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.
Rhiannon says
Great recipe and ideas! Thank you. Anything that goes with yellow or yellow hard skinned yellow squash would go with this. Bacon is another thing that could be mixed in or on top. I’ve yet to eat my recipe, but I know it will be great. I was afraid to use a 9X13 pan, so used a 9X9 at it fit well, didn’t bubble over. I added some basil and bacon, but I can see it would be wonderful so many ways. Thanks again.
Darleen says
I’m going to make this for Easter dinner. I may try some of the variations. It sounds easy and delicious. I’ll let you know how it turns out. 🙂
Deborah says
This was very easy to make and very good. Thank you!
Connie says
This was great! I love veggies and this hit the spot. Crispy topping and delicious just right yellow squash. I could have eaten the whole thing. Easy and it smelled good while baking. This is definitely a keeper for me.
Real Housemoms JK says
Thanks so much Connie!
Lisa says
Can you suggest any other types of squash in addition to zucchini that would be good? Wyoming winters…not too many yellow squash left in these parts in the cold season. Thank you.
Jessica L says
My family loved this as a side dish with sweet garlic chicken! I used blanched & frozen, chopped yellow & green zucchini with skin and gluten free crackers. Delicious!!
Sara says
Amazing recipe!! Sort of reminded me of stuffing or mac n cheese, that kind of comfort food. Just delicious. I did not use any water though. I didn’t use butter, I used Country Crock instead, and I used skim milk and bread crumbs instead of crackers. Creamy, rich, delicious!!
Annette says
Love this recipe! I have also used lemon pepper in place of plain pepper for added flavor and to change it up a spice from The Bamboo Chef called Spice It Up. Great in all variations. Will make this recipe again and again.
Sonia says
Someone gave us a yellow squash. I tried this recipe and took it out to the field for the harvest crew….Lots of raves!! Printed recipe and keeping on file!! <3
Cheryl says
a relative gave me some home canned yellow squash. could this be substituted if it wasnt cooked as directed? I would prefer to use fresh, but would like to use this squash if I can
Jennifer Kimmel says
Hello Cheryl! I’m wondering if the texture would be off using the canned since its already cooked. Did you try it?
Li says
This was a hit! I was looking for new recipes, now that the garden is producing a lot of summer squash.
* I put a thin layer of cooked Jimmy Dean Original sausage to the bottom.
* Peeled the summer squash (something I always do)
* The crispiness of the top (cheese, crackers, and butter) is gone the next day, which was expected – but it is still delicious!
Thank you!
Lil says
Very easy and quick to assemble and delicious!
Claudia Fader says
Just made it, it was a hit ,super delicious and easy to make, for sure a new addition to my cooking. Thank you so much for this recipe, everyone loved it!❤
jack burga says
you have to add sliced tomatoes on top before baking,try it makes the dish so MUCH BETTER!
Mallory Praught says
Has anyone tried freezing this recipe? Thinking of dividing the recipe in half and freezing for side dishes when baby comes this October!
Jennifer Kimmel says
Hey Mallory! I haven’t frozen it yet but I’m sure it would turn out just fine. Did you try it?
Dona Fellows says
Trying this tonight. Does it freeze well? There are only two of us. Thanks!
Jennifer Kimmel says
Hey Dona! I haven’t frozen it before but I think it should freeze just fine.
Laura Casey says
Qi used patty pan. Squash….delish!, Thanks so much….
Anna says
My mom had left over squash from her garden and this recipe took care of them right away! I followed the recipe for the most part and three in about 1/2 cup of parmesan that I had left over. It was delicious 😋
Aubrey Cota says
Awesome. Thanks Anna!
Jennifer says
This was delicious and so easy.
Aubrey Cota says
Thanks, Jennifer!
Jill Sellers says
THANK YOU for this recipe! Instead of mixing the butter into the filling, I cook the squash in some of it and drizzle the top with the rest. I use saltines. This makes for such a “clean” tasting casserole. Again, thank you so much!!!
Aubrey Cota says
Oh great idea! Thanks so much.