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 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 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 made this last night, Italian style and it was fabulous! I first cooked 1/2 pound of Italian Sausage then while sautéing the squash and onions, I added quartered mushrooms and crushed garlic. To the eggs and milk mixture, I added mozzarella and parmesan plus Italian seasonings and crushed red pepper before stirring in the sausage and veggies. Seasoned bread crumbs were the topping. YUMMY!
Thanks for the tips, Claudia!
Wow, made this tonight, it was fantastic! Added 4 slices of crispy bacon. Great recipe, definitely will make again. Might add fresh parsley and chives. Thanks for a yummy recipe!
I’m so glad you enjoyed the casserole, Nancy. Thanks!
Do you think this could be cooked and frozen?
Tammy, I recommend you follow the instructions in the Make Ahead section in the post that explains steps to make this early. 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. Hope you enjoy!
If you decide to bake it and then freeze, I would not add the cheese and cracker topping before freezing.
Just looked at this recipe!! Going to make it now!! I have made one before using little bit of sour cream, mayo, but wanted to try this simple version, also I am a Stone by birth and have done ancestry… my family has lot of roots from Virginia, Ky and Carolinas .. some other states also.. but just wondering if you could possibly be a southern relative???
I hope you liked the casserole, Vicky. I don’t think my husband has any relatives in those states but you never know.
Great. I added a little fresh corn, because I had it and instead of cayenne, added about 3/4 cup medium green chile.
Great recipe! The only thing I would change is to use half the suggested amount of cayenne. I like the addition but just personal preference.
Thanks, Cindy, some don’t like as much spice as others.
I have baked the squash casserole 4 times in the past 4 weeks, mixed up yellow and pattyway squash, the latter cubed small. It looked super and tastes even better. Will keep this as my favorite!!!!
Thanks, Maria. I haven’t tried it that way but sounds good.
You say “add the squash”. I would like to know how you cut it before adding?
Maybe I missed that part somewhere along the way.
I’m sorry you missed that, Katharine. Look at the recipe ingredients: “4 cups sliced yellow squash”. I hope you enjoy the casserole.