I’m pretty certain this easy Squash Casserole recipe will be the only one you make from now on! Why? The texture is perfect, thanks to the crumbled crackers, melt-in-your-mouth ribbons of onion, and perfectly cooked squash. The worst kind of squash is the kind that’s overcooked to oblivion and turns into mush—I promise this is not that!
What is Squash Casserole?
Squash casserole is a Southern classic that almost always makes an appearance at family gatherings, potlucks, and holiday dinners. There are a few variations, but for my recipe, I use yellow squash (also known as summer squash), butter, yellow onion, eggs, milk, Ritz crackers, seasonings, and a generous sprinkling of cheddar and Parmesan cheese. The cheesy cracker topping is perfectly crispy, while the squash filling is soft and creamy—it’s serious comfort food! This casserole is a delicious, home-cooked side dish for the holidays, but I think it’s equally perfect for any night of the week.
Ingredients
Here’s what you’ll need to make this yellow squash casserole recipe:
- Yellow Squash: This sweet, mild squash is readily available during the summer months and can be found in most grocery stores year-round. You’ll need about 4 cups total (around 2-3 sliced squash, depending on the size). I go for a straight neck, but crooked neck yellow squash will also work. You can even use a mix of yellow squash and zucchini in this recipe (they’re from the same plant family!).
- Yellow Onion: I use yellow onion as it has a mild, sweet flavor that pairs well with the squash. Slice your onion into thin strips (a julienne cut) so it melds into the casserole once cooked.
- Cheddar Cheese & Parmesan: Makes this casserole extra cheesy and flavorful! I mix the cheddar into the filling and sprinkle the Parmesan on top for a perfect crispy topping.
- Garlic: Makes everything taste better!
- Salted Butter: Helps the onion to caramelize slightly, adding even more depth of flavor.
- Eggs: Binds the filling and gives it a creamy texture.
- Milk: My ingredient of choice for a creamy filling. It’s much cheaper than heavy cream and tastes just as good! Use any type of milk you like (whole, 2%, etc.).
- Herbs & Spices: I add salt, fresh parsley, red pepper flakes, and black pepper, but feel free to play around with different herbs and make this your own.
- Ritz Crackers: I use these little butter crackers in the filling and on top for a crunchy, buttery texture. You can use any type of butter cracker you like.
Recipe Tips!
- Don’t skip the saute step! This precooks your squash and helps release excess water to avoid a watery casserole. If there’s a lot of extra liquid in the bottom of your skillet after sauteing, drain it off before adding the veggies to your casserole dish.
- I recommend sauteing your squash until al dente (slightly firm, with a little bite). It’ll continue to cook and soften in the oven, so overcooking in the saute step might make it mushy.
- Shredding your own cheese is best for ultimate meltiness and flavor, but pre-shredded cheese will work in a pinch. Just note pre-shredded cheese often has added anti-caking agents, which can stop it from melting as smoothly as freshly shredded cheese.
- There’s no need to peel or de-seed your yellow squash! The skin and seeds are soft and tender—you won’t even notice them in the finished casserole.
- You can make this dish ahead of time by assembling it up to 1 day in advance, covering it with plastic wrap or foil, and refrigerating it until ready to bake. I wouldn’t add the Parmesan and cracker topping until just before baking to keep it crispy.
Serving Suggestions
I promise this recipe for squash casserole will be a welcome change from your usual steamed, boiled, or sauteed veggies! The creaminess goes well with any protein, but fried chicken is a popular pairing for a classic Southern meal. I also think it would be the perfect side dish for your turkey breast and cranberry sauce this Thanksgiving! Or, for a veggie main, I’d serve it with homestyle cornbread and a green salad tossed with a light vinaigrette—yum.
How to Store
Keep any leftovers in an airtight container and refrigerate for up to 3-4 days. Reheat in the microwave or in the oven at 350F until heated through. You can also freeze any leftovers for up to 3 months (just note the squash and the cracker crust might be softer after thawing!).
