Summer Squash Casserole
Salads & Side Dishes

Summer Squash Casserole {a Thanksgiving Favorite}

Squash Casserole

Creamy savory summer squash casserole with a buttery cornbread dressing topping is comfort food at it’s finest!

To our family, this IS Squash Casserole.  We love it.  Every occasion where it’s invited to the table is a good day. 

Today it was invited to my Annual Thanksgiving Luncheon at the office. 

It was one of over 30 glorious dishes, all homemade, with love, by my second family. 

We are blessed.

Summer Squash Casserole
Summer Squash Casserole

The Casserole Ingredients

Even though the key ingredient is yellow ‘summer’ squash…this dish is always on our November Thanksgiving table.  The fresh summer squash is what makes it special.  I’ve ever so slightly adapted Squash Casserole III over the years.

Summer Squash Casserole

Grated carrot, diced onion (which I microwave for a couple minutes to take the edge off), sour cream, cream of chicken soup, and our ‘house-adds’ …a little mayo, grated cheese, and fresh cracked pepper (and I omit the pimiento strips).  The squash below is added to the ingredients above.

Summer Squash Casserole
Summer Squash Casserole

While squash is the signature ingredient, in true casserole fashion, the cornbread dressing-butter topping is quite special.  Layered in a buttered casserole…dressing, squash mixture, dressing, squash mixture, lots more dressing.  Bake at 350 for 30 minutes.  Let stand as long as you can stand it…then just get happy.  This casserole has the right level of yum combined with the freshness of the squash and the slight crunch of carrot.

Summer Squash Casserole

Outtake photo…

Summer Squash Casserole

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All my best,
xo Libby

Summer Squash Casserole

Summer Squash Casserole {a Thanksgiving Favorite}

Libby with Lemony Thyme
5 from 2 votes
Course Casserole


  • 4 cups fresh cooked summer squash (about 4-lbs)
  • 2 medium carrots grated
  • 1 medium onion finely chopped and microwaved for 2 minutes
  • 1 10 3/4 oz. can cream of chicken soup
  • 1 8- ounce sour cream
  • 1/4 cup mayo
  • 1/2 cup grated cheese
  • 1/2 tsp. freshly cracked pepper
  • 1 stick butter melted
  • 1 8 oz package Pepperidge Farm cornbread dressing mix


  • Preheat oven to 350 degrees.
  • Cook squash until fork tender, then mash and drain well. Mix with carrots, onion, soup, sour cream, mayo, cheese, and pepper.
  • Toss melted butter with dressing.
  • Spread a thin layer of dressing in a buttered 9×13 casserole dish or equivalent. Alternate layers of squash mixture and dressing mixture, ending with a thick layer of dressing mixture on top.
  • Bake at 350 degrees for 30 minutes. Allow to sit 5 minutes before serving.


  • Connie Sadowski

    My friend now in Co Springs posted this to FB, she and I met in TX….one a Southner always a Southner! I’m glad to find this site! Can’t wait to make this squash cassorole, wonder when the farmers mkt will have it’s first crop! -now we are Ohioans. God bless America!

    • libby

      Thank you Connie for stopping by. I too am waiting anxiously for the farmers markets to open. I think June 1st is the date. I hope you’ll visit often. Libby

  • Jean Morrison

    5 stars
    By sheer accident, I ran upon your site and this yummy summer squash casserole. This is certainly one recipe I am going to make. I love squash casseroles, and this looks like it’s going to be my favorite. I also am from Georgia, Ringgold in fact. I am so happy I “ran into” you!

    • libby

      Welcome Jean. It’s my good fortune you found Lemony Thyme. It’s so neat to discover what a small world it is and how food can bring people together :) Thanks for commenting. Please visit often. Libby

  • Donna Beall Pate

    Taste of Georgia came from my hometown of Newnan, Ga., and my Mother knew lots of the contributors. She always used their recipes and gave me a book when I married, which is the only cookbook I still use today!

    • libby

      Hi Donna, we’re just up the road in Cumming. How neat that you have that kind of connection to such a wonderful collection of true family recipes. I’ve had my copy twenty years and it’s well worn in. Thank you for stopping by and sharing your comments. Libby

  • Donna

    5 stars
    I am so happy to find this recipe again…..I used to make it years but lost it between moves. I originally got this recipe from a farmers wife here in town and I would make this in the summer when you couldn’t even give the squash away. I even experimented and added zuchini to make it real colorful and cooked the onion and carrot with the squash and added swiss cheese too! Can’t wait to make this again…it’s good stuff! Thank you for sharing :)

    • libby

      Yay, so glad to help you reunite with this fabulous recipe. I love it all year long too. I really appreciate your comments. Libby

    • libby

      I used a cheese blend that I had on hand (cheddar, colby, jack). Since the original recipe didn’t call for cheese (or mayo) those are definitely optional….but good :)

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