Cheesy Squash Casserole
This Easy Squash Casserole recipe is loaded with tender squash and gooey melty cheese and a buttery cracker topping. This yellow squash recipe is your new favorite comfort food side dish.
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Make this yellow squash casserole for a hearty and satisfying fall family dinner. Pair it with the perfect side dish and you'll have an unforgettably delicious meal!
Why this Recipe Works
Featuring layers of tender squash, melty cheese, and buttery cracker crumbs, this squash casserole recipe is an ideal dinner for the summer and fall.
A great way to use fresh squash to its fullest potential, you'll love the minimal prep time and hands-off baking! This recipe is perfect for family gatherings and Sunday dinners, but easy enough to put together for quick weeknight meals.
And if you can't get enough squash recipes, try my Roasted Butternut Squash or my Sauteed Zucchini and Onions!
Ingredients Needed
- Yellow Squash: Grab some fresh squash in the summer or fall as a fantastic base for this casserole recipe.
- Butter
- Onion and Garlic: Add lots of flavor and pair well with the milder taste of the squash.
- Mayonnaise: Use real mayonnaise.
- Sour Cream: Thickens up the sauce and adds some unique tanginess.
- Milk: Whole milk of 2% will also work
- Eggs: Helps make the cheesy sauce rich and binds the casserole together.
- Seasonings: I use salt, black pepper, and cayenne pepper for a little kick of heat.
- Cheese: A combination of Parmesan and Colby Jack cheese give this casserole a rich and melty consistency.
- Fresh Thyme: Dried will also work.
- Ritz Crackers: Or any kind of buttery crackers.
How to Make this Recipe for Easy Squash Casserole
- Step 1: Use a sharp knife to cut the squash into thin pieces.
- Step 2: Melt butter in a large skillet and cook the squash and diced onion for about 8 minutes, or until softened. Add the minced garlic and cook until fragrant.
- Step 3: Transfer the cooked squash mixture to a colander and allow as much liquid as possible to drain.
- Step 4: In a separate mixing bowl, combine mayonnaise, sour cream, milk, eggs, Parmesan cheese, cayenne, salt, pepper, and thyme.
- Step 5: In another bowl, mix crushed crackers with melted butter until evenly coated.
- Step 6: Add about a third of the sauce to the bottom of a large casserole dish that's been prepared with cooking spray.
- Step 7: Next, add half of the squash to the prepared baking dish, another third of the sauce, and then a final layer of squash and the rest of the cheese sauce.
- Step 8: Top with buttered cracker crumbs and bake at 350 for 25 to 30 minutes, or until the top is golden brown and the casserole is heated all the way through.
Recipe Tips
- Ritz crackers are a great option, but any kind of buttery cracker will work fine.
- To crush the crackers, blend them in a food processor or seal in a large plastic bag and crush with a rolling pin.
- You can also use cheddar cheese or Swiss cheese for this casserole.
- Leftover squash casserole can be stored in an airtight container in the fridge for 3 to 4 days.
- To reheat, bake the casserole at 350 degrees until it reaches your desired temperature. You can also microwave individual portions, though the topping may get a bit soggy.
Recipe FAQ's
Not exactly, though zucchini is a type of summer squash. You can use zucchini or a blend of zucchini and yellow squash for this casserole if you're looking for a bit of variation.
This is likely due to insufficient draining after cooking your veggies. Be sure to let all of that excess moisture separate from the squash and onions to prevent the casserole from getting soggy as it bakes. If you're really worried, salt the squash slices before cooking to draw out some of the moisture.
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Cheesy Squash Casserole
Ingredients
- 2 1/2 pounds yellow squash cut into 1/4 inch slices
- 2 tablespoons butter
- 1 cup white onion diced
- 3 cloves garlic minced
Cheesy Sauce
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup milk
- 2 large eggs
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup parmesan cheese grated
- 2 cups colby Jack cheese shredded
- 2 teaspoons fresh thyme or 1/2 teaspoon dried
Cracker Topping
- 1 sleeve Ritz crackers crushed
- 4 tablespoons butter melted
Instructions
- Preheat the oven to 350 degrees and spray an 8x8 baking dish with nonstick cooking spray.
- Cut the squash into 1/4 inch slices. (you don't want them any thinner then that or they will get to mushy)
- Heat a large skillet on medium high heat and add 2 tablespoons of butter, add in the sliced squash and diced onion and cook just until soft about 8 minutes. Then add in the minced garlic and cook another 30 seconds and remove from the heat.
- Add the cooked squash to a colander and give it a few stirs to remove as much of the liquid as possible. Let that drain for about 10 minutes.
- In a small bowl, add the mayonnaise, sour cream, milk, eggs, parmesan cheese, colby cheese, cayenne, salt, pepper, and thyme and mix until combined.
- In another small bowl, add the crushed crackers and mix in the melted butter until crackers are coated.
- Add 1/3 of the sauce to the bottom of an 8x8 casserole dish, followed by 1/2 of squash, another 1/3 of the sauce, the remaining squash, and then the remaining sauce.
- Spread the crushed crackers over the top.
- Bake for 25-30 minutes or until golden brown and cooked through.
Notes
- Any buttery cracker will work fine.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
Oops thank you! It goes into the sauce mixture 🙂
When do you add the colby?