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    Home » Recipes » Side Dishes » Cheesy Squash Casserole

    By Amy · Published: Jun 2, 2021 · Updated: Jun 2, 2021 · This post may contain affiliate links. Please read my disclosure policy 23 Comments

    Cheesy Squash Casserole

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    Squash casserole in a baking dish with overlay text that reads "cheesy squash casserole".

    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!

    Cheesy squash casserole on a white plate with a baking dish in the background.

    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

    Overhead view of squash casserole ingredients on a marble surface.
    • 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.

    A photo collage showing steps of how to make yellow squash casserole.
    1. Melt butter in a large skillet and cook the squash and onions until tender.
    2. Drain off juices in a colander.
    3. Stir together squash, onions, salt, pepper, sour cream and cheeses in a large bowl.
    A photo collage showing how to make cheesy squash casserole.
    1. Spread the squash mixture in a baking dish that has been sprayed with cooking spray.
    2. Sprinkle evenly with crushed buttery crackers. Bake for 15 to 20 minutes, or until crackers are golden brown and edges of casserole are bubbly.
    Front view of squash casserole in a white baking dish with a spoon.

    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

    • Easy Creamed Corn
    • Southern Potato Salad
    • Loaded Baked Potato Casserole

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    Front view of cheesy squash casserole on a white plate beside a fork.

    Cheesy Squash Casserole

    This cheesy yellow squash casserole with a crunchy buttery cracker topping is the ultimate comfort food side dish!
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Keyword: cheesy squash casserole
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 8
    Author: Amy

    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

    Calories: 253kcal | Carbohydrates: 15g | Protein: 10g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 644mg | Potassium: 337mg | Fiber: 2g | Sugar: 5g | Vitamin A: 615IU | Vitamin C: 17mg | Calcium: 279mg | Iron: 1mg

    If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.

    Tried this recipe?Mention @TheBlondCook or tag #theblondcook!

    Originally published May 2012. Updated with new photos and new text June 2021.

    Adapted from Paula Deen

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    Reader Interactions

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      Recipe Rating




    1. Joan says

      September 29, 2021 at 4:51 pm

      5 stars
      This is one of my family’s very favorite side dishes – delicious!

      Reply
    2. ann says

      November 11, 2018 at 11:12 pm

      Has anyone made this with gluten free crackers? And if so what kind/brand?

      Reply
    3. Betty says

      September 19, 2017 at 5:22 am

      I always have the best luck with your recipes and this one was no exception! It was great and “clean” and a total success!

      Reply
      • Amy @ The Blond Cook says

        September 19, 2017 at 7:40 am

        Thanks so much, Betty… you made my day. So glad you enjoyed the squash casserole! 🙂

        Reply
    4. Jan says

      August 13, 2017 at 5:28 pm

      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.

      Reply
      • Amy @ The Blond Cook says

        August 14, 2017 at 7:28 am

        That sounds delicious, Jan… so glad you enjoyed it!

        Reply
    5. Carolynne White says

      November 26, 2015 at 8:22 pm

      This cheddar squash casserole was a big hit at Thanksgiving!!!

      Reply
      • Amy @ The Blond Cook says

        November 26, 2015 at 8:32 pm

        Yay! Thanks so much, Carolynne. Hope you and your family had a great Thanksgiving!

        Reply
    6. Marcie says

      September 19, 2015 at 5:35 pm

      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!

      Reply
      • Amy @ The Blond Cook says

        September 26, 2015 at 12:05 pm

        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!

        Reply
    7. Stacy Myers says

      July 31, 2014 at 7:26 pm

      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!

      Reply
    8. Faith says

      July 27, 2014 at 3:28 pm

      This tastes delicious. Scalloped potatoes, move over. Perfect 1/2 recipe too.

      Reply
      • Amy @ The Blond Cook says

        July 28, 2014 at 9:12 am

        Thanks, Faith! Glad you enjoyed it!

        Reply
    9. Vickie says

      July 17, 2014 at 6:47 pm

      Just finished dinner with this “delicious ” casserole! I agree with you…. It will be my breakfast tomorrow!

      Reply
      • Amy @ The Blond Cook says

        July 17, 2014 at 6:59 pm

        Thanks, Vickie… so glad you enjoyed it!!!!

        Reply
    10. Wanda says

      July 03, 2014 at 4:16 pm

      I made this last week, love it.

      Reply
      • Amy @ The Blond Cook says

        July 03, 2014 at 4:53 pm

        Thanks, Wanda. I think it’s my favorite vegetable casserole!

        Reply
    11. ron says

      September 27, 2013 at 10:00 am

      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

      Reply
    12. Megan says

      June 13, 2013 at 9:25 pm

      I’ve made this twice now and it’s delicious! Do you think it would freeze well?

      Reply
      • The Blond Cook says

        June 14, 2013 at 5:57 am

        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!

        Reply
        • Grace A. Cato says

          August 12, 2017 at 7:44 pm

          It freezes great! Use it for my meals for work+

          Reply
          • Amy @ The Blond Cook says

            August 13, 2017 at 6:42 am

            Thanks, Grace!

    13. Judy says

      January 22, 2013 at 8:02 pm

      Instead of a birthday cake, I want one of these squash casseroles this year! Looks divine!

      Reply

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