Easy Squash Casserole Recipe

Name: Yellow squash casserole recipe
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Ingredients: 3 pounds Yellow squash (sliced); 1 Onion (chopped); 3 tbsp Olive oil; 1 tsp Kosher salt; ¾ tsp Black pepper; 2 Eggs; ½ cup Mayonnaise; 8 oz Sour cream; 8 oz Cheddar cheese (sharp); 1 tbsp Thyme (fresh); 1/4 tsp Cayenne pepper; 40 Ritz crackers (crushed); ¼ Vegetarian Parmesan cheese; ½ cup Butter

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For the perfect comforting fall meal, try this delicious crunchy squash casserole recipe! Our easy-to-follow recipe allows you to create a tasty warm dish that the whole family will love. Packed with healthy ingredients and plenty of flavors, this savory casserole is sure to be a hit. Plus, it’s a great way to use up leftover summer squash from your garden or local farmer’s market. So go ahead and give it a try – you won’t regret it!

Someone spooning a helping of casserole.

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Why you’ll love this yellow squash casserole

You can make ahead or scale up and freeze it.
The crispy buttery crackers make this a great dish to get kids eating hidden veggies!
It makes for a great side dish for a potluck, Thanksgiving, or summer casserole.
All the ingredients are 100% vegetarian.

Ingredients you’ll need

You’ll need all the ingredients shown in the photograph below.

Ingredients needed, mayonnaise, eggs, unsalted butter, sour cream, vegetarian Parmesan, Ritz cracker crumbs, squash, onion, olive oil, cayenne pepper, sharp cheddar cheese, and fresh thyme.

The most delicious squash filling topped by an insanely good buttery cracker topping, this is a family favorite that you don’t want to miss out on!

How to make squash casserole with step by step instructions

A full printable recipe and the measurements in both US customary and metric are available in the recipe card below.

Preheat your oven to 350°F/180°C.

Add the yellow squash to a rimmed baking sheet, along with onion, olive oil, salt, and pepper, and toss to combine. Cook until tender, approximately 20 – 25 minutes.

Yellow squash, with other mixed ingredients on a baking sheet. — Add squash, onion, olive oil, salt, and pepper to a baking sheet and cook until tender.

Eggs in a bowl with mayonnaise, sharp cheddar, and sour cream. — Whisk eggs, and add mayo, and sour cream.

Cheese ingredients in a small mixing bowl. — Then add cheese, thyme, and cayenne pepper and stir to combine.

The cooked squash will release liquid, so completely drain it in a colander, you don’t want a watery casserole, and then set it aside to cool slightly.

Grease an 11 x 7-inch casserole dish.

In a large bowl, whisk eggs, then add mayonnaise, sour cream, sharp cheddar cheese, fresh thyme, and cayenne pepper, and then gently fold in the cooled squash mixture.

Now add it to your prepared baking dish and cook until softened for approximately 20 minutes.

Ritz cracker crumbs in a bowl with vegetarian Parmesan cheese. — Add crackers, cheese, and melted butter, and mix to combine.

Squash mixture in a casserole dish. — Place the mixture in a oven proof dish.

Meanwhile, in a smaller bowl, add crushed Ritz crackers, vegetarian Parmesan cheese, and pour in melted butter, and stir to combine.

Now sprinkle the Ritz cracker crumbs mixture evenly over the top of your cooked squash.

Uncooked squash casserole in a casserole dish. — Place the cracker crumbs on top.

Cooked squash casserole on a cutting board. — Cook for 25 – 30 minutes.

Cook for a further 25 – 30 minutes until your cooked squash casserole top is golden brown and the cheese is melted and bubbly.

Allow 2 – 3 minutes to cool and then serve.

Enjoy your hearty squash casserole!

