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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 a 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 for summer Sunday suppers 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. And this recipe is exceptionally delicious and frequently requested!
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 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 egg mixture and stir well until just combined. Melt remaining 2 tablespoons butter in 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 squash casserole mixture into the baking dish. Top evenly with crushed Ritz crackers.
Place casserole in a preheated oven and bake 45 minutes, or until top has lightly browned and 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.
This casserole freezes beautifully!
Prepare casserole according to the recipe instructions, except wait about adding crushed Ritz cracker topping. Wrap uncooked casserole well with freezer wrap before freezing.
Thaw casserole overnight in the refrigerator the night before serving. Add crushed Ritz crackers to top of 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
- 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 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 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.
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From the Add a Pinch recipe archives, originally published 2013.
This was great!! Going to add it to my summer recipes!!!!!
Thanks, Sarah. So happy you loved this casserole.
The recipe halved easily. I gave it a little colour under the broiler at the end. Very delicious!
So glad you enjoyed the squash casserole, Yaninne.
I’ve made this and can’t wait to make again AND try some of the other scrumptious recipes I’ve seen. 😊
Dainette, i hope you find many more recipes you love just as much as the squash casserole. Thanks!
I know it calls for but can I use half and half if I’m out of milk?
Christy, I haven’t made this with half and half but others have and loved it. Hope you enjoy!
did not say to bake covered or uncoverd? I would assume uncovered
Victor, you bake uncovered until the top is lightly browned. I hope you enjoy!
If I double it, how long should I bake it? I made it for Christmas and everyone wanted more!
Jaclyn. I would bake it in 2 9 x 13 pans and just follow the recipe as written for baking time and temperature.
I’m not sure if I did something wrong, but the texture of the egg, milk, and cheese mixture once cooked was pretty eggy. Has the happened to anyone? How can I correct it? Otherwise, this is yummy!
Jessika, you don’t cook the egg, milk, and cheese. You mix those ingredients until well combined then add the cooked squash and other ingredients and follow instructions in Step 3 and pour it all into a casserole dish and bake according to instructions in Step 4. I hope this helps.
This is a delicious recipe. I made it just as written and I will make it again and again, it is so good! Thank you!
Thanks, Joan, I’m so glad you enjoy this squash casserole. It’s been a favorite in my family for years.
This is SO good even without crackers!! I had to make this GF for family so I made as is, just without crackers, and it was amazing. Delicious leftovers as well!! I will definitely be making this again!!
Thanks so much, Sydney. I’m glad you enjoyed this as a gluten-free dish.