Brenda Gantt Squash Casserole
- Prep 15 min
- Cook 35 min
- Total 50 min
- Serves 8
- Level Easy
About Brenda Gantt’s Squash Casserole
Brenda Gantt is a Southern home cook from Andalusia, Alabama, who built a following of millions through her warm, unhurried cooking videos. If you’re curious about her story, we cover the details in her full biography, along with common questions like how old she is and what her cooking career is worth today.
Squash casserole sits alongside dishes like her cabbage casserole as a staple of the Southern vegetable-casserole tradition: an inexpensive summer vegetable, softened and folded into a creamy sauce, then baked under a crisp cracker topping. It turns yellow squash, which can be watery and mild on its own, into something rich enough to be a holiday side dish.
Squash casseroles like this one show up across the South at potlucks, church suppers, and Sunday dinners, usually made with whatever squash is coming out of the garden. The combination of a soft, savory filling and a buttery crunch on top is what keeps people going back for seconds, even those who claim they don’t care for squash.
Watch How It’s Made
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Brenda Gantt Squash Casserole Recipe
Ingredients
Casserole
Cracker Topping
Kitchen Tools Needed
- Large pot for boiling squash
- Colander
- Large mixing bowl
- 9×13 inch baking dish
- Measuring cups & spoons
See our kitchen guides for tips on choosing baking dishes and other basic tools.
Instructions
- Preheat and prep. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Cook the squash. Put the squash and onion in a large pot, cover with water, and simmer for 7 to 10 minutes until just tender. Drain very well in a colander and let cool slightly.
- Mix the filling. In a large bowl, gently mash the squash and onion. Stir in the cream of chicken soup, sour cream, mayonnaise, eggs, ½ cup cheddar, salt, pepper, and garlic powder.
- Assemble. Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining ½ cup cheddar over the top.
- Add the topping. In a small bowl, mix the crushed Ritz crackers with the melted butter. Sprinkle evenly over the casserole.
- Bake. Bake uncovered for 30 to 35 minutes, until golden brown on top and bubbly at the edges.
- Rest and serve. Let it rest for 10 minutes so it sets, then serve warm.
Draining the squash well is the single biggest factor in how this casserole turns out. Press it gently in the colander before mixing in the sauce.
Nutrition Facts
| Calories | 320 |
|---|---|
| Protein | 8 g |
| Carbohydrates | 15 g |
| Fat | 26 g |
| Fiber | 2 g |
| Sodium | 640 mg |
| Sugar | 5 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
Health Benefits of Squash Casserole
Rich in Vitamin A & C
Yellow squash provides vitamin A and vitamin C, which support eye health and the immune system.
Potassium
Squash is a good source of potassium, which supports healthy blood pressure and muscle function.
Calcium Source
Cheddar cheese and sour cream contribute calcium, which supports bone health.
Naturally Low-Calorie Base
Squash itself is low in calories, so the dish delivers vegetables along with the richness of the creamy sauce.
What to Avoid
Preparation Mistakes
- Don’t skip draining the squash. Squash holds a lot of water, and leftover liquid makes the casserole runny.
- Don’t overcook the squash before baking. Simmer just until fork-tender; it will keep cooking in the oven.
- Don’t under-bake. Wait for a golden top and bubbling edges so the sauce fully sets.
Storage Mistakes
- Don’t store it while hot. Cool it fully first to prevent condensation and a soggy topping.
- Don’t freeze it with the topping on. Freeze the base without crackers and add a fresh buttered topping when reheating.
Dietary Considerations
- Contains Dairy (cheese, sour cream, butter)
- Contains Egg
- Contains Gluten (crackers, soup)
- Moderate Sodium
Pro Tips for the Best Squash Casserole
- Salt the squash after cooking, not before. Salting raw squash draws out water before it has a chance to cook properly.
- Drain thoroughly. Let the cooked squash sit in a colander for a few minutes and press gently to release extra liquid.
- Use full-fat sour cream and mayonnaise for the creamiest texture.
- Let it rest before serving. Ten minutes out of the oven helps the casserole hold its shape when scooped.
- Toast the cracker topping for a couple of minutes in a dry skillet before adding it if you want extra crunch.
For more techniques like these, browse our cooking tips.
What to Serve With Squash Casserole
Beverages
- Sweet tea
- Chardonnay
- Lemonade
Side Dishes
- Fried chicken
- Cornbread
- Butterbeans
- Sliced tomatoes
When to Serve
- Sunday supper
- Summer cookouts
- Potlucks
- Holiday dinners
Looking for another Southern side? Try our Brenda Gantt cabbage casserole too.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Cream of chicken soup | Cream of mushroom or cream of celery soup | Cream of celery keeps it vegetarian-friendly. |
| Sour cream | Plain Greek yogurt | Adds tang; use full-fat for the creamiest texture. |
| Mayonnaise | Extra sour cream or Greek yogurt | Milder flavor, similar texture. |
| Ritz crackers | Panko breadcrumbs or crushed cornflakes | Both give a similar crunch with less buttery flavor. |
| Cheddar cheese | Colby Jack or Monterey Jack | Milder, meltier finish. |
Storage & Reheating
Refrigerator
Cool completely, then store in an airtight container for 3 to 4 days.
Freezer
Freeze the baked casserole without the topping for up to 3 months. Thaw overnight in the fridge; the texture will soften slightly.
Reheating
Oven at 350°F for about 20 minutes, adding fresh buttered cracker crumbs on top. Microwave individual servings.
Make ahead: assemble the casserole without the topping, cover, and refrigerate up to 24 hours. Add the topping just before baking.
Frequently Asked Questions
Yes, or a mix of both. Zucchini has slightly more water than yellow squash, so drain it especially well after cooking to avoid a watery casserole.
Yes, pre-cooking is important. Raw squash releases a lot of water in the oven and won’t fully soften in the bake time. Simmering it briefly and draining it well keeps the texture creamy instead of soupy.
Yes. Assemble the casserole up to the point of adding the cracker topping, cover, and refrigerate for up to 24 hours. Add the buttered cracker topping just before baking so it stays crisp, and add a few extra minutes to the bake time if the dish is going in cold.
This usually means the squash wasn’t drained well enough after boiling, or it wasn’t baked long enough for the sauce to set. Press the cooked squash gently in a colander to remove extra liquid, and bake until the top is golden and the center is bubbling, not just warm.
You can, though the texture softens somewhat after freezing since squash holds a lot of water. Freeze the baked casserole without the cracker topping for up to 3 months, thaw overnight in the refrigerator, and add a fresh buttered topping before reheating.
Yes. Use light sour cream and reduced-fat mayonnaise, cut back to one egg, and use half the amount of cheese and cracker topping. The casserole will be slightly less rich but still creamy.
Reader Reviews
More Brenda Gantt Recipes & Guides
- Cabbage CasseroleAnother creamy Southern casserole with a cracker topping
- All RecipesBrowse the full recipe collection
- Brenda Gantt BiographyHer story, from Andalusia to millions of followers
- How Old Is Brenda Gantt?Her age and background, answered
- Brenda Gantt’s Net WorthA look at her cooking career and success
- Cooking TipsTechniques to make every recipe easier
- Kitchen GuidesTools and equipment for Southern cooking
- All Blog PostsMore stories and Brenda Gantt guides
It’s gonna be good, y’all. Make it for your next family supper.
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