This yellow squash casserole is a classic Southern side dish made with tender squash, cheddar cheese, and a buttery cracker topping baked until golden and crisp. I’ve made this recipe for everything from weeknight family dinners to holiday meals, and it’s always one of the first dishes to disappear from the table.
If you’re looking for yellow squash recipes that make the most of fresh summer squash, this casserole is an easy favorite. Steaming the squash before baking helps keep it tender, while the cheesy filling and buttery cracker topping create the perfect balance of creamy and crunchy textures. Best of all, this squash casserole can be assembled ahead of time, making it a great option when you’re planning a busy dinner or feeding a crowd.
Table of contents
Why This Recipe Works
Some squash casseroles end up watery, bland, or heavy. This recipe keeps things simple and focuses on the little details that make a big difference.
- Steaming the squash first helps control moisture. The squash becomes tender before baking, which helps create a creamy casserole instead of a watery one.
- The cracker topping does double duty. Ritz crackers add buttery flavor throughout the casserole and create the golden, crunchy topping everyone loves.
- Cheddar cheese adds flavor. The cheese makes the filling rich and satisfying while still letting the fresh squash shine.
- It’s easy to make ahead. You can assemble the casserole in advance and bake it just before dinner, making it perfect for holidays, potlucks, and busy weeknights.
- The texture is the best part. Every bite combines tender squash, creamy filling, melty cheese, and crisp cracker topping for the perfect balance of flavors and textures.
What Readers Are Saying
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“So good! My hubby absolutely loved it. Will be a family favorite!!!” – Tami⭐⭐⭐⭐⭐
“This recipe is so good and was so easy! The only thing I would do different is use a slightly smaller dish so that it’s a little bit deeper. My husband and I really liked it and it’s great as leftovers too!” -Patty
Ingredients
Yellow Squash: Fresh yellow squash gives this casserole its classic flavor and tender texture. Look for small to medium squash with smooth skin, as larger squash tend to have more seeds and hold extra moisture.
Cheddar Cheese: Sharp cheddar is our favorite choice because it adds the most flavor without overpowering the squash.
Ritz Crackers: The buttery cracker topping adds the signature crunch that makes this squash casserole so popular. If you don’t have Ritz crackers, buttery round crackers, panko breadcrumbs tossed with a little melted butter, or crushed saltine crackers can all be used instead.
Want to use zucchini?
You can substitute zucchini for some or all of the yellow squash. Since zucchini naturally contains more moisture, be sure to cook it until tender and allow any excess liquid to evaporate before assembling the casserole.
Tips for The Best Texture
A few simple techniques can help you get the best flavor and texture from this squash casserole every time.
- Cook the squash until just tender. Overcooked squash can release extra moisture and become mushy after baking.
- Don’t skip steaming the squash and onions together. This step softens the vegetables and helps develop their flavor before they go into the casserole.
- If you notice extra liquid in the skillet after cooking the squash, let it cook off for a minute or two before mixing the filling.
- Use freshly shredded cheese when possible. It melts more smoothly and creates a creamier texture than pre-shredded cheese.
- Let the casserole rest for 5 to 10 minutes after baking. This gives the filling time to set up slightly and makes serving easier.
How To Make Yellow Squash Casserole
This easy yellow squash casserole comes together with simple ingredients and just a few steps, making it perfect for weeknight dinners, holidays, and potlucks.
- Cook the vegetables. Sauté the onion and garlic until fragrant, then add the squash and steam until tender.
- Mix the filling. Combine the crackers and cheese, reserving some for the topping. Stir the eggs, milk, melted butter, cooked vegetables, and seasonings into the remaining cracker mixture.
- Assemble the casserole. Spread the squash mixture into a baking dish and sprinkle the reserved cracker mixture evenly over the top.
- Bake until golden. Dot the top with butter and bake until the filling is set and the cracker topping is lightly browned.
