Easy Oven-Baked Squash Casserole Recipe

If you’re looking for the best squash casserole recipe, you’ve found it! This Southern-style squash casserole is creamy, cheesy, and topped with a golden, buttery cracker crust that’s absolutely irresistible. Made with simple ingredients like yellow squash, onion, cheese, and Ritz crackers, this easy side dish is a crowd-pleaser at any family dinner, holiday gathering, or potluck.

Why You’ll Love Squash Casserole

• So comforting and cheesy – This casserole is the ultimate comfort food with its creamy texture and cheesy goodness. The rich flavor from the melted Cheddar cheese pairs perfectly with the tender squash. It’s warm, hearty, and makes you feel right at home with every bite. If you love cheesy casseroles, this one is a must-try!

• A great way to use up fresh squash – Whether you’re overflowing with summer squash from your garden or picked up a bunch on sale, this recipe puts them to delicious use. It transforms simple squash into something totally crave-worthy. You won’t believe how flavorful it turns out with just a few pantry staples. This is a go-to recipe during squash season!

• Crowd-pleasing holiday side dish – This dish is a favorite for Thanksgiving, Christmas, and Easter spreads. The golden cracker topping gives it a festive, homemade look that everyone loves. It pairs beautifully with ham, turkey, or even as a vegetarian main. Once you serve it, everyone will ask for the recipe!

• Make ahead and freezer-friendly – You can assemble the whole casserole the day before and just pop it in the oven when you’re ready. It also freezes well, so you can bake one now and save one for later. This makes it perfect for meal prepping or planning ahead for holiday cooking. So convenient and still tastes amazing!

• Super easy to make – This recipe comes together with basic ingredients and minimal prep. There’s no fancy equipment or hard-to-find items, just slice, stir, bake, and enjoy. It’s beginner-friendly and forgiving, which means it turns out great every time. Even picky eaters will love this cheesy veggie bake!

Ingredients For Squash Casserole

• Yellow squash – Tender, mildly sweet squash that softens beautifully when cooked. Smaller squash tend to have better flavor and fewer seeds.

• Chopped onion – Adds a touch of savory flavor and blends perfectly with the squash.

• Water – Used to steam the squash and onion until tender.

• Buttery round crackers – Crushed crackers add rich flavor and create the perfect crunchy topping. Ritz crackers are a great option.

• Shredded Cheddar cheese – Melts into the casserole for creamy, cheesy goodness and adds bold flavor.

• Eggs – Help bind the casserole together and give it structure.

• Milk – Adds moisture and helps make the filling creamy.

• Melted butter – Adds a rich, buttery taste to both the filling and the topping.

• Salt and black pepper – Season to bring out all the delicious flavors.

• Extra butter – Dotted on top to help the topping crisp up in the oven.

For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.

Kitchen Tools You Need To Make Squash Casserole

• Large skillet with lid – Used to cook and soften the squash and onion before baking.

• Mixing bowls – Needed to combine the cracker topping, cheese, eggs, and other ingredients.

• Whisk – Helps mix the eggs and milk together smoothly.

• Measuring cups and spoons – For accurately measuring ingredients like milk, butter, and seasonings.

• 9×13-inch baking dish – The perfect size to bake and serve the casserole.

• Oven – Bakes the casserole until it’s golden brown and set.

• Spatula or large spoon – For mixing ingredients and serving the finished dish.

How To Make Squash Casserole

• Start by preheating your oven and greasing your casserole dish so it’s ready to go.

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• In a skillet, steam the squash and onion in a bit of water until they’re nice and tender, then drain off the excess moisture.

• Mix together the crushed crackers and shredded cheese in a separate bowl for that deliciously crispy topping.

• Stir half of that cracker-cheese mix into the cooked squash.

• Whisk together eggs and milk, then add to the squash mixture along with melted butter, salt, and pepper.

• Pour everything into the prepared baking dish and spread it out evenly.

• Top with the rest of the cracker-cheese mix and dot with a little butter for extra crispiness.

• Bake until golden brown and bubbly, then serve warm and enjoy!

