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
- .Comfort Food Appeal: Squash casserole hits all the notes of homestyle comfort, making it a go-to dish for cozy evenings.
- Seasonal Ingredients: The recipe celebrates seasonal squash, making it an excellent choice for farm-to-table enthusiasts.
- Nutrient-Rich: Squash is packed with essential nutrients like fiber, vitamins, and minerals, adding a healthy twist to your meal.
- Easy to Prep: No fancy culinary skills are needed here. A squash casserole is simple enough for even novice cooks to tackle.
- Make-Ahead Magic: The recipe is perfect for prepping ahead of time, freeing you up to focus on other elements of your meal.
- Crowd-Pleaser: The creamy, savory, and slightly sweet profile of squash casserole makes it a hit at family gatherings and potlucks.
- Freezer-Friendly: Made too much? No problem. Squash casserole freezes well, making it a convenient option for future meals.
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.
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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 and 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
- Choose the Right Squash: Opt for fresh, firm squash with vibrant color for the best flavor and texture.
- Precook the Squash: Boil or steam the squash until it’s just tender to ensure it cooks evenly in the casserole.
- Season Generously: Don’t skimp on the salt, pepper, and spices. Seasoning the squash beforehand brings out its natural flavors.
- Preheat the Oven: Always preheat your oven for consistent cooking results.
- Check for Doneness: Use a fork to test if the casserole is cooked through. The squash should be tender but not mushy.
- Rest Before Serving: Letting the casserole sit for a few minutes after baking helps the flavors meld and makes it easier to serve.
- 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.
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.
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?
- Broccoli casserole
- Corn casserole
- Cheesy potato casserole
- Hashbrown casserole
- Pineapple casserole
- Cheesy Green Bean Casserole
Yellow Squash Casserole Recipe
- 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
- 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!
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 the day before but don’t add the cracker mixture or they’ll go soggy.
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.
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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