Yellow Squash Casserole Recipe

Introduction

This Yellow Squash Casserole is a comforting and cheesy side dish that’s perfect for any meal. Tender yellow squash combined with creamy cheese and a crunchy cracker topping makes it a family favorite. It’s easy to prepare and bakes to golden perfection in under an hour.

Ingredients

• 4 tbsp. unsalted butter, divided
• 2 lb. yellow squash, sliced into 1/2″-thick coins
• 1 yellow onion, finely chopped
• 2 garlic cloves, minced
• 1/4 tsp. cayenne pepper
• Kosher salt
• Freshly ground black pepper
• 2 large eggs
• 1/2 c. sour cream
• 1/4 c. mayonnaise
• 1 1/2 c. shredded cheddar
• 2 oz. Parmesan, finely grated (about 1 cup)
• 1 sleeve Ritz crackers, crushed

Instructions

1. Step 1: Arrange a rack in the center of the oven and preheat to 350°F. Lightly grease a 13” x 9” baking dish with cooking spray.
2. Step 2: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the sliced squash and chopped onion, cooking and stirring often until the squash is tender, about 8 minutes.
3. Step 3: Stir in the minced garlic and cayenne pepper. Season with salt and freshly ground black pepper. Transfer the squash mixture to a colander set over a bowl and let it drain for 5 minutes to remove excess liquid. Discard the liquid.
4. Step 4: In a large bowl, whisk together eggs, sour cream, and mayonnaise until smooth. Stir in the shredded cheddar and grated Parmesan cheese. Season with salt and pepper. Gently fold in the drained squash mixture until well combined. Transfer the mixture to the prepared baking dish.
5. Step 5: In a medium heatproof bowl, microwave the remaining 2 tablespoons of butter until melted, about 20 seconds. Add the crushed Ritz crackers to the melted butter and toss until coated. Sprinkle the cracker mixture evenly over the squash.
6. Step 6: Bake the casserole in the preheated oven until the top is golden and the mixture is bubbly, about 20 minutes. Let it cool slightly before serving.

Tips & Variations

• For added flavor, try mixing in some crisp bacon bits before baking.
• Substitute sharp white cheddar for a different cheese twist.
• Use gluten-free crackers to make this dish gluten-free.
• Drain the squash carefully to avoid a watery casserole.

Storage

Store leftover casserole covered in the refrigerator for up to 3 days. To reheat, warm it in the oven at 350°F for about 15 minutes or until heated through to preserve the crispy topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole up to the baking step, cover it, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.

What can I use instead of Ritz crackers for the topping?

You can substitute crushed breadcrumbs, crushed saltines, or panko for a similar crunchy topping. Adjust butter accordingly for coating.

Yellow Squash Casserole Recipe

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4.9 from 57 reviews

This classic Yellow Squash Casserole is a comforting, cheesy baked dish perfect for a side at any meal. Featuring tender yellow squash sautéed with onions and garlic, combined with creamy sour cream, mayonnaise, and sharp cheddar and Parmesan cheeses, then topped with buttery crushed Ritz crackers for a perfect golden crust. It’s easy to make and bursting with savory flavor.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 28 minutes
• Total Time: 43 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

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Vegetables

• 2 lb. yellow squash, sliced into 1/2“-thick coins
• 1 yellow onion, finely chopped
• 2 garlic cloves, minced

Wet Ingredients

• 2 large eggs
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 4 tbsp. unsalted butter, divided

Cheese

• 1 1/2 cups shredded cheddar cheese
• 2 oz. Parmesan, finely grated (about 1 cup)

Other

• 1 sleeve Ritz crackers, crushed
• 1/4 tsp. cayenne pepper
• Kosher salt
• Freshly ground black pepper

Instructions

1. Preheat and Prepare: Arrange a rack in the center of the oven and preheat to 350°F. Lightly grease a 13” x 9” baking dish with cooking spray to prevent sticking.
2. Sauté Squash and Onion: In a large skillet over medium heat, melt 2 tablespoons of butter. Add sliced yellow squash and finely chopped onion, stirring often until the squash is tender and the onion is translucent, about 8 minutes.
3. Season and Drain: Stir in minced garlic and cayenne pepper. Season with kosher salt and freshly ground black pepper to taste. Transfer the cooked squash mixture to a colander set over a bowl and let it drain for 5 minutes to remove excess liquid, then discard the liquid.
4. Mix with Dairy and Cheese: In a large bowl, whisk together eggs, sour cream, and mayonnaise until smooth. Stir in shredded cheddar and finely grated Parmesan cheese. Season again with salt and pepper, then gently fold in the drained squash mixture until well combined.
5. Prepare Topping: In a medium heatproof bowl, melt the remaining 2 tablespoons of butter in the microwave for about 20 seconds. Add the crushed Ritz crackers to the melted butter and toss to coat evenly. This will create a crispy, flavorful topping.
6. Assemble and Bake: Transfer the squash and cheese mixture to the prepared baking dish and smooth the top. Sprinkle the buttered crushed crackers evenly over the casserole. Bake in the preheated oven until the topping is golden brown and the casserole is bubbly, about 20 minutes.

Notes

• Use fresh yellow squash for the best texture and flavor.
• Allowing the squash mixture to drain helps prevent a soggy casserole.
• For a spicier kick, increase the cayenne pepper slightly.
• Leftovers can be refrigerated and reheated; the cracker topping may lose some crispness.
• This casserole pairs well with grilled meats or as a vegetarian main dish.

Keywords: yellow squash casserole, cheesy squash casserole, baked squash casserole, side dish, comfort food, vegetable casserole