Brenda Gantt Squash Alabama Recipe – Easy Southern Squash Casserole

This Brenda Gantt Squash Alabama recipe! Inspired by the beloved Alabama cook Brenda Gantt, famous for her heartfelt Facebook cooking videos and cookbooks, this squash casserole captures the essence of Southern home cooking. Tender yellow squash is boiled to perfection, mixed with a creamy blend of mayonnaise, eggs, and melty processed cheese, then topped with a buttery cracker crust that bakes to golden, crunchy bliss.

What makes this Brenda Gantt Squash Alabama recipe so special? It’s simple, uses everyday ingredients, and delivers layers of flavor – subtle sweetness from the squash, savory notes from sautéed onions and bell peppers, and that irresistible cheesy richness. Perfect for beginners, this homemade version is naturally gluten-free adaptable and packs a nostalgic punch. Whether you’re from Alabama or just love soulful food, this dish will become a family favorite.

Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes | Servings: 6-8 (as a side dish)

Ingredients for Brenda Gantt Squash Alabama

Ingredient	Amount	Notes
Yellow squash (light-colored for tenderness)	2-3 lbs	About 6-8 medium squash, washed and sliced
Large onion	1	Chopped finely
Green bell pepper	1	Chopped finely
Salted butter	1 stick (1/2 cup)	Divided into two halves
Mayonnaise	1 cup	Any brand, full-fat for creaminess
Eggs	2	Beaten lightly
Processed cheese (like Velveeta)	1 1/2 cups	Cubed for easy melting
Black pepper	To taste	Freshly ground
Round buttery crackers (like Ritz)	1 sleeve	Crushed for topping

Equipment

Equipment	Purpose	Recommended / Notes
Large stock pot	Boiling the squash	6-quart or larger
Colander	Draining squash thoroughly	Essential to avoid watery casserole
Large skillet	Sautéing onion & bell pepper	10–12 inch
9×13-inch casserole dish	Baking the casserole	Glass or ceramic works best
Mixing bowls (2–3)	Combining filling & cracker topping	Medium & large
Sharp knife + cutting board	Slicing squash & chopping veggies	Any good chef’s knife
Wooden spoon or spatula	Stirring & folding mixture	Heat-proof
Measuring cups & spoons	Accurate mayo, butter, etc.	Standard set
Box grater or knife	Cubing the processed cheese	Optional if buying pre-cubed
Aluminum foil (optional)	Covering if top browns too fast	Handy to have

 

Step-by-Step Instructions: Your Homemade Guide

1. Prep the squash: Wash the yellow squash thoroughly. Cut off the ends and slice each one into thin rounds or half-moons (about 1/4-inch thick). This ensures even cooking.
2. Boil the squash: Place the sliced squash in a large pot and cover with water. Add a pinch of salt if desired (though Brenda often skips it). Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 10-15 minutes until the squash is fork-tender but not mushy. Drain well in a colander – press gently to remove excess water and prevent a soggy casserole.
3. Sauté the veggies: While the squash drains, melt half a stick (1/4 cup) of salted butter in a large skillet over medium heat. Add the chopped onion and bell pepper. Sauté for 5-7 minutes until softened and fragrant, stirring occasionally. Remove from heat.
4. Mix the filling: In a large mixing bowl, whisk together the mayonnaise, beaten eggs, and black pepper to taste. Stir in the cubed processed cheese. Add the drained squash and the sautéed onion-bell pepper mixture (including any butter from the pan). Gently fold everything together until well combined. The heat from the squash will start melting the cheese slightly.
5. Prepare the topping: In a separate bowl, crush the sleeve of round crackers into fine crumbs (use your hands or a rolling pin in a zip-top bag). Melt the remaining half stick (1/4 cup) of butter and pour it over the crumbs. Stir until evenly coated for that perfect crunchy top.
6. Assemble and bake: Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish lightly (or use nonstick spray). Pour the squash mixture into the dish and spread evenly. Sprinkle the buttered cracker crumbs over the top, covering every corner for even distribution.
7. Bake to perfection: Place in the preheated oven and bake for 30-40 minutes. Check at 30 minutes – the top should be golden brown and the edges bubbly. If needed, broil for 1-2 minutes for extra crispiness (watch closely to avoid burning).
8. Rest and serve: Remove from the oven and let it sit for 5-10 minutes. This allows the flavors to meld and makes serving easier.

