Southern Style Summer Squash Casserole is not only a delicious side dish to throw together any day of the week, but it is also relatively easy prep!

My family really enjoys squash, and I often drizzle chopped squash with a little avocado oil, sprinkle with garlic salt, and broil in the oven. Broiled squash is definitely a healthier alternative to this Southern Style Summer Squash Casserole Recipe, but variety is the spice of life! Casseroles are always welcome at church fellowships and special holiday events, and they are perfect additions to the weekly dinner menu as well.

It’s often the simplest ingredients that really make a recipe, and you probably have most all the Southern Style Summer Squash Casserole ingredients as staples in your kitchen. Even the pickiest of eaters will savor this squash casserole with its cheesy flavor and creamy texture.

Southern Style Squash Casserole is a recipe for year-round. Summer squash freshly picked from the garden or even frozen squash will both provide the main ingredient for this flavorful side dish.

Southern Style Summer Squash Casserole Ingredients:

2-3 lbs. summer squash (chopped or sliced)
1 medium onion
1 stick of butter
3/4 cup mayonnaise
1 egg
2 c. extra sharp cheese
optional: crushed saltines and chopped nuts

Southern Style Summer Squash Casserole Recipe, Dinner or Holiday Side Dish

Directions to Prepare Southern Style Summer Squash Casserole:

Boil squash and onion until tender. Drain and return to cooking pot.
In a separate bowl, mix melted butter, mayonnaise, and egg.
Add butter, egg, and mayonnaise mixture to the boiled squash and onion.
Add cheese to the squash mixture and stir until cheese is melted.
Transfer mixture to a glass baking dish that is lightly sprayed with avocado oil or cooking spray of your choice. If you want to prepare mini squash casseroles, a muffin tin is a perfect choice too!
Bake at 375 degrees for 35-40 minutes or until set.
Optional: Top with crushed saltines and chopped nuts. Drizzle with butter and bake 10-15 more minutes.
Note: If you do not top with saltines and nuts, lightly pat the top of the casserole with a paper towel after baking to remove the extra oils that cooked out of the cheese and butter.

Also Try These Southern Style Recipes from Kristin’s Peppermints and Cherries Blog!

Carrot-Broccoli Bake with Chicken Recipe

Ham and Veggie Quiche

Veggie Casserole for Easter Dinner

Tater Tot Casserole with Veggies

Beef and Broccoli Recipe with Extra Virgin Olive Oil

Originally Published: July 29, 2016

Southern Style Summer Squash Casserole is not only a delicious side dish to throw together any day of the week, but it is also relatively easy prep!

It’s often the simplest ingredients that really make a recipe, and you probably have most all the Southern Style Summer Squash Casserole ingredients as staples in your kitchen. Even the pickiest of eaters will savor this squash casserole with its cheesy flavor and creamy texture.

Southern Style Squash Casserole is a recipe for year-round. Summer squash freshly picked from the garden or even frozen squash will both provide the main ingredient for this flavorful side dish.

Southern Style Summer Squash Casserole Ingredients:

2-3 lbs. summer squash (chopped or sliced)

1 medium onion

1 stick of butter

3/4 cup mayonnaise

1 egg

2 c. extra sharp cheese

optional: crushed saltines and chopped nuts

Directions to Prepare Southern Style Summer Squash Casserole:

Boil squash and onion until tender. Drain and return to cooking pot.

In a separate bowl, mix melted butter, mayonnaise, and egg.

Add butter, egg, and mayonnaise mixture to the boiled squash and onion.

Add cheese to the squash mixture and stir until cheese is melted.

Transfer mixture to a glass baking dish that is lightly sprayed with avocado oil or cooking spray of your choice. If you want to prepare mini squash casseroles, a muffin tin is a perfect choice too!

Bake at 375 degrees for 35-40 minutes or until set.

Optional: Top with crushed saltines and chopped nuts. Drizzle with butter and bake 10-15 more minutes.

Note: If you do not top with saltines and nuts, lightly pat the top of the casserole with a paper towel after baking to remove the extra oils that cooked out of the cheese and butter.