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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! 

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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!

4.9 from 58 votes

Squash Casserole Recipe

Side Dish 50 mins

Prep Time 5 mins
Cook Time 45 mins
Servings 12
Course Side Dish
Cuisine American
Author Robyn Stone
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!

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

Calories: 106kcal

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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.

Casseroles Recipes

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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Recipe Review




Comments

  1. Photo is beautiful, and I know it’s as good as it looks. Absolutely love squash casserole…..definitely pinning this recipe! Thanks for sharing.

  2. I tried squash casserole for the first time at a seafood place, Osteens, in st. Augustine. Since then I notice it on all southern menus 🙂 this looks delicious Robyn, I can see why it’s a family favorite! I want to make this!

  3. I hate to ask this question because I see so many people ask questions that are covered in the text, but when do you add the Ritz crackers?

    1. Thanks so much, Pat for catching that. You add the Ritz crackers right before popping the squash casserole into the oven. I’ve updated the recipe to include that. I really appreciate you!!! xoxo

    2. It was dry because you cooked it too long. 30 to 35 min @ 350 degrees is sufficient.

    1. I have also made the squash casserole using the herb dressing in the bag and the cream of chicken soup have also added grated carrots and bell pepper was very good

  4. oh my heavens! I have never seen such a recipe…it looks amazing. I can see why it would be a staple! i think we Northerners need to adopt it as a new staple also.

  5. Would this recipe work fine with zucchini too (instead of yellow squash)? Just thinking ahead to the abundance of zucchini I will have in my summer garden & this recipe sounds like it could be added to my good list of zucchini recipes 🙂

    1. You could, but zucchini is a little bit more watery, so I would suggest scooping out the seeded center of the zuccs and then slicing up for the casserole. This removes some of the watery tendencies. Even better to mix both yellow squash and zuccs!

  6. I made the squash casserole for Easter and it was amazing. My daughter is a vegetarian so I can never have enough of these winners in my recipe file. Thanks

  7. I made this casserole last weekend, and my boyfriend loves it. In fact when I pulled it out of the refrigerator to warm up the leftovers, I found out he had been eating it for lunch a day or so later :). I have more squash so guess what we are having again this evening? Thank you for this delicious recipe!

  8. I would love to make this dish for my boyfriend. It looks really delicious and seems easy.
    I am not exactly a very experienced cook and need to know approximately how many squash would make 4 cups?

    Thanks!

    1. Approx 5 medium squash makes 4 cups of squash. Adda little more if you like.

  9. You have 2 tablespoons of butter listed twice in your ingredients. Is the second 2 Tablespoons of butter added to the crushed Ritz cracker for the topping?

    1. That really didn’t answer my question. Is two of the tablespoons of butter mixed with the Ritz crackers as a topping?, Or are all four tablespoons of buter “IN” the casserole mixture?

  10. It still isn’t clear about the 4 tablespoons of butter in your recipe. Because it is listed separatly, I am going to use the second 2 tablespoon to the Ritz cracker topping and hope for the best. I hope I don’t ruin it, because the recipe sounds delicious.

    1. Shirley, the recipe states that you use 2 Tbsp butter to saute the squash and onions in step 1. In step 3, you melt the remaining 2 Tbsp butter and add that to the cooked squash mixture before you put it in a casserole dish.

    2. Shirley Carnley, I am like you about the directions don’t sound clear about, why only use half of butter too cook squash and then melt the rest and pour in with the squash when you could just add it to begin with or just stir it in when squash is finished cooking and still hot. My family has been making this casserole for many years and everyone just steams the squash and onions then melt the butter in the squash before adding to the egg mixture. Also can melt the second half and drizzle over the crushed crackers after putting on top. This is a recipe you can pretty much make your own way. Really hard to mess it up. Also it always bake it in a casserole dish so it doesn’t dry out as bad. No matter how you cook it it always taste great. I have a Sis-in-law that cooks it in microwave then under broiler to brown the top and it is still very good. Everyone that eats it loves it. One last thing. You can use any summer squash you want to use in about any recipe that calls for summer squash. We always mix them all together.

  11. I just made the squash casserole for Thanksgiving. I, of course, had to try it out with a taste test. It is very delicious. Thanks Robyn.

  12. Hello Robyn,

    I’ve been looking every where to find my Grandmothers recipe and I do believe yours is the closest I’ve yet to find. Thanks for that. 🙂 Just one question though…I’m almost positive she used cornbread dressing (instead of Ritz’s) mixed in at the time you bake. Does that sound like that would work?