I’d portion the casserole into individual servings before freezing and then let them thaw in the refrigerator overnight before reheating.
Squash Casserole Recipe
Servings 6 servings (¾ cup each)Ingredients
- 2-3 yellow squash, cut into ¼'' discs (about 4 cups) ($2.20)
- ½ yellow onion, julienned (finely sliced) ($0.47)
- ¾ cup shredded cheddar cheese ($0.73)
- ¼ cup shredded Parmesan cheese ($0.67)
- 3 cloves garlic, minced ($0.09)
- 2 Tbsp salted butter ($0.30)
- 1 tsp salt, divided ($0.01)
- 2 eggs ($0.44)
- ½ cup milk ($0.14)
- ½ Tbsp fresh parsley ($0.05)
- ½ tsp freshly cracked black pepper ($0.02)
- ¼ tsp red pepper flakes ($0.15)
- 18 Ritz crackers, crushed and divided ($0.54)
Instructions
- Preheat oven to 350F. Gather your yellow squash cut into discs, sliced yellow onion, shredded cheddar, shredded Parmesan, and minced garlic cloves.
- In a large skillet, melt salted butter and add yellow onion and ¼ tsp salt over medium heat until tender and starting to caramelize, about 6 minutes
- Add squash and cook until “al dente” but not too soft, about 5 minutes.
- Add minced garlic, cook for 2 minutes until fragrant.
- Transfer cooked veggies to casserole dish.
- Beat eggs with milk, fresh parsley, remaining salt, black pepper, and red pepper flakes, and pour egg mixture over the squash in the casserole dish.
- Add half the Ritz crackers and the shredded cheddar to a bowl. Mix to combine.
- Stir in the Ritz cracker and cheese mixture into the casserole dish with the squash.
- Top the casserole with the remaining Ritz crackers.
- Sprinkle over the shredded Parmesan.
- Bake the casserole for 45 minutes.
See how we calculate recipe costs here.
Equipment
- 3 Quart Casserole Dish
Notes
Nutrition
how to make Squash Casserole – step by step photos
Preheat oven to 350F. Gather 2-3 yellow squash (cut into ¼” discs, about 4 cups total), ½ a finely sliced yellow onion, ¾ cup shredded cheddar, ¼ cup shredded Parmesan, and 3 minced garlic cloves
In a large skillet, melt 2 Tbsp salted butter and add the sliced ½ yellow onion and ¼ tsp salt over medium heat until tender and starting to caramelize, about 6 minutes.
Add the 4 cups sliced squash and cook until “al dente” but not too soft, about 5 minutes.
Add the 3 minced garlic cloves, cook for 2 minutes until fragrant.
Transfer cooked veggies to casserole dish.
Beat 2 eggs with ½ cup milk, ½ Tbsp fresh parsley, remaining salt, ½ tsp black pepper, and ¼ tsp red pepper flakes, and pour egg mixture over the squash in the casserole dish.
Add half the crushed 18 Ritz crackers and the ¾ cup shredded cheddar to a bowl. Mix to combine.
Stir in the Ritz cracker and cheese mixture into the casserole dish with the squash.
Top the casserole with the remaining Ritz crackers.
Sprinkle over ¼ cup shredded Parmesan.
Bake the casserole for 45 minutes.
This yummy casserole is the perfect way to showcase yellow squash. It’s simple to make with budget-friendly ingredients—what more could you want?!
Love, love, love squash casserole, which I’ve been devouring since a child. I consider our 2 primary summer squashes, zucchini and yellow squash, to be interchangeable, and sometimes make mine–very similar to this recipe except I probably use more cheese, layered into the casserole, and more onion–with either one or a combination of squashes. Pattypan works with this, too. My midwestern mom often used crushed potato chips as a topping, if she didn’t have crackers. I’ve used panko, too, and if you like to make your own crumbs from stale bread, go for it. This is a forgiving recipe and can be a delicious and economical way to use what you have in your pantry. It’s easily scaled up or down, and a perfect weeknight side dish, too.