Why You’ll Love This Recipe
Yellow Squash Casserole is creamy, cheesy, and layered with texture. It’s a fantastic way to use up abundant summer squash and is always a hit with kids and adults alike. With a golden, crispy top and soft, savory center, it’s both homestyle and crowd-pleasing. You can easily make it ahead, customize it with your favorite cheeses, or even add a little heat or protein.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Yellow squash (sliced)
- Onion (chopped)
- Garlic (minced, optional)
- Butter
- Eggs
- Sour cream or mayonnaise
- Cheddar cheese (shredded)
- Parmesan cheese (grated)
- Salt
- Black pepper
- Crushed crackers (Ritz or similar) or breadcrumbs (for topping)
Directions
- Preheat oven: Set your oven to 350°F and grease a 9×9-inch baking dish.
- Cook squash and onion: In a skillet, melt butter and sauté chopped onions and garlic until soft. Add sliced squash and cook until just tender, about 8–10 minutes. Drain excess liquid if needed.
- Mix casserole base: In a large bowl, combine eggs, sour cream or mayo, cheddar cheese, Parmesan, salt, and pepper. Stir in the cooked squash and onion mixture.
- Assemble casserole: Pour the mixture into the prepared baking dish. Top with crushed crackers or breadcrumbs mixed with a bit of melted butter.
- Bake: Bake for 30–35 minutes until the casserole is bubbly and the topping is golden brown.
- Cool slightly and serve: Let rest for 5–10 minutes before serving.
Servings and timing
This recipe serves 6 to 8 people. Prep time is about 15 minutes, and cook time is 35 minutes. Total time is approximately 50 minutes.
Variations
- Add spice: Mix in red pepper flakes or diced jalapeños for heat.
- Protein boost: Add cooked, crumbled bacon or ground sausage.
- Make it gluten-free: Use gluten-free crackers or breadcrumbs for the topping.
- Different cheese: Try mozzarella, Swiss, or a sharp white cheddar.
- Extra veggies: Add sautéed mushrooms or diced bell peppers for more variety.
Storage/Reheating
Store leftover casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm in a 350°F oven until heated through. For best texture, reheat uncovered to keep the topping crisp. This casserole can also be frozen for up to 2 months—thaw overnight in the fridge and reheat in the oven.
FAQs
Can I use zucchini instead of yellow squash?
Yes, zucchini works well and can be used in the same amount or mixed with yellow squash.
Do I need to peel the squash?
No, the skin of yellow squash is tender and doesn’t need to be peeled.
Can I make this casserole ahead of time?
Yes, assemble it up to a day in advance, cover, and refrigerate. Add the topping just before baking.
Why is my casserole watery?
Be sure to drain any excess liquid from the squash after cooking. Overcooked squash can release too much moisture.
Can I use frozen squash?
Fresh is best for texture, but you can use thawed frozen squash. Be sure to drain it thoroughly.
What’s the best topping for this casserole?
Crushed buttery crackers are traditional, but panko breadcrumbs or crushed cornflakes also work well.
Can I make it without eggs?
Eggs help bind the casserole, but you can use an egg substitute or increase the cheese and sour cream for structure.
Is this casserole vegetarian?
Yes, as written it is vegetarian-friendly.
What goes well with yellow squash casserole?
It pairs beautifully with roasted meats, barbecue, fried chicken, or grilled fish.
Can I freeze this casserole?
Yes, freeze it baked or unbaked. Wrap tightly and label. Thaw in the refrigerator before baking or reheating.
Conclusion
Yellow Squash Casserole is a timeless comfort food that’s creamy, cheesy, and irresistibly crispy on top. It’s a great way to enjoy summer squash and a perfect addition to any dinner table. Whether you’re serving it for a holiday meal or a weeknight side, this easy casserole is always a warm, welcoming dish that everyone will love.
PrintYellow Squash Casserole
Yellow Squash Casserole is a creamy, cheesy Southern-style dish made with tender squash, savory onions, and a buttery cracker topping. It’s a comforting and versatile side that pairs perfectly with any main course.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 to 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
- 4 cups yellow squash, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced (optional)
- 2 tbsp butter (plus 1 tbsp for topping)
- 2 large eggs
- 1/2 cup sour cream or mayonnaise
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup crushed Ritz crackers or breadcrumbs (for topping)
Instructions
- Preheat oven to 350°F and grease a 9×9-inch baking dish.
- In a large skillet, melt 2 tbsp butter. Add onion and garlic, and sauté until softened, about 2–3 minutes.
- Add sliced squash to the skillet and cook until just tender, 8–10 minutes. Drain any excess liquid.
- In a large bowl, whisk together eggs, sour cream or mayo, cheddar cheese, Parmesan, salt, and pepper.
- Stir the cooked squash mixture into the bowl and mix until combined.
- Pour into the prepared baking dish and spread evenly.
- Mix crushed crackers with 1 tbsp melted butter and sprinkle evenly over the top.
- Bake for 30–35 minutes, or until the casserole is bubbly and golden on top.
- Let rest for 5–10 minutes before serving.
Notes
- Drain squash well to avoid a watery casserole.
- Use a mix of yellow squash and zucchini for variation.
- To make gluten-free, use gluten-free crackers or breadcrumbs.
- Shredded Swiss or mozzarella can be used instead of cheddar for a different flavor.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 220
- Sugar: 4g
- Sodium: 390mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 65mg