    Looking forward to hearing your opinion.

    Thanks again! 😉

    1. During my search for Squash Casserole recipes, I found a recipe on Campbell’s website using Pepperidge Farm cornbread stuffing and cream of chicken soup. Hope this helps.

    2. I make my squash with cornbread. I boil the squash with onions and celery.And make cornbread the regular way. When done cooking squash, drain the liquid off, add a little add salt pepper and some sage and one to two eggs depending on how much you are making. and add cream of chicken soup. Break up corn bread in squash and stir it up real good. Bake til brown. Taste like eating stuffing. Also you can add cooked chicken and you got the main course all ready add a salad and enjoy.

  13. only 4 cups of squash slices will feed 12 servings of this casserole. It smells delicious cooking but was surprised that it looks like servings will be extremely small? How big a serving are you proposing in your recipe?

  14. Thanks for the recipe!!! I lost mine. Deep south Bama girl who loves to cook here. The only thing you forgot was the BACON AND THE DRIPPINGS… I have never had squash casserole without bacon (so I did add it). And I tweaked it a little using what I had in the pantry I used GOUDA instead of cheddar. It was still delectable and the husband LOVED IT!!!

  15. Apparently I have been in the wrong family my whole life and need to move to the South! I have never had such an amazing looking dish at any family event. Maybe people don’t do a lot of squash recipes in the North…I don’t know!? Either way I’m growing my first ever garden this year and this dish will be the first thing I’ll make with my squash. Have a great day! ~ Jamie

    1. Moving to the south will be a good thing, but you can cook southern if you get some southern cookbooks.
      You can’t help being born in the north; using southern cookbooks will help to correct that without moving.
      Have fun!!!

    1. Hello! I was wondering if you still check these and reply?? I hope so! Quick question- could I make this the day before and then just add the ritz the day of right before baking it? So do all of the steps except the crackers and baking and save those for the day of?? Thanks!!!

    1. If freezing, I wouldn’t add the butter crackers until right before baking for serving.

  16. Hi Robyn, I have visited your site from time to time and just want to compliment you…great recipes! You seem to cook similar to the way I do…I am in process of writing my own ‘family style’ cookbook. I misplaced my yellow squash casserole recipe and glad I found yours as it is so similar….only difference is I add a dash of fresh grated nutmeg to egg mixture and a dash of cajun seasoning; my husband loves this dish! Thanks and my warmest regards, Ronna

    1. Yes. Just store in the refrigerator and then add the crackers right before baking.

  17. Hi I was just wondering why the butter is added 2 T. at a time. Why not all at once? Thanks. Looks delicious!

  18. I’m on a low carb plan and I was wondering how you think it would be without the crackers. Also, would heavy cream work in place of the milk ( how can you go wrong with cream…..???)

    1. Hi Tricia,
      Those changes should be fine. You might want to increase the spices if using heavy cream to offset some of the richness.

  19. I have just made this. I did double the quantity as I have an abundance of squash. It’s a real winner. My goodness it’s good. Thank you so much

    1. You can use any type of butter crackers or make your own topping by making bread crumbs and toasting them lightly in the oven with butter.

  20. This looked like the base recipe I wanted, and it was perfect “everyday” squash casserole. Then I took it up a notch, trying to replicate a dish I had in Asheville. I diced up about 3 slices of applewood smoked bacon and used that, plus a bit of butter, to sauté the squash and onion. I also substituted light cream for the milk. The results were divine! And much better received by the boys in the house,

  21. I meant to rate this four stars as is, also wanted to add that I used dry herb stuffing mix for the topping to help offset the richness of the cream.

  22. Has anyone used butternut squash (the only type,of squash my family likes), instead for,this recipe? Did you make any adjustments to the recipe due to the different flavor and texture of the butternut squash?

  23. sorry to ask, but want to make sure am doing it right. With the summer squash does it need to be peeled? or just rinse it and cut it. never cooked summer squash

    1. It doesn’t have to be peeled. You are right, just clean and cut and you are set to go!

  24. Can you use zucchini (green) ? I would think so. I didn’t buy any yellow summer squash seeds and I’m thinking this would be good to make all summer as well as Easter. I’ll have to see if my friend has any yellow summer squash starts I can have.

  25. I just pinned this to make for Easter. what a wonderful looking dish. thanks for the inspiration!

  26. Made this tonight, and the pan was scraped clean. I will have to make more , maybe 1 1/2 x , the next time. I mixed the crackers with some melted butter because….I had to! I put them on about ten minutes before I pulled it out of the oven.

