I’m about to share something that’ll make your kitchen smell like pure Southern comfort, and honestly, it might just become your new go-to side dish obsession. This creamy squash casserole recipe uses only six ingredients—yes, six—which means you can whip it up without breaking a sweat or your grocery budget. The best part? It’s got that perfect balance of creamy richness and crispy-topped goodness that makes everyone at the table suddenly very quiet while they devour every last bite.
Why you’ll love this dish
While other casseroles might leave you feeling heavy and sluggish, this creamy Southern squash casserole hits that perfect sweet spot between comfort and lightness.
I’m talking about a dish that won’t send you into a food coma, friends. The tender squash practically melts in your mouth, while that golden breadcrumb topping adds just enough crunch to keep things interesting.
What’s not to love about something this simple? Six ingredients, minimal prep work, and maximum flavor payoff. Plus, it’s sneaky healthy – you’re basically eating vegetables disguised as comfort food.
Your grandmother would approve, trust me.
Ingredients
This casserole is basically the definition of “less is more” when it comes to cooking. You don’t need a grocery cart overflowing with exotic ingredients or a pantry that looks like a specialty food store. Just six simple items that you can probably find at any corner market, and you’re golden.
The beauty lies in how these humble ingredients come together to create something that tastes way more complicated than it actually is.
- 2 (1 lb) cans squash, drained
- 1 medium onion, chopped
- 2 tablespoons sour cream
- 1 (10 3/4 ounce) can cream of chicken soup
- Salt and pepper (to taste)
- Breadcrumbs
Now, let’s talk about a few things that might save you from kitchen disasters. When it comes to draining that canned squash, really commit to it – nobody wants a watery casserole that tastes like sadness. Press it gently with a paper towel if you need to.
For the onion, don’t stress about perfect dicing skills; just chop it into reasonably small pieces so nobody gets an unexpected onion surprise. The sour cream doesn’t need to be fancy full-fat stuff, but it shouldn’t be the watery diet version either.
As for breadcrumbs, plain ones work perfectly fine, though seasoned ones will add a little extra flavor punch if that’s what you’re after.
Directions

Making this casserole is honestly easier than convincing yourself to get out of bed on a Monday morning. Start by preheating your oven to 325°F – yes, that’s a relatively gentle temperature, so don’t panic if you’re used to recipes that demand blazing heat.
In a mixing bowl, combine your 2 (1 lb) cans of drained squash with the 1 chopped medium onion, 2 tablespoons of sour cream, and that entire 10 3/4 ounce can of cream of chicken soup. Add salt and pepper to taste, which basically means add a little, taste it, make a face if it’s bland, then add more. This isn’t rocket science, but somehow we all second-guess ourselves when someone says “to taste,” don’t we?
Once everything is mixed together into what should look like a creamy, slightly chunky mixture, pour it into a medium-sized casserole dish.
Now comes the fun part – sprinkling those breadcrumbs on top like you’re creating edible confetti. Don’t be stingy with them because they’re going to give you that satisfying crunch that makes people think you actually know what you’re doing in the kitchen.
Slide that beauty into your preheated oven and let it bake for 30 to 40 minutes. You’ll know it’s done when the top is golden brown and the edges are bubbling slightly, looking all proud of itself.
The center should be set but not dried out, because nobody wants to eat squash cardboard, and trust me, that’s a real possibility if you get too ambitious with the baking time. If you prefer a more hands-off cooking approach, you could always adapt this recipe for a premium slow cooker instead of using your oven.
Substitutions and Variations
Since you probably don’t live in a world where your pantry magically stocks itself with exactly the right ingredients every single time, let’s talk about swapping things around without completely destroying this casserole.
I’ll use cream of mushroom soup when chicken’s unavailable—works perfectly. Greek yogurt replaces sour cream beautifully, adding tang without guilt. Fresh squash instead of canned? Absolutely, though you’ll need to cook and drain it first.
Panko breadcrumbs create better crunch than regular ones. Cheese lovers can sneak in some sharp cheddar. Even frozen squash works if you thaw and drain it thoroughly.
Additional Things to Serve With This Dish
Now that you’ve got your perfect casserole figured out, what goes alongside it? I’m thinking comfort food all the way. Fried chicken‘s the obvious choice—crispy, golden, totally classic.
But honestly, any protein works. Grilled pork chops, baked ham, even simple roasted chicken thighs.
For sides, I’d add some tangy coleslaw to cut through all that creamy richness. Maybe cornbread too, because why not double down on Southern comfort?
Green beans or a fresh salad wouldn’t hurt either. You’re basically creating the ultimate comfort food spread here, so don’t overthink it.
Final Thought
Look, I’ll be straight with you—this isn’t just another casserole recipe you’ll bookmark and forget about.
This Southern squash casserole will become your go-to comfort food, the dish that makes everyone ask for seconds. It’s simple enough for weeknight dinners, fancy enough for Sunday gatherings.
The creamy texture, that golden-brown top, the way it fills your kitchen with warmth—pure magic.
I’m telling you, once you master this basic recipe, you’ll start tweaking it, making it yours. That’s what good cooking is all about.