this.
2. Mix it up: In that same pot with your drained squash, add your chopped onions, sugar, salt, pepper, butter (cut in pieces so it melts), your cracker crumbs (save some for the top!), and your 2 beaten eggs. Stir gently till everything is combined. Taste and adjust that salt/pepper.
3. Top and bake: Pour into a greased 9x13 casserole dish. Melt some more butter and drizzle over the top, then sprinkle your remaining cracker crumbs on top for that golden crunch.
4. Bake: 375°F for about 1 hour, until bubbly and brown on top. If the top ain't brown enough, broil it 2 minutes — but watch it!
Feeds: 8-10 servings as a side Prep: 15 minutes | Cook: About 1 hour 15 minutes total
Nana's Tips
In a rush shortcut: Buy frozen yellow squash (3 lbs) — already cut. Thaw, drain well, and skip the boiling.
Make ahead: Assemble the night before WITHOUT the top crumbs. Cover and fridge it. Add butter + crumbs right before baking and add 10 minutes.
My Cajun kick: Add a pinch of Cajun seasoning and a handful of shredded cheddar to the mix. The church ladies might side-eye, but baby, it's good.
Don't water it down: Squash holds water. Drain, drain, drain. I even put mine in a colander and let it sit 5 minutes.
Leftover magic: Next day, fry a scoop in a little butter in a skillet till crispy edges. Put on toast. Don't tell nobody.
How to Serve & Store
Serve it with: Fried fish, baked ham, turkey, or pork chops — it sits pretty next to just about anything on a Louisiana table.
Store: Cover and refrigerate leftovers up to 4 days.
Freeze: Freezes well before or after baking. To freeze unbaked, assemble without the top crumbs, wrap tightly, and freeze up to 3 months — thaw overnight in the fridge, then add butter and crumbs and bake as directed, adding 10-15 minutes if still cold in the center.
Reheat: Warm covered in a 350°F oven until heated through, about 15-20 minutes, so the top stays crunchy instead of going soft in the microwave.
Nutrition Information — Estimated Per Serving
Based on 10 servings. Estimated using USDA database — for precise tracking, use your preferred nutrition calculator with your exact brands.
Calories: ~150 kcal
Protein: 4g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 55mg
Carbohydrates: 14g
Fiber: 2g
Sugar: 5g
Sodium: ~340mg — varies with cracker brand and added salt
Frequently Asked Questions
Can I use frozen squash instead of fresh?
Yes — buy 3 pounds of frozen yellow squash, already cut. Thaw it, drain it well, and skip the boiling step entirely, since it's already been cooked down before freezing.
Why did my casserole turn out watery?
Squash holds a lot of water, so this almost always means it wasn't drained well enough after boiling. Mash it with a potato masher and press out the extra liquid with the back of a spoon — some people even let it sit in a colander for 5 minutes first — before mixing in the rest of the ingredients.
Can I make this ahead of time?
Yes — assemble it the night before without the top cracker crumbs, then cover and refrigerate. Add the butter and remaining crumbs right before it goes in the oven, and add about 10 extra minutes to the bake time since it's starting cold.
Can I freeze squash casserole?
Yes, it freezes well either before or after baking. For the best texture, freeze it unbaked without the top crumbs, then thaw overnight in the fridge before adding the topping and baking as directed.
Can I make this spicier or add cheese?
Absolutely — Nana's own Cajun kick is a pinch of Cajun seasoning and a handful of shredded cheddar stirred right into the mix. It's not traditional to every church cookbook version, but it's a favorite around here.
Your Turn
This is one of those recipes that tastes like the holidays without the fuss. It sits pretty next to your turkey, your ham, or your fried fish on Friday.
What no-fuss sides are YOU bringing to Thanksgiving this year? Drop it below — I'm making my list!
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