Squash Casserole

This recipe is the best way to use up that yellow summer squash! Squash casserole is a great way to use up fresh squash from your garden. Easy to make with a creamy, cheesy filling and a crispy, buttery topping!

Need more great summer veggie recipes!? Then you must check out a few of my other favorites like this butternut squash soup, turkey bolognese with spaghetti squash, or roasted zucchini spears!

A casserole dish wil cooked squash casserole.

Squash Casserole Recipe

Is there anything better than fresh garden produce? I have been loving all of the fresh veggies this year and have been making fresh zucchini bread and my favorite salsa recipe like crazy. However, this squash casserole might be my favorite garden-borne recipe yet!

This casserole has a deliciously creamy, cheesy base and a golden cracker top crust. It’s crunchy and creamy and the best way to get your veggies! And you know that a recipe is absolutely delicious when my kids even love it! That’s a win in my book.

Ingredients in Squash Casserole

This recipe is perfect for using up all of your delicious garden vegetables. And once you season them with garlic and cheese, you won’t even know that you are eating a vegetable. Check out the recipe card at the bottom of the post for exact measurements.

  • Yellow Squash: I love getting this fresh out of my garden!
  • Sour Cream: This adds a creamy texture to the casserole.
  • Eggs: I always use large eggs when I am cooking.
  • Cheddar and Parmesan Cheese: The cheese is a MUST in this recipe!
  • Onion Powder: I love the flavor of onion powder with the squash.
  • Garlic Powder: The garlic powder goes perfectly with the onion powder.
  • Salt and Pepper: Add these in to taste.

Topping

  • Ritz Crackers: These make the absolute best topping! It’s crunchy and delicious!
  • Butter: I used unsalted butter in this recipe.
4 pictures showing how to slice zucchini, add in the cheese and top with crumbled ritz crackers.

How to Make Squash Casserole

  1. Preheat: Preheat the oven to 350F.
  2. Cut: Slice the squash to be ¼ inch thick and pat dry with a paper towel.
  3. Combine: In a large bowl, stir together sour cream, eggs, cheeses, onion powder, garlic powder, and salt and pepper until well combined.
  4. Mix in Squash: Add squash and mix well. 
  5. Pour into Baking Dish: Evenly pour ingredients into an 11×7” baking dish and prepare your topping.

Topping

  1. Crush: In a medium-sized bowl, combine crushed Ritz crackers and melted butter. Stir until well-combined.
  2. Sprinkle: Sprinkle cracker crumbs evenly over the squash mixture in the casserole dish.
  3. Bake: Transfer to 350 degrees Fahrenheit oven and then bake for 25-30 minutes.
  4. Serve: Serve warm. Enjoy!

What kind of squash should I use for Squash Casserole?

You will want to use yellow squash for this recipe. I don’t recommend using butternut or acorn squash.

A close up of squash casserole with a wooden spoon.

Do I need to peel the squash before I use it?

There is no need to peel your squash before making this casserole! Make sure to wash your squash well, and you will want to chop off the stem, but you do not need to peel the skin. It will soften as it cooks in your skillet and then even more as the squash casserole bakes.

Squash casserole being scopped out with a wooden spoon.

Can I use zucchini instead of squash?

While zucchini and yellow squash aren’t always completely interchangeable, you can actually substitute zucchini for squash in this recipe. Your squash (well, zucchini) casserole will still be delicious. It will just be a different color!

More Casserole Recipes to Try

I love squash recipes and thie casserole is one that you can cook any time of the year! Plus, casseroles are so easy and delicious that your whole familiy will love them! Here are som more ideas that you can try out for those family dinners.

Print

Squash Casserole

This recipe is the best way to use up that yellow summer squash! Squash casserole is a great way to use up fresh squash from your garden. Easy to make with a creamy, cheesy filling and a crispy, buttery topping!
Course Dinner, Side Dish
Cuisine American
Keyword squash casserole, summer casserole
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8 servings
Calories 256kcal
Author Alyssa Rivers

Ingredients

  • 3 lbs yellow squash sliced ¼” thin
  • ¾ cup sour cream
  • 2 large eggs lightly beaten
  • 1 ½ cups shredded cheddar cheese
  • ½ cup grated parmesan cheese
  • 1/2 teaspoon onion powder
  • ¼ teaspoon garlic powder
  • Salt and pepper to taste

Topping

  • 2 sleeves Ritz crackers crushed
  • ¼ cup butter melted

Instructions

  • Preheat oven to 350F.
  • Slice the squash to be ¼ inch thick and pat dry with a paper towel.
  • In a large bowl, stir together sour cream, eggs, cheeses, onion powder, garlic powder, and salt and pepper until well-combined.
  • Add squash and mix well.
  • Evenly pour ingredients into an 11×7” baking dish and prepare your topping.

Topping

  • In a medium-sized bowl, combine crushed Ritz crackers and melted butter. Stir until well-combined.
  • Sprinkle cracker crumbs evenly over squash mixture in casserole dish.
  • Transfer to 350F oven and bake 25-30 minutes.
  • Serve warm. Enjoy!

Notes

Originally Posted on September 9, 2019
Updated on August 18, 2022

Nutrition

Calories: 256kcal | Carbohydrates: 9g | Protein: 11g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 101mg | Sodium: 328mg | Potassium: 523mg | Fiber: 2g | Sugar: 5g | Vitamin A: 986IU | Vitamin C: 29mg | Calcium: 263mg | Iron: 1mg


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