Squash casserole is a simple, satisfying dish with tender squash, sour cream, melty cheddar and parmesan cheese, and a buttery Ritz cracker topping.
Why this recipe works
Simple, satisfying, and certainly comforting – this yellow squash casserole is great for both the holidays and summer parties alike! With a creamy, rich base and a buttery cracker topping over perfectly cooked squash, this casserole definitely shines next to whatever you pair it with. Plus, it comes together in only 30 minutes. What’s not to love?
Squash in any variety is highly underrated in my opinion. Zucchini casserole, baked spaghetti squash, and even acorn squash slices are some of the best savory sides that simply don’t get enough love, this casserole included!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SQUASH – We used 6 medium-sized yellow squash for this recipe and sliced them into 1/4 inch rounds. Choose squash that are firm and heavy with shiny skin.
CHEESE – Sharp cheddar cheese is our preference because the flavor really shines through, however, you can substitute with mild or extra sharp if desired. With that being said, you can easily swap out the cheddar entirely and go with your favorite kind of cheese, or even mix the two together.
TOPPING – The buttery Ritz cracker topping really ties everything together. The Ritz crackers can be substituted with breadcrumbs or saltines if preferred.
How to Make Squash Casserole
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 400F and lightly grease a 9×9 square glass baking dish.
- Cook the squash and onion in a large pan with 1/3 cup water on medium-high heat for about 8-10 minutes or until soft. Strain any excess water before placing them in a large mixing bowl.
TIP – You may want to allow the squash to sit in the strainer for a few minutes to get the majority of the water out, and lightly press them down without squishing them.
- In a medium bowl, mix together the cheddar cheese, sour cream, eggs, salt, thyme, and ground black pepper. Pour into the bowl with the squash and combine well. If it becomes very liquidy you can drain some out.
- Transfer to the prepared baking dish and cover with ¼ cup parmesan cheese.
- In a small bowl, combine the crushed Ritz crackers and melted butter well. Sprinkle an even layer on top and bake for about 15 minutes or until bubbling and golden.
- Garnish with more fresh thyme and enjoy.
Frequently Asked Questions & Expert Tips
Squash has a high water content, which will shine through in the finished casserole if you don’t drain it well enough before combining it with the other ingredients. You’ll want to try and remove as much excess water as possible. Keep in mind the squash will still continue to cook in the oven after sauteeing so don’t overcook them in the skillet. This can cause them to become mushy.
Yes, you can use a combination of both zucchini and squash if desired. If you’re looking for a zucchini-based dish, hop over to our zucchini casserole recipe.
No, you do not need to peel the squash for this recipe. The skin actually helps keep the squash rounds intact after being baked!
Yes, you can prepare the casserole without the cracker topping a day in advance and store it, covered, in the refrigerator. Allow the casserole to rest at room temp while the oven preheats (or slightly longer if you are using a glass dish). You may need to add a few extra minutes in the oven if it’s going in cold.
Store any cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in a 350F oven until warmed through.
Serving Suggestions
Squash casserole is an awesome summer dish, but it’s also popular during the holidays which makes it a side you can enjoy year round!
Serve the casserole alongside holiday mains such as turkey or ham, or enjoy it with just about any main course you want. It pairs well with spatchcock chicken, sirloin pork roast, and beef tenderloin.
More Squash Recipes
- Zucchini Casserole
- Air Fryer Acorn Squash
- Baked Spaghetti Squash
- Butternut Squash Mac and Cheese
- Slow Cooker Butternut Squash Soup
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Squash Casserole
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 6 medium yellow squash sliced 1/4 inch thick
- 1 med-large yellow onion chopped
- ⅓ cup water
- 2 cups sharp cheddar cheese shredded
- 1 ½ cups sour cream full-fat
- 2 large eggs
- ½ teaspoon sea salt more to taste
- ½ Tablespoon fresh thyme
- ¼ teaspoon ground black pepper
- ½ cup parmesan cheese grated
- 30 Ritz crackers crushed
- ½ cup unsalted butter melted. 1 stick
Things You’ll Need
Before You Begin
- Choose squash that are firm and feel heavy with shiny skin.
- You do not need to peel the squash for this recipe. The skin actually helps keep the squash rounds intact after being baked.
- You can substitute the sharp cheddar with mild or extra sharp if desired. Easily swap out the cheddar entirely and go with your favorite kind of cheese, or a blend of the two.
- The Ritz crackers can be substituted with breadcrumbs or saltines if preferred.
- Squash has a high water content, which will shine through in the finished casserole if you don’t drain it well enough before combining it with the other ingredients. You’ll want to try and remove as much excess water as possible both during the sauteeing process and when you drain them afterward. Keep in mind the squash will still continue to cook in the oven after sauteeing so don’t overcook them in the skillet, this can cause them to become mushy.
Instructions
- Preheat the oven to 400F and lightly grease a 9×9 square glass baking dish.
- Cook the squash and onion in a large pan with 1/3 cup water on medium-high heat for about 8-10 minutes or until soft. Strain any excess water before placing them in a large mixing bowl.TIP – You may want to allow the squash to sit in the strainer for a few minutes to get the majority of the water out, and lightly press them down without squishing them.
- In a medium bowl, mix together the cheddar cheese, sour cream, eggs, salt, thyme, and ground black pepper. Pour into the bowl with the squash and combine well. If it becomes very liquidy you can drain some out.
- Transfer to the prepared baking dish and cover with ¼ cup parmesan cheese.
- In a small bowl, combine the crushed Ritz crackers and melted butter well. Sprinkle an even layer on top and bake for about 15 minutes or until bubbling and golden.
- Garnish with more fresh thyme and enjoy.
Expert Tips & FAQs
- Store any cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in a 350F oven until warmed through.
- To Make Ahead – Prepare the casserole without the cracker topping a day in advance and store it, covered, in the refrigerator. Allow the casserole to rest at room temp while the oven preheats (or slightly longer if you are using a glass dish) then proceed with recipe instructions. You may need to add a few extra minutes in the oven if it’s going in cold.
Nutrition
Kristen Rittmer
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