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.
This was absolutely delicious. One of my new favorites. Thank you so much!!!!
Looks Delicious! You know I pinned it!
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?
I am uncertain about the amount of squash too. I sliced 2 squash and got 4 cups. It doesn’t look like enough squash so I sliced up another. Can someone clarify the amount of squash?
I use 4 cups thinly sliced yellow squash in this recipe, Tina.
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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! 😉
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.
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.
Sounds delicious
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.
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.
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.
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.
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?
Hi Shirley. You’ll use a total of 4 tablespoons of butter for this recipe.
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?
Could you use mozzarella cheese instead of cheddar?
Cheddar is really best according to the recipe.
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!
Approx 5 medium squash makes 4 cups of squash. Adda little more if you like.
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!