Yellow Squash Casserole Recipe

Introduction

This Yellow Squash Casserole is a comforting side dish that’s perfect for any meal. With tender squash, sharp cheeses, and a crispy cracker topping, it’s both creamy and crunchy in every bite. Easy to prepare and full of flavor, it’s sure to become a family favorite.

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 cup sour cream
• 1/4 cup mayonnaise
• 1 1/2 cups 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 kosher salt and freshly ground black pepper to taste. Transfer the squash mixture to a colander set over a bowl and let it drain for 5 minutes, discarding any liquid.
4. Step 4: In a large bowl, whisk together the eggs, sour cream, and mayonnaise. Add the shredded cheddar and grated Parmesan cheese. Season with salt and pepper, then gently fold in the drained squash mixture. Transfer this combined 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 and toss to coat with the butter. Sprinkle the cracker topping evenly over the squash mixture in the dish.
6. Step 6: Bake the casserole in the preheated oven until golden and bubbly, approximately 20 minutes. Remove from oven and serve warm.

Tips & Variations

• For extra flavor, try adding a handful of fresh herbs like thyme or parsley to the squash mixture before baking.
• If you prefer a spicier kick, increase the cayenne pepper slightly or add a pinch of smoked paprika.
• Gluten-free cooks can substitute gluten-free crackers for the Ritz crackers used in the topping.
• Use sharp cheddar for a more intense flavor or mix in some Monterey Jack for a creamier taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or reheat the entire casserole covered with foil in a 350°F oven until heated through, about 15 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash in this casserole?

Yes, zucchini or a mix of summer squashes work well as substitutes. Adjust cooking time if slices are thicker or thinner.

Is it possible to make this casserole ahead of time?

Absolutely. Prepare the casserole up to the baking step, cover tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.

Yellow Squash Casserole Recipe

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4.4 from 750 reviews

This comforting Yellow Squash Casserole is a creamy, cheesy baked dish perfect as a seasonal side or vegetarian main. Tender yellow squash is cooked with onions and seasoned with garlic and cayenne for a subtle kick. Combined with a rich mixture of eggs, sour cream, mayonnaise, cheddar, and Parmesan cheeses, then topped with buttery crushed Ritz crackers, this casserole bakes to a golden bubbly perfection with a crunchy topping.

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

Ingredients

Scale 1x2x3x

Main Ingredients

• 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, to taste
• Freshly ground black pepper, to taste
• 2 large eggs
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 1/2 cups shredded cheddar cheese
• 2 oz. Parmesan cheese, finely grated (about 1 cup)
• 1 sleeve Ritz crackers, crushed

Butter

• 4 tbsp. unsalted butter, divided

Instructions

1. Prepare Oven and Dish: 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. Cook Squash and Onion: In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the sliced yellow squash and finely chopped onion, stirring frequently until the squash is tender, approximately 8 minutes.
3. Add Seasonings and Drain: Stir in the minced garlic and cayenne pepper, then season the mixture with kosher salt and freshly ground black pepper to taste. Transfer the cooked squash mixture to a colander placed over a bowl and let it drain for 5 minutes, discarding any accumulated liquid.
4. Combine with Dairy and Cheese: In a large bowl, whisk together the eggs, sour cream, and mayonnaise until smooth. Stir in the shredded cheddar and grated Parmesan cheeses, seasoning again with salt and black pepper. Gently fold the drained squash mixture into this creamy cheese blend.
5. Prepare Topping: 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 fully coated.
6. Assemble and Bake: Transfer the cheese and squash mixture to the prepared baking dish, smoothing it evenly. Sprinkle the buttery crushed crackers evenly over the top. Bake the casserole in the preheated oven until the topping is golden brown and the casserole is bubbly, about 20 minutes.

Notes

• For a spicier dish, increase the cayenne pepper slightly or add a pinch of smoked paprika.
• This casserole can be prepared a day ahead; assemble and refrigerate, then bake before serving.
• Use freshly grated Parmesan for the best flavor and texture.
• To make it gluten-free, substitute gluten-free crackers for the Ritz crackers.
• Let the casserole rest for 5 minutes after baking to set before serving.

Keywords: yellow squash casserole, baked squash recipe, cheesy squash casserole, Southern side dish, vegetable casserole, easy squash bake