Serving Suggestions

• Pair it with homemade roasted turkey, baked honey-glazed ham, or grilled chicken thigh for a comforting, well-rounded meal.

• Serve it at holiday dinners with stuffing, homemade cranberry sauce, and steamed green beans for a Southern-style feast.

• Enjoy it as a vegetarian main dish with arugula salad with pears or steamed brussels sprouts.

• Add a slice of warm, crusty mini baguettes or fluffy dinner rolls for an easy and filling plate.

• Great for potlucks, just scoop and serve straight from the baking dish!

Tips For Success

• First, make sure to drain the squash really well after cooking it. Squash naturally holds a lot of water, and if you don’t drain it thoroughly, the casserole can turn out watery. Press the cooked squash gently with a spoon or spatula in the strainer to release any extra moisture. A drier base gives you a firmer, more flavorful casserole.
• Use fresh yellow squash if possible, especially during the summer when it’s in season. Smaller squash usually have better texture and flavor than the oversized ones. If your squash has large seeds or a tough skin, you can peel and remove the seeds before cooking for a smoother result. You can also mix in some zucchini if that’s what you have on hand, it works beautifully in this recipe!
• Crushing the crackers just right is another important step. You want small crumbs, not powder. This gives the casserole topping that perfect buttery crunch without turning mushy. A food storage bag and rolling pin (or just your hands) work great to crush them evenly.
• For extra richness, stir in a few spoonfuls of sour cream or mayonnaise before baking. It gives the filling a creamy, tangy boost that balances the flavors. Don’t skip the cheese either, it melts into the casserole and adds that irresistible gooey texture.
• Finally, watch the casserole during the last few minutes of baking. The topping should be lightly golden and crispy but not burnt. If it browns too quickly, you can loosely tent the top with foil.
• This recipe also holds up well when made in advance. Just assemble everything except the topping, store it in the fridge, then add the crackers and bake when you’re ready. Whether it’s your first time making squash casserole or it’s already a family favorite, these tips will make it even better!

Variations And Substitutions

• If you don’t have yellow squash, feel free to swap in zucchini or use a mix of both. Zucchini has a similar texture and mild flavor, so it blends well in this casserole. Just make sure to drain it well, just like you would with squash, to avoid a watery dish.
• Want to add more veggies? Go for it! Chopped bell peppers, mushrooms, or even shredded carrots can be added to the skillet when you cook the squash and onion. These extra veggies bring color, texture, and added nutrients to the dish.
• For a protein boost, try stirring in cooked crumbled sausage or diced ham before baking. It turns the casserole into a heartier main dish without changing the overall flavor. This is a great way to use up leftovers or make it more filling for a crowd.
• Need a gluten-free version? No problem, just use gluten-free crackers instead of regular ones. There are several buttery gluten-free cracker options available at most grocery stores that still give you that same golden crunch on top.
• If you’re cutting back on dairy, swap the milk with a plant-based alternative like unsweetened almond or oat milk. Use dairy-free cheese shreds, and skip or replace the butter with a vegan version. You’ll still get a creamy, satisfying casserole with all the flavor.
• You can also play around with the cheeses. Cheddar is classic, but feel free to use Monterey Jack, Colby, or even pepper jack for a little spice. A mix of cheeses makes the casserole extra cheesy and fun.
• For a low-carb twist, use crushed pork rinds or almond flour-based crackers instead of traditional buttery crackers. The texture will still be crispy and delicious while lowering the carb count.

Storage and Reheating

• To store leftovers – Let the casserole cool completely after baking. Then cover the dish tightly with plastic wrap or transfer the leftovers to an airtight container. Store in the refrigerator for up to 4 days.
• To freeze – You can freeze squash casserole before or after baking. To freeze before baking, assemble the casserole without the cracker topping, cover tightly with foil, and freeze for up to 3 months. When ready to use, thaw overnight in the fridge, add the cracker topping, and bake as directed. To freeze after baking, let it cool fully, then wrap it tightly and freeze for up to 3 months.
• To reheat – If refrigerated, simply reheat in a 350°F oven for about 20-25 minutes, or until warmed through. You can also microwave individual portions for 1-2 minutes. For frozen casseroles, thaw overnight in the fridge first, then bake uncovered at 350°F until heated through and the topping is crispy, about 25-30 minutes.

