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!
- 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
- 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 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.
- Allow to sit for about 3 minutes before serving.
Enjoy!
Robyn xo
From the Add a Pinch recipe archives, originally published 2013.
Thank you…this has become a family favorite. I have to make double!
It’s one of our favorites too! I’m so happy it has become a favorite in your house too! Thanks!
Made this tonight with our first harvest this season. None in my family eat squash except for me, but I am lovin’ this casserole all by myself. I used a little more squash than the 4 cups called for, and I’m glad I did. It made the casserole a little thicker. I forgot to mix in the last two tablespoons of butter, so I just drizzled it over the cracker crumbs. It was great!
Hi Kellie,
I get so excited every year when my squash gets ripe in my garden – partly because I make this casserole that my family has loved for years!
I’m so glad that you enjoyed it too Kellie! Thanks so much! xo