Brenda Gantt’s Squash Alabama Casserole Recipe

When fresh squash starts showing up at the market, you know it’s time to make something good and homey. One dish I always go back to is Brenda Gantt’s Squash Alabama Casserole.

This recipe is easy to make, packed with down-home flavor, and uses simple ingredients you can find just about anywhere. It’s one of those feel-good dishes that fills the house with the smell of comfort and warmth.

If you’ve ever watched Brenda cook, you already know she keeps things simple and real—and this casserole is no different.

Today I am so excited to share Brenda Gantt’s Squash Alabama Casserole Recipe with you!

What Brenda Gantt’s Squash Alabama Casserole Tastes Like?

This casserole is pure comfort! Brenda Gantt’s Squash Alabama Casserole is creamy and rich, with a cheesy, melty texture from the processed cheese and mayonnaise.

The squash is soft and mild, soaking up the buttery, savory flavors of sautéed onions and bell peppers. That crunchy cracker topping, mixed with melted butter, adds a perfect crispy bite.

I love how it feels like a warm hug on a plate. It’s not too heavy, but it’s filling and makes you want seconds. My kids even ate it without knowing it was squash!

Brenda Gantt’s Squash Alabama Casserole Ingredients

Here’s everything you need to make this delicious casserole:

• Fresh Yellow Squash (2-3 pounds): Pick light-colored squash at the market. If they’re too yellow or dark, they’re old and might taste bitter. I got mine fresh from the farmer’s market, and they were perfect—tender and mild.
• Onion (1 large): A big onion adds a sweet, savory flavor when sautéed. I chop it fine so it blends into the casserole without big chunks.
• Bell Pepper (1): I use a green bell pepper for a slight tangy crunch. It gives the dish a fresh, veggie taste that balances the richness.
• Salted Butter (1 stick, divided): You’ll use half for sautéing the veggies and half for the cracker topping. The butter makes everything rich and flavorful. I always use salted for extra taste.
• Mayonnaise (1 cup): This makes the casserole creamy and holds everything together. I use regular mayo, but you can pick your favorite brand.
• Eggs (2 large): Eggs act like glue, binding the casserole so it doesn’t fall apart. They also add a soft texture.
• Black Pepper (1/2 teaspoon): A sprinkle of black pepper gives a tiny kick. I don’t add salt because the cheese and butter are salty enough.
• Processed Cheese (1.5 cups, cubed): This is the kind in a box, like Velveeta. It melts smoothly and makes the casserole super cheesy. Cube it small so it mixes in well.
• Round Crackers (1 sleeve): I use Ritz crackers for the topping. They’re buttery and crush easily for that crispy, golden layer.

Helpful Swaps

If you’re missing something, don’t worry! Here are some easy swaps:

1. Squash: Zucchini works if you can’t find yellow squash. It’s similar in texture and taste.
2. Bell Pepper: Swap green for red or yellow peppers for a sweeter flavor.
3. Mayonnaise: Greek yogurt or sour cream can work, but the texture might be a bit different.
4. Processed Cheese: Shredded cheddar can substitute, but it won’t melt as smoothly.
5. Crackers: Crushed cornflakes or breadcrumbs can replace Ritz for the topping.

Kitchen Equipment Needed

You don’t need fancy tools to make this casserole. Here’s what I use:

1. Large Pot: For boiling the squash until tender.
2. Colander: To drain the squash well so your casserole isn’t watery.
3. Skillet: For sautéing the onion and bell pepper.
4. Large Mixing Bowl: To mix all the ingredients together.
5. Casserole Dish (9×13-inch): This size is perfect for the recipe.
6. Oven: Set to 350°F for baking.
7. Spoon or Spatula: For mixing and spreading the casserole.
8. Small Bowl: For mixing the cracker topping with butter.
9. Knife and Cutting Board: For chopping veggies.

