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.
Made this before but instead of milk , sub mayo and sour cream
I made this tonight. It turned out wonderfully! I cut the recipe in 1/2 for 3 people, and it went over very well with my family. Thank you! We recently have started eating healthier, whole foods, etc,… And not one of us has been really fond of squash.
I saw this recipe, liked the looks of it, and had everything. So glad I made it ! Thank you again for sharing! Maria
I’m so glad your family love it, Maria! xo
Should I bake it before freezing? Want to prepare several for the freezer as this was a huge hit!
Hi Jennifer,
Yes, you’ll want to bake the squash casserole and allow it to cool completely. Then, wrap it tightly and store in the freezer. You’ll then let it thaw overnight in the refrigerator before you plan to reheat it and serve. I hope that helps! xo
All your recipes are Great. Thank you. I’ve made this recipe several times. I’m making it tonight. I can’t believe some of the questions your readers ask re this or any recipe you post. I guess there just starting to cook, too many young folks don’t know the 1st thing about cooking. I guess they didn’t have any guidance in this or any fold. Thanks again JZ
Made this tonight, and the pan was scraped clean. I will have to make more , maybe 1 1/2 x , the next time. I mixed the crackers with some melted butter because….I had to! I put them on about ten minutes before I pulled it out of the oven.
I just pinned this to make for Easter. what a wonderful looking dish. thanks for the inspiration!
Hi there, this recipe is great, can you use frozen squash?? Thank you in advance!
You can use fresh or frozen, Debbie. Hope you enjoy it!
Can you use zucchini (green) ? I would think so. I didn’t buy any yellow summer squash seeds and I’m thinking this would be good to make all summer as well as Easter. I’ll have to see if my friend has any yellow summer squash starts I can have.
Zucchini is a summer squash
Gorgeous squash casserole, perfect for spring!
sorry to ask, but want to make sure am doing it right. With the summer squash does it need to be peeled? or just rinse it and cut it. never cooked summer squash
It doesn’t have to be peeled. You are right, just clean and cut and you are set to go!