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 yesterday and unfortunately I left it in the over the full 45 minutes and the top burnt … I was preparing zucchini breads and forgot to check … Let me just say, when it cooled down and I took the burnt crackers off, the inside was delicious. Making it again today and will only bake for 30 minutes and then check on it …
Made this with squash & zucchini because I had both, and I added a leek I had that I didn’t want to go bad, it was excellent. Doubled the recipe for 4th of July party and it was ALL gone! Everyone loved it! I was looking for a recipe that didn’t require a “cream” of anything soup and this is the one! Thanks!
Thanks, Cindy. I’m happy everyone loved this casserole.
Best squash casserole I’ve had!!! I added melted butter on top of the crackers. Very good!!
I’m so glad you liked this squash casserole, Tammy. Thanks!
I really love this recipe! It was easy and SO delicious!! I can’t wait to eat leftovers!!
I’m so glad you loved this squash casserole, Wanda. The leftovers are just as good to me the second time around. Thanks!
Is it possible to use Club crackers or do you prefer Ritz?? I have Club crackers and don’t want to go out and buy more for just one recipe
I haven’t made this with Club crackers, Lizzie, but I think they would work fine. I have just always used Ritz.
Just like my Grandma’s from years ago! I added sliced water chestnuts like she did, but followed the rest of the recipe. It is delicious!
Jennifer, I may have to try the water chestnuts sometime. It sounds delicious. Thanks.
I added one small can mild chopped green chilies was so good
Thanks, Darlene. I haven’t tried adding chilies to this casserole. So glad you liked it.
Can I pre-make this dish a few days early and just partially cook when prepping?
Cathy, I have found that this recipe does well when you make it ahead according to these directions I list in the 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. I hope you enjoy!
Great recipe, thank you! I wanted to use some squash I picked this morning, and did not have Ritz crackers so I mixed some Panko, and sliced toasted almonds, with the melted butter and used that for a topping. Will try next time as written.
Thanks, Alice. I haven’t tried this casserole with Panko and toasted almonds. I hope you try it with the Ritz crackers. My family loves it that way.
Delicious!! Definitely keeping this recipe! My husband loves it.
I’m so glad everyone loved this casserole, Tammy. Thanks!