- Cool slightly and serve. Let the casserole rest before serving so it holds together better when scooped.
Yellow Squash Casserole Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion peeled and diced
- 2 cloves garlic minced
- 4 cups yellow squash sliced (about 2 squash)
- ¼ cup water
- 1 sleeve Ritz crackers
- 1 heaping cup cheddar cheese shredded
- 2 large eggs beaten
- ¾ cup 2% milk
- ¼ cup unsalted butter melted
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons unsalted butter cut into small pieces
Instructions
- Preheat oven to 400 degrees F. Grease a 9-inch x 13-inch baking dish with non-stick cooking spray.
- Heat 1 tablespoon olive oil over med heat in a large skillet. Sauté 1 medium yellow onion and 2 cloves garlic for 2-3 minutes.
- Add 4 cups yellow squash to the skillet over the onion and pour in1/4 cup water. Cover and allow to steam for about 5 minutes, or until the squash is tender.
- In a medium mixing bowl, crush 1 sleeve Ritz crackers with your hands. Add in 1 heaping cup cheddar cheese and mix until evenly combined. Set half of the cracker/cheese mixture aside in a separate bowl.
- To the rest of the cracker mixture, add 2 large eggs, 3/4 cup 2% milk, and 1/4 cup unsalted butter. Add the veggies to the bowl along with 1 teaspoon salt and 1/2 teaspoon pepper.
- Pour the squash mixture into the prepared baking dish and spread it out evenly. Sprinkle the top with the reserved cracker mixture and 2 tablespoons unsalted butter cut into small pieces.
- Bake for 25 minutes until the cracker topping is slightly browned. Remove from the oven and let rest for 5 minutes before serving warm.
Video
Notes
- If you notice excess liquid in the skillet after cooking the squash, allow it to cook off before mixing the filling. This helps prevent a watery casserole.
- If the cracker topping starts to brown too quickly, loosely cover the baking dish with aluminum foil.
Nutrition
FAQ
Can I use a different cheese?
Yes. Sharp cheddar adds the most flavor, but medium cheddar, Colby Jack, Monterey Jack, or a blend of your favorite cheeses will also work well in this casserole.
Can I make yellow squash casserole without crackers?
Yes. The crackers add buttery flavor and help create the casserole’s signature texture, but you can leave them out if needed. For a similar topping, try panko breadcrumbs tossed with melted butter or crushed pork rinds for a low-carb option. The casserole will still be delicious, although the texture will be a little different.
Why is my squash casserole watery?
Yellow squash naturally releases moisture as it cooks. If you notice extra liquid in the skillet after steaming the squash, let it cook off before mixing the filling. Allowing the casserole to rest for 5 to 10 minutes after baking also helps it set up before serving.
Storing Leftovers and Reheating
Store leftover squash casserole in an airtight container in the refrigerator for up to 4 days.
To reheat a single serving, warm it in the microwave until heated through. For larger portions, cover the casserole dish with foil and reheat in a 350°F oven for about 15 to 20 minutes, or until hot.
Make-Ahead
Yes. Assemble the casserole, without the final cracker layer, up to 24 hours in advance. Cover it tightly and store it in the refrigerator. Then add the cracker topping and butter, and bake when you’re ready to serve.
Freezing
You can freeze the baked casserole for up to 2 months. Let it cool completely, wrap tightly, and freeze. Thaw overnight in the refrigerator before reheating. Keep in mind that the squash will be a little softer after freezing and thawing, and the cracker topping won’t be quite as crisp.
What to Serve with Yellow Squash Casserole
Yellow squash casserole is a versatile side dish that pairs well with everything from simple weeknight dinners to holiday favorites. Serve it alongside your favorite protein for a comforting meal that’s easy to put together.
- Classic Meatloaf
- Breaded Pork Chops
- Honey Glazed Crock Pot Ham
- Roasted Chicken
- Cherry Cola Pulled Pork
- Grilled Chicken Thighs
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 .