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Pimento Cheese Squash Casserole

Pimento Cheese Squash Casserole is a combo of two southern favorites. It’s so creamy and cheesy and has a crushed cracker topping. You’ll want to make this again and again with your summer squash!

Pimento Cheese Squash Casserole on a plate.

Squash and Pimento cheese go super well together as in this Pimento Cheese Stuffed Squash Recipe. Pimento Cheese Squash Casserole is very similar, but in casserole form.

Not only do the pimentos add beautiful specks of color, they add flavor as well.

Pimento Cheese Squash Casserole

Summer squash casserole is my favorite casserole to make during the summer months. My son requests it ALL the time. Since I’ve cooked regular squash casserole so many times, I was ready to try some variations. This is just a slight variation, it still has the same Ritz cracker topping that I love on a squash casserole. Or any casserole for that matter.  🙂

Pimento Cheese Squash Casserole

The pimentos really give it a slight but noticeable and tasty flavor twist. Hope you get a chance to give it a try this summer!

Make Ahead

This casserole can be made through step 4 up to a day in advance. Cover and refrigerate. When ready to bake, sprinkle the remaining cheese and the cracker crumbs on top and bake.

Storage

Best eaten shortly after it is made while the topping is crispy, but can be refrigerated in an airtight container for 3 days.

Pimento Cheese Squash Casserole

More Pimento Cheese Recipes

Pimento Cheese Squash Casserole

Pimento Cheese Squash Casserole

Pimento Cheese Squash Casserole is a combo of two southern favorites. It’s so creamy and cheesy and has a crushed cracker topping. 
PREP: 20 mins
COOK: 25 mins
TOTAL: 45 mins
SERVINGS: 8

Ingredients

  • 8 cups sliced yellow squash
  • 1 yellow onion, chopped
  • 1 3/4 teaspoons salt, divided
  • 2/3 cup mayonnaise
  • 2/3 cup sour cream
  • 1 egg, lightly beaten
  • 1/4 teaspoon black pepper, (If you like black pepper, you may want to add an extra 1/4 teaspoon)
  • 1 (7-ounce) jar diced pimentos, drained
  • 2 cups shredded cheddar cheese, divided
  • 1/2 cup crushed ritz crackers

Instructions

  • Grease a casserole dish. (The one I use is about 8×12-inches.)
    Preheat oven to 350 degrees.
  • Place squash and onion in a large pot. Add water just to cover. Add 1 teaspoon of salt. Bring to a boil. Reduce heat to medium-low and simmer until squash is soft, about 7 minutes. Drain well.
  • In a large bowl, mix together mayonnaise, sour cream, egg, black pepper, and remaining 3/4 teaspoon salt.
  • Stir pimentos, squash and onion, and 1/2 the cheddar cheese into mayonnaise mixture and transfer to prepared casserole dish.
  • Sprinkle remaining cheddar cheese and the crushed crackers on top. Bake for about 25 minutes.

Nutrition

Calories: 337kcal
Author: Christin Mahrlig
Course: Side Dish
Cuisine: Southern
Keyword: Casserole, squash casserole

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Adapted from Southern Cast Iron

Originally posted July 14, 2017.

Disclosure: This post may contain affiliate links.

Pimento Cheese Squash Casserole in a baking dish.

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