This squash casserole is a reliable, delicious way to use up yellow summer squash from the garden. It combines a creamy, cheesy filling with a buttery, crunchy cracker topping for a comforting side dish the whole family will enjoy. Simple to prepare and full of flavor, this casserole is perfect for summer dinners, potlucks, or any time you have an abundance of squash to use.
If you love summer vegetables, try pairing this casserole with other seasonal favorites like zucchini bread, fresh salsa, or roasted zucchini spears. These recipes also showcase garden produce and make for balanced, flavorful meals.
Squash Casserole Recipe
Fresh garden squash really shines in this casserole. Thinly sliced yellow squash is mixed with sour cream, eggs, and cheese to create a rich, creamy base, then topped with crushed crackers and melted butter for a golden crust. The dish is forgiving, quick to assemble, and bakes to a satisfying balance of soft, savory vegetables and crunchy topping.
Ingredients in Squash Casserole
The ingredients are straightforward and pantry-friendly. Use the amounts below for an 11×7” casserole that serves about 8. Exact measurements are shown in the recipe card further down.
- Yellow squash: Fresh, about 3 lbs, sliced 1/4″ thin.
- Sour cream: 3/4 cup to add creaminess and tang.
- Eggs: 2 large, lightly beaten to bind the mixture.
- Cheddar and Parmesan cheese: 1 1/2 cups shredded cheddar and 1/2 cup grated Parmesan for flavor and richness.
- Onion powder and garlic powder: Small amounts to season the squash without adding moisture.
- Salt and pepper: To taste.
Topping
- Ritz crackers: Approximately 2 sleeves, crushed to make a crispy topping.
- Butter: 1/4 cup, melted, to bind the cracker crumbs and brown the crust.
How to Make Squash Casserole
- Preheat: Heat oven to 350°F (175°C).
- Slice the squash: Cut yellow squash into 1/4-inch slices. Pat the slices dry with paper towels to remove excess moisture.
- Prepare the filling: In a large bowl, whisk together sour cream, eggs, shredded cheddar, grated Parmesan, onion powder, garlic powder, salt, and pepper until combined.
- Combine: Add the sliced squash to the bowl and toss gently so each slice is coated with the creamy mixture.
- Transfer to dish: Spread the mixture evenly into an 11×7-inch baking dish.
Topping and Baking
- Make the topping: Crush the Ritz crackers until fine crumbs form, then stir in the melted butter until the crumbs are evenly moistened.
- Top the casserole: Sprinkle the cracker mixture over the squash, covering the surface evenly.
- Bake: Bake in the 350°F oven for 25–30 minutes, until the filling is set and the topping is golden brown.
- Serve: Let cool slightly, then serve warm as a side dish or light vegetarian main.
What kind of squash should I use?
Yellow summer squash is the preferred choice for this casserole. Its tender flesh and mild flavor work well with the creamy base and cheesy topping. Winter squashes like butternut or acorn are much denser and require different preparation and cooking times, so they are not recommended for this recipe.
Do I need to peel the squash?
No, you do not need to peel summer squash. Wash it well and remove the stem ends, then slice with the skin on. The skin softens as the casserole bakes and adds color and nutrients to the dish.
Can I use zucchini instead?
Yes — zucchini can be used in place of yellow squash with very similar results. The flavor and texture will be comparable, though the finished casserole may be a different color. If using particularly watery zucchini, pat slices dry to avoid excess moisture in the casserole.
More Casserole Recipes to Try
Casseroles are comforting, easy to make, and great for family dinners. Try these other ideas when you want a hearty one-dish meal.
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Chicken Parmesan Casserole — 1 hour 11 minutes
Dinner
Easy Sausage and Rice Casserole — 1 hour 30 minutes
Recipe Details
Prep Time: 25 minutes | Cook Time: 25 minutes | Total Time: 50 minutes | Servings: 8
Ingredients
- 3 lbs yellow squash, sliced 1/4″ thin
- 3/4 cup sour cream
- 2 large eggs, lightly beaten
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
Topping
- 2 sleeves Ritz crackers, crushed
- 1/4 cup butter, melted
Instructions
- Preheat oven to 350°F (175°C).
- Slice squash 1/4″ thick and pat dry.
- In a large bowl, mix sour cream, eggs, cheddar, Parmesan, onion powder, garlic powder, salt, and pepper until smooth.
- Fold in the sliced squash until evenly coated, then spread the mixture into an 11×7″ baking dish.
- Combine crushed crackers with melted butter and sprinkle the crumbs evenly over the casserole.
- Bake 25–30 minutes until the filling is set and the topping is golden. Let cool slightly before serving.
Notes
This recipe was originally posted in 2019 and updated in 2022. It’s a flexible dish — feel free to swap in zucchini, use a mix of cheeses, or add cooked bacon or diced ham for extra protein. If your squash is particularly watery, lightly salt the slices and let them sit in a colander for 10–15 minutes, then pat dry before mixing to reduce excess moisture.
Nutrition (per serving)
Calories: 256 kcal | Carbohydrates: 9 g | Protein: 11 g | Fat: 21 g | Sodium: 328 mg | Fiber: 2 g
Nutrition information is approximate and provided as a general guideline.