Brenda Gantt’s Squash Alabama Casserole Recipe
Brenda Gantt’s Squash Alabama Casserole Recipe is my top secret for bringing a touch of the South flavour right to my table.
If you have a garden full of yellow squash like I do, you know how good it feels to cook something fresh right from your backyard.
One of the best ways I use up my squash is by making this easy and tasty Squash Alabama Casserole, inspired by Brenda Gantt.
This recipe is simple, homemade, and full of flavor. In the South, squash casserole is something you’ll find on many dinner tables – especially during family get-togethers or Sunday lunch. And let me tell you, Brenda’s version is one of the best I’ve ever tried.
I’ve made this dish many times now, and it’s always a hit with my family. It’s also easy to follow, even if you’re not an expert in the kitchen.
Brenda Gantt’s cooking style is very simple but unique , just like how our moms or grandmas used to cook – no complicated steps, just good food.
She mixes soft, cooked squash with creamy cheese, and then adds a crunchy topping made from buttery crackers. It’s not fancy, but it tastes like something made with love.
The dish is simple but packed with flavor. Today I’m sharing this Gantt’s Squash Alabama Casserole with you because it’s become my family’s favorite side dish. You’ll love how easy it is to make and how good it tastes.
Why You’ll LOVE This Recipe
I’ve cooked many casseroles before, and let me tell you, this one stands out in all the best ways. You get that rich, cheesy flavor in every bite, topped with a crunchy, buttery crust that you won’t want to miss.
It’s made with simple, everyday ingredients. No need to hunt for fancy items at the store.
Brenda Gantt’s Squash Alabama Casserole Ingredients
- Yellow Squash (3 pounds) – The star of the dish. Tender and mild, it softens when cooked and soaks up surrounding flavors. Zucchini can be used as a substitute, though it’s a bit more watery.
- Unsalted Butter (6 tablespoons) – Used for sautéing and in the crunchy topping, it adds a rich, homemade flavor. If using salted butter, slightly reduce added salt.
- Yellow Onion (1 medium, chopped) – Adds sweetness and depth. Shallots or leeks can be used as alternatives.
- Kosher Salt (2 teaspoons) – Enhances and balances flavors. If substituting table salt, use slightly less.
- Large Eggs (2, beaten) – Help bind the ingredients together. Mashed potatoes or flax eggs can work as a substitute, though the texture will differ.
- Sour Cream (1 cup) – Brings creaminess and a touch of tang. Plain Greek yogurt can be used in its place.
- Cheddar Cheese (1 cup, shredded) – Sharp cheddar gives the dish bold flavor and richness. Mild cheddar is a suitable swap.
- Swiss Cheese (1/2 cup, shredded) – Offers a second layer of flavor. Mozzarella can be used if Swiss isn’t available.
- Mayonnaise (1/2 cup) – Contributes moisture and richness to the casserole.
- Fresh Thyme (2 teaspoons, chopped) – Adds a subtle herby note. Dried thyme can be used; just cut the amount in half.
- Black Pepper (1/2 teaspoon) – Gives a light kick of spice. White pepper works too.
- Buttery Crackers (2 sleeves, crushed) – These create a crispy, golden topping. Ritz or any similar buttery round crackers are ideal.
- Parmesan Cheese (1/4 cup, shredded) – Adds a sharp, salty bite to the topping. Extra cheddar can be used instead if needed.
Recommended Equipment
- Large Skillet – For cooking the squash and onions.
- Mixing Bowls – To mix the filling and the topping.
- Cutting Board – For slicing squash and chopping onion.
- Sharp Knife – Helps cut everything easily and evenly.
- Measuring Cups and Spoons – To measure ingredients right.
- Cheese Grater – For shredding all your cheeses fresh.
- 9×13-inch Baking Dish – Where the casserole bakes.
- Oven – To bake the dish at 350°F until golden.
- Spatula or Large Spoon – For stirring and serving.
- Small Bowl – To mix the cracker topping.
How To Make Brenda Gantt’s Squash Alabama Casserole
Step 1 | Cook the Squash
Slice the yellow squash about 1/4 inch thick. Make them even so they cook at the same rate. Heat up your large skillet over medium heat and melt 2 tablespoons of butter.
Add the sliced squash to the pan and sprinkle 1 teaspoon of salt over it. Stir the squash around gently so all pieces get coated with butter. Let it cook for a few minutes until it starts to get tender.
Step 2 | Add the Onion
Chop your onion into small pieces—not too fine, but not too chunky either. Add the chopped onion to the skillet with the squash.
Keep stirring everything together and let it cook until both the squash and onion get soft and tender, about 10–12 minutes. You’ll know it’s done when you can easily pierce the squash with a fork. Remove from heat and let cool slightly.
Step 3 | Mix the Filling
In a large mixing bowl, crack 2 eggs and beat them lightly. Add sour cream, cheddar cheese, Swiss cheese, mayonnaise, black pepper, thyme, and the remaining 1 teaspoon of salt.
Mix everything together well until it’s creamy and fully combined.
Step 4 | Combine the Squash with the Mixture
Pour the cooked squash and onion into the bowl with the cheesy mixture. Stir thoroughly until all the squash is coated and the mixture is evenly distributed.
Step 5 | Get Your Baking Dish Ready
Grease a 9×13-inch baking dish with butter or cooking spray. Pour the squash mixture into the dish and spread it out evenly with a spoon or spatula, making sure it’s level.
