How To Make Squash Casserole
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Let’s learn how to make squash casserole. This recipe is so easy and has that garden-fresh squash taste with melted cheese and irresistibly buttery cracker crumbs.
I will be the first to admit, I am a recent convert to squash and subsequently this Southern squash casserole recipe. However, in my defense, I would like to say that I never actually tried it until a few years ago. I don’t know what exactly held me off. Maybe it was the weird look of it, the odd name, or the fact that the same old folks who liked to drink buttermilk by the glassful and eat things like livers and poke sallet loved it so very much. I’m not sure exactly what it was that deterred me from squash but I do know that when I finally did taste it, I was won over at first bite.
Squash casserole is one of those dishes that varies so widely in recipes. I swear there are at least a hundred different variations out there. But this one is my favorite. Gooey cheese, buttery cracker crumbs to add a hint of crunch, and the taste of garden-fresh squash (even though I do use frozen squash most of the time). Fortunately, this is a cinch to make and very filling for a side dish.
Alas, kids will likely give it a wide berth, but if they had any decent judgment in things they wouldn’t need parents now, would they?
Recipe Ingredients
- Cheddar cheese
- Onion
- Milk
- Eggs
- Butter
- Ritz crackers (or generic)
- Squash
How to Make Squash Casserole
Pour about a cup and a half of water into a large skillet.
Add diced onion…
And yellow squash.
Cook over medium heat until squash and onions are tender (about 5 to 10 minutes).
Drain the water.
Meanwhile, back at the ranch… crush your crackers in a bowl.
Add shredded cheese and stir.
Season with pepper and salt.
Crack your eggs into the glass of milk and stir well with a fork.
Add half a stick of butter to your squash and let it melt.
Then pour in the egg mixture.
Stir that up.
Stir in half of the Ritz cracker and cheese mixture.
Pour squash casserole into a casserole dish.
Top with remaining cracker/cheese mixture and dot with butter. For me, dotting with butter means putting a few globs on top!
Bake at 350 for 25 to 30 minutes or until golden brown.
Dig in!! Enjoy this delicious old-school squash casserole recipe.
Storage
Store casserole leftovers in an airtight container in the fridge for up to 4 days. However, it can get soggy over time, so it’s best to eat ASAP. Reheat in the microwave, oven, or air fryer. Alternatively, store leftovers in the freezer for up to 3 months. However, once again the casserole might be soggy once thawed.
Recipe Notes
- Yellow squash and zucchini are similar vegetables and can be used interchangeably in this recipe. So substitute all the squash for zucchini or use a combination of both to make zucchini and squash casserole.
- If you want to add even more vegetables to your casserole, sauté some diced red bell pepper with the other veggies in the skillet.
- Feel free to substitute the cheddar cheese for another type of cheese, like Monterey Jack, Colby, or mozzarella cheese.
- You may also like adding some fresh herbs to your casserole. Chop them and add them to the skillet with the butter. Options include parsley, thyme, oregano, basil, and chives.
- If you don’t have access to Ritz crackers, alternatives include corn flakes, panko bread crumbs, or crumbled croutons.
Recipe FAQs
Should I use fresh squash or frozen squash in my casserole?
I use fresh squash when it is given to me but if I am buying it, I just get frozen squash. Why? Well, I’m glad you asked that ~snickers~. I’ve found the quality and size of fresh squash in the grocery produce section to vary widely. It is rare to be able to find any decent-sized squash that is still somewhat firm and if you do, they are priced out the wazoo for the quantity you need.
When you buy frozen squash, you get nice thick slices and a quality that has never been less than excellent from what I’ve seen. I can buy a bag of frozen squash for less than two dollars. To yield the same amount of nice thickly-sliced squash from the produce section, I’d pay twice as much and likely end up with overripe squash anyway. Perhaps it is different where you are but that is how it is in ‘Bama.
What do you serve with yellow squash casserole?
This casserole is the perfect side dish to accompany all kinds of main meals, like turkey breast, roast chicken, glazed ham, fried chicken, fried catfish, and pork chops. It’s also delicious served with other side dishes, such as mashed potatoes and macaroni salad.
Can I make my cheesy squash casserole ahead of time?