Pro Cooking Tips for the Best Results

• Choose the right squash: Opt for light-colored yellow squash – they’re younger and more tender. Avoid dark green ones, as they’re older and tougher.
• Drain thoroughly: Excess water is the enemy of a creamy casserole. After boiling, let the squash drain for at least 5 minutes and pat dry if needed.
• Cheese matters: Use processed cheese like Velveeta for that smooth melt – real cheddar can separate.
• Make it ahead: Assemble the filling up to a day in advance, refrigerate, then add the topping and bake fresh.
• Customize heat: For a subtle kick, add a dash of cayenne to the filling.
• Cracker topping trick: Crush crackers finely for better texture – coarse crumbs can be chewy.

Serving Suggestions to Elevate Your Meal

• Southern feast: Pair with fried chicken, collard greens, and cornbread for an authentic Alabama meal.
• Holiday table: Serve at Easter, Thanksgiving, or potlucks – it’s a crowd-pleaser that travels well.
• Light lunch: Enjoy leftovers cold or reheated with a fresh salad and sliced tomatoes.
• Vegetarian main: Bulk it up with added corn or zucchini for a hearty, meat-free option.
• Picnic perfect: It’s delicious at room temperature, making it ideal for outdoor gatherings.

Storage and Make-Ahead Tips

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Freeze: Portion into freezer-safe bags or containers for up to 3 months. Thaw in the fridge overnight.
• Reheat: Warm in a 350°F oven for 15-20 minutes (cover with foil to prevent drying). Microwave individual portions for 1-2 minutes.
• Make-ahead: Prep the filling a day ahead and store covered in the fridge. Add topping just before baking to keep it crisp.

Variations and Substitutes for Every Taste

• Cheesy twist: Swap processed cheese for sharp cheddar or add Parmesan for extra tang.
• Veggie boost: Mix in diced zucchini, corn kernels, or cherry tomatoes for more color and nutrition.
• Low-carb version: Use pork rind crumbs instead of crackers for a keto-friendly topping.
• Spicy Alabama: Stir in chopped jalapeños or hot sauce to the filling.
• Gluten-free: Opt for gluten-free crackers or crushed corn chips.
• Dairy-free substitute: Use vegan mayo, plant-based butter, and dairy-free cheese.

Healthier Options and Nutritional Info

While indulgent, you can make this Brenda Gantt Squash Alabama recipe lighter without losing flavor:

• Lower fat: Use light mayonnaise and reduced-fat cheese.
• Veggie-packed: Double the bell peppers and onions for added fiber.
• Whole-food swap: Replace processed cheese with fresh grated options and use whole-grain crackers.
• Portion control: Serve as a side to balance calories.

For reference, here’s an estimated nutritional table per serving (based on 8 servings):

Expert Notes from Brenda Gantt Fans

As shared in her videos, the secret to this Brenda Gantt Squash Alabama recipe is simplicity and love. “Don’t add salt – the butter does the job,” Brenda advises. Fans note it’s kid-friendly (hide the squash factor!), and from her cookbook It’s Gonna Be Good Y’all (page 79), it’s a family heirloom passed from her mother. Perfect for beginners, as it’s forgiving – even if the squash is a tad overcooked, the creamy mix saves it!

Conclusion:

This Brenda Gantt Squash Alabama recipe that turns simple yellow squash into a creamy, golden, Southern masterpiece. With its buttery cracker crust, velvety cheese filling, and that perfect touch of sweetness from tender squash, this Brenda Gantt Squash Alabama recipe is pure comfort on a plate. Whether you grew up eating it at Grandma’s table or discovered it through Brenda’s heartwarming videos, one bite brings back all the warmth of Alabama home cooking.

This easy, beginner-friendly Brenda Gantt Squash Alabama recipe comes together in just 55 minutes and uses pantry staples you probably already have. It’s the side dish that steals the show at every potluck, holiday dinner, or weeknight meal. Save this authentic Brenda Gantt Squash Alabama recipe now, because once your family tastes it, they’ll beg you to make it again and again. Simple ingredients, big flavor, and endless love — that’s the beauty of this classic Brenda Gantt Squash Alabama recipe.

