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.
Absolutely delicious! I added about a fourth cup of mozzarella I needed to use, in addition to t h e cheddar. Did not disappoint.
Thanks so much Myra! So glad you enjoyed it!
Could you use zucchini instead?
Hi Emily,
I’ve not tried this recipe with zucchini – but I’d love to know how you like it if you give that a try! Thanks!
Instant hit at my house! Tried it at dinner last night and making it again for our family reunion tomorrow. Thanks for a sure fire simple recipe that goes in the family files.
Hi Susan,
So glad this is a hit in your family! It’s a family recipe we’ve all loved for so many years – and I can’t even count how many family reunions this has been made for in our family!
Thanks so much! Have a wonderful reunion!!! xo
Outstanding recipe. Have made for ourselves, the neighbors and my sister. Now freezing additional meals from the summer squash harvest.
I’m so thrilled that you and your family and neighbors are enjoying this recipe, Laurie! We’ve loved it in my family for so many years.
Summer squash from the garden is so delicious – great idea to save it to enjoy later in the year!
Thanks so much! xo
We loved your recipe. This is a keeper.
I’m so happy you enjoy it, Joyce! We love this in my family as well. Thanks so much! xo
Question: can I use zucchini in place of the yellow squash? I have an abundance of zucchini right now!
Hi Ruth,
Don’t you just love how zucchini usually just produces so well in the garden?!
I’ve not made this particular recipe with zucchini. I have many zucchini recipes here on the site as well if you are looking for more ways to use them. Let me know how you like this if you make it! Thanks! xo
What kind of milk do you recommend using?
Hi Catherine,
I use whole milk when I make this. Enjoy it! Thanks!
Can I bake this and then take this and heat it up at a family function?
Yes, Beva – you can make the recipe ahead and then add the ritz crackers at the time you get ready to bake. Enjoy it! Thanks!
Great recipe! My husband loved it 🙂 Can the casserole be made ahead and baked later? If you waited to add the ritz crackers? Thank you!
Yes, Emily – you can make the recipe ahead and then add the ritz crackers at the time you get ready to bake. So glad you enjoyed it! Thanks!
We are obsessed with this recipe! LOL! So easy and so delicious!
I’m so thrilled you like it! Thanks so much! xo