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.
Exactly how many squash will equal 4 cups ???
Ellen, I used about 3 medium yellow summer squash for this casserole. Hope you enjoy.
I made this tonight for the first time to ever make a squash casserole and oh my goodness was it ever delicious! It was so easy to make and I can easily see why people in the comments are raving. I used one squash and one zucchini for this recipe and had to bake it in a 9×9 pan as that was all I had available. Other than that, I followed the recipe to a T and everyone raved. I even managed to get a “yum!” out of one of my children for whom these veggies are not in her comfort zone. I would and will make this again. Thank you so much for such an easy to follow recipe that is also tasty!
Thank you so much, Amanda. I’m so happy you and your family loved this casserole and it was easy for you to make. A “yum” from a child over vegetables is a good thing, indeed.
I make this every year with Squash from outlet garden it is so delicious.
Thanks, Karen. I’m happy that you love this casserole.
Wonderful recipe! I did use the yellow crookneck squash and added peppers because I have so many. I was serving 5 and there was none left from the 9 x 13 pan !
Thanks, Sheryl. Thanks for the tip of using peppers with the squash. So glad you liked this recipe.
We love this recipe.
I freeze my squash and onions, then all I have to do is thaw them out. I add the balance of the ingredients to bake. Saves me valuable freezer space.
Thanks for the tip, Jacki. So glad you like this casserole.
Can this be prepared and then froze for later?
Darlene, 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!
Can you make this recipe without the crackers?
Alice, you can omit the cracker topping if you prefer.
This was absolutely delicious. I did put a couple of shakes of garlic powder and I used Cavenders Greek Seasoning instead of black pepper. My hubby went on and on about how good it was. I used to make one similar years ago. Now, this will be in our dinner rotation.
Oh, thanks so much, Denby. I’m glad you liked this casserole enough to make it often.
Wonderful easy and delicious. Thank you
Thanks, Watheda. So glad you enjoy this casserole.
I make this often in the summer with squash from our garden, it’s very good!
Donna, this casserole just seems to taste so much better with fresh squash from the garden. Thanks.