Sunshine Squash Casserole

Sunshine Squash Casserole is the ultimate comfort food! Crunchy, cheesy, and golden, this easy side dish brightens up any dinner table. This lighter version of most squash casseroles is perfect when you’re harvesting yellow squash, and freezes beautifully for when you want to enjoy it later!

You’ll Love This Recipe Because…

• No canned soups — this is fresh, flavorful, and lets the veggies shine.
• Freezer-friendly — make extras now, enjoy them all winter.
• Customizable — skip the topping for a gluten-free version.
• Full of summer flavor — perfect for using up garden-fresh squash and sweet corn.

My dad turns a BIG garden every year! And with that comes a daily harvest of yellow squash.

This Sunshine Squash Casserole recipe made it’s way around the church in the late 90s and early 2000s, and it’s been a favorite in our home ever since.

I can remember putting up over a dozen of these casseroles with my mom each summer.

Winter would come, and each week you’d hear “go grab a sunshine casserole from the freezer!” and I just knew dinner was going to be *good!*

We would freeze these in aluminum pie pans, and they fit perfectly in a gallon ziplock bag.

What is Sunshine Squash Casserole?

Think sunshine in a baking dish!

This classic Southern squash casserole is made with tender yellow squash and onions, corn, delicious seasonings, and topped with buttery Pepperridge Farm dressing that bakes into a golden, crispy topping.

It’s a comforting, crowd-pleasing side dish that’s equally welcome on a weeknight table or a holiday buffet. It gets its name from the golden color and warm, happy vibes it brings to the plate!

Summer Squash vs. Zucchini: What’s the Difference?

While both are types of summer squash, yellow squash has a slightly sweeter, softer texture when cooked. Zucchini can be used as a substitute, but yellow squash is what gives this casserole its signature sunshine hue.

Tips & Tricks

• Make-Ahead & Freeze: Assemble the casserole (without baking), cover tightly in foil, and freeze for up to 3 months. Bake from frozen at 350°F for about 45–50 minutes, or until heated through.
• Gluten-Free Option: Skip the dressing topping, or use your favorite gluten-free stuffing mix.
• Cheese Swap: Try pepper jack for a little kick, or smoked gouda for a richer flavor.

What to Serve With This

This side dish pairs beautifully with:

• Hot Honey Ranch Chicken Thighs would pair so well with this side dish
• Holiday Baked Ham is begging for Sunshine Squash Casserole!
• Papa’s Perfect Ribeye and squash casserole would make the best steakhouse at-home experience!

One of the reasons I love this casserole is that it’s not heavy. Most southern squash casseroles have a can of cream of something soup, a cheese sauce, milk, and lots of dairy products.

This is a simple blend of cheddar cheese, spices, corn, onions, and squash.

While I’ve never left out the cheese, you could definitely do that if you want a dairy-free recipe!

Tools & Equipment

• Large skillet
• 9×13 baking dish
• Mixing bowls
• Mandoline or sharp knife
• Cheese grater

FAQ

Can I use zucchini instead of yellow squash?
Yes! Just be sure to remove excess water the same way. You can even mix the two together.

How do I store leftovers?
Keep in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.

Can I freeze squash casserole?
You can, but the texture might be slightly softer after thawing. Freeze before baking for best results. Sometimes when I thaw this casserole there is some extra liquid; as carefully as possible, I try to “tip out” the excess liquid before baking.

What works best for the topping?
Boxed dressing works wonderfully! However, you could also use crushed up butter crackers like Ritz Crackers!

Can I make it gluten-free?
Absolutely! Use gluten-free crackers or breadcrumbs and ensure your other ingredients are certified gluten-free.

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