How To Make Brenda Gantt’s Squash Alabama Casserole

Step 1 | Prep Your Squash

Wash about 2-3 pounds of yellow squash. Cut off the ends, then slice them down the middle. Put them into a pot of boiling water and cook until tender. This takes about 10-12 minutes. Drain them well in a colander—you don’t want extra water in your casserole.

Step 2 | Sauté the Veggies

While your squash is draining, chop 1 large onion and 1 bell pepper. In a skillet, melt half a stick of salted butter. Sauté the onion and pepper until soft—about 5 minutes.

Step 3 | Mix the Base

In a large bowl, scoop in 1 cup of mayonnaise. Crack in 2 eggs and sprinkle in 1/2 teaspoon of black pepper. Add 1.5 cups of cubed processed cheese. Stir it all together until it’s smooth.

The cheese won’t melt yet—that’s okay. Now, add the hot squash right in. Stir again. The heat will help melt that cheese and mix everything together.

Step 4 | Add the Veggies

Pour in the sautéed onions and peppers (along with the butter). Stir everything together until well blended.

Step 5 | Pour into the Dish

Spoon the whole mixture into your casserole dish. Spread it out evenly.

Step 6 | Make the Topping

Crush 1 sleeve of round crackers in a bowl. Melt the other half stick of butter and pour it over the crushed crackers. Mix well, then sprinkle the buttery crumbs all over the top of your casserole. Make sure to cover the corners—don’t just dump it all in the middle.

Step 7 | Bake It

Bake at 350°F for 35-40 minutes, until the top is golden and the casserole is bubbling.

Step 8 | Serve It Up

Take it out and let it cool for a few minutes. Scoop it onto plates and enjoy the cheesy, crunchy goodness!

Tips for the BEST Squash Alabama Casserole

• Dry Your Squash: After boiling, let the squash sit in the colander for at least 5 minutes to drain fully. Too much water makes a runny casserole.
• Don’t Overcook: The squash should be tender but not mushy when boiled. It will cook more in the oven.
• Room Temperature Ingredients: Let your eggs and mayo sit out for 15 minutes before mixing for a smoother blend.
• Hand Crush Crackers: Don’t pulverize them to dust. Leave some bigger pieces for extra crunch.
• Check Before Time’s Up: Ovens vary, so peek at 30 minutes. You want golden, not burnt.
• Rest Before Serving: Let the casserole sit for 10 minutes after baking. It will be easier to serve and won’t burn your mouth.
• Season to Taste: If you like it spicier, add a dash of hot sauce or red pepper flakes to the mix.

Make Ahead Tips

I make this casserole ahead all the time! You can prep everything the day before, just keep the cracker topping separate.

Mix the squash, veggies, cheese, mayo, and eggs and put it in your casserole dish.

Cover with plastic wrap and stick it in the fridge overnight. The next day, take it out 30 minutes before baking to get to room temperature.

Mix up your cracker topping fresh, sprinkle it on top, and then bake as usual.

What to Serve with Brenda Gantt’s Squash Alabama Casserole

This casserole is so versatile! I love serving it with grilled chicken or pork chops for a hearty meal. It also pairs great with a simple green salad to keep things light.

For a Southern vibe, try it with fried chicken and mashed potatoes. The creamy, cheesy casserole balances crispy or savory mains perfectly.

My family loves it with cornbread—it’s a match made in heaven!

Leftover Storage Tips

If you have leftovers, just let the casserole cool down. Cover it tightly or scoop into an airtight container. Store in the fridge up to 4 days.

To reheat, warm in the oven at 300°F until heated through, or use the microwave for quicker meals. If the topping gets soft, toss on a few new crackers for crunch.

Brenda Gantt’s Squash Alabama Casserole Recipe FAQs

1. Can I make this without mayo?

Yes, but it won’t be as creamy. You could try using sour cream or plain Greek yogurt instead. Just know the texture might be different, and it may taste a little more tangy.

