Squash Casserole Recipe

Squash Casserole is an essential dish for holidays and special events. Topped with a buttery cracker topping, this squash casserole is an all-time favorite! 


Squash Casserole is a one of those recipes that you’ll find for nearly every holiday, reunion, or special occasion when my family gets together. To say that squash casserole is a staple family-favorite recipe would be a definite understatement, actually.

I’m sure if you’ve been to a southern family reunion anytime in your lifetime, you’ve most likely noticed the squash casserole dishes that always appear. And then disappear just as quickly.

It is just one of those recipes that is a foolproof crowd pleaser.


Perfect for feeding large groups of people or simply dividing the recipe for a smaller weeknight side dish, this squash casserole is absolutely versatile.

Maybe that’s why it is such a favorite!


Here’s my family’s squash casserole recipe. I hope you love it as much as we do!

4.3 from 12 reviews
Squash Casserole Recipe
Prep time
Cook time
Total time
Squash Casserole is an essential dish for holidays and special events. Topped with a buttery cracker topping, this squash casserole is an all-time favorite!
Serves: 12
  • 2 tablespoons butter
  • 4 cups sliced yellow squash
  • 1 medium onion, chopped
  • 2 eggs
  • 1 cup grated cheddar cheese
  • 1 cup milk
  • 2 tablespoons butter
  • ¼ teaspoon cayenne pepper (optional)
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 sleeve Ritz crackers
  1. Preheat oven to 350º F.
  2. Melt 2 tablespoons butter in medium skillet or saute pan over medium-low heat. Add squash and onions and cook until tender.
  3. To a large bowl, add eggs and lightly whisk. Add cheese and milk and whisk into egg until well-combined. Add cooked squash and onions to egg mixture and stir well to combined. Melt remaining 2 tablespoons butter in skillet used to cook squash and onions. Add to squash casserole mixture. Add cayenne pepper, if using, along with salt and pepper. Stir well to combine.
  4. Spray a 9x13 casserole dish with cooking spray and pour squash casserole mixture into the baking dish. Top evenly with crushed Ritz crackers. Place in preheated oven and bake 45 minutes, or until top has lightly browned and casserole does not "jiggle" when the dish is moved.
  5. Allow to sit for about 3 minutes before serving.

Robyn xo

Originally published February 2013. Republished March 2015.


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  1. 2

    Mary says

    Photo is beautiful, and I know it’s as good as it looks. Absolutely love squash casserole…..definitely pinning this recipe! Thanks for sharing.

  2. 3

    Aggie says

    I tried squash casserole for the first time at a seafood place, Osteens, in st. Augustine. Since then I notice it on all southern menus :) this looks delicious Robyn, I can see why it’s a family favorite! I want to make this!

  3. 5

    Pat Bradley says

    I hate to ask this question because I see so many people ask questions that are covered in the text, but when do you add the Ritz crackers?

    • 13


      I have also made the squash casserole using the herb dressing in the bag and the cream of chicken soup have also added grated carrots and bell pepper was very good

  4. 14


    oh my heavens! I have never seen such a recipe…it looks amazing. I can see why it would be a staple! i think we Northerners need to adopt it as a new staple also.

  5. 15

    Karin says

    Would this recipe work fine with zucchini too (instead of yellow squash)? Just thinking ahead to the abundance of zucchini I will have in my summer garden & this recipe sounds like it could be added to my good list of zucchini recipes :)

    • 16

      amy says

      You could, but zucchini is a little bit more watery, so I would suggest scooping out the seeded center of the zuccs and then slicing up for the casserole. This removes some of the watery tendencies. Even better to mix both yellow squash and zuccs!

  6. 17

    Gerri says

    I made the squash casserole for Easter and it was amazing. My daughter is a vegetarian so I can never have enough of these winners in my recipe file. Thanks

  7. 18

    Linda says

    I made this casserole last weekend, and my boyfriend loves it. In fact when I pulled it out of the refrigerator to warm up the leftovers, I found out he had been eating it for lunch a day or so later :). I have more squash so guess what we are having again this evening? Thank you for this delicious recipe!

