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.
This looks delicious. Very similar to my own recipe. If you like a really cheesy dish, try adding cheese flavored crackers instead of saltines.
Made this tonight with our first harvest this season. None in my family eat squash except for me, but I am lovin’ this casserole all by myself. I used a little more squash than the 4 cups called for, and I’m glad I did. It made the casserole a little thicker. I forgot to mix in the last two tablespoons of butter, so I just drizzled it over the cracker crumbs. It was great!
Hi Kellie,
I get so excited every year when my squash gets ripe in my garden – partly because I make this casserole that my family has loved for years!
I’m so glad that you enjoyed it too Kellie! Thanks so much! xo
Thank you…this has become a family favorite. I have to make double!
It’s one of our favorites too! I’m so happy it has become a favorite in your house too! Thanks!
This squash casserole was delicious!! The only change I made was to add a small can of green chilies. This will be on my menu again and again. Thank you so much.
So happy you enjoyed it! It’s a definite favorite in my family as well! Thanks so much! xo
I found this recipe tonight and oh my goodness, it was superb! I’m seriously trying not to eat the whole pan by myself! I shared it on Facebook and pinned it! I can’t keep something this good all to myself!
Thanks so much, Sarah! I’m happy you enjoyed it! xo
Made this yesterday for a family gathering, and it was a big hit! Everyone loved it. Thank you for the recipe. It was delicious!
Thanks so much! Glad you liked it! xo
Thank you. I also see some recipes using a can of cream of chicken or mushroom. Would you recommend that? What is the difference if you just use the milk?
We always use the cream soup in ours down in SC and it is the most delicious. ?
Can I make it the night before (saute and combine everything expect the crackers) and put in the fridge and bake it the next morning?
Yes, Shannon you certainly can. Just don’t refrigerate with the cracker topping on it – put the topping on the casserole right before baking. Thanks!
I can’t wait to try this recipe!!! Can it be made with zucchini as well or would it come out too watery?
I made this today with our abundance of summer squash from our garden and it’s delicious! My husband, who’s not a squash lover said it was great. Thanks for the yummy recipe!