2. Can I freeze Brenda Gantt’s Squash Alabama Casserole?

Yes, you can. Let it cool completely, then wrap it tight in foil or put it in a freezer-safe container. It’ll last about 2 months. When you’re ready to eat, thaw in the fridge overnight and warm it up in the oven.

3. Why is my casserole watery?

Probably too much moisture from the squash. Make sure to drain it really well. You can even press it with a spoon in the colander to get more water out.

4. Can I double this recipe?

Absolutely! Use two 9×13-inch pans or a big deep baking dish. Just make sure to bake it long enough so the middle is cooked through. You might need to add 10 more minutes to the baking time.

5. Can I skip the eggs?

Eggs help bind the casserole. Without them, it might be crumbly. Try mashed potatoes as a binder instead.

Continue to Content

Yield: 1 Casserole

Brenda Gantt's Squash Alabama Casserole Recipe

Prep Time: 20 minutes

Cook Time: 40 minutes

Additional Time: 10 minutes

Total Time: 1 hour 10 minutes

Brenda Gantt's Squash Alabama Casserole is a cheesy Southern classic ready in just over an hour—perfect comfort food with fresh squash and rich flavor.

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Ingredients

• Fresh Yellow Squash: 2–3 pounds, sliced
• Onion: 1 large, finely chopped
• Bell Pepper: 1 (green preferred), chopped
• Salted Butter: 1 stick (½ for sautéing, ½ for topping)
• Mayonnaise: 1 cup
• Eggs: 2 large
• Black Pepper: ½ teaspoon
• Processed Cheese (e.g., Velveeta): 1½ cups, cubed
• Round Crackers (e.g., Ritz): 1 sleeve, crushed

Instructions

Step 1 | Prep Your Squash

Wash about 2-3 pounds of yellow squash. Cut off the ends, then slice them down the middle. Put them into a pot of boiling water and cook until tender. This takes about 10-12 minutes. Drain them well in a colander—you don’t want extra water in your casserole.

Step 2 | Sauté the Veggies

While your squash is draining, chop 1 large onion and 1 bell pepper. In a skillet, melt half a stick of salted butter. Sauté the onion and pepper until soft—about 5 minutes.

Step 3 | Mix the Base

In a large bowl, scoop in 1 cup of mayonnaise. Crack in 2 eggs and sprinkle in 1/2 teaspoon of black pepper. Add 1.5 cups of cubed processed cheese. Stir it all together until it’s smooth.

The cheese won’t melt yet—that’s okay. Now, add the hot squash right in. Stir again. The heat will help melt that cheese and mix everything together.

Step 4 | Add the Veggies

Pour in the sautéed onions and peppers (along with the butter). Stir everything together until well blended.

Step 5 | Pour into the Dish

Spoon the whole mixture into your casserole dish. Spread it out evenly.

Step 6 | Make the Topping

Crush 1 sleeve of round crackers in a bowl. Melt the other half stick of butter and pour it over the crushed crackers. Mix well, then sprinkle the buttery crumbs all over the top of your casserole. Make sure to cover the corners—don’t just dump it all in the middle.

Step 7 | Bake It

Bake at 350°F for 35-40 minutes, until the top is golden and the casserole is bubbling.

Step 8 | Serve It Up

Take it out and let it cool for a few minutes. Scoop it onto plates and enjoy the cheesy, crunchy goodness!

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 375Total Fat: 30gSaturated Fat: 12gTrans Fat: 0.5gCholesterol: 85mgSodium: 670mgCarbohydrates: 18gFiber: 2gSugar: 4gProtein: 9g

Conclusion

Brenda Gantt’s Squash Alabama Casserole Recipe is one of those dishes that always brings comfort and smiles.

Every time I make this casserole, I think about how good simple food can be. It’s easy to make, full of flavor, and perfect for anyone who loves simple, homemade food.

Did you make this recipe? Please leave a ⭐ rating and review!