Recipe notes and expert tips

Substitute
Use zucchini instead of squash if you have a glut of them.
Cracker crumbs
If you don’t have a food processor to blitz your Ritz crackers into crumbs, then put them in a Ziploc bag and bash them with a rolling pin.
Make ahead
Make ahead the day before but don’t add the cracker mixture or they’ll go soggy.
Storage
Keep covered in the fridge for up to 3 months. Freeze cooked for up to 3 months but let the casserole cool completely before freezing. Freeze uncooked casserole without the cracker topping for up to 3 months.
Learn how to grill squash

How to store leftover squash casserole

Store covered in the fridge for up to 3 days.

Can you make squash casserole ahead?

Yes, you can, you can make it the day before, cover and refrigerate. Just reheat it when you are ready to eat it.

Can you freeze squash casserole?

Yes, you can! Wrap it up and freeze your cooked squash casserole but don’t add the Ritz crackers as they will go soggy upon thawing.

Squash casserole with a portion removed.

Freeze for up to 3 months, when ready to use it, just add additional cooking time.

More easy casserole recipes for you to try at home

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Pineapple Casserole

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Hashbrown casserole recipe

Potato casserole

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Someone about to serve a helping of broccoli casserole.

Broccoli casserole recipe

A helping of squash casserole on a serving spoon.

Print Pin Recipe

Yellow squash casserole recipe

This scrumptious squash casserole recipe is the perfect dish for a family gathering or special occasion. With layers of creamy cheese, sweet onions, and tender chunks of squash cooked just right, this casserole not only looks impressive but tastes amazing! And with its simple prep time and ingredients, you'll be able to make it quickly with minimal effort. The powerful flavor combination of savory and sweet will have your friends and family begging for seconds!

Prep Time20 mins

Cook Time1 hr 10 mins

Total Time1 hr 30 mins

Servings

Calories540

Course: Side Dish

Cuisine: American

Author: Mandy Applegate | Splash of Taste

Utensils

11 x 7-inch casserole dish

Ingredients

3 pounds Yellow squash sliced
1 Onion chopped
3 tbsp Olive oil
1 tsp Kosher salt
¾ tsp Black pepper
2 Eggs
½ cup Mayonnaise
8 oz Sour cream
8 oz Cheddar cheese sharp
1 tbsp Thyme fresh
1/4 tsp Cayenne pepper
40 Ritz crackers crushed
¼ Vegetarian Parmesan cheese
½ cup Butter

US Customary – Metric

Instructions

Pre heat your oven to 350°F/180°C.
In a large rimmed baking sheet add the squash, onion, olive oil, salt, black pepper and toss to combine. Cook until tender for approximately 20-25 minutes. Completely drain the squash mixture and set aside to cool slightly.
3 pounds Yellow squash, 1 Onion, 3 tbsp Olive oil, 1 tsp Kosher salt, ¾ tsp Black pepper
In a large bowl whisk the eggs, then add mayonnaise, sour cream, cheddar cheese, thyme and cayenne pepper and gently fold in the cooled squash mixture. Now add it into your prepared casserole dish and cook until softened for approx. 20 minutes.
2 Eggs, ½ cup Mayonnaise, 8 oz Sour cream, 8 oz Cheddar cheese, 1 tbsp Thyme, 1/4 tsp Cayenne pepper
Meanwhile, in a smaller bowl add the crushed Ritz cracker crumbs, vegetarian parmesan cheese and pour in the melted butter. Now sprinkle the Ritz cracker crumbs over the top of your cooked squash mixture.
40 Ritz crackers, ¼ Vegetarian Parmesan cheese, ½ cup Butter
Cook for a further 25-30 minutes until the top is golden brown and the cheese is melted and bubbly. Allow to cool for 2-3 minutes, then serve. Enjoy your hearty squash casserole!

Notes

Substitute
Use zucchini instead of squash if you have a glut of them.

Cracker crumbs
If you don’t have a food processor to blitz your Ritz crackers into crumbs, then put them in a Ziploc bag and bash them with a rolling pin.

Make ahead
Make ahead the day before but don’t add the cracker mixture or they’ll go soggy.

Storage
Keep covered in the fridge for up to 3 months. Freeze cooked for up to 3 months but let the casserole cool completely before freezing. Freeze uncooked casserole without the cracker topping for up to 3 months.

Nutrition

Disclaimer

Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

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