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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 made this tonight for the first time to ever make a squash casserole and oh my goodness was it ever delicious! It was so easy to make and I can easily see why people in the comments are raving. I used one squash and one zucchini for this recipe and had to bake it in a 9×9 pan as that was all I had available. Other than that, I followed the recipe to a T and everyone raved. I even managed to get a “yum!” out of one of my children for whom these veggies are not in her comfort zone. I would and will make this again. Thank you so much for such an easy to follow recipe that is also tasty!
Thank you so much, Amanda. I’m so happy you and your family loved this casserole and it was easy for you to make. A “yum” from a child over vegetables is a good thing, indeed.
Exactly how many squash will equal 4 cups ???
Ellen, I used about 3 medium yellow summer squash for this casserole. Hope you enjoy.
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.