Squash Casserole Recipe

Let’s Chat About This Squash Casserole

You know those recipes that just feel like home? This squash casserole is totally that for me. I remember my first time making it—my aunt handed me a scribbled paper with more stains than words, and I (somehow) made it through dinner without setting off the smoke alarm. Minor miracle, if you ask me. Plus, the smell of sautéed onions and squash always reminds me of Sunday evenings when it seemed like every adult was yelling at football on the TV. If you’re after a cozy, utterly unfussy side dish (or main—no judgment), you’re in for a treat. Or as my cousin says, it’s the only way he’ll eat anything green. Kids, right?

Why I Keep Making This (And You Might Too)

I make this when I need something that doesn’t take a ton of brainpower. Like, after a long week when my energy’s lower than a snake’s belly. My family goes wild for it—especially when I sprinkle a bit more cheese on top than the recipe technically calls for (oops). I’ll admit, I used to hate slicing all that squash (my wrists are not built for marathon chopping), but then I found out you can just use a food processor or even buy the pre-sliced stuff from the store. Game changer. And if you’re thinking, “Does this taste any good leftover?”—I honestly like it better the next day. Cold, right out of the fridge. Don’t judge me.

What You’ll Need (But Honestly, Mix It Up)

• About 5–6 medium yellow squash (or zucchini works too—sometimes I mix both if that’s what’s rolling around in the crisper)
• 1 large onion, diced (I usually use yellow, but red onion gives it a little zing)
• 2–3 cloves garlic, minced (sometimes I just use the jar stuff, don’t tell my grandmother)
• 1 cup shredded cheddar cheese (my gran always swore by Kraft, but honestly, whatever’s on sale)
• 1/2 cup sour cream (Greek yogurt works in a pinch; I actually prefer the tang)
• 2 eggs, lightly beaten
• 1 cup crushed buttery crackers (think Ritz; but I’ve used panko breadcrumbs or even potato chips—don’t @ me)
• 2 tbsp butter, melted
• Salt and pepper to taste
• Optional: a sprinkle of paprika, fresh herbs, or a dash of hot sauce if you like a kick

How I Actually Make This (No Fancy Moves Required)

1. Preheat your oven to 350°F (about 180°C). Sometimes I forget this until halfway through, so if you do too, you’re in good company.
2. Slice your squash thinly, about as thick as a coin. Don’t stress if it’s uneven—rustic is in. Toss them in a big skillet with the diced onion, a tiny bit of oil, and a pinch of salt. Cook on medium until the squash is soft but not mushy; 8–10 minutes usually does the trick. This is where I usually sneak a bite or two, you know, for quality control.
3. Stir in the garlic for the last minute or so—nobody likes burnt garlic, except maybe my uncle, but his tastebuds are questionable.
4. Let the squash mixture cool for a few (seriously, otherwise you’ll scramble the eggs in the next step and that’s… not great). Meanwhile, in a big bowl, mix together the eggs, sour cream, half the cheese, salt, and pepper. (If you’re feeling spicy, add some paprika or hot sauce now.)
5. Combine the squash mixture with the egg mix. Pour everything into a greased casserole dish (I use a 9×13 but whatever you have that’s ovenproof works).
6. Sprinkle the rest of the cheese on top. In a small bowl, toss the cracker crumbs with the melted butter and spread them evenly over the casserole. If you’re like me, you’ll probably snack on a few crackers, so maybe crush a few extra just in case.
7. Bake for about 30–35 minutes, or until it’s bubbly and golden on top. Don’t worry if it looks a little wobbly when you take it out; it’ll firm up as it cools.
8. Let it rest for a few minutes before serving. (Good luck waiting—my family usually hovers like vultures at this point.)

Notes from My Not-So-Perfect Kitchen

• If your casserole looks watery, it’s probably just the squash—try patting them dry before cooking. Or don’t; honestly, it still tastes fine.
• I once added twice the cheese by accident, and guess what? Nobody complained.
• If your crackers aren’t very buttery, add a tad more melted butter. Actually, on second thought, more butter never hurt anyone here.