Step 6 | Make the Topping
Crush two sleeves of buttery crackers in a bag using a rolling pin or by hand. Place in a small bowl and mix in the shredded Parmesan cheese.
Melt the remaining 4 tablespoons of butter and pour it over the cracker mixture. Stir until the crumbs are coated and resemble wet breadcrumbs.
Step 7 | Add the Topping
Sprinkle the buttery cracker topping evenly over the casserole, covering the entire surface. This creates the golden, crunchy top layer.
Step 8 | Bake It
Preheat the oven to 350°F. Bake the casserole for about 20 minutes, or until the top is golden brown and the edges are bubbling. The topping should be crispy and the center hot.
Step 9 | Serve It Up
Let the casserole rest for 5 minutes after removing it from the oven. This helps it set and makes serving easier. Cut into portions and serve warm alongside your favorite main dish.
Tips for the Perfect Squash Casserole
- Don’t skip letting the squash cool before mixing it with the eggs – hot squash can scramble the eggs
- Use fresh thyme for the best flavor, but dried works too
- Let the casserole rest before serving so it holds together better when you cut it
- Taste the mixture before baking and add more salt or pepper if needed
- Room temperature eggs mix better than cold ones
- Shred your own cheese instead of buying pre-shredded for better melting
What Goes Well With This Squash Casserole?
This dish shines beside simple mains. I serve it with grilled chicken, pan-seared pork chops, or baked ham.
For summer picnics, add tomato salad or buttery cornbread. Brenda Gantt loves pairing hers with fresh green beans and Green Bean Casserole Recipe!
She often serves this casserole with her family, alongside other comfort foods like mashed potatoes and gravy.
The dish is also perfect for potluck dinners, church suppers, and holiday meals.
Making Squash Casserole Ahead of Time
I like to prepare the whole casserole up to the point of baking, then cover it tightly with plastic wrap and store it in the fridge for up to 24 hours.
When you’re ready to serve, just remove the plastic wrap and bake as directed.
You can also prepare just the squash mixture and store it separately from the topping. This way, the crackers stay crispy. Just assemble and add the topping right before baking.
How to Store and Reheat Leftovers
When you have some casserole left, let it cool, then store it in an airtight box in the fridge for up to three days.
To reheat, you can pop it in the oven at 325°F until it’s warmed through—this keeps the topping crispy.
For quicker meals, the microwave works too, but the crackers might get a bit softer. You can freeze cooked casserole for up to two months, just wrap it well.
If you notice any funny smell or the texture looks off, it’s best to throw it out and make a new batch.
Brenda Gantt’s Squash Alabama Casserole Recipe FAQs
1. How do I know when the casserole is done baking?
Watch for the top to turn a rich golden color and for the sides to bubble a bit. When you poke the middle with a knife, it should come out clean and hot.
2. Can I double the recipe for a big group?
Yes, you can double every ingredient and bake the casserole in two pans. Just add a few extra minutes to the cooking time if the dish is crowded or deeper.
3. Can I add meat to this casserole?
Sure! Cooked bacon or ham bits are great. Stir in 1 cup with the squash.
4. Why is my casserole watery?
Watery casserole usually happens when the squash releases too much moisture during cooking. Make sure you cook the squash long enough to evaporate most of the water.
Brenda Gantt’s Squash Alabama Casserole Recipe
Ingredients
Method
- Slice the yellow squash about 1/4 inch thick. Make them even so they cook at the same rate. Heat up your large skillet over medium heat and melt 2 tablespoons of butter. Add the sliced squash to the pan and sprinkle 1 teaspoon of salt over it. Stir the squash around gently so all pieces get coated with butter. Let it cook for a few minutes until it starts to get tender.
- Chop your onion into small pieces—not too fine, but not too chunky either. Add the chopped onion to the skillet with the squash. Keep stirring everything together and let it cook until both the squash and onion get soft and tender, about 10–12 minutes. You’ll know it’s done when you can easily pierce the squash with a fork. Remove from heat and let cool slightly.
- In a large mixing bowl, crack 2 eggs and beat them lightly. Add sour cream, cheddar cheese, Swiss cheese, mayonnaise, black pepper, thyme, and the remaining 1 teaspoon of salt. Mix everything together well until it’s creamy and fully combined.
- Pour the cooked squash and onion into the bowl with the cheesy mixture. Stir thoroughly until all the squash is coated and the mixture is evenly distributed.
- Grease a 9×13-inch baking dish with butter or cooking spray. Pour the squash mixture into the dish and spread it out evenly with a spoon or spatula, making sure it’s level.
- Crush two sleeves of buttery crackers in a bag using a rolling pin or by hand. Place in a small bowl and mix in the shredded Parmesan cheese. Melt the remaining 4 tablespoons of butter and pour it over the cracker mixture. Stir until the crumbs are coated and resemble wet breadcrumbs.
- Sprinkle the buttery cracker topping evenly over the casserole, covering the entire surface. This creates the golden, crunchy top layer.
- Preheat the oven to 350°F. Bake the casserole for about 20 minutes, or until the top is golden brown and the edges are bubbling. The topping should be crispy and the center hot.
- Let the casserole rest for 5 minutes after removing it from the oven. This helps it set and makes serving easier. Cut into portions and serve warm alongside your favorite main dish.
Brenda Gantt’s Squash Alabama Casserole Recipe is one of my favorite dishes to make at home. It’s easy, tastes amazing, and brings that Southern comfort right to your plate.
I love how simple it is to put together, and it’s a hit every time. Give this recipe a try and taste it, and let me know what you think!
