This squash casserole is down-home comfort food at its finest!
Tender yellow squash is nestled in a rich, cheesy sauce with a buttery, crispy cracker topping for the perfect crunch.
It’s a Southern classic that’s graced dinner tables for generations.
From casual family dinners to holiday feasts, I guarantee it will steal the spotlight!
Why You’ll Love This Squash Casserole
Creamy & Crispy Texture: The creamy, tender squash filling and the crispy Ritz cracker topping create an irresistible textural contrast.
Easy Prep: Turn simple ingredients into an irresistible dish with minimal steps.
Crowd-Pleaser: This beloved Southern staple will be a hit at potlucks, family reunions, holidays, and more.
Versatile Side: From roasted chicken to pork chops, this dish pairs well with a variety of main courses.
Ingredients
- Yellow Squash: The star ingredient! Slice with the skin on for more texture. You can also use zucchini.
- Onion: It adds depth and aromatics.
- Butter: For sautéing the vegetables and creating the crispy cracker topping.
- Sour Cream: It helps bind ingredients together while adding richness.
- Mayonnaise: It works with sour cream to create a smooth, creamy texture.
- Cheddar and Parmesan Cheese: Cheddar provides sharp, melty goodness, while Parmesan adds nutty, salty depth.
- Egg: It acts as a binder, providing structure and richness.
- Garlic Powder, Salt, and Pepper: To enhance all the wonderful flavors.
- Crushed Ritz Crackers: They create a buttery, crispy topping for a delightful textural contrast.
- Fresh Parsley: The finishing touch to make the casserole pop.
How to Make Squash Casserole
This casserole is holiday table-worthy, yet SO easy to make!
1. Prep. Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
2. Saute. Melt butter in a large skillet over medium heat. Add the sliced squash and chopped onions. Season with salt, pepper, and garlic powder. Sauté until tender, about 8-10 minutes. Drain any excess liquid and cool slightly.
3. Mix. In a large bowl, mix together the sour cream, mayonnaise, shredded cheddar cheese, grated Parmesan cheese, and the beaten egg.
4. Add. Add the cooked squash and onion mixture to the bowl. Stir.
5. Assemble. Pour the squash mixture into the baking dish in an even layer. In a small bowl, combine the crushed Ritz crackers with the melted butter. Sprinkle on top of the squash mixture.
6. Bake. Bake for 25-30 minutes.
7. Serve. Top with chopped parsley. Serve hot.
Tips for the Best Squash Casserole
If you’re looking to WOW the crowd with this casserole, follow these tips.
- Keep things uniform. Cut squash into even, 1/4-inch thick slices to ensure consistent cooking and the best texture.
- Don’t overcook! When sauteing the squash, be careful not to overcook it. It should be tender yet slightly firm. Otherwise, the dish will be soggy after it bakes.
- Soak up the excess. To absorb excess moisture, place the cooked squash on paper towels.
- Fresh is best. Use freshly grated cheese rather than pre-shredded for better melting and flavor.
- Put in the prep work. You can prepare the casserole up to 24 hours ahead. Just be sure to add the cracker topping right before baking to maintain crispiness.
- Try tasty variations. Try adding diced bell peppers, zucchini, or crumbled bacon. You can also substitute Greek yogurt for sour cream or use different cheeses. For extra crunch, mix in some panko breadcrumbs with the Ritz crackers.
How to Store
If you happen to have leftovers, here’s how to store them.
To Store: Place the cooled squash casserole in an air-tight container or cover the baking dish tightly with plastic wrap or aluminum foil. Refrigerate for up to 4 days.
To Freeze: Wrap the cooled leftovers tightly in plastic wrap and aluminum foil or place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Cover the leftover casserole with foil and warm in a 350°F oven for 15-20 minutes until heated through. Heat individual portions in the microwave for 1-2 minutes.
Squash Casserole
6
servings20
minutes30
minutes370
kcalThis cheesy squash casserole will be your new go-to side dish! With a buttery cracker topping, it’s so satisfying and delicious.
Ingredients
4 cups sliced yellow squash (about 4-5 medium squash)
1 cup chopped onion
2 tablespoons butter (for sautéing)
1 cup sour cream
1/4 cup mayonnaise
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 large egg, beaten
Salt and pepper to taste
1/2 teaspoon garlic powder
1 cup crushed Ritz crackers (for topping)
2 tablespoons butter, melted
Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the sliced squash and chopped onions. Season with salt, pepper, and garlic powder. Sauté until the squash is tender and the onions are translucent, about 8-10 minutes. Drain any excess liquid from the pan and set aside to cool slightly.
- In a large bowl, combine the sour cream, mayonnaise, shredded cheddar cheese, grated Parmesan cheese, and the beaten egg. Mix until well blended.
- Add the cooked squash and onion mixture into the bowl, stirring gently to combine.
- Pour the squash mixture into the prepared baking dish, spreading it evenly. In a small bowl, combine the crushed Ritz crackers with the melted butter until well coated. Sprinkle the buttery crackers evenly over the top of the casserole.
- Bake for 25-30 minutes or until the casserole is bubbly and the topping is golden brown.
- Sprinkle fresh chopped parsley over the casserole. Serve immediately and enjoy!