Variations I’ve Actually Tried (And Some I Wouldn’t Again)

• With bacon: Fry up a few slices, crumble, and mix in with the squash. Flavor bomb.
• Spicy version: Jalapeños or a dash of cayenne. Proceed with caution, especially if you’ve got kids (learned that the hard way).
• Gluten-free: Use GF crackers or just leave the topping off. I tried using almond flour once—wouldn’t recommend, unless you like a weird soggy topping.
• Veggie-packed: Toss in a handful of spinach or even a grated carrot. No one will notice, promise.

About the Gear (Or Lack Thereof)

Look, I love my big casserole dish (it’s chipped, but it’s got character). But you can use any ovenproof pan—heck, I’ve even used a skillet in a pinch. No food processor? Just slice slowly and enjoy the zen of repetitive motion—or recruit a kid if you’ve got one handy.

Keeping Leftovers (If There Are Any)

Technically, you can store leftovers in an airtight container in the fridge for up to 3 days. But honestly, in my house, it never lasts more than a day! Once, I tried freezing it, but the texture got a bit funny—so I’d just eat it cold or reheat in the oven. Here’s a good guide on reheating casseroles if you want to get nerdy about it.

How I Like to Serve It (And Other Ideas)

I usually just plop a big spoonful next to roast chicken or grilled pork chops. But sometimes (especially if I’m feeling lazy) I serve it with a hunk of crusty bread and call it dinner. My aunt swears by a little side of hot sauce, but my kids would disown me if I even tried that. Oh, and for holidays, we always have it with ham and a ridiculous amount of deviled eggs.

Things I’ve Learned (AKA Pro Tips)

• I once tried rushing the sauté step, and the casserole turned out watery and sad. So, let the squash cook down, even if you’re impatient like me.
• If you forget to add the egg mixture, it just becomes a weird squash stir-fry. Still edible. Not recommended.
• Don’t skimp on the topping—it’s honestly the best part.

Real FAQs (Because People Actually Ask Me These)

Can I use frozen squash?

Yep! Just thaw and drain it well, maybe pat it dry too, or it’ll get a bit soupy. Learned that one the wet way.

Is this recipe vegetarian?

Sure is, as long as you don’t throw bacon in (which I sometimes do, honestly).

What’s the best cheese to use?

I usually use cheddar, but Monterey Jack or even feta works if you like a salty kick. Don’t overthink it; cheese is cheese.

Can I prep this ahead?

Kind of. You can get everything ready, keep it in the fridge, and then bake when you need it. But, I think it tastes best fresh out of the oven (or cold, at midnight, shhh).

Where can I find more homey casserole ideas?

Honestly, I get inspired by Southern Living’s casserole collection or even scrolling through Reddit for real home cook hacks.

If you give this squash casserole recipe a go, let me know how it turns out! Or, if you completely ignore my advice and your version is better, please—teach me your ways.

★★★★★ 4.90 from 60 ratings

Squash Casserole Recipe

yield: 6 servings

prep: 20 mins

cook: 35 mins

total: 55 mins

A classic Southern-style squash casserole featuring tender yellow squash, creamy sauce, and a crispy buttery topping. Perfect as a comforting side dish for family dinners or holiday gatherings.

🖨️ Print Pin Recipe

Ingredients

• 4 cups yellow squash, sliced
• 1 small onion, finely chopped
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup crushed buttery crackers (such as Ritz)
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1
   Preheat the oven to 350°F (175°C). Grease a 2-quart baking dish.
2. 2
   In a large skillet over medium heat, cook the sliced squash and chopped onion with a pinch of salt until tender, about 8-10 minutes. Drain any excess liquid.
3. 3
   In a large bowl, combine the cooked squash and onion, shredded cheddar cheese, sour cream, mayonnaise, salt, and black pepper. Mix until well combined.
4. 4
   Transfer the mixture to the prepared baking dish. In a small bowl, mix the crushed crackers with melted butter, then sprinkle evenly over the casserole.
5. 5
   Bake for 30-35 minutes, or until the top is golden brown and the casserole is bubbly. Let cool for a few minutes before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 260 caloriescal

Protein: 7gg

Fat: 18gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 16gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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