Squash Casserole

No ratings yet

This creamy and cheesy squash casserole is the ultimate comfort food side dish! Loaded with tender yellow squash, sweet onion, and a buttery cracker topping, it’s a family favorite for holidays, potlucks, or any night you’re craving something cozy. It's easy to make ahead and reheats beautifully, making it perfect for meal prep too!

Prep Time20

Cook Time30

Total Time50

Course: Main Course, Side Dish

Cuisine: American, Southern

Keyword: cheesy vegetable bake, make-ahead side, southern casserole, squash casserole, yellow squash recipe

Cooking Method: Oven

Diet: Vegetarian

Servings:

Calories: 193kcal

Author: MelanieCooks.com

Equipment

Large skillet with lid
Mixing bowls medium and small
Whisk
Measuring Cups
9x13-inch casserole dish
Oven
Spatula or large spoon

Ingredients

4 cups yellow squash sliced
½ cup onion chopped
¼ cup water
35 buttery round crackers crushed like Ritz
1 cup Cheddar cheese shredded
2 eggs large, beaten
¾ cup milk
¼ cup butter melted
1 tsp salt
1/4 tsp ground black pepper to taste
2 tbsp butter for topping

Instructions

Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
In a large skillet, add sliced squash, chopped onion, and water. Cover and cook over medium heat for about 5 minutes until squash is tender. Drain well.
In a medium bowl, combine crushed crackers and shredded cheese.
Add half of the cracker-cheese mixture to the squash and stir to combine.
In a small bowl, whisk together the eggs and milk. Add to the squash mixture along with the melted butter, salt, and pepper. Stir everything together.
Pour the mixture into the prepared baking dish.
Sprinkle the remaining cracker-cheese mixture on top and dot with 2 tablespoons of butter.
Bake uncovered for 25-30 minutes, or until golden brown and set.
Serve hot and enjoy every cheesy bite!

Notes

For extra richness, mix in ½ cup of sour cream or mayonnaise with the squash mixture.
You can split this into two 8x8 pans, bake one now and freeze the other for later.

Nutrition