  27. All your recipes are Great. Thank you. I’ve made this recipe several times. I’m making it tonight. I can’t believe some of the questions your readers ask re this or any recipe you post. I guess there just starting to cook, too many young folks don’t know the 1st thing about cooking. I guess they didn’t have any guidance in this or any fold. Thanks again JZ

    1. Hi Jennifer,
      Yes, you’ll want to bake the squash casserole and allow it to cool completely. Then, wrap it tightly and store in the freezer. You’ll then let it thaw overnight in the refrigerator before you plan to reheat it and serve. I hope that helps! xo

  28. 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

  29. 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!

  30. 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?

    1. 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!

  31. 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.

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

    1. 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

  33. 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!

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

  35. 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?

    1. 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!

  36. 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?

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

  38. 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!

  39. 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.

    1. So happy you enjoyed it! It’s a definite favorite in my family as well! Thanks so much! xo

    1. It’s one of our favorites too! I’m so happy it has become a favorite in your house too! Thanks!

  40. 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!

    1. 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

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

  42. 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!

    1. Yes, Emily – you can make the recipe ahead and then add the ritz crackers at the time you get ready to bake. So glad you enjoyed it! Thanks!

    1. Yes, Beva – you can make the recipe ahead and then add the ritz crackers at the time you get ready to bake. Enjoy it! Thanks!

    1. 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

    1. I’m so happy you enjoy it, Joyce! We love this in my family as well. Thanks so much! xo

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

    1. 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

  44. 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.

    1. 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

    1. Hi Emily,
      I’ve not tried this recipe with zucchini – but I’d love to know how you like it if you give that a try! Thanks!

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

    1. 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!

  46. 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

    1. Hi Candy,
      I generally slice the squash into about 1/2-inch slices. I hope that helps! xo

  47. 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!

    1. 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!

    1. Hi Clarissa,
      I’ve not made it with delecata squash, so I can’t answer from personal experience.

    1. 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!

  48. 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!

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

    1. 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!

  51. 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.

  52. Will be definitely trying this out today, adding a bit of fresh spearmint as well;) Thanx so much for the delicious recipe, greetings from sunny Greece!
    Mirella and Panos

    1. It was fantastic! We sliced the squash using a mandolin to get thin slices and also tried a little Parmesan with it. Delicious, thanx for the delicious recipe!

    1. It’s such a family favorite dish, so I’m so happy to hear that it was a hit for you too, Tammie! xo

  53. For KETO: I subbed the ritz crackers with crushed pork rinds, Added 1/4 cup heavy whipping cream and 4TBSP cream cheese. Made this two nights in a row. Delicious!!

    1. Isn’t that awesome that the grandkids ate it too?! I’m so happy you enjoyed it – it’s been a fav in our family for such a long time! xo

    1. I’m about to try halving the recipe and plan to use diced yellow squash and diced zucchini. Can’t imagine that it’ll be anything but great!!

    1. I’m excited to try this recipe but I’m not excited about not having enough oven space for Thanksgiving and cooking at a higher temp. Any chance it might work somehow in a slow cooker, probably not I am guessing.

    2. I haven’t tried making this in a slow cooker, Diane, so I can’t tell you how it will turn out.

  54. After reading the reviews with all the positive comments i am going to make this today and then will give my yeah or nay.

    1. Chris, for future reference, there is a 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!

  55. 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.

  56. 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!

    1. 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!

  57. 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!

    1. 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!

    2. In the directions, it didn’t say anything about the cheese. So I forgot to put it in. Hope it still tastes good.

    3. Sabine, I’m sorry you missed that. Instruction 3 states to add the cheese and milk and whisk into the eggs.

    1. 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.

  58. 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.

    1. 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!

  59. 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! 

    1. Hi Lori,
      I’m so glad your family loved this. It is a family favorite at my house! Thanks!

  60. Since I live alone, I make recipe very similar to this, and line foil pie pans with foil, spray, add the squash mixture, wrap with clear wrap, then with heavy duty aluminum foil and freeze them. Then, when I want to use them,I sprinkle with cheese and sometimes cracker crumbs, bake uncovered from frozen, until done to my likeness. I like the thinness of them, better than the deeper casserole dish. They are incredible! Could make entire meal of it!! This recipe makes about 3 pie pans.

