Have you heard of southern Squash Casserole? A creamy, cheesy yellow squash filling baked beneath a crispy-as-all-get-out Ritz cracker topping, it’s a fun, easy side to add to your holiday spread.
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Why You’ll Love This Cheesy Squash Casserole Recipe
- Veggies Worthy of a Holiday Dinner. No one wants a pile of sad broccoli next to their Thanksgiving Turkey and Turkey Gravy! Giving vegetables the casserole treatment, as with this squash casserole recipe, is a surefire way to make them holiday-worthy.
- Fantastic Contrasting Textures. Like Healthy Green Bean Casserole and Brussels Sprouts Casserole, this recipe juxtaposes a creamy veggie base with a crispy topping. Squash casserole is traditional in the South, but the love of creamy fillings and crispy toppings has no boundaries!
- Made From Scratch, But Simple and DELISH. This squash casserole recipe is 100% from scratch (no cream-of-soups here!), easy to make, and the squash stays crisp-tender as it bakes in the creamy cheddar Swiss filling (no mushy casseroles for us!).
How to Make Squash Casserole
The Ingredients
- Yellow Squash. You could also make this a zucchini squash casserole if you don’t have yellow squash on hand, or use a combination of both.
- Butter. Cooking the squash in melted butter helps add delicious richness and flavor right from the start. Butter is also used in the cracker topping.
- Eggs. Helps give structure to the casserole filling, making it more like a custard.
- Greek Yogurt. You’ll want to use unsweetened full-fat Greek yogurt here. It helps make the casserole rich and creamy.
- Milk. Any milk you have on hand will work great.
- Spices. I used black pepper, dried thyme, and cayenne. The mix is earthy and very subtly spicy, which cuts through the richness of the casserole.
- Cheese. Aside from the topping, the rich, bold, and nutty flavors of sharp cheddar and Swiss cheese will be the star of the show. I think Monterey Jack, Parmesan cheese, or even Gruyere could be tasty here, too.
- Crackers. Round buttery crackers are essential to this casserole’s crispy, crowd-pleasing topping. Need this recipe to be gluten-free? Make sure to use gluten-free round buttery crackers.
The Directions
- Sauté the Onion. Cook until it’s softened.
- Cook the Squash. Sauté until it’s beginning to brown.
- Make the Creamy Sauce. Whisk together the filling ingredients.
- Add the Squash. Stir, then transfer to a baking dish.
- Make the Crispy Topping. Stir together the Ritz topping. Sprinkle over the squash casserole.
- Cook. Bake squash casserole at 350 degrees F for 30 to 35 minutes. Let rest. ENJOY!
Leftover Ideas
Leftover squash casserole can become a main dish by adding some diced Grilled Chicken Breast, ham, or turkey (see Leftover Turkey Recipes for even more ideas).
What to Serve with Squash Casserole
- Turkey. This cheesy squash casserole is perfect alongside a Spatchcock Turkey for a holiday spread.
- Steak. Try a bite of squash casserole mixed with a bite of Air Fryer Steak for a tasty alternative to mashed potatoes.
- Salmon. Air Fryer Salmon and Salmon Wellington would pair nicely with this summer squash casserole.
- Pork. Serve this dish with everything from Instant Pot Pork Tenderloin to Crock Pot Pork Chops.
- More Sides! This squash casserole fits nicely with other traditional sides like Healthy Sweet Potato Casserole, Chestnut Stuffing, and Crockpot Green Bean Casserole.
Recipe Tips and Tricks
- Slice the Squash Thinly. A mandoline slicer can help make it easy. Thinner pieces mean the water will evaporate more quickly as you sauté.
- Get a Head Start. Up to 1 day in advance, chop the onion and squash as directed. Store them separately in the refrigerator. You can also crush the crackers up to 3 days in advance, storing them in an airtight container at room temperature.
