Squash Casserole Recipe
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Squash Casserole is an essential dish for family meals, holidays, and more. Topped with a buttery cracker topping, this squash casserole recipe is a delicious all-time favorite!
Squash Casserole is one of those recipes that you’ll find for nearly every holiday, reunion, or special occasion when my family gets together. I make it a lot in the summer when squash is fresh from my vegetable garden too.
To say that this recipe is a staple family favorite 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’s just one of those recipes that is a foolproof crowd-pleaser. This recipe is exceptionally delicious and frequently requested! If you are looking for more squash recipes, you may enjoy my oven-roasted squash, air fryer squash, and fried squash recipes. Yum!
Squash Casserole Recipe
And this recipe is so versatile too! It’s perfect for feeding large groups of people. It’s just as perfect for feeding a family for supper too. Just simply divide this recipe for a smaller weeknight side dish to enjoy anytime!
How to Make Squash Casserole
Preheat your oven to 350 degrees Fahrenheit. Melt 2 tablespoons of butter in a medium skillet or saute pan over medium-low heat. Add squash and onions and cook until tender.
Lightly whisk eggs in a large bowl. Add cheese and milk and whisk into the egg until well combined. Add cooked squash and onions to the egg mixture and stir well until just combined. Melt the remaining 2 tablespoons of butter in a skillet used to cook squash and onions. Add that melted butter to the squash casserole mixture. Add cayenne pepper, if using, along with salt and pepper. Stir well to combine.
Spray a 9×13 casserole dish with cooking spray and pour the squash casserole mixture into the baking dish. Top evenly with crushed Ritz crackers.
Place the casserole in a preheated oven and bake for 45 minutes, or until the top has been lightly browned and the casserole does not shake when the dish is moved.
Allow cooked squash casserole to sit for about 3 minutes before serving.
I enjoy serving this anytime as a side dish with chicken, pot roast or skillet pork chops. It’s great alongside mashed potatoes and so many more favorite sides.
Make Ahead
This casserole freezes beautifully!
Prepare casserole according to the recipe instructions, except wait about adding crushed Ritz cracker topping. Wrap the uncooked casserole well with freezer wrap before freezing.
Thaw the casserole overnight in the refrigerator the night before serving. Add crushed Ritz crackers to the top of the thawed squash casserole and bake according to recipe instructions. Enjoy!
Here’s my family’s squash casserole recipe. I hope you love it as much as we do!
Squash Casserole Recipe
Ingredients
- 2 tablespoons butter
- 4 cups sliced yellow squash
- 1 medium onion, chopped
- 2 large eggs
- 1 cup grated cheddar cheese
- 1 cup milk
- 2 tablespoons butter
- ¼ teaspoon cayenne pepper, optional
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 sleeve Ritz crackers
Instructions
- Preheat oven to 350º F.
- Melt 2 tablespoons butter in medium skillet or saute pan over medium-low heat. Add squash and onions and cook until tender.
- 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.
- Spray a 9×13 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.
- Allow to sit for about 3 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
From the Add a Pinch recipe archives, originally published 2013.
looks delicious! can i use frozen sliced squash for this recipe?
Danielle, you can use frozen squash in this casserole. Add the frozen squash in the skillet with the onions and cook until tender. I hope you enjoy!
Want to make for Easter is it better to cut squash into rounds, dice, or half moon? Was going to use yellow squash and zucchini would that be ok. If I make day before would I stop at step 4 and refrigerate overnight
Dorothy, I slice my squash into rounds. Several people have said they have made this with yellow squash and zucchini and loved it. To make ahead, I would make it up to the point of adding the Ritz crackers. Cover tightly and place in the refrigerator until ready to bake. Add the cracker topping right before you bake. I hope you enjoy.
Excellent squash casserole recipe! Making it again tonight!
I grew up in the South but had never eaten squash casserole until Cracker Barrel offered it as a seasonal side. I loved it! Didn’t think about again until I saw this recipe, and I knew I had to make it. I’m always looking for sides that don’t have a lot of carbs, and this fits the bill! I never had it at a holiday but I will be making this regularly for my husband and me. Thanks!
Jane, I’m so glad you tried this recipe for the squash casserole and loved it.
This is delicious!! I did add extra cheese…I do that with everything…LOL This casserole will be a fun addition to our next Thanksgiving meal 🙂 Thank you so much for sharing it!
fantastic recipe! made Thankgiving & making now for Christmas. Thank you for sharing. wld give more stars if I could!!!
Thanks so much, Gina. I’m so glad you loved this casserole.
Wish I could give 10 stars. This was absolutely delicious. Followed recipe as stated. Thank you for sharing.
Thanks so much, Lynne. I’m happy you enjoyed this casserole.
Thank you for the recipe! Can this be made the day before without baking?
Rachel, to make this casserole a day ahead, I would follow the recipe up to adding cracker and cheese topping, wrap securely in airtight container and refrigerate until ready to bake. I hope you enjoy!
Thank you for your recipe. I absolutely love this recipe.
Just got this out of the oven and it set up nicely but had so much clear liquid in the bottom. I drained my squash as I scooped into the mixing bowl but didn’t press them or cheese cloth them, should I have or will this absorb?
Kristi, I have never had clear liquid in the bottom of my pan after I cooked this casserole. I’m not sure if the liquid will absorb after it has cooke. I don’t drain the onions and squash after I cook them. Look at the photos in my post to see how it should look after it is baked.