Frequently Asked Questions

Can I make squash casserole ahead of time?

Yes! This is a great make-ahead dish. You can fully assemble the casserole (just leave off the cracker topping), cover it, and refrigerate it for up to 24 hours. When you’re ready to bake, let it sit at room temperature for about 30 minutes, then add the cracker topping and bake as directed.

Can I freeze squash casserole?

Absolutely. Squash casserole freezes well both before and after baking. If freezing before baking, assemble everything but the topping and freeze tightly wrapped. When you’re ready to cook, thaw it in the fridge overnight, add the cracker topping, and bake. If you’re freezing leftovers, let them cool completely, wrap them tightly, and freeze for up to 3 months.

What’s the best type of squash to use?

Yellow summer squash works best for this recipe. It has a mild flavor and soft texture that blends well with the creamy base and cheesy topping. Try to pick small to medium squash for the best flavor and fewer seeds. Zucchini can also be used as a substitute or combined with yellow squash.

Can I use a different type of cheese?

Yes! Cheddar cheese is classic, but you can use any cheese you like. Monterey Jack, Colby, mozzarella, or a blend of cheeses all work well. For a little kick, try adding some pepper jack cheese. A mix of sharp and mild cheeses adds great depth of flavor.

Is there a way to make this recipe gluten-free?

Definitely. Simply substitute the buttery crackers with a gluten-free variety. Many stores carry gluten-free Ritz-style crackers that will still give you that crunchy topping. Be sure all other ingredients (like the cheese and seasonings) are also gluten-free, just to be safe.

How do I prevent the casserole from being watery?

This is a common issue with squash because it holds a lot of moisture. After cooking the squash and onion, make sure to drain them really well. You can even press out extra liquid using a spoon or gently blot with a paper towel. This helps the casserole set properly and keeps it from being soggy.

Can I add meat to make it more filling?

Yes, adding meat is a great option! Try stirring in cooked ground sausage, crumbled bacon, or diced ham for extra protein. It makes the casserole more of a full meal while keeping all the original flavor. Just be sure to cook the meat fully before adding it to the mix.

What can I serve with squash casserole?

This casserole pairs well with roasted meats like turkey, chicken, or ham. It’s a classic side dish for holiday dinners, but also goes great with grilled meats or even a fresh salad. Add a slice of bread or cornbread on the side for a full, comforting meal. It’s also great served with a scoop of cranberry sauce or green beans.

Can I use frozen squash?

You can, but fresh squash is preferred for the best texture. If using frozen, make sure to thaw and drain it thoroughly to remove excess moisture. Squeeze out any water using a clean kitchen towel before adding it to the casserole. The flavor will still be good, but the texture may be a bit softer.

Other Easy Squash Recipes

Stuffed Butternut Squash with Quinoa – A hearty and wholesome butternut squash stuffed with fluffy quinoa, veggies, and savory seasonings.

Roasted Whole Spaghetti Squash – This easy method for roasting a whole spaghetti squash gives you perfect strands every time with zero fuss.

Acorn Squash Stuffed with Ground Turkey – Tender roasted acorn squash halves are filled with flavorful ground turkey for a comforting and healthy meal.

Skillet Zucchini and Yellow Squash – Quick and easy, this sautéed zucchini and yellow squash recipe is a fresh and flavorful veggie side dish.

Acorn Squash Fries in the Air Fryer – These crispy air fryer acorn squash fries are a fun and healthy twist on classic fries with a touch of sweetness.

Baked Opo Squash – Delicately seasoned and oven-roasted, baked opo squash is a simple yet delicious way to enjoy this unique veggie.

Delicata Squash with Maple Glaze – Roasted delicata squash slices are coated in a maple glaze for a sweet and savory fall-inspired side dish.

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