Sheet Pan Squash Casserole

5.0
(3)
3 Reviews

Make the beloved squash casserole in a larger format—and with an extra crispy topping.

By
Josh Miller
Josh Miller Bio Headshot
Josh Miller
Josh Miller is a writer, editor, recipe developer, and food stylist who has been writing about Southern food and working in the publishing industry for the past 20 years. His work has appeared in Southern Living, Food & Wine, Cooking Light, Taste of the South, and Southern Cast Iron magazines.
Southern Living's editorial guidelines
Published on June 4, 2024
Recipe tested by
Julia Levy
Julia Levy
Recipe tested by Julia Levy

Julia is an experienced cook with a demonstrated history of working in the publishing industry. She is skilled in catering, food & beverage, event planning, and menu development. She tests and develops recipes in the DotDash Meredith Test Kitchen for Southern Living.

Learn more about the Southern Living Test Kitchen
Sheet Pan Squash Casserole baked and ready to serve
Photo:

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell
Active Time:
30 mins
Total Time:
55 mins
Servings:
8

Squash casserole is one of my favorite Southern sides, but it can be a little hot and heavy for summertime. This sheet pan squash casserole is my take on the rich and bubbly classic squash casserole recipe that’s a little lighter and less soupy than the original.

My favorite part of squash casserole is the crunchy top, so I skipped the soupy filling and baked it in a sheet pan to maximize the surface area. The result is squash that roasts instead of steaming, which concentrates its flavor. Topped with saltine crackers and filled with some sweet peppers, it’s a tasty new riff on the classic that you might like even better.

Ingredients

  • 9 small yellow crookneck squash (about 2 3/4 lb.), cut into 1/4-inch-thick slices

  • 2 1/2 tsp. kosher salt, divided

  • 1 tsp. black pepper

  • 3/4 tsp. smoked paprika

  • 1/2 tsp. garlic powder

  • 1/4 tsp. cayenne pepper

  • 3 oz. sharp white Cheddar cheese, shredded (about 3/4 cup)

  • 2 oz. Parmesan cheese, finely shredded (about 3/4 cup)

  • 1 small red onion, thinly sliced

  • 4 red sweet mini peppers, thinly sliced crosswise into rings

  • 3 Tbsp. olive oil, divided

  • 1 cup crushed saltine crackers (about 16 crackers)

Directions

  1. Preheat oven to 400°F. Place squash in an even layer on paper towels; sprinkle lightly with 1/2 teaspoon of the salt. Let stand 15 minutes; pat dry.

  2. Stir together black pepper, smoked paprika, garlic powder, cayenne pepper, and remaining 2 teaspoons salt in a small bowl. Stir together cheeses in a medium bowl.

  3. Spray a large rimmed baking sheet with cooking spray. Sprinkle 1 1/2 teaspoons of the salt mixture evenly in bottom of prepared baking sheet. Arrange half each of squash, onion, and pepper slices in an even layer; sprinkle with 1 1/2 teaspoons of the salt mixture and 3/4 cup of the cheese mixture. Repeat with remaining squash, onion, peppers, salt mixture, and cheese mixture. Drizzle top evenly with 1 tablespoon of the oil.

  4. Toss crackers with the remaining 2 tablespoons oil in a small bowl; sprinkle over vegetables. Bake in preheated oven until vegetables are tender and crackers are golden brown, about 25 minutes.

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