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.
Yvonne sickler says
Good casserole super easy. I used flavored ritz crackers and just cubes my squash.
Aubrey Cota says
Awesome, thanks for sharing your version.
Jill Sellers says
SO so good! And practical: other recipes call for steaming the squash; I prefer sautéing them with the onions, which I already do all summer long, or as long as the Vidalia onions hold out!
Aubrey Cota says
Adds such a great flavor right!! So glad you like it. Thanks so much.
Yvonne says
I looked up summer squash recipes and came across this one and I had to make it. I had everything but the Ritz crackers and the cheddar cheese BUT I did have saltine crackers and Monterey Jack. Two words “Holy Moly” not only does the entire house smell incredibly delicious the dish is absolutely scrumptious!!!! This is a KEEPER. Thank you so much!!! We LOVE it!!!
Aubrey Cota says
Oh yay!! I love it when substitutions work out so well. Now you’ll have to try it the other way and let know if you find a difference!
Margaret Bergland says
Delicious
Just made it. I probably could use less butter but yummy!
Aubrey Cota says
Thanks so much Margaret!
Sheila Leveque says
I was happy to find this recipe, and couldn’t wait to make it. Made some changes, and it turned out delicious. Instead of steaming the squash separately, I sauteed it with the onions till tender. I had a chunk of cojack cheese that needed to be used, so I substituted that. The main addition added, was cubed ham, which made this a very testy one dish meal. My husband and I both loved this. I will definitely make again.
Aubrey Cota says
Great additions!! Glad it turned out so well. Thank you!
Samantha says
Will it come out ok if I don’t use eggs? Or should I substitute something?
Aubrey Cota says
I would suggest substituting with something, the consistency will be off otherwise.
Sharon Storey says
This is bar none the BEST squash casserole ever. No canned soups or mayo! It is simply fantastic. Ive made at least 5 times sunce I found this recipe and everyone loves it!
Aubrey Cota says
Thank you so much Sharon! I love hearing when a recipe has such success.
Constance says
Hi! I decided to use this as an all in one meal and added chopped grilled chicken and a 1/4 cup sour cream….I have a new go to plan for leftover grilled chicken!!! (I think next time I might even throw in some diced red, orange and jalapeño peppers with the onion and garlic)
Aubrey Cota says
Oh goodness, that sounds so good!! Nice work on the change up, and the extra add ins will be awesome! Thank you Constance.
Erika says
I never leave comments on recipes but, oh my goodness, this is good! I have a very picky eater at home and, though trepidatious at first, even she went in for seconds! Will be happily making again!
Aubrey Cota says
That makes me so happy!! Thank you so much Erika, please feel free to leave a comment any time.
Juju Gardner says
IF you make this, do NOT use the amount of crackers in the recipe! I ended up with a doughy mess, and wasted good squash and cheese. Chef friend told me rule of thumb is 2 crackers per squash and this called for ONE SLEEVE for 2 squash. No wonder. I’ll give it one more try adjusting ingredients.
Aubrey Cota says
Oh darn, I’m sorry this turned out so doughy. Yes please adjust for what works best for your and try again, it’s worth it!
Ann says
Best tasting “doughy mess” I’ve ever had ? (Outcome maybe changed by altitudes? Or oven types?) Thanks for sharing it with us.
Aubrey Cota says
Yes, higher altitude requires different temp settings and not all ovens are the same. Each one can differ by even just a few degrees which ultimately make a big difference. Glad you liked it!
Amy Jacobs-Sunday says
2 crackers? Meaning, 4 ritz crackers total for the recipe? I guess adjust for your taste, but I like the crunchy top…, and four crackers wouldn’t cut it for me!
Linda says
Loved this. I only used one egg though. Prefer mine on the creamy side than the “set” side. Used a mixture of cheddar, shredded Mexican and Parmesan – what I had on hand. Mmmm!
Brandi Reyes says
Yum! This was a great recipe to try! Only thing I did different was I added potatoes to it and it was delicious. Will definitely be making this again!
Ellie says
I really enjoyed this, thank you!! Instead of steaming them in water I steamed the squash in red wine. It was really good! Also added some rosemary and thyme. Thanks so much, I have a bunch of squash to enjoy this winter!
Anne Serpa says
Hi! I just found this recipe. I needed something different but I’m wondering if I can use Panko instead of the Ritz crackers as I don’t have them on hand. Also how many cups of crushed crackers does it work out to be? Thanks for this recipe. Can’t wait to try it.
Julie Kotzbach says
Hi Anne! If you substitute panko breadcrumbs, you’ll want to mix about 1 1/2 cups with 2-3 tablespoons melted unsalted butter and 1/2 teaspoon salt, that being said it won’t taste quite the same since the ingredients have changed. Hope this helps!
Susan A Shepherd says
Do you cover this while baking?
Julie Kotzbach says
Hi Susan! No, you do not need to cover it while baking. This helps the topping get crispy. If the topping is browning too quickly for you, lay a piece of foil over the pan, but don’t pinch it down and seal the pan. Hope this helps!
McKinley says
My wife liked this, and I wish I did as much as her! The squash could use more seasoning than just salt and pepper in my opinion. The 1/4c water was too much for me, and I couldn’t cook the moisture out any more than I did, or it would be too soft. Also, it was really eggy texture. I’d add a can of corn, half the water, or maybe incorporate grits instead of the corn next time. Also, peeling the squash and mixing cheddar within would have really set it off
Silvia says
Can I make this dish the night before to save time !!
Aubrey Cota says
You can always throw all the ingredients together in a casserole dish. When you’re ready take the dish out of the fridge let it come to temperature on the counter for about 10-20 minutes if you have the time, put it in the oven and voila!
Gloria Morris says
Was wondering if you could freeze this before or after baking ?
Linda Shaffer says
Can I also add zucchini and prepare the same way if I don’t have enough squash?
Aubrey Cota says
Sure, zucchini can have a bit more moisture so keep that in mind but it would be a great addition!
dana lazo says
thank you so much for the Squash casserole dish. I will be baking it as soon as i get all the ingredents .