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.
How thick should the squash be sliced?
I generally slice the squash into about 1/2-inch slices, Jamie. I hope that helps.
Can you use saltines instead of Ritz?
I haven’t use saltine crackers as a topping for this casserole, Debra, so I can’t tell you how it would taste. The Ritz crackers have a butter flavor that the saltines do not have and have a slightly different texture.
Do you use salted or unsalted butter? Thank you.
I use salted butter, Gay. I hope you enjoy the casserole.
Can this be made a day in advance?
Debbie, you can make this a day in advance or earlier if you want. To make this casserole a day ahead, I would follow the recipe up to adding cracker and cheese topping, wrap securely in airtight container and refrigerate until ready to bake. If making farther in advance, follow the Make Ahead section of the post to prepare the same as above and freeze in an airtight, freezer-safe container up to 3 months. Thaw overnight in the refrigerator before adding the cracker and cheese topping and baking. I hope this helps.
I made the casserole ahead so I could freeze and cook a week later. The mixture seemed very liquidy. Is this normal? I’m pretty sure I put the right amount of all ingredients in.
Gail, the mixture before baking will be very moist with the addition of the eggs and milk. It will firm up when baked. I hope you enjoy the casserole.
This is the best squash recipe I have tried. Left overs were even better. Thank You.
I’m so glad you enjoy this casserole, Kathy. It has been a favorite at my house for years.
This was a delicious dish with my garden veggies! Yes I used frozen squash and it came out great!
Is the 4 cups of squash measured before or after cooking ?
Melissa, the squash measurements is before cooking. I hope you enjoy!
Wonderful recipe!! Can it be frozen?
This casserole can be frozen, Kay. 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.
I’m making this dish tonight for supper. I remember my Mother making it years ago, I just couldn’t remember the recipe. I know it will be delicious because it looked just like my Mothers recipe. Thanks for jarring my memory!
I hope you enjoy the squash casserole, Beckie, and hope it tastes just like your Mother’s.
Can I use frozen squash (I had to freeze my extra squash)?
Martha, you can use frozen squash. I hope you enjoy!