Slap Your Mama It’s So Delicious Southern Squash Casserole

There’s something about the phrase “slap your mama” that perfectly sums up this Southern squash casserole—it’s bold, comforting, and maybe a little over the top (in the best possible way). I first had this dish at a church potluck where Miss Rhonda, bless her soul, guarded the recipe like it was gold from Fort Knox. After a few persuasive compliments—and a slice of my famous hummingbird cake—she shared her secret. And now, I’m sharing it with you.

If you’re staring at a pile of yellow squash and wondering what in the world to do with it (aside from letting it wilt in the crisper), this casserole is your answer. With rich sour cream, a creamy soup base, a golden Ritz cracker topping, and just the right touch of cheddar, it hits every comfort-food note without being too heavy. It’s kid-approved, potluck-ready, and—trust me—totally unforgettable.

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Why You’ll Love This Southern Squash Casserole

• Creamy, cheesy, crunchy perfection in every bite
• A true Southern classic that tastes like home
• Crowd-pleasing and easy to make ahead
• Perfect side dish for BBQs, holidays, or a simple Tuesday night
• Even the “I don’t like squash” folks will be asking for seconds

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Ingredients

• 2 lbs yellow squash, sliced
• 1 medium onion, diced
• 3 tablespoons butter
• 1/2 cup sour cream
• 1 (10.5 oz) can cream of chicken soup
• 2 large eggs, beaten
• 1½ cups shredded cheddar cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and black pepper, to taste
• 1½ cups crushed Ritz crackers
• 3 tablespoons butter, melted

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Instructions

1. Preheat your oven to 350°F. Grease a 9×13-inch baking dish.
2. In a large skillet, melt 3 tablespoons of butter over medium heat. Add sliced squash and diced onion. Sauté until soft and lightly golden, about 10–12 minutes. Let cool slightly.
3. In a large bowl, combine sour cream, cream of chicken soup, beaten eggs, shredded cheddar, garlic powder, paprika, salt, and pepper.
4. Stir in the slightly cooled squash and onion until fully incorporated.
5. Pour the mixture into your prepared baking dish and smooth it out.
6. In a small bowl, mix crushed Ritz crackers with 3 tablespoons melted butter. Sprinkle this buttery topping evenly over the casserole.
7. Bake for 30–35 minutes or until the top is golden brown and the casserole is bubbly.
8. Let it rest for 5 minutes before serving.

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Melania’s Tips for Perfect Southern Squash Casserole

• Don’t overcook the squash—they should be soft but not mushy.
• Let the squash cool a bit before mixing with the eggs to avoid scrambling them (yep, made that mistake once).
• Use sharp cheddar for the most flavor bang for your buck.
• Want a smoky twist? Add a few dashes of hot sauce or swap paprika for smoked paprika.

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Bake It With the Littles

• Let the kids crush the Ritz crackers—put ’em in a zip-top bag and let them smash away.
• Mixing the cheese and soup base is a great step for smaller hands.
• Use this opportunity to talk veggies—squash is fun, not scary!

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Meal-Prep Magic

• Make ahead: Prep the casserole up to the baking step, cover, and refrigerate for up to 2 days.
• Freeze: Bake it first, cool completely, and freeze in portions for up to 2 months.
• Reheat: Warm in the oven at 325°F until heated through.

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Healthier Swaps Without Losing the Magic

• Swap sour cream for plain Greek yogurt
• Use reduced-fat cheese (though full-fat is honestly where the love lives)
• Try low-sodium soup and whole-wheat crackers for a better-for-you take

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Leftover Remix

• Squash Casserole Grilled Cheese: Stuff leftovers between bread and pan-fry
• Southern Benedict: Top an English muffin with casserole, a poached egg, and hot sauce
• Casserole-stuffed Peppers: Hollow out bell peppers and stuff with casserole, bake until tender

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Gift It Like a Pro

• Divide into mini loaf pans, bake, and wrap with ribbon and a note—perfect for new moms, neighbors, or holiday hostess gifts.
• Include the recipe card—folks will ask for it.

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FAQs

Can I use zucchini instead of squash?
Yes! Or mix the two for a little color contrast and garden-cleaning power.

Can I make it vegetarian?
Swap the cream of chicken soup for cream of mushroom or celery. It’s still dreamy.

Can I double the recipe?
Absolutely. Use a larger baking dish or two pans. It freezes well, so you won’t regret extra.

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Final Thought

This Southern squash casserole is more than a side dish—it’s a warm hug from the South. Whether you’re feeding your family, bringing comfort to a friend, or showing off at a potluck, this dish brings folks together. I hope it finds a cozy spot on your table, like it has on mine

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