This simple Yellow Squash Casserole is a cheesy comfort food at its best. The tender squash is baked in a creamy filling and finished with a golden, crunchy and buttery Ritz cracker topping. It's a simple side dish perfect for family diners or holiday gatherings.
We traditionally started making this dish for Thanksgiving but with our garden going wild with squash, we've started enjoying it through the summer months too! My wife's grandmother passed this recipe down to us and it brings such sweet memories of comfort and love into our home. If you're looking for more traditional sides, try out more family recipes like our Corn Casserole, Country Style Green Beans or the family favorite Creamy Mashed Potatoes.
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Ingredients
To make your Cheesy Squash Casserole, here's what you'll need:
- Yellow Squash - For the main layer of your squash casserole.
- Bacon Strips or Bacon Grease - We used Bacon Up instead of cooking bacon strips. This minimized the mess and an extra cooking step.
- Onion - Use a small sweet or small yellow onion. We weren't fans of how the appearance looked with a red onion.
- Garlic Cloves - Can be subbed out for garlic powder.
- Eggs - These will help hold the casserole together for serving.
- Sour Cream - To make it creamy, of course! Can be subbed out for softened cream cheese or Greek yogurt if you're looking for a healthier option.
- Butter - to add flavor to your Ritz Cracker topping.
- Seasonings - Sea Salt and Black Pepper for flavoring
- Ritz Crackers - To add a buttery crunch to the top of your casserole.
- Cheddar Cheese - I used a sharp cheddar. This is added into the main layer of the casserole.
- Parmesan Cheese - An optional ingredient to add to the Ritz Cracker layer.
See recipe card for quantities.
Squash Casserole Without Ritz
If you don't want to use Ritz crackers but still want a crunch, try out these options.
1. Squash Casserole with Stuffing
The most populous alternative! Using a stuffing mix on top instead of Ritz crackers completely changes the taste. It brings more of a holiday flavor to 'meet the meat' of your seasonal styled casserole. Stuffing is flavored with sage, rosemary, and thyme. Consider flavoring your main course with those seasonings for a flavor match.
2. Squash Casserole with Cornflakes
You still get the golden color and the crunch. In most brands (Kellogg's and Kroger), there are added vitamins, no artificial colors or flavors. You can even find some Gluten-Free options!
3. Squash Casserole with Breadcrumbs
Using butter-toasted breadcrumbs or Panko still gives a light, crisp texture. Looking for a 'lighter' option? Try using toasted whole wheat breadcrumbs for more fiber and less richness.
Step-by-Step Instructions
- Preheat oven to 350°F. In a large pot on medium heat, melt Bacon Up (or cook bacon strips and reserve the bacon grease).
- Prep ingredients by shredding cheeses, dicing onion, mincing garlic, and slicing squash with a mandoline. Slice squash on a level 3 (or ¼ inch thick).
- Sauté onions in the bacon grease until softened. Then, add in minced garlic and cook for 3 minutes.
- Add sliced squash into the pot and sauté for 5 minutes. Then, strain away the access liquid from squash.
- In a large mixing bowl, scramble eggs. Mix in sour cream, salt, black pepper, and shredded cheddar cheese. Then, lightly mix in strained squash.
- In a second mixing bowl, mix crushed Ritz crackers, melted butter, and parmesan cheese.
- Grease your baking dish with butter and evenly spread the squash mixture into the dish. Top with the buttery cracker mixture, using a spatula to spread evenly as well.
Optional Step: Crush 2-3 extra Ritz crackers and place on top for an extra crunchy texture. - Bake for 40 minutes and let the casserole cool for 10 minutes before serving.
Equipment and Supplies
- Flint and Flame Knives - These are the everyday knives that I love! Use code ChefTim40 for 40% off your set.
- 8.5 x 11 Baking Dish - These Staub dishes are all I use these days. They are oven safe to 570°F, clean easily, and are dishwasher safe. WIN! A 9x11 will work, but you'll have a shallower casserole.
- Mandoline Slicer - Affordable and adjustable to 3 levels of thickness when slicing fruits or vegetables. Also comes with a safety guard.
