Squash Casserole Recipe

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!

Yield: 12
Side Dish

Squash Casserole Recipe

Total Time 50 minutes
Prep Time 5 minutes
Cook Time 45 minutes
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!
5 from 1 vote
Did you make this 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


  1. Preheat oven to 350º F.
  2. Melt 2 tablespoons butter in medium skillet or saute pan over medium-low heat. Add squash and onions and cook until tender.
  3. 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.
  4. 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.
  5. Allow to sit for about 3 minutes before serving.
Nutrition Facts
Squash Casserole Recipe
Amount Per Serving
Calories 106 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Cholesterol 52mg 17%
Sodium 211mg 9%
Potassium 159mg 5%
Total Carbohydrates 3g 1%
Sugars 2g
Protein 4g 8%
Vitamin A 7.6%
Vitamin C 8.6%
Calcium 10.3%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

All images and text © Robyn Stone for Add a Pinch

Robyn xo

Southern Squash Casserole - 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! // addapinch.com

From the Add a Pinch recipe archives, originally published 2013.

166 comments on “Squash Casserole Recipe”

  1. i just made this, and I’m sorry but it just turned out horrible. The eggs scrambled inside of it and it was watery. I thought this would be like the southern squash casserole I grew up with and it far from it. 🙁 contacted my mom about it and growing up my great granny used only canned mushroom soup for the filling with the squash, onions, and ritz with a layer of cheddar cheese under the ritz.

    • Sarah,
      I think the eggs scrambled inside of it because you added the egg/milk mixture when the squash and onions were still too hot. If you combine them once they are cool, it sets up nicely while baking.

  2. I made this tonight. It turned out wonderfully! I cut the recipe in 1/2 for 3 people, and it went over very well with my family. Thank you! We recently have started eating healthier, whole foods, etc,… And not one of us has been really fond of squash.
    I saw this recipe, liked the looks of it, and had everything. So glad I made it ! Thank you again for sharing! Maria

  3. Made this before but instead of milk , sub mayo and sour cream

  4. Can you add chicken to it to make it a main dish

  5. Can you add zucchini to the mix too? Our garden has so much squash and zucchini already.

  6. Made this last night for dinner and it was delicious! We used both squash and zucchini because it’s what we had on hand. The only thing I will change next time is putting it into a smaller dish. The 9×13 spread the squash very thin and we just prefer for their to be more squash in a serving. Thank you very much for posting!

  7. No way it serves 12-I can eat half of it!

  8. I want to make your squash recipe, but I need to know how many Ritz crackers to add. A sleeve doesn’t mean anything when you have the new 8-packs that have 13 crackers in a small sleeve. Can you please help me?

    • Dianne, I just crunched up about 20 crackers. Just crumble as many as it needs to cover the top. Extra won’t hurt. The buttery cracker crumble is the best!

  9. I just made this. WOW it is awesome and easy! I used a slightly smaller baking dish because I like it a little thicker. It turn out wonderful.

  10. Hi iI only have saltine crackers or bread crumbs so which can I use?

  11. My husband has never been a fan of yellow squash. He thought this was very good. Thank you for posting this recipe!

  12. Hello 🙂 do you think this could be frozen?

    • Yes! It freezes beautifully. Just hold off on adding the cracker and cheese topping until you are ready to bake. I also recommend thawing in the refrigerator overnight. Enjoy! xo

  13. Is this slowcookerable?

  14. I made this today with our abundance of summer squash from our garden and it’s delicious! My husband, who’s not a squash lover said it was great. Thanks for the yummy recipe!

  15. I can’t wait to try this recipe!!! Can it be made with zucchini as well or would it come out too watery?

  16. Can I make it the night before (saute and combine everything expect the crackers) and put in the fridge and bake it the next morning?

    • Yes, Shannon you certainly can. Just don’t refrigerate with the cracker topping on it – put the topping on the casserole right before baking. Thanks!

  17. Thank you. I also see some recipes using a can of cream of chicken or mushroom. Would you recommend that? What is the difference if you just use the milk?

  18. Made this yesterday for a family gathering, and it was a big hit! Everyone loved it. Thank you for the recipe. It was delicious!

  19. I found this recipe tonight and oh my goodness, it was superb! I’m seriously trying not to eat the whole pan by myself! I shared it on Facebook and pinned it! I can’t keep something this good all to myself!

  20. This squash casserole was delicious!! The only change I made was to add a small can of green chilies. This will be on my menu again and again. Thank you so much.