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Frequently Asked Questions (FAQs)

Q: What makes this Brenda Gantt Squash Alabama recipe different from other squash casseroles?

A: This version stays true to Brenda’s Southern roots with processed cheese for ultra-creaminess and no extra salt, relying on butter for flavor. The sautéed veggies add depth, and the cracker topping provides that signature crunch – it’s simpler and more authentic than many variations.

Q: Can I use frozen squash in this Brenda Gantt Squash Alabama recipe?

A: Yes! Thaw and drain frozen squash well to avoid excess moisture. It works great as a shortcut, though fresh light-colored squash gives the best texture and flavor, as Brenda recommends.

Q: How do I prevent my Brenda Gantt Squash Alabama from being watery?

A: The key is thorough draining after boiling – let it sit in a colander for 5-10 minutes and gently press out water. Also, don’t overboil the squash; aim for just tender. If it’s still watery, add a tablespoon of cornstarch to the filling mix.

Q: Is this Brenda Gantt Squash Alabama recipe gluten-free?

A: Almost! The filling is naturally gluten-free, but swap the crackers for a gluten-free alternative like rice crackers or almond flour topping. Always check labels on mayo and cheese.

Q: Can I make a larger batch of this Brenda Gantt Squash Alabama recipe for a crowd?

A: Absolutely! Double the ingredients and use a larger dish (like 9×13 or two 8x8s). Bake time may increase by 5-10 minutes – check for bubbly edges. It’s perfect for potlucks, as it reheats well.

Brenda Gantt Squash Alabama

Brenda Gantt Squash Alabama Recipe – creamy, cheesy Southern squash casserole with buttery Ritz cracker topping. Easy 55-min homemade version just like Brenda’s classic!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Side Dish

Cuisine American

Servings 6 people

Calories 320 kcal

Equipment

• Large stock pot
• Colander
• Large skillet
• 9×13-inch casserole dish
• Mixing bowls (2–3)
• Sharp knife + cutting board
• Wooden spoon or spatula
• Measuring Cups & Spoons
• Box grater or knife
• Aluminum foil (optional)

Ingredients

  

• Yellow squash light-colored for tenderness
• Large onion
• Green bell pepper
• Salted butter
• Mayonnaise
• Eggs
• Processed cheese like Velveeta
• Black pepper
• Round buttery crackers like Ritz

Instructions

 

• Prep the squash: Wash the yellow squash thoroughly. Cut off the ends and slice each one into thin rounds or half-moons (about 1/4-inch thick). This ensures even cooking.
• Boil the squash: Place the sliced squash in a large pot and cover with water. Add a pinch of salt if desired (though Brenda often skips it). Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 10-15 minutes until the squash is fork-tender but not mushy. Drain well in a colander – press gently to remove excess water and prevent a soggy casserole.
• Sauté the veggies: While the squash drains, melt half a stick (1/4 cup) of salted butter in a large skillet over medium heat. Add the chopped onion and bell pepper. Sauté for 5-7 minutes until softened and fragrant, stirring occasionally. Remove from heat.
• Mix the filling: In a large mixing bowl, whisk together the mayonnaise, beaten eggs, and black pepper to taste. Stir in the cubed processed cheese. Add the drained squash and the sautéed onion-bell pepper mixture (including any butter from the pan). Gently fold everything together until well combined. The heat from the squash will start melting the cheese slightly.
• Prepare the topping: In a separate bowl, crush the sleeve of round crackers into fine crumbs (use your hands or a rolling pin in a zip-top bag). Melt the remaining half stick (1/4 cup) of butter and pour it over the crumbs. Stir until evenly coated for that perfect crunchy top.
• Assemble and bake: Preheat your oven to 350°F (175°C). Grease a 9x13-inch casserole dish lightly (or use nonstick spray). Pour the squash mixture into the dish and spread evenly. Sprinkle the buttered cracker crumbs over the top, covering every corner for even distribution.
• Bake to perfection: Place in the preheated oven and bake for 30-40 minutes. Check at 30 minutes – the top should be golden brown and the edges bubbly. If needed, broil for 1-2 minutes for extra crispiness (watch closely to avoid burning).
• Rest and serve: Remove from the oven and let it sit for 5-10 minutes. This allows the flavors to meld and makes serving easier.