Squash Casserole Recipe
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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 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 summer 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. This recipe is exceptionally delicious and frequently requested! If you are looking for more squash recipes, you may enjoy my oven-roasted squash, air fryer squash, and fried squash recipes. Yum!
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 a 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 the egg mixture and stir well until just combined. Melt the remaining 2 tablespoons of butter in a 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 the squash casserole mixture into the baking dish. Top evenly with crushed Ritz crackers.
Place the casserole in a preheated oven and bake for 45 minutes, or until the top has been lightly browned and the 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 the uncooked casserole well with freezer wrap before freezing.
Thaw the casserole overnight in the refrigerator the night before serving. Add crushed Ritz crackers to the top of the 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 kosher 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
From the Add a Pinch recipe archives, originally published 2013.
I made this for Easter lunch & it was a hit. This dish will be a new holiday tradition! I made it just like directions said. Easy & yummy! Thanks for sharing Robyn!
Thanks, Sarah!
So glad you liked this! xo
My wife and I made the squash casserole it was very good,I have leftovers can I refrigerate it or freeze it
In the past I’ve added sour cream and cream of chicken soup to squash casserole. When I completed this recipe and prepared for freezer, it dawned on me that I had not added either one and reviewed the recipe to make sure I had followed the steps. The additions of sour cream and soup makes this very rich – almost too much. How does this compare? Also, the liquid mixture is thin. The picture looks perfect. After cooking and setting does the casserole liquid thicken? Sorry so long. Thank you.
Hi Cinda,
I’ve always made my squash casserole by this recipe and have never made it with those ingredients you’ve mentioned, so I can’t say how they compare. Except I can say I don’t find my recipe to be thin. This recipe has been in my family for generations and is one of our favorites. Hope you enjoy it! Thanks!
Can this be refrigerated uncooked without t hd e crackers, then bake the next day?
Yes, you can do that SD. Enjoy!
Finally a squash recipe without shredded carrots, sour cream, and Campbell cream of chicken soup. So excited to try today for a gift. Basic like my Mom used to make.
Thank you for posting recipe. Will especially be handy with my summer garden.
Also I love your Dutch oven I keep seeing in videos. Can you give me brand name, please? Thank you.
Hope you enjoy the recipe, Joli. I use Le Creuset or All-Clad Dutch ovens.
Can I double this recipe? I’m hosting a large crowd at Thanksgiving.
Hi Carol,
You can certainly double the recipe if you wish. I often just make two dishes (or divide the doubled recipe into two dishes) of it when feeding a crowd so that each bite has a good ratio of that crunchy delicious topping. I hope you enjoy it! Thanks!
In the directions, it didn’t say anything about the cheese. So I forgot to put it in. Hope it still tastes good.
Sabine, I’m sorry you missed that. Instruction 3 states to add the cheese and milk and whisk into the eggs.
I ❤️ squash casserole and I think I make it differently each time. Made this today for church potluck and people asked for the recipe. I used a bit more butter and cooked the fresh squash down a little more but it was a hit. Thank you!
Thanks Tammy! xo
Do you need to cover the casserole when baking for 45 minutes?
Hi Brooks,
You do not cover the casserole. Hope you enjoy it! Thanks!
Absolutely the best to make, serve, freeze…just delicious all around!!! Thanks so much.
Thank you so much Jill! xo
This recipe is a perennial favorite for the holidays. It is quite close to the long-time family recipe that my Mother passed down to me years ago. Over the years, I’ve improvised based on what’s on hand as well to experiment with different flavors. Sometimes I combine zucchini squash and the summer squash and onions and add bit of garlic to the saute; sometimes I steam the squash & onions then add a bit of garlic powder or granulated garlic to the egg & milk mixture. Sometimes, I add a bit of sour cream to the egg & milk mixture. If no, Ritz cracker, I’ve used breadcrumbs or Saltine crackers or even finely crumbled store-bought stuffing mix. Thanks Robyn – I love your recipes!
Thanks so much! I am happy you enjoy the recipes. xo
Oh man this was as delicious as it looks!! Made it for supper tonight and between my husband, son and myself there is hardly any left. Will definitely be making again!
Oh, thank you, Michelle. I’m so glad your family loves this.
This recipe is a keeper. I like the mild flavor and that the ingredients are what is usually already in the refrigerator. I did use all the butter to saute, added paprika and parsley to the squash as it was cooking and also the salt and pepper. Removed the pan from the burner and let it cool while the oven heated, and then mixed the milk, eggs and cheese in a one quart measuring cup, then stirred it into the pan. Came out delicious. Thanks for such a good recipe.
Thanks so much Hollie! xo