  21. Thank you…this has become a family favorite. I have to make double!

  22. 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

  23. This looks delicious. Very similar to my own recipe. If you like a really cheesy dish, try adding cheese flavored crackers instead of saltines.

  24. We are obsessed with this recipe! LOL! So easy and so delicious!

  25. Great recipe! My husband loved it 🙂 Can the casserole be made ahead and baked later? If you waited to add the ritz crackers? Thank you!

  26. Can I bake this and then take this and heat it up at a family function?

  27. What kind of milk do you recommend using?

  28. Question: can I use zucchini in place of the yellow squash? I have an abundance of zucchini right now!

    • Hi Ruth,
      Don’t you just love how zucchini usually just produces so well in the garden?!
      I’ve not made this particular recipe with zucchini. I have many zucchini recipes here on the site as well if you are looking for more ways to use them. Let me know how you like this if you make it! Thanks! xo

  29. We loved your recipe. This is a keeper.

  30. Outstanding recipe. Have made for ourselves, the neighbors and my sister. Now freezing additional meals from the summer squash harvest.

    • I’m so thrilled that you and your family and neighbors are enjoying this recipe, Laurie! We’ve loved it in my family for so many years.
      Summer squash from the garden is so delicious – great idea to save it to enjoy later in the year!
      Thanks so much! xo

  31. Instant hit at my house! Tried it at dinner last night and making it again for our family reunion tomorrow. Thanks for a sure fire simple recipe that goes in the family files.

    • Hi Susan,
      So glad this is a hit in your family! It’s a family recipe we’ve all loved for so many years – and I can’t even count how many family reunions this has been made for in our family!
      Thanks so much! Have a wonderful reunion!!! xo

  32. Could you use zucchini instead?

  33. Absolutely delicious! I added about a fourth cup of mozzarella I needed to use, in addition to t h e cheddar. Did not disappoint.

  34. I would love to make this but can you use saltines instead of Ritz?

    • Hi Brie,
      I’ve not used saltines in this recipe before, so I am not sure how the casserole will taste with them. The crackers in the recipe give it a delicious topping.
      I hope you enjoy this. It’s a family favorite we’ve loved for years. Thanks!

  35. I would love to make this, but can you use saltines in place of Ritz?

  36. I made this with zucchini instead, was delish!

  37. I made it with zucchini and squash, left out the onions, used ginger and Mrs.Dash and topped it with day old crumbled cornbread with tabs of butter on top … WOW

  38. How thick do you cut the squash?

  39. I finally made this casserole! Had I known it was so good, I would have made it long ago. Perfect for a cool autumn supper! My husband kept coming back for more. You must try this!

  40. Thank you for sharing, my guys love it!

  41. Can you do this with frozen squash?

  42. Can you prep ahead and store in the fridge until ready for baking? Would it keep well overnight that way?

    • Hi Kristan,
      If make night before and refrigerate, I would add cracker and cheese topping just before baking. You can also make ahead and freeze. Just hold off on adding the cracker and cheese topping until you are ready to bake. I also recommend thawing in the refrigerator overnight if you froze it. Enjoy! Thanks!

  43. The recipe doesn,t say add cheese on top with crushed crackers!?! I am glad I read through comments and reviews.

  44. Can I use delecata sqush for this recipe ?

  45. Wow! This Squash Casserole looks very scrumptious. Thanks for sharing this buttery and delicious recipe.

  46. do I double the recipe for twenty and bake in one casserole dish.

    • Hi Mariam,
      You would need to make two recipes for that many. I would cook in two dishes as it won’t fit in one. (And you want that delicious topping evenly spread for everybody!). Enjoy! Thanks!

  47. Made this last night for friends… used zucchini instead of yellow squash. It was such a hit! Everybody asked for the recipe! This is a keeper for sure. Thanks!

  48. Made it forever. Can substitute zucchini or mix the two. Love it.

    Rating: 5
  49. I love this recipe and have made it several times for family functions. Can it be baked the night before and reheated?

    • It’s one of our family favorites, Debbie – I’m so glad you love it too! If you make it the night before, put the topping on the casserole right before baking for the best results. Thanks! xo

  50. Being from the south I know there are many recipes for squash casserole.  This one is the one I have made for years.  It’s delicious and if you have not tried it  and think you don’t like squash?……. Make this!  You will not be disappointed!  All of a sudden ….you will LOVE squash!

    Rating: 5

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