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!
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Why you’ll love this easy squash casserole recipe
- 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 is a great side dish for a potluck, Thanksgiving, or summer casserole.
- All the ingredients are 100% vegetarian (but this is not a vegan squash casserole).
Ingredients you’ll need
You’ll need all the ingredients shown in the photograph below.
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
It’s easy to make our squash casserole with Ritz crackers and mayonnaise if you follow our simple 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.
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.
Meanwhile, in a smaller bowl, add crushed Ritz crackers vegetarian Parmesan cheese, pour in melted butter, and stir to combine.
Now sprinkle the Ritz cracker crumbs mixture evenly over the top of your cooked squash.
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 vegetarian 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.
And if you have leftover squash, try this leek and squash quiche.
If you’re a squash lover, then try spaghetti squash salad.
Yes, you can; you can make it the day before, cover and refrigerate. Just reheat it when you are ready to eat it.
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.
Freeze for up to 3 months; when ready to use it, add additional cooking time.
More easy casserole recipes for you to try at home
If you loved this fabulous yellow squash casserole recipe, then why not try these?
Yellow Squash Casserole Recipe
Utensils
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
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
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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Bella B says
We had family over on the weekend and I made this to go with my ham. It was delicious! Thanks for sharing this with us.
Mandy from Splash of Taste says
Glad that everyone enjoyed it!
GRETA says
Looks delicious and so inviting. I have all the ingredients, so tomorrow I just will make it for lunch. Thanks for this beautiful casserole idea.
Mandy from Splash of Taste says
I hope you enjoy it!
jennifer says
Oh so amazingly comforting! I love all squash and made it with a mix of the yellow summer squash and zucchini . . . but I bet it’s good to with other varieties! Definitely a keeper and a good way to convince kiddos to eat more veggies!
Mandy from Splash of Taste says
Yes, other varieties of squash will be delicious too!
Kris says
This was comfort food at its finest…SO delicious! Can’t wait to have it again already!
Mandy from Splash of Taste says
We love it, and you’re right pure comfort food!
Rachna says
This squash casserole looks absolutely delightful. I love the combination of cheese and squash. Also, I could make a large batch and relish the leftovers as well.
Mandy from Splash of Taste says
Glad you love the combinations and enjoy!