  8. 19

    Magen says

    I would love to make this dish for my boyfriend. It looks really delicious and seems easy.
    I am not exactly a very experienced cook and need to know approximately how many squash would make 4 cups?


  9. 23

    Shirley Carnley says

    You have 2 tablespoons of butter listed twice in your ingredients. Is the second 2 Tablespoons of butter added to the crushed Ritz cracker for the topping?

      • 25

        Shirley Carnley says

        That really didn’t answer my question. Is two of the tablespoons of butter mixed with the Ritz crackers as a topping?, Or are all four tablespoons of buter “IN” the casserole mixture?

  10. 26

    Shirley Carnley says

    It still isn’t clear about the 4 tablespoons of butter in your recipe. Because it is listed separatly, I am going to use the second 2 tablespoon to the Ritz cracker topping and hope for the best. I hope I don’t ruin it, because the recipe sounds delicious.

    • 27


      Shirley, the recipe states that you use 2 Tbsp butter to saute the squash and onions in step 1. In step 3, you melt the remaining 2 Tbsp butter and add that to the cooked squash mixture before you put it in a casserole dish.

    • 28

      Sue Lierle says

      Shirley Carnley, I am like you about the directions don’t sound clear about, why only use half of butter too cook squash and then melt the rest and pour in with the squash when you could just add it to begin with or just stir it in when squash is finished cooking and still hot. My family has been making this casserole for many years and everyone just steams the squash and onions then melt the butter in the squash before adding to the egg mixture. Also can melt the second half and drizzle over the crushed crackers after putting on top. This is a recipe you can pretty much make your own way. Really hard to mess it up. Also it always bake it in a casserole dish so it doesn’t dry out as bad. No matter how you cook it it always taste great. I have a Sis-in-law that cooks it in microwave then under broiler to brown the top and it is still very good. Everyone that eats it loves it. One last thing. You can use any summer squash you want to use in about any recipe that calls for summer squash. We always mix them all together.

  11. 29

    Andrea says

    I just made the squash casserole for Thanksgiving. I, of course, had to try it out with a taste test. It is very delicious. Thanks Robyn.

  12. 30

    Stacey says

    Hello Robyn,

    I’ve been looking every where to find my Grandmothers recipe and I do believe yours is the closest I’ve yet to find. Thanks for that. :) Just one question though…I’m almost positive she used cornbread dressing (instead of Ritz’s) mixed in at the time you bake. Does that sound like that would work?

    Looking forward to hearing your opinion.

    Thanks again! 😉

    • 31


      Hi Stacey,
      I’ve never made my squash casserole that way. Do let us know if you make it that way in case others are interested in that version.


    • 32

      Janet says

      During my search for Squash Casserole recipes, I found a recipe on Campbell’s website using Pepperidge Farm cornbread stuffing and cream of chicken soup. Hope this helps.

    • 33

      Sharon Rideout says

      I make my squash with cornbread. I boil the squash with onions and celery.And make cornbread the regular way. When done cooking squash, drain the liquid off, add a little add salt pepper and some sage and one to two eggs depending on how much you are making. and add cream of chicken soup. Break up corn bread in squash and stir it up real good. Bake til brown. Taste like eating stuffing. Also you can add cooked chicken and you got the main course all ready add a salad and enjoy.

  13. 35

    Jane L. Kohl says

    only 4 cups of squash slices will feed 12 servings of this casserole. It smells delicious cooking but was surprised that it looks like servings will be extremely small? How big a serving are you proposing in your recipe?

  14. 38

    Janita Ball says

    Thanks for the recipe!!! I lost mine. Deep south Bama girl who loves to cook here. The only thing you forgot was the BACON AND THE DRIPPINGS… I have never had squash casserole without bacon (so I did add it). And I tweaked it a little using what I had in the pantry I used GOUDA instead of cheddar. It was still delectable and the husband LOVED IT!!!

  15. 39


    Apparently I have been in the wrong family my whole life and need to move to the South! I have never had such an amazing looking dish at any family event. Maybe people don’t do a lot of squash recipes in the North…I don’t know!? Either way I’m growing my first ever garden this year and this dish will be the first thing I’ll make with my squash. Have a great day! ~ Jamie

    • 40

      Linda Borden Bridgewater says

      Moving to the south will be a good thing, but you can cook southern if you get some southern cookbooks.
      You can’t help being born in the north; using southern cookbooks will help to correct that without moving.
      Have fun!!!

