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! 

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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

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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!

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Here’s my family’s squash casserole recipe. I hope you love it as much as we do!

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!
4.83 from 51 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time45 mins
Resting Time3 mins
Total Time50 mins
Servings: 12
Course Side Dish
Calories: 106kcal
Cuisine American
Author: Robyn Stone

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.

Nutrition Information

Calories: 106kcal
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Enjoy!
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.

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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250 Comments Leave a comment or review

  1. Made this for side dish for company,everyone loved it!!! Thank you for sharing your Super easy and delicious recipe!

  2. I just made this recipe and my dad and I loved it. As I didn’t want to purchase a gallon of milk, I substituted half and half, which added some extra richness to the dish. I also included the cayenne pepper, optional to the recipe, which I think added just the right flavour.

    Thanks for the great recipe, Robyn.

    1. I’m so glad you and your dad loved this casserole, Jake. I love it with the cayenne pepper, too. Thanks!

      1. Hello, Robyn it’s Jake again.
        This is an addendum to a review I posted on 8/29/20.
        Your yellow squash casserole has become a tremendous hit in our household. Every time I turn around, my dad says, “why don’t you make the squash casserole again?” I’ve made it so many times, I’ve memorized the recipe. I did change one thing, I double the recipe. Everything still fits in a 9 in. X 13 in. casserole dish, although, I have to cook it for at least an hour.. Additionally, I add just a pinch of nutmeg, which makes a perfect dish a little more interesting.
        Robyn, your squash casserole is sheer perfection. Again, thanks. Jake

      2. Jake, I’m so happy your family, especially your dad, loves this casserole so much. Thanks.

  3. This might sound crazy, but I am feeding a large family and 4 cups of sliced squash does not seem enough to feed 12 servings. Am I missing something? Is it measuring after you have cooked it but it still doesn’t seem like enough squash for a 9 x 13 . Help! I really want to make it for Turkey day

    1. Pat, I get 12 servings with this recipe. If I have a large group, I sometimes make 2 recipes of the casserole.

    1. You can use whichever you prefer, Karyl. I usually choose sharp cheddar but that is just what my family likes.

  4. I make this recipe all the time though I do change it a little lol. I also add a packet of dry ranch dressing. And I have make it with many types off veggies as well, green beans, asparagus, broccoli, Zucchini, carrots, potatoes, and corn so far.

  5. I can hardly wait to make this again !! I lost my recipe for it prolly 25 years ago. I’ve tried to dupe every year; no luck.
    I do remember that I used a jar of Cheese Whiz instead of the shredded cheddar.

    Warm thanks!!

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