Cheesy Squash Casserole
on Aug 01, 2022, Updated Oct 29, 2023
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Squash Casserole is a fun, easy way to eat yellow squash. It is quick to whip up and can be used as a delicious side dish or the ultimate comfort food main course.
In order to churn out the best squash casserole possible-make sure that you get as much liquid as possible from the squash. This will ensure that you won’t end up with a watery casserole.
This recipe is a breeze and perfect for using up summer squash. First, sauté sliced yellow squash with onions in a skillet, being careful not to overcook. Then, transfer this mixture to a casserole dish. Pour a blend of milk, eggs, and cheese over the squash, and sprinkle crushed Ritz crackers on top. Pop it in the oven—simple, isn’t it?
Table of Contents
Why You’ll Love This Recipe
- Delicious Flavor: The combination of sautéed squash, onions, creamy mixture, and crunchy topping creates a delightful mix of flavors and textures.
- Easy Preparation: This recipe is incredibly straightforward, making it perfect for both beginners and experienced cooks. It’s a hassle-free way to make a satisfying dish.
- Use of Summer Squash: It’s an excellent way to make the most of your summer squash harvest, ensuring none of it goes to waste.
- Yellow squash: the base and star of the recipe! You can use yellow squash, crookneck squash, green and yellow zucchini, or pattypan squash in this recipe. Whatever you like or have on hand
- Onion: this adds flavor and texture to the casserole
- Butter: always a good option in my opinion, you’ll cook the squash and onions in it and then it adds to the creaminess in the casserole
- Eggs: I use these to help thicken the casserole and they give it a nice thick custard
- Milk: this helps to give it that great custardy/eggy texture
- Seasonings: salt, garlic powder, cayenne pepper, ground black pepper are what I used to give this dish some flavor.
- Sharp cheddar cheese: cheese adds flavor and creaminess to the baked dish
- Buttery round crackers (such as Ritz): you are going to crush these up and put them on top and when they bake they make the most delicious crust on the top of the casserole, the crackers are so good with all of the other creamy aspects of the dish
Popular Substitutions and Variations
- Experiment with different types of cheese like cheddar, mozzarella, or gruyere to change the flavor profile.
- Substitute dairy milk with almond milk, soy milk, or even buttermilk for a unique twist.
- Swap out Ritz crackers for breadcrumbs, panko, or crushed potato chips for a different crunch.
- Include cooked bacon bits or diced ham to make it heartier and more protein-packed.
How To Make Squash Casserole:
1.This is so easy! You are going to sauté the onions and squash in the butter to help get some of the moisture out of the vegetables so your casserole isn’t soupy or too wet.
2. Add the milk, eggs, seasoning, and cheese to a bowl and mix to combine.
3. Add the cooked squash then put all of that egg mixture into a greased pan.Top the dish with crushed crackers and bake.
4. Serve warm and enjoy!
Frequently Asked Questions:
Squash casserole is a great candidate to make ahead and freeze. Make the casserole according to the instructions but don’t top with the ritz crackers or bake it. Cover the casserole in foil or a tight plastic wrap for optimal freshness. When you are ready to eat the frozen casserole, I suggest letting it thaw the night before in the refrigerator. And don’t forget to top with the ritz crackers before baking!
This is why we cook the squash and onion together in the skillet before adding it to the casserole, it helps to remove extra water from the vegetables. Constantly stir the squash to try and cook until the moisture cooks off.
You don’t need to peel yellow squash prior to cooking because the skin is soft and will continue to get more soft as it is cooked. That being said, if you are using a monster-sized squash that got big in the garden, I like to peel the tough outside and remove the seeds before using.
- You can use just about any summer squash that you’d like for this recipe such as yellow squash, crookneck squash, zucchini, patty pans, or a mix between them. They all work great.
- If working with really large squash it’s best to peel the outsides and remove the seeds from the insides before slicing to improve the texture.
Cheesy Squash Casserole
- 2 or 3 medium yellow squash,, 4 cups sliced
- 1 medium onion
- 4 tablespoon butter
- 2 large eggs
- 1 cup milk,, I used whole
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper,, optional
- 1/4 teaspoon ground black pepper
- 1 cup grated sharp cheddar cheese
- 1 sleeve buttery round crackers,, such as Ritz, about 30 crackers
- Prepare a 9×13 inch baking dish by spraying it well with cooking spray or buttering it well. Set aside.
- Preheat the oven to 350 degrees F.
- Prepare the yellow squash by washing it up, trimming the ends and slicing it 1/4 inch thick. If it’s quiet big you can slice the squash in half, end to end, and remove the seeds before slicing. They can get pretty tough if they squash is big.
- Chop the onion or cut it into thin slices.
- In a large skillet heat the butter over medium to medium-high heat and add the squash and onion. Cook until the squash is just tender, about 5 minutes, stirring occasionally.
- While the squash is cooking add the eggs, milk, salt, garlic powder, cayenne pepper if using, and black pepper and stir well to combine (I like to whisk it all together with a fork).
- Add the cheese to the egg mixture and stir to combine.
- Crush the crackers so that they are fine crumbs.
- When the squash is done spread it evenly in the bottom of your prepared pan.
- Pour the egg mixture evenly over the squash.
- Top with an even layer of the crushed cracker crumbs.
- Bake for 45 minutes until the top is golden brown and the center doesn’t jiggly or slosh when you shake the pan a little.
- Allow the dish to rest for 5 minutes before serving hot or warm.