If you’ve ever been to a Southern potluck, you know there’s always that one dish that disappears before anything else. In my family, that dish is this Slap Your Mama Squash Casserole. My aunt made it once for Thanksgiving, and now it’s become a mandatory part of every holiday meal.
The name might raise some eyebrows, but trust me—one bite, and you’ll understand exactly why it’s called that. Creamy, cheesy, buttery, and downright addictive, this casserole is comfort food at its best!
Why You’ll Love This Slap Your Mama Squash Casserole
- Perfect for any occasion – Whether it’s a holiday feast or a simple weeknight dinner, this casserole fits right in.
- Creamy and cheesy – A rich blend of cheddar cheese, sour cream, and mayonnaise makes it irresistibly smooth.
- Crunchy topping – Buttery crushed crackers create the perfect contrast to the creamy filling.
- Packed with flavor – The combination of sautéed onions, red bell peppers, and seasonings brings out the best in yellow squash.
- Easy to make – Simple ingredients and straightforward steps make this a stress-free dish for cooks of all levels.
Slap Your Mama Squash Casserole Recipe
For this delicious casserole, you’ll need the following ingredients:
Ingredients
- 3 medium Yellow squash – The star of the dish, bringing a mild sweetness and soft texture.
- 1 ½ cups Cheddar cheese – Melts beautifully into the casserole for a creamy, tangy bite.
- ¼ cup Sour cream – Adds richness and a slight tang to balance the flavors.
- 2 ½ tablespoons Butter, divided – Used for sautéing the vegetables and enhancing the overall richness.
- 1 medium yellow onion – Brings a subtle sweetness and depth of flavor.
- ½ teaspoon salt – Enhances all the flavors in the dish.
- ¼ teaspoon Ground black pepper – Adds a gentle kick without overpowering.
- 1 medium Red bell pepper – Introduces a pop of color and a mild sweetness.
- 2 medium Eggs – Help bind the casserole together, giving it structure.
- ⅓ cup Mayonnaise – Contributes extra creaminess and richness.
- Crushed butter crackers (1 cup) – A buttery, crispy topping that ties everything together.
Optional Add-Ons
- Bacon bits – Add a smoky, crispy texture to the casserole.
- Parmesan cheese – For an extra cheesy, nutty flavor.
- Jalapeños – Spice things up with a bit of heat.
- Panko breadcrumbs – Swap out the butter crackers for a crunchier topping.
Tools You’ll Need
- Cutting board & knife – For chopping squash, onions, and bell peppers.
- Large skillet – To sauté the vegetables before baking.
- Mixing bowls – For combining the ingredients.
- Baking dish – A medium-sized casserole dish to bake everything to perfection.
- Wooden spoon or spatula – For stirring ingredients smoothly.
Step-by-Step Instructions for Slap Your Mama Squash Casserole
Step 1: Prep the Vegetables
- Start by washing the yellow squash thoroughly under running water to remove any dirt or residue. Using a sharp knife, slice the squash into thin, ¼-inch thick rounds—this ensures even cooking and a tender texture in the casserole.
- Next, finely dice the onion and red bell pepper. Dicing them small helps them blend seamlessly into the casserole rather than overpowering it with large chunks. These vegetables will add both flavor and a slight crunch to balance the softness of the squash.
Step 2: Sauté the Squash and Vegetables
- In a large skillet, melt the butter over medium heat, ensuring it coats the bottom evenly. Add the sliced squash, diced onion, and red bell pepper to the skillet. Stir occasionally to prevent sticking and to promote even cooking.
- Let the vegetables cook for about 8-10 minutes, or until the squash becomes tender and releases some of its moisture. The onions should turn translucent, and the bell peppers should soften slightly.
- Once the vegetables are cooked, sprinkle in salt and black pepper to taste. Stir everything well to ensure the seasonings are evenly distributed.
- Remove the skillet from the heat and let the mixture cool slightly before incorporating it into the casserole. This helps prevent the eggs in the next step from scrambling.
Step 3: Mix the Casserole Ingredients
- In a large mixing bowl, whisk together the eggs, sour cream, mayonnaise, and 1 cup of shredded cheddar cheese until smooth. This creamy mixture is what gives the casserole its rich and comforting texture.
- Once combined, gently fold in the cooked squash mixture, stirring just until everything is well incorporated. Be careful not to overmix, as you want to maintain some texture in the squash rather than breaking it down completely.
Step 4: Assemble and Bake
- Preheat your oven to 350°F (175°C) and grease a medium-sized baking dish with butter or non-stick spray to prevent sticking.
- Pour the casserole mixture into the dish, using a spatula to spread it out evenly. Smooth the top so that it bakes uniformly.
- Sprinkle the remaining shredded cheddar cheese evenly over the top, followed by a generous layer of crushed butter crackers. This topping creates a crispy, golden-brown crust that adds both flavor and texture to the dish.
- Place the dish uncovered in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and bubbly. You’ll know it’s ready when the edges are slightly crisp and the center is set.
- Once done, remove the casserole from the oven and let it rest for about 5 minutes before serving. This allows it to firm up slightly, making it easier to scoop and serve.
Best Paired With
- Grilled Chicken – Complements the creamy texture of the casserole.
- Southern Green Beans – A fresh, crisp contrast to the richness.
- Cornbread – Perfect for soaking up any extra sauce.
Storage and Serving
- Refrigeration – Store leftovers in an airtight container for up to 3 days.
- Freezing – Wrap tightly and freeze for up to 2 months.
- Reheating – Warm in the oven at 300°F for 10-15 minutes or in the microwave.
Tips for Success
- Drain excess moisture from the squash to prevent a soggy casserole.
- Use fresh cheese instead of pre-shredded for better melting.
- Let it rest for a few minutes after baking to set properly.
Substitutes and Variations
- Greek yogurt instead of sour cream for a tangier taste.
- Ritz crackers instead of butter crackers for a slightly sweeter crunch.
- Zucchini in place of yellow squash for a different flavor profile.
Nutritional Breakdown
| Nutrient | Amount per Serving |
| Calories | 280 |
| Protein | 9g |
| Carbs | 18g |
| Fat | 20g |
| Fiber | 2g |
What Others Are Saying About The Recipe
Carmela M.: “I made this for a family dinner, and my kids actually ate their veggies without complaining. That’s a win in my book! The creamy cheese and crunchy topping make it absolutely delicious.”
Konrad T.: “The buttery cracker topping takes this over the top! I added some crispy bacon bits, and it was so delish! My wife even requested that I make it again next week!”
Marie R.: “I’m not a huge squash fan, but this casserole completely changed my mind. It’s creamy, flavorful, and has just the right balance of textures. I’ll be making this for Thanksgiving for sure.”
FAQs
Can I make this casserole ahead of time?
Yes! Assemble it a day in advance and refrigerate until ready to bake.
Can I use frozen squash?
Fresh is best, but if using frozen, be sure to thaw and drain excess liquid.
What if I don’t have butter crackers?
You can use panko breadcrumbs, Ritz crackers, or even crushed cornflakes.
Final Thoughts
I can still hear my grandma telling us, “Good food is made with love,” and this casserole is a perfect example of that. It’s creamy, cheesy, and packed with flavor, but most importantly, it’s a dish that brings people together. If you try this recipe, I’d love to hear how it turned out for you—so leave a comment or share your experience. Happy cooking!