This creamy squash casserole has a crunchy cracker and Cheddar cheese topping. Perfect for a tasty side or vegetarian main dish.
When summer squash season rolls around and you need a way to use up your yellow squash bounty, what better dish to make than a creamy, cheesy, and buttery squash casserole? The Southern classic combines fresh squash and onion with a creamy sauce and a crunchy cracker-Cheddar cheese topping.
Whether you serve this squash casserole as a flavorful side or a veggie-centric main dish, everyone will be begging you to make it again and again for family gatherings, potlucks, and holidays.
How to Make Squash Casserole
A good squash casserole starts with good, fresh ingredients. Try to look for yellow squash that is on the smaller side because they have fewer seeds and taste sweeter. While this recipe simply calls for an onion, Southerners know that using a sweet onion will take your casserole to the next level. However, you can use a yellow onion if that’s all you have.
First, you need to cook the squash and onion in a large skillet with water over medium heat until the vegetables are tender. This step is extremely important to remove the excess liquid from the squash so you don’t end up with a watery casserole. After the vegetables are tender, drain them well and set aside.
Next, you’ll make the creamy filling. Do this by crushing buttery round crackers in a bowl and adding Cheddar cheese, milk, and eggs. Mix all the ingredients together, then add the squash and onions. The crackers will bind the ingredients together, similar to bread crumbs, while also adding an extra layer of flavor.
Some home cooks like to add mayonnaise or sour cream to their filling, but that’s up to personal preference if you want a creamier or tangier taste.
Then, add the melted butter, salt, and pepper and transfer the mixture to a casserole dish.
Finally, finish it off with the remaining buttery round cracker and cheese mixture and dotted butter, and bake until lightly browned.
Can You Make Squash Casserole Ahead of Time?
Yes, definitely! You can prep this entire casserole ahead of time and stash it in the refrigerator until you’re ready to bake it. Simply assemble the casserole (sans cracker crust), then cover it and store it in the refrigerator for up to 24 hours.
When you’re ready to bake it, take it out of the refrigerator and let it rest at room temperature for about 30 minutes. Then add the buttery cracker crust and bake.
You can also freeze your pre-made casserole. Prepare your casserole (without the crust) in a baking dish lined with aluminum foil (make sure to leave some overhang), then fold the foil over the casserole and freeze overnight. Once it’s frozen solid, remove the casserole from the baking dish and wrap in more foil, label it, and place it back in the freezer for up to three months.
When you’re ready to bake the frozen casserole, let it thaw overnight in the refrigerator. Then add the buttery cracker crust and bake.
How to Freeze Squash Casserole
To freeze squash casserole leftovers, make sure you let the casserole cool completely. Then tightly wrap it in plastic wrap or aluminum foil. Label it and place it in the freezer for up to three months.
To reheat the leftovers, let the frozen casserole thaw overnight in the refrigerator. Uncover and bake at 350 degrees F for 25 minutes. Just know that the cracker crust won’t be as crispy after it’s been frozen.
Allrecipes Community Tips and Praise
“My husband couldn’t get enough of it and it was hinted he wanted it for breakfast. My three and four year old liked it too. This is truly one of my favorite kinds of recipes: quick and easy. I will be making this again soon and can’t wait to share this recipe with my friends,” raves cookinmadeez.
“This is a great casserole and is made with ingredients that I had on hand. I split it into two 8″x8″ baking dishes and froze one for another day. I had yellow squash and zucchini so I used both. It turned out so good and pretty. My husband who doesn’t normally like casseroles liked it,” says Jenny.
“This was very tasty and easy to make — a good use of excess summer squash! I added 1 pound of Italian turkey sausage — sliced and sauteed with the squash and onions to make a main meal,” according to APRILJD.
Editorial contributions by Bailey Fink
- 4 cups sliced yellow squash
- ½ cup chopped onion
- ¼ cup water, or more as needed
- 35 buttery round crackers, crushed
- 1 cup shredded Cheddar cheese
- 2 large eggs, beaten
- ¾ cup milk
- ¼ cup butter, melted
- 1 teaspoon salt
- ground black pepper to taste
- 2 tablespoons butter
Gather all ingredients.
Preheat the oven to 400 degrees F (200 degrees C).
Place squash and onion in a large skillet over medium heat; pour in water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
Mix cracker crumbs and cheese together in a medium bowl. Stir half of the cracker mixture into the cooked squash and onions.
Mix eggs and milk together in a small bowl, then add to squash mixture.
Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into the prepared baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
Bake in the preheated oven until lightly browned, about 25 minutes.
Serve hot and enjoy!
Nutrition Facts (per serving)