- Drain the Onion and Squash. Yes, you need to allow the squash and onion to drain after they’re cooked on the stovetop. This is essential for removing some of the excess moisture that could cause the casserole to become watery. I promise it’s worth the extra few minutes!
- Don’t Skip the Eggs. It may not be a typical ingredient in a creamy casserole recipe, but whisking two eggs into the filling helps the filling set up as it bakes and gives it a creamy, custard-like texture.
Squash Casserole
Prep: 10 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 30 minutes
Servings: 8 to 10 servings
This creamy, cheesy squash casserole recipe is a holiday favorite with Southern roots. The buttery Ritz cracker topping is irresistible!
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Ingredients
- 4 tablespoons unsalted butter divided
- 1 medium yellow onion chopped (about 1 ½ cups)
- 4 medium yellow squash cut into ¼-inch thick coins (about 3 pounds)
- 1 ½ teaspoons kosher salt divided
- 2 large eggs
- 1 (5.3-ounce) container full-fat plain Greek yogurt about ½ cup
- ⅔ cup milk
- ½ teaspoon ground black pepper
- ¼ teaspoon dried thyme
- ⅛ to ¼ teaspoon cayenne pepper
- ⅔ cup shredded sharp cheddar cheese
- ⅓ cup shredded Swiss cheese or additional cheddar cheese
- 1 sleeve round buttery crackers such as Ritz, coarsely crushed (about 1 ½ cups)
Instructions
- Preheat the oven to 350 degrees F. Coat an 8×10 or similar casserole dish with nonstick spray. Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onion and cook until beginning to soften, about 5 minutes.
- Add the squash and 1 teaspoon of the salt. Cook, stirring often, until the squash is just tender and beginning to brown, about 10 minutes. Transfer mixture to a colander set over a bowl or in the sink (don't forget and turn on the water). Drain at least 5 minutes, then gently shake off as much liquid as you can.
- In a large bowl, whisk together the eggs, Greek yogurt, milk, black pepper, thyme, cayenne pepper, and remaining ½ teaspoon salt. Add the cheddar, Swiss, and squash mixture, then gently stir to combine. Transfer to the prepared baking dish and prod into an even layer.
- In a medium microwave-safe bowl, melt the remaining 2 tablespoons butter. Add the crackers and stir until evenly moistened. Sprinkle over the top of the casserole.
- Bake squash casserole until the filling is fully set at the edges and only a tiny bit liquidy when you check the center with a knife, about 30 to 35 minutes. Let rest 10 minutes, then enjoy hot.
Video
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Notes
- TO STORE: Refrigerate casserole in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Note the squash may become watery after freezing and reheating. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating in the oven
Nutrition
Serving: 1(of 8)Calories: 237kcalCarbohydrates: 16gProtein: 11gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 77mgPotassium: 569mgFiber: 2gSugar: 7gVitamin A: 769IUVitamin C: 30mgCalcium: 208mgIron: 1mg
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I had some extra yellow squash to use up and decided to try this recipe, and I’m so glad I did! I served it as a side dish, but honestly, it was so filling that it could almost be a meal on its own. Everyone in my family loved it, and I was impressed at how easy it was to make.
Glad to hear you enjoyed it, Sandy! Thank you!
Very glad to have found this recipe! I made this squash casserole last night, and it turned out incredible! I wasn’t sure what to expect since I’d never made squash casserole before, but the flavors were perfect. The squash cooked up soft and tender. My husband loved it, and so did my kids, which is a big win! I’ll definitely be making this again, maybe even for the holidays. It was surprisingly easy and delicious.
Great to hear! Thank you Denise!
I tried this squash casserole recipe for the first time, and I’m in love! The flavors were so cozy and delicious. The squash was tender and full of flavor, and the creamy sauce was just perfect. I especially loved the crunchy topping – it made the dish feel really special. My whole family enjoyed it, and they’ve already asked me to make it again!
So great to hear! Thank you Lucy!