  16. 47

    Ronna Lea Shaffer says

    Hi Robyn, I have visited your site from time to time and just want to compliment you…great recipes! You seem to cook similar to the way I do…I am in process of writing my own ‘family style’ cookbook. I misplaced my yellow squash casserole recipe and glad I found yours as it is so similar….only difference is I add a dash of fresh grated nutmeg to egg mixture and a dash of cajun seasoning; my husband loves this dish! Thanks and my warmest regards, Ronna

  17. 50

    sharon manning says

    Hi I was just wondering why the butter is added 2 T. at a time. Why not all at once? Thanks. Looks delicious!

  18. 51

    Tricia says

    I’m on a low carb plan and I was wondering how you think it would be without the crackers. Also, would heavy cream work in place of the milk ( how can you go wrong with cream…..???)

    • 52


      Hi Tricia,
      Those changes should be fine. You might want to increase the spices if using heavy cream to offset some of the richness.

  19. 54

    francesca Bowman says

    I have just made this. I did double the quantity as I have an abundance of squash. It’s a real winner. My goodness it’s good. Thank you so much

    • 57


      You can use any type of butter crackers or make your own topping by making bread crumbs and toasting them lightly in the oven with butter.

  20. 59

    Martha says

    This looked like the base recipe I wanted, and it was perfect “everyday” squash casserole. Then I took it up a notch, trying to replicate a dish I had in Asheville. I diced up about 3 slices of applewood smoked bacon and used that, plus a bit of butter, to sauté the squash and onion. I also substituted light cream for the milk. The results were divine! And much better received by the boys in the house,

  21. 60

    Martha says

    I meant to rate this four stars as is, also wanted to add that I used dry herb stuffing mix for the topping to help offset the richness of the cream.

  22. 63

    Jkieker says

    Has anyone used butternut squash (the only type,of squash my family likes), instead for,this recipe? Did you make any adjustments to the recipe due to the different flavor and texture of the butternut squash?

  23. 64

    melinda says

    sorry to ask, but want to make sure am doing it right. With the summer squash does it need to be peeled? or just rinse it and cut it. never cooked summer squash

  24. 67


    Can you use zucchini (green) ? I would think so. I didn’t buy any yellow summer squash seeds and I’m thinking this would be good to make all summer as well as Easter. I’ll have to see if my friend has any yellow summer squash starts I can have.

  25. 71

    Vicky says

    Made this tonight, and the pan was scraped clean. I will have to make more , maybe 1 1/2 x , the next time. I mixed the crackers with some melted butter because….I had to! I put them on about ten minutes before I pulled it out of the oven.

  26. 72

    Jacqueline Zellermayer says

    All your recipes are Great. Thank you. I’ve made this recipe several times. I’m making it tonight. I can’t believe some of the questions your readers ask re this or any recipe you post. I guess there just starting to cook, too many young folks don’t know the 1st thing about cooking. I guess they didn’t have any guidance in this or any fold. Thanks again JZ

    • 74


      Hi Jennifer,
      Yes, you’ll want to bake the squash casserole and allow it to cool completely. Then, wrap it tightly and store in the freezer. You’ll then let it thaw overnight in the refrigerator before you plan to reheat it and serve. I hope that helps! xo

  27. 75

    Sarah says

    i just made this, and I’m sorry but it just turned out horrible. The eggs scrambled inside of it and it was watery. I thought this would be like the southern squash casserole I grew up with and it far from it. :( contacted my mom about it and growing up my great granny used only canned mushroom soup for the filling with the squash, onions, and ritz with a layer of cheddar cheese under the ritz.

  28. 76


    First let me say..I have never liked squash of any kind. My husband loves it. He has begged me continuously to make him one. I searched the web last night and out of all the ones I found..this one stuck out. I made it today and my husband loved it…okay I confess I had two helpings..it was delicious. My daughter don’t eat it (squash) either but had 2 helpings as well. This will be added to my list of favorite recipes. Thank you so much for sharing this one..it was a winner in my household. :-)


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