Squash Casserole Recipe

Introduction

This squash casserole is a comforting and creamy side dish perfect for any occasion. With tender yellow squash, sharp cheddar, and a crunchy cracker topping, it’s sure to become a family favorite.

Ingredients

• 2 tablespoons butter
• 4 cups sliced yellow squash
• 1 medium onion, chopped
• 2 large eggs
• 1 cup grated cheddar cheese
• 1 cup milk
• 2 tablespoons butter
• ¼ teaspoon cayenne pepper (optional)
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 sleeve Ritz crackers

Instructions

1. Step 1: Preheat your oven to 350º F.
2. Step 2: Melt 2 tablespoons of butter in a medium skillet over medium-low heat. Add the sliced squash and chopped onion, cooking until tender but not mushy.
3. Step 3: In a large bowl, lightly whisk the eggs. Add the grated cheddar cheese and milk, and whisk until well combined. Stir in the cooked squash and onions.
4. Step 4: Melt the remaining 2 tablespoons of butter in the skillet used for the vegetables and add it to the squash mixture. Season with cayenne pepper if using, kosher salt, and black pepper. Stir everything together thoroughly.
5. Step 5: Spray a 9×13-inch casserole dish with cooking spray. Pour the squash mixture into the dish and spread evenly. Top with crushed Ritz crackers for a crunchy finish.
6. Step 6: Bake in the preheated oven for 45 minutes, or until the topping is lightly browned and the casserole is set without jiggling when moved.
7. Step 7: Let the casserole sit for about 3 minutes before serving to allow it to set.

Tips & Variations

• For extra flavor, try adding a handful of grated Parmesan cheese to the cracker topping.
• You can substitute yellow squash with zucchini if preferred.
• If you like a bit of spice, increase the cayenne pepper slightly or add a pinch of smoked paprika.
• To make it gluten-free, use gluten-free crackers instead of Ritz crackers.

Storage

Store any leftover casserole covered in the refrigerator for up to 3 days. Reheat gently in the oven at 325º F until warmed through to maintain the crunchy topping. Avoid microwaving if you want to keep the crispy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the casserole ahead of time?

Yes, you can assemble the casserole a few hours ahead of baking. Keep it refrigerated and bake it just before serving, adding a few extra minutes to the baking time if needed.

Can I use frozen squash for this recipe?

Frozen squash can be used but be sure to thaw and drain excess moisture thoroughly before cooking to prevent a watery casserole.

Squash Casserole Recipe

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★★★★★

4.8 from 75 reviews

This delicious Squash Casserole is a comforting baked dish featuring tender yellow squash and onions combined with eggs, cheddar cheese, milk, and seasoned with cayenne, salt, and pepper. Topped with crunchy crushed Ritz crackers and baked to a golden perfection, it’s an ideal side dish or light main course perfect for any occasion.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoons butter
• 4 cups sliced yellow squash
• 1 medium onion, chopped
• 2 large eggs
• 1 cup grated cheddar cheese
• 1 cup milk
• 2 tablespoons butter
• ¼ teaspoon cayenne pepper (optional)
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 sleeve Ritz crackers

Instructions

1. Preheat Oven: Preheat your oven to 350ºF to prepare for baking the casserole.
2. Cook Squash and Onions: Melt 2 tablespoons of butter in a medium skillet over medium-low heat. Add the sliced yellow squash and chopped onion, cooking until both are tender, which enhances their natural flavors and softens their texture.
3. Prepare Casserole Mixture: In a large bowl, lightly whisk the eggs. Add grated cheddar cheese and milk to the eggs and whisk until well combined. Stir in the cooked squash and onions. Melt the remaining 2 tablespoons butter in the skillet used previously, then add it to the mixture. Season with cayenne pepper if using, kosher salt, and ground black pepper. Mix everything thoroughly to distribute flavors evenly.
4. Assemble Casserole: Spray a 9×13-inch casserole dish with cooking spray for easy removal and layering. Pour the squash mixture into the dish, smoothing it evenly. Top the casserole with crushed Ritz crackers for a crunchy topping.
5. Bake: Place the casserole in the preheated oven and bake for 45 minutes. Bake until the top is lightly browned and the casserole is set, without jiggle when you move the dish, ensuring it is fully cooked.
6. Rest and Serve: Allow the casserole to sit for about 3 minutes after removing it from the oven to set further. Then serve warm for best flavor and texture.

Notes

• Optional cayenne pepper adds a mild heat that complements the creamy casserole, but it can be omitted if preferred.
• Using Ritz crackers as topping adds a delicious buttery crunch; substitute with breadcrumbs if necessary.
• Be sure not to overcook the squash initially; it should be tender but not mushy to keep a good texture in the casserole.
• This casserole can be made a day ahead and reheated before serving for convenience.
• For a lighter version, use low-fat milk and reduced-fat cheddar cheese.

Keywords: squash casserole, baked squash, cheesy squash dish, side dish, comfort food, Ritz cracker topping