Squash Casserole Recipe
This post may contain affiliate links. Please read my disclosure policy.
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’m on a low carb plan and I was wondering how you think it would be without the crackers. Also, would heavy cream work in place of the milk ( how can you go wrong with cream…..???)
Hi Tricia,
Those changes should be fine. You might want to increase the spices if using heavy cream to offset some of the richness.
Hi I was just wondering why the butter is added 2 T. at a time. Why not all at once? Thanks. Looks delicious!
Can I make this the day before, all except adding the crackers? Thank you!!m
Yes. Just store in the refrigerator and then add the crackers right before baking.
Hi Robyn, I have visited your site from time to time and just want to compliment you…great recipes! You seem to cook similar to the way I do…I am in process of writing my own ‘family style’ cookbook. I misplaced my yellow squash casserole recipe and glad I found yours as it is so similar….only difference is I add a dash of fresh grated nutmeg to egg mixture and a dash of cajun seasoning; my husband loves this dish! Thanks and my warmest regards, Ronna
Can this be frozen with or without Ritz crackers? Thanks.
If freezing, I wouldn’t add the butter crackers until right before baking for serving.
butternut squash or acorn?
This recipe is for summer squash.
Hello! I was wondering if you still check these and reply?? I hope so! Quick question- could I make this the day before and then just add the ritz the day of right before baking it? So do all of the steps except the crackers and baking and save those for the day of?? Thanks!!!
Hi Kristen,
You sure can! I hope you have a great Thanksgiving!
Think I could do this in a crock pot?
Thank you Robyn for the nice casserole.
Apparently I have been in the wrong family my whole life and need to move to the South! I have never had such an amazing looking dish at any family event. Maybe people don’t do a lot of squash recipes in the North…I don’t know!? Either way I’m growing my first ever garden this year and this dish will be the first thing I’ll make with my squash. Have a great day! ~ Jamie
Moving to the south will be a good thing, but you can cook southern if you get some southern cookbooks.
You can’t help being born in the north; using southern cookbooks will help to correct that without moving.
Have fun!!!
Thanks for the recipe!!! I lost mine. Deep south Bama girl who loves to cook here. The only thing you forgot was the BACON AND THE DRIPPINGS… I have never had squash casserole without bacon (so I did add it). And I tweaked it a little using what I had in the pantry I used GOUDA instead of cheddar. It was still delectable and the husband LOVED IT!!!