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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.
Make Ahead
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
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 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.
Nutritional Information
Enjoy!
Robyn xo
From the Add a Pinch recipe archives, originally published 2013.
I tried this recipe even though it didn’t read like squash casserole I’ve had before. At first the consistency floored me, but by the second bite I was hooked! The savory custard with just the right bite of cayenne is the perfect accompaniment to the squash and onion. I’m glad I chose to try the recipe and will certainly make this dish again. Thank you!
I am so glad you gave this recipe a try and loved it. Thanks!
I froze the recipe as directed. Thawed to room temperature. Was tasty but eggs separated and had a scrambled egg texture.
Susan, you don’t thaw to room temperature after freezing. These are instructions in my post that may help you in the future. “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.”
I’m a little unclear on the crackers.
The whole sleeve of crackers go on top?
Or part is binding in the casserole?
JC, you put the entire sleeve of crushed Ritz crackers on the top of the casserole. Just follow the instructions in the recipe. Hope you enjoy!
Added sautéed ham and an extra sleeve of Ritz crackers and it was delicious! It took a out 15 minutes longer to bake than the recipe called for, but it still turned out tasty!
Super I added zucchini also love those veggies did add other seasoning will make again
What seasonings did you add???
This casserole brought me back to when I worked at Tulane Medical School in New Orleans. They made this dish in their cafeteria and I absolutely loved it and thought about it for years along with their homemade biscuits. Delicious! I cut my squash into chunks just because I think that is how those chefs in NOLA did it. Thanks!
I’m so glad this recipe brought back good memories for you, Kate. Thanks!
I’ve lived in South Carolina a long time and this is one of the tastiest – and easiest – squash casserole recipes I’ve come across.
One small addition that makes a big difference — add a few dashes of liquid smoke along with the salt, pepper, and cayenne. Makes it pair beautifully with BBQ beans.
I love looking up recipes to try new things and then tweaking and forever young but I’ve read but yours I followed to the tea for some reason and oh my goodness oh my goodness how incredible thank you
I’m so happy you loved this recipe, DoniA. Thanks!
Hi. If all I have is heavy cream or almond milk, which would you use for the casserole?
Kerri, you can mix 1/2 cup heavy cream and 1/2 cup water to substitute for the 1 cup of whole milk. I hope you enjoy!
Just tried this recipe!! The hubby loves bell pepper so I added just a little for him. Quick, easy and tastes sooo good. Loved the cayenne pepper addition!!
Thanks, Rhonda. I haven’t tried adding bell pepper to this so may have to try that.