Yes, you can assemble the casserole in advance and then cover and refrigerate it for up to 24 hours. When it’s time to bake, let the dish come to room temperature for at least 30 minutes before it goes into the oven. You can also cook the casserole and then reheat leftovers as well.
You might also enjoy these recipes!
Simple Zucchini and Squash Recipe
Ingredients
- 4 cups yellow squash, sliced
- 1/2 cup onion
- 35 Ritz crackers (a sleeve of buttery round Ritz crackers)
- 1 cup shredded cheddar cheese
- 2 eggs, beaten
- 3/4 cup milk
- 1/4 cup melted butter
- 1 teaspoon salt
- ground black pepper to taste
- 2 tablespoons butter
Instructions
- Preheat oven to 350. Put the squash, onion, and about a cup and a half of water in a large skillet over medium heat. Cook until the squash and onions are tender (about 5 to 10 minutes). Drain well. Add half stick of margarine and let melt.4 cups yellow squash, sliced, 1/2 cup onion, 1/4 cup melted butter
- In a medium bowl, crush the crackers and stir in the shredded cheese. Add salt and pepper and stir. Then stir half of the cracker mixture into the squash.35 Ritz crackers, 1 cup shredded cheddar cheese, 1 teaspoon salt, ground black pepper to taste
- In a small bowl, mix together the milk and two eggs. Pour into the squash mixture and stir well. Pour into a casserole dish. Top with the remaining cracker topping and dot with remaining butter. Bake at 350 for 25-30 minutes, or until the top is golden brown.2 eggs, beaten, 3/4 cup milk, 2 tablespoons butter
Nutrition
Thank you for step-by-step pictures. this help beginner cooks SOOOOOOOOOOOOOOOOOOOOOOO much. i really appreciate it!!!!!!
Hi Christy,
How do you deal with frozen squash? Do I have to defrost (if so, how long) before baking them? I am a college student so please pardon my ignorance.
The recipe says to cook the squash and onion in water. It shouldn’t be thawed first.
I know what you mean about the old folks drinkin’ buttermilk, and eatin’ poke salad…I had to laugh – haven’t thought about poke salad in years!! But yellow squash has been my fave veggie since I was a kid. Grandparents always raised it in their garden…there’s nothing better! And I like it any way it’s cooked. Most of the time I just slice it, put some onion, salt, and a little sugar and water, and let it cook til all the liquid’s cooked out. Even let it caramelize a little if you want….delish!
Christy,
You should just go ahead and put all of your recipes in my ZIP LIST. It will save me some time, girlfriend!
I’m a huge fan of squash, and squash casserole to be exact! My two great aunts, I called them the “casserole queens” had the most divine recipe. Only problem, its pretty labor intensive, as my cooking usually takes less than 30 min prep time. I love yours, and will try it ASAP!
~Hollie
The first time I ever ate squash was at my grandmama’s house. She fried it like fried green tomatoes. It was yummy. This is the only way I would eat it until I has squash casserole. I fell in love all over again. Now I eat it just about any way I can get it. Love me some squash. I can’t wait to try this!
i just wanted to let you know that your squash casserole was spectacular and splendid. my pregnant wife demolished the entire casserole and i didnt get to have ANY. I am very angry that you didnt mention that it would be that tasty and splendid. my goodness it was great!! i just want a fweeeind
This is basically the same way I have fixed my squash for the past 40 years or so. Delicious. When my kids were little I had a hard time getting them to et squash until I figured out a way to fool them into eating it. I would cut the squash up in about half inch dice and mix it with an equal amount of canned whole kernel corn (which the kids loved). Told them it was corn casserole. Over time, reduced the amount of corn. Now they are all grown and love squash casserole (and pulling the same kind of tricks on their own kids). LOL
This squash casserole sounds good. I make a variation (one of those many you mentioned, Christy) I found in an old “Ma Bell” cookbook I purchased at a garage sale. Just add 2 tbsps. sugar and can of cream of mushroom soup. I add soup to squash mixture and then layer in pan: Squash, cheese, crackers, repeat till all used. (Also, I added a little Mexican blend cheese with the cheddar for different flavor!) Then bake in 350 degree oven for 45 mins. or until browned. YUMMY!! Best squash casserole I’ve ever had!!