This Yellow Squash Casserole is the ultimate comfort food! It can be prepped ahead of time and popped in the oven just before dinner!
When it comes to easy casserole recipes, this Yellow Squash Casserole is one of my all time favorites. The dish is like the ultimate comfort food! I was worried that it might be more of a summer recipe, but I could eat this any day of the year! It’s so good!! This casserole comes together so fast and you could easily prepare it ahead of time and then toss it in the oven just before dinner. Your family will LOVE it!
YELLOW SQUASH CASSEROLE
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I have to tell you that I have never made a savory recipe, and had someone tell me that it was as satisfying as any dessert. That is never until now! Seriously!
That’s what my husband told me when he tried this casserole. Not only that but he had the leftovers! He never eats leftover anything.
There is a dilemma that most food bloggers run into all the time. We want to share with you all the food we make for our families but the best light to use for photos is natural light.
So that means we either make dinner early in the day and reheat for the family later or take dark pictures. I usually choose the reheat method. My family does get a fresh hot meal most days but once or twice a week we have the reheated meal.
In the case of this Yellow Squash Casserole, it didn’t affect the taste at all! That fact alone gets major brownie points in my book.
Want more squash recipes?
- Butternut Squash Corn Bread
- Roasted Honey Ginger Beets with Winter Squash
- Healthy Crock Pot Taco Spaghetti Squash
- Butternut Squash Mac and Cheese
- Acorn Squash Stuffed with Pear & Pork
- More side dish recipes…
Tools used to make this Yellow Squash Casserole recipe
Knives: A good set of kitchen knives is essential for any cook. This set is the best one I’ve owned so far and it comes with a knife block, steak knives, and an array of larger knives perfect for all your slicing, chopping, and cutting needs.
Cutting Board: A good-sized cutting board is a must for home cooks. This board is thick & sturdy and makes recipe prep a breeze.
Large Skillet: This skillet is my go-to kitchen tool. It’s large circumference and high sides make it perfect for cooking anything from one pan meals to soups and sauces.
Baking Dish: This baking dish is a must-have for any home cook. I actually have 3 of them in my cupboard, and each dish comes with a lid for storing leftovers or taking your dishes on the go.
Ingredients
Instructions
- Preheat oven to 400 degrees F.
- Heat olive oil over med heat in a large skillet. Saute onions and garlic for 2-3 min.
- Add the squash on top and then add the water to the pan. Cover and allow to steam for about 5 min, until squash is tender.
- In a medium bowl, crush crackers with your hands. Add in cheese and toss. Set half of the cracker/cheese mixture aside.
- Stir in the milk, beaten eggs, and melted butter. Add in the squash mixture and season with salt and pepper.
- Pour into a greased 9-inch x 13-inch baking dish. Top with the remaining cracker mixture and dab with 2 tbsp butter.
- Bake for 25 min until cracker topping is slightly browned. Serve warm.
Amy says
Do you slice the squash? Sorry this is a dumb question ?
Cheryl says
Made this as a side for Christmas dinner and it was delicious! Thank you for sharing the recipe. I’ll definitely make this again and again.
Stephanie Chen says
What size baking dish?
Carol Bailes says
My mother had a yellow squash recipe that used the same ingredients except instead of Ritz crackers, she used Stovetop stuffing…she also added 8 oz sour cream. Delicious!! I’ve swapped zuchinni squash for yellow squash as well.
Aubrey Cota says
That does sound great!
stacy says
I wonder how this would be if I made it with zucchini?
Aubrey Cota says
I’ve heard from others that it’s great but haven’t tried it myself.
Debbie says
I made this for a side dish to go with our dinner tonight. It was awesome!!! I can’t wait to eat the leftovers for lunch tomorrow. Actually, I ate this as my main dish with rice, and skipped the meat. So I guess that means this is a great main or side dish. Thanks for sharing!
Aubrey says
Thanks Debbie! I bet that would be great! Now I’ve got some great ideas.
Tanya M @Mom's Small Victories says
This looks so yummy. I hope when I plant yellow squash in my garden that bugs don’t attack them so we can make this. I love casseroles. Thanks for sharing.
I hope you will stop by and link this and 2 other posts to my Small Victories Sunday linky that’s open now.
Aubrey says
Thanks Tanya!
margie gunter says
I love squash any w it is fixed, but the way i make my squash casseroll is two squash cooked with 1 choped onion, salt and pepper then put 1/2 cup mayonnise, 2 cups cheddar cheese and sometimes with crackers on top or just the cheese, good eather way.
Mel says
That sounds delicious. I used crushed cheese its
Lin Cornell says
Do you use eggs?
bc in edmond says
looks yummy! do you peel the squash?
Aubrey Cota says
No, you can leave the skin of the yellow squash on because it’s so tender.
Vickie L Kuhns says
I love this dish but anytime I’ve left the skin on it’s stays crunchy. I would peel mine.