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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!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8


  • 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)


  • 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.