Squash Casserole Recipe

417 Comments

4.98 from 173 votes
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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 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

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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 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!

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Here’s my family’s squash casserole recipe. I hope you love it as much as we do!

Squash Casserole Recipe

4.98 from 173 votes
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!
Prep Time: 5 minutes
Cook Time: 45 minutes
Resting Time: 3 minutes
Total Time: 50 minutes
Servings: 12

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

Calories: 106kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

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.

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




417 Comments

  1. Kathy says:

    5 stars
    Great recipe, I wouldn’t change a thing! Simple ingredients and a quick weeknight meal.

    1. Robyn Stone says:

      Thanks, Kathy, I’m so glad you enjoyed this casserole.

  2. Kathy says:

    I love the fact that there is no cream of mushroom soup. This is a recipe that is quick to put together and cleanup is a snap. Its all cleaned up while the casserole is in the oven!

  3. Amie says:

    Do I need to drain the cooked squash? I’m afraid it will come out watery.

    1. Robyn Stone says:

      Amie, I don’t drain the squash after it has cooked with the onions. I hope you enjoy!

  4. Kimberly Onorato says:

    This was very good, I did not have crackers so I used homemade breadcrumbs and added 2TBS butter and a dash of salt. Reminds me of a recipe my Great Aunt from NC would make. Thank you!

  5. Fran says:

    4 stars
    I would give it five stars, but like so many of these recipes, the prep time is much more than given. Unless you have a prep chef, there is no way one can prep this dish in five minutes.

    1. Robyn Stone says:

      Fran, prep time in a recipe considers that the chopping, measuring, etc. have been done and the ingredients are at the level described in the recipe ingredient list. Prep time just figures the time it takes to follow the steps in the recipe instructions. While it may take you 30 minutes to prep the ingredients, someone else may take 45 minutes or 20 minutes to prep.

  6. Jennifer says:

    Can this be made the night ahead (like assembled up to the baking step) and cooked the next day?

    1. Robyn Stone says:

      Jennifer, you can make it the night before and then bake the next day. Don’t add the cracker topping until you are ready to bake it. Wrap it well until it is airtight and store in the refrigerator until you are ready to bake the next day.

  7. Heidi says:

    I use squash and zucchini together and it is awesome. My whole family loves this, thank you 😊

  8. Diane says:

    5 stars
    The only squash casserole recipe I use after finding this one. It is so good.

    1. Cheryl Thomas says:

      5 stars
      I Absolutely agree!! This is the only one I will be using from now on…. I made this one and family loved it! I couldn’t find it again when I got ready to make again, I tried another one and not even close to how good this one was!

    2. Robyn Stone says:

      Thanks, Cheryl. I’m glad you and your family love this casserole.

  9. Catherine DeHaven says:

    5 stars
    Made it twice and everyone loved it!

  10. Sarah Johnson says:

    5 stars
    Love this recipe! I add a little grated nutmeg.

    1. Robyn Stone says:

      Thanks, Sarah. I’ve never tried adding nutmeg to this recipe.