This Cheesy Squash Casserole with a crunchy buttery cracker topping is the ultimate comfort food side dish. It’s perfect for summer cookouts, potlucks and holiday feasts!
This is by far one of my very favorite side dishes (I’ve been known to eat a bowl for breakfast!). It’s prepared with yellow summer squash, but I enjoy it year-round. It’s a staple at our annual holiday gathering and pairs with just about any main course.
Squash Casserole Ingredients Notes
- Yellow summer squash – you’ll need approximately 1 1/2 pounds to yield 7 1/2 cups of sliced squash needed for this recipe. I like to use small to medium squash since they have smaller seeds.
- Cheddar cheese – be sure to shred the cheese from a block and don’t use bagged pre-shredded cheese (it doesn’t melt as well).
- Round buttery crackers – such as Ritz.
- Parmesan cheese – I’ve always used the Parmesan cheese in the shaker in this recipe.
- Sweet onion – I’ve also made this casserole with chopped yellow onion and it’s just as delicious!
How to Make it
Following is a brief overview of how to prepare – please see the recipe card at the end of this post for full detailed instructions.
- Melt butter in a large skillet and cook the squash and onions until tender.
- Drain off juices in a colander.
- Stir together squash, onions, salt, pepper, sour cream and cheeses in a large bowl.
- Spread the squash mixture in a baking dish that has been sprayed with cooking spray.
- Sprinkle evenly with crushed buttery crackers. Bake for 15 to 20 minutes, or until crackers are golden brown and edges of casserole are bubbly.
Make-Ahead Instructions
Prepare casserole as directed before baking but do not top with crushed crackers. Cover and refrigerate the casserole until it’s ready to be baked. Remove from the fridge and allow to come close to room temperature. Sprinkle with crackers just before baking.
Enjoy!
More Comforting Side Dishes
Cheesy Squash Casserole
Ingredients
- 2 tablespoons butter unsalted
- 1 ½ pounds yellow summer squash 7 ½ cups sliced about ¼ inch thick
- 2 cups chopped sweet onion
- 1 teaspoon salt more or less, to taste
- ½ teaspoon black pepper more or less, to taste
- ½ cup sour cream
- ½ cup grated Parmesan cheese
- 1 ½ cups shredded sharp cheddar cheese
- 1 sleeve round buttery crackers crushed (Ritz)
Instructions
- Preheat your oven to 350 degrees F. Spray a 2 quart baking dish with cooking spray. Set aside.
- Melt butter in a large skillet over medium heat. Cook squash and onions until tender, stirring frequently (about 10 to 12 minutes).
- Drain squash and onions in a colander. Press with a large spoon or the back of spatula.
- Transfer drained squash and onions to a large bowl. Add salt, pepper, sour cream and cheeses. Stir to combine.
- Transfer squash mixture into prepared baking dish and spread evenly. Sprinkle evenly with crushed buttery crackers.
- Bake (uncovered) for 15 to 20 minutes, or until crackers are golden brown and edges of casserole are bubbly.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published May 2012. Updated with new photos and new text June 2021.
Adapted from Paula Deen
ann says
Has anyone made this with gluten free crackers? And if so what kind/brand?
Betty says
I always have the best luck with your recipes and this one was no exception! It was great and “clean” and a total success!
Amy @ The Blond Cook says
Thanks so much, Betty… you made my day. So glad you enjoyed the squash casserole! 🙂
Jan says
Made this August 13, 2017. Mixed half yellow squash and half shredded zucchini from my freezer, and topped with crushed and buttered garlic croutons. Delicious! Plan to make another time for guests.
Amy @ The Blond Cook says
That sounds delicious, Jan… so glad you enjoyed it!
Carolynne White says
This cheddar squash casserole was a big hit at Thanksgiving!!!
Amy @ The Blond Cook says
Yay! Thanks so much, Carolynne. Hope you and your family had a great Thanksgiving!
Marcie says
This looks so good! Perfect time to start testing recipes for Thanksgiving! As such, I am also planning to make pork tenderloin to accompany this dish. Question for you – if the pork tenderloin needs to be cooked at 425, how can I adjust the baking time for this dish? Any input would be greatly appreciated!
Amy @ The Blond Cook says
Hi Marcie, I’ve never adjusted the temperature or baking time of this squash casserole so I can’t say – it’s so good that I never want to risk adapting/modifying it in any way!
Stacy Myers says
This is SO good! I was looking for one that didn’t call for mayo – because that’s how I have always made it. This one is way better than the mayo version. 🙂 I didn’t have any crackers because my 2 year old scarfed them all….so I used crushed croutons instead. Fabulous!
Faith says
This tastes delicious. Scalloped potatoes, move over. Perfect 1/2 recipe too.
Amy @ The Blond Cook says
Thanks, Faith! Glad you enjoyed it!
Vickie says
Just finished dinner with this “delicious ” casserole! I agree with you…. It will be my breakfast tomorrow!
Amy @ The Blond Cook says
Thanks, Vickie… so glad you enjoyed it!!!!
Wanda says
I made this last week, love it.
Amy @ The Blond Cook says
Thanks, Wanda. I think it’s my favorite vegetable casserole!
ron says
Drain off the juices in a colander & press with the back of a spatula or a big spoon. You don’t want the casserole to be all watery, do you? I think just add another sleeve of crumbled crackers to absorb this delicious juice
Megan says
I’ve made this twice now and it’s delicious! Do you think it would freeze well?
The Blond Cook says
Hey Megan! Glad you like it. I’ve never tried to freeze it and don’t know; my thought are that it probably wouldn’t freeze well. If you try it, please let me know!
Grace A. Cato says
It freezes great! Use it for my meals for work+
Amy @ The Blond Cook says
Thanks, Grace!
Judy says
Instead of a birthday cake, I want one of these squash casseroles this year! Looks divine!