- Bacon Up - Authentic bacon fat for cooking, frying, and baking. It's triple filtered, has a long shelf stability, and saves a whole step of cooking!
Storage
TO REFRIGERATE CASSEROLE. Let the squash casserole cool. Cover the dish with plastic wrap (or aluminum foil) and place it in the fridge for 3-4 days.
TO FREEZE CASSEROLE. Allow it to cool. Tighty wrap up your casserole or transfer portion sizes into airtight containers. Label with the date and freeze for up to 3 months.
TO REHEAT CASSEROLE. Consider adding a fresh, crunchy topping layer before reheating. The layer may become soggy when freezing and thawing. If reheating from the freezer, allow it to thaw out in the fridge overnight. Bake at 350°F until warm throughout. This takes about 30-35 minutes.
More Side Dishes
What to Serve with Squash Casserole
FOR HOLIDAYS. Ham and Turkey are always winners! Try my viral Creole Style Cranberry Turkey Breast or Spatchcock Turkey recipes for this holiday season!
FOR YEAR-ROUND MEALS. This casserole also pairs well with a Meatloaf, Pork Chops, and Grilled Chicken.
WITH OTHER SIDES. We love pairing this with other sides like Green Beans, Roasted Carrots, Dinner Rolls, and our favorite.. Mashed Potatoes!
Frequently Asked Questions
Yes! I suggest portioning out the casserole and tightly wrapping it in foil, then placing the portions in an airtight container. You may lose the crunchy layer, so be sure to add another layer when reheating. Thaw in the fridge first before reheating in the oven. Reheat at 350°F for 25-30 minutes.
Yes! Use a dairy-free sour cream or almond yogurt instead of regular sour cream. Instead of Ritz crackers with butter, try using panko tossed in olive oil. Lastly, sub out cheddar cheese and parmesan cheese for a dairy-free cheese or make your own cashew cream. Adding in Nutritional Yeast adds a cheesy flavor too!
Most of the time, this is because the squash wasn't strained properly. Be sure to remove as much of the water as you can. This could also happen if you don't sauté your squash long enough before baking. Thirdly, do not cover the casserole when baking. This will allow liquids to evaporate.
Video of Recipe
Recipe
Simple Squash Casserole with Ritz Crackers
Equipment
- Oven
- 8.5 x 11 Baking Dish
- Mandoline Slicer optional
Ingredients
- 2½ lbs Yellow Squash sliced
- 2½ tablespoon Bacon Up Bacon Grease or 5 strips of bacon
- 1 Small Onion
- 2 Cloves Garlic minced
- 2 Eggs
- 8 oz Sour Cream
- ½ teaspoon Sea Salt
- ⅛ teaspoon Black Pepper
- 3 tablespoon Butter
- 1 Sleeve Ritz Crackers (26 Crackers) crushed
- 1½ Cups Cheddar Cheese shredded
- ¼ Cup Parmesan Cheese Optional
Instructions
- Preheat oven to 350°F. In a large pot on medium heat, melt Bacon Up (or cook bacon strips and reserve the bacon grease).
- Prep ingredients by shredding cheeses, dicing onion, mincing garlic and slicing squash with a mandoline. Slice squash on a level 3 (or ¼ inch thick).
- Sauté onions in the bacon grease until softened. Then, add in minced garlic and cook for 3 minutes.
- Add sliced squash into the pot and sauté for 5 minutes. Then, strain away the access liquid from squash.
- In a large mixing bowl, scramble eggs. Mix in sour cream, salt, black pepper, and shredded cheddar cheese. Then, lightly mix in strained squash.
- In a second mixing bowl, mix together crushed Ritz crackers, melted butter and parmesan cheese.
- Grease your baking dish with butter and evenly spread squash mixture into the dish. Top with the Ritz crackers mixture, using a spatula to spread evenly as well. Optional Step: Crush 2-3 extra Ritz crackers and place on top for an extra crunchy texture.
- Bake for 40 minutes and let the casserole cool for 10 minutes before serving.
Tim Clowers says
This will taste much better than you think.
Casey L says
Turned out great for Thanksgiving, so we’re bringing it back for Easter! Thanks Tim!