  61. This is my favorite squash casserole recipe.  I prepare several and freeze.  I give as gifts with the recipe to highlight how to thaw and bake, along with a sleeve of a Ritz crackers.
    People who come to dinner are always asking for the recipe.
    Thank You

    1. Hi Laurie,
      What a great idea to give these as gifts. I’m so glad you love this recipe so much! Thanks!

  62. Can’t thank you enough for sharing this fantastic recipe. Have looked for one for so long and to finally have found yours is like a gift sent from heaven. As it is just two of us (kids are all grown and on their own now), I’m looking forward to cutting this in half and enjoying it with my best guy! Thank you again and God bless you!

    1. I hope the two of you enjoy this casserole, Sharron. It has been a favorite in my family for years. xo

    1. So glad you liked the casserole, Kathy. It is always a hit at my house.

    1. These are the instructions under Make Ahead Squash Casserole in my post: 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!

    1. I have not made this with only zucchini, Shirley, but it is delicious with zucchini added with the yellow squash. Others have commented that they make is sometimes with substituting zucchini for the yellow squash and love it.

    1. I haven’t made this casserole with egg beaters, Sally, but I don’t see any reason it would not work. Hope you enjoy!

    2. Sally, I used egg beater for the first 3 ingredients (squash, onions, egg), then beat the flour in by hand. Didnt add red pepper, but would have beat that in by hand as well.

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

  64. 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!

    2. 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

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

  65. 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.

  66. 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.

  67. 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!!

    1. You should not have liquid to drain, Jackie, when you saute the squash and onions in the skillet with butter.

  68. I’m thinking about becoming a vegetarian, and I started with your squash casserole. It was very yummy, but I should have added the crushed red pepper, I think that was the exact touch it needed to make it perfect. I will try it tomorrow night, with the pepper. Looking forward to some of your other veggie dishes.

    Kay Clark

  69. This is delicious! I hate squash casseroles with mayo and sour cream. This one gives you the pure taste of the yellow squash- yummy!

  70. This turned out with the eggs looking cooked like pieces of scrambled eggs. What did I do wrong? 🙁 it smells good and still tastes good just looked a bit strange.

    1. Shanti, it sounds like your eggs didn’t mix well with the milk before adding to the squash mixture. Lightly whisk eggs in a large bowl. Add cheese and milk and whisk into the egg until well-combined. You should not be able to see egg separate in the mixture. Add cooked squash and onions to egg mixture and stir well until just combined.

  71. I love this recipe, but never know how much squash to use! Does 4 cups mean 32 ozs sliced squash
    or four dry cup measures? There’s quite a difference, especially depending on how thin the squash
    is sliced. Thanks!

    1. Suzy, you can use 4 cups thinly sliced fresh squash in a dry cup measure or 32 ounce bag of frozen squash.

    1. Michelle, for future reference, there is a 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!

  72. my family LOVED this casserole.
    I added a can of cream of mushroom soup after the squash and onion were tender and i drained some of the water from the squash, and before i added the egg mixture. I waited and added the Ritz with melted butter at the end of cooking. It’s so good and we have an over abundance of squash and zucchini in our garden. My husband wants me to add ground sausage or ground beef to it next time. Lol
    Thank you !!!

  73. This was excellent. Most recipes call for boiling the squash. Sautéing them kept the structure and taste. Will do this on again.

  74. This recipe is awesome and simple and you can make the squash the texture you want. I don’t like squash casseroles that are mushy so I cooked the squash to my liking. I also used panko crumbs instead of Ritz crackers as my topping.

  75. This was just what I was looking for to satisfy my craving for a hearty squash dish. I had to improvise a bit. I only had one extra large egg on hand, so I added a bit extra milk and stir in a few of my cracker crumbs to thicken it during cooking. Also, I only had American cheese on hand. At any rate, it turned out just wonderful!

    1. I’m so glad you liked the casserole, Amy, and happy your substitutions worked for you.

  76. 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.

    1. I’m sorry you missed that, Katharine. Look at the recipe ingredients: “4 cups sliced yellow squash”. I hope you enjoy the casserole.

  77. 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!!!!

  78. 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.

  79. First let me say..I have never liked squash of any kind. My husband loves it. He has begged me continuously to make him one. I searched the web last night and out of all the ones I found..this one stuck out. I made it today and my husband loved it…okay I confess I had two helpings..it was delicious. My daughter don’t eat it (squash) either but had 2 helpings as well. This will be added to my list of favorite recipes. Thank you so much for sharing this one..it was a winner in my household. 🙂