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 created this same casserole because I get tons of squash each summer. the only difference is i used evaporated milk and 1/4 cup flour to bind it. i didn’t use any butter except over the Ritz. but hey, I’ll just make it your way and use with evaporated milk. I may like yours better!! ty for sharing and the hard work to create this content. happy thanksgiving
Thanks so much, Megan. I hope you enjoy this squash casserole recipe.
Do you drain the cooked squash and onions?
Harriette, I don’t drain the squash after it has cooked with the onions. I hope you enjoy!
It’s in the oven now.
Linda, hope you enjoy!
I made this recipe and it was so yummy. I was craving the squash casserole I used to have at The Black Eyed Pea in Dallas. This recipe has been the closest to their casserole. I did add 1/4 cup of sugar since wei like it on the sweeter side. I’ll make it again and at holidays for big family to enjoy. Thank you for sharing your version.
Debbie, I haven’t tried this squash casserole with sugar. I’m glad you enjoyed it.
Very glad to have found this recipe! Definitely a keeper & will make again because the whole family loved it. We eat yellow squash often but usually just steamed, roasted or in vegetable soup so this is a great new way to enjoy it.
I cooked it in a convection oven at 350 degrees & it was ready to come out in 35 minutes. It looked as delicious as it tasted.
Tana, I am so glad your family loves this squash casserole. It is a favorite of my family, too.
Do you think I could use paprika instead of cayenne pepper.
Danica, I haven’t made this with paprika. If you do try it, let me know how you like it.
Do you add any butter to the Ritz crackers – or is it just crushed crackers?
Debbie, I don’t add butter to the Ritz crackers. I just crush them and top the casserole with them before baking. I hope you enjoy.
substituted half cheddar with Feta and didn’t have Ritz, but used buttered specialty crackers and was delicious. Thank you!
I’m so glad your substitutions worked so well, Darcie. Thanks.
Mouth watering and delicious!!! Definitely deserves the first link in Google.
Thanks so much, Paul. I’m so glad you enjoy this casserole. This is always a favorite in my family.
This was amazing! I couldn’t stop eating it. I’m glad I found a delicious recipe to use up all the cupcake squash I’ve been growing. I had Club crackers on hand and used those instead of the Ritz. I was in a rush so I increased the oven temp and it cooked a little quicker. I look forward to making this for family gatherings. 👌🏼
I’m so glad you love it, Mimo!
Could this recipe work using zucchini?
DeeJay, I have not made this with only zucchini but it is delicious with zucchini added with the yellow squash. Others have commented that they make is sometimes with substituting zucchini for the yellow squash and love it.
thought this would be bland, it was amazing!!! Great side dish! used this instead of potatoes.
I’m so glad you enjoyed it, Erin. xo