Trisha Yearwood Squash Casserole
Copycat Trisha Yearwood squash casserole turns simple yellow squash into an extra yummy side dish! Tender squash combined with melty cheese, sweet onions, and topped with a buttery, crunchy cracker topping that makes this casserole absolutely delicious!
For all my squash casserole fans out there, this version is about to become your new favorite. Trisha Yearwood’s recipe is super easy to make and comes out perfect every single time!
When the summer squash hits the market I buy a bunch of it! I love squash and so does my husband so we eat a lot of it. This casserole is on regular rotation in our house and I always make it for the holidays too.
The tender squash with sweet onions are perfect with the creamy, cheesy sauce. And who can resist the buttery, cracker topping?! Not this girl!
Serve it with your favorite fried chicken, meatloaf, and a big salad for a delicious spread the whole family will love.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Squash – I prefer yellow summer squash but you can substitute green zucchini or another soft squash.
- Mayonnaise – Duke’s is my favorite brand of mayo because it is extra creamy. I also love to use Kewpie Japanese mayo.
- Crackers – Ritz is my buttery cracker of choice but you can substitute Club, Saltine, or whole wheat crackers. You can also use Panko crumbs.
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How To Make Trisha’s Squash Casserole
- Preheat your oven to 350F and grease a 2-quart or 8×8 baking dish.
- Place the sliced squash and onions in a medium saucepan. Cover with water and add the ½ teaspoon of salt.
- Cover and cook over medium heat for 10-15 minutes or until the squash and onions are tender. Remove from the heat and drain.
- Place cooked squash and onion in a large bowl. Add in the egg, mayo, cheese, and seasonings. Gently mix together, being careful not to mash the squash too much.
- Pour the mixture into baking dish. Cover with the crushed crackers and place in the preheated oven.
- Bake for 25-30 minutes, or until it’s bubbly and the crackers a golden brown. Remove from the oven and let cool for a few minutes before serving.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Keep any leftovers in the fridge in an airtight container or tightly wrapped with plastic wrap. It will last for 3 to 4 days.
Reheat it in the microwave or in a 350F oven until heated through.
Prep Ahead
Cook and mix everything as usual and place in the baking dish. Cover tightly. Leave off the cracker topping until ready to bake.
Store it in the fridge for up to 3 days. Remove and let it come to room temperature, add the crackers, and bake as normal.
It’s also great for freezing to get ahead for the holidays. I assemble it (minus the crackers topping) and freeze for up to 3 months. If you do this, I recommend cooking the squash for less time to keep it from being too soft after thawing and baking.
Serving Suggestions
This is a delicious side dish for any day of the week, and not just the holidays! I make it all the time in the summer when there is a ton of squash at the farmers market.
I eat it as a main dish all the time because I love squash but it’s a great side dish next to some grilled chicken, pork chops, green beans, or a fresh green salad.
Or you can be just like me, and eat the whole thing by myself 🙂
Frequently Asked Questions
Prepare the squash and onions in the pot and then transfer them to the crockpot. Cook on low for 3-4 hours or on high for 1-2 hours. Leave the topping off until the last hour of cooking.
Use yellow squash, green zucchini, or any othe summer squash you like. I love making this with Delicata squash too.
Recipe Tips & Tricks
- Even cooking – Slice the squash into similar sized pieces so everything cooks evenly. Taste after cooking and add salt if needed.
- Extra flavor – Cook the squash in chicken broth, add a pinch of brown sugar while cooking for sweetness, or hot sauce for a kick.
- Squash options – Substitute butternut squash or sweet potatoes for different flavors.
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This copycat Trisha Yearwood squash casserole recipe is super easy to make, light and flavorful, and perfect for any occasion!
Trisha Yearwood Squash Casserole Recipe
Ingredients
- 2 pounds yellow squash trimmed, sliced in ¼ inch slices
- ½ large 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 buttery crackers crushed, 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
- Even cooking – Slice the squash into similar sized pieces so everything cooks evenly. Taste after cooking and add salt if needed.
- Extra flavor – Cook the squash in chicken broth, add a pinch of brown sugar while cooking for sweetness, or hot sauce for a kick.
- Squash options – Substitute butternut squash or sweet potatoes for different flavors.
Nutrition
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