The best way to use up that yellow summer squash! Squash Casserole is a great way to use up fresh squash from your garden. Easy to make with a creamy, cheesy filling and a crispy, buttery topping!
Is there anything better than fresh garden produce? I have been loving all of fresh veggies this year and have been making fresh zucchini bread and my favorite salsa recipe like crazy. However, this Squash Casserole might be my favorite garden-borne recipe yet! With a creamy, cheesy base and a golden cracker top crust, this casserole dish is crunchy and creamy and the best way to get your veggies!
How to Make Squash Casserole
- Start by washing and slicing your squash! Make sure all slices are the same size (or as close as possible) so your casserole will cook evenly.
- Combine squash, diced onion, and a bit of butter in a large saucepan and cook until the squash is just softened.
- Combine sour cream, cheddar and parmesan cheese, 2 eggs, salt, pepper, and garlic powder in a large bowl then toss in your squash and onion. Stir everything well and then pour into a 11×7″ pan.
- Make your topping! Stir together crushed crackers and a bit of melted butter and then sprinkle over the squash mixture.
- Bake until cooked through and topping is golden brown.
What Kind of Squash Should I use for Squash Casserole?
You will want to use yellow squash for this recipe. I don’t recommend using butternut or acorn squash.
Do I Need to Peel Squash Before I use it?
There is no need to peel your squash before making this casserole! Make sure to wash your squash well and you will want to chop off the stem, but you do not need to peel the skin. It will soften as it cooks in your skillet, and then even more as the squash casserole bakes.
Can I use Zucchini Instead of Squash?
While zucchini and yellow squash aren’t always completely interchangeable, you can actually substitute zucchini for squash in this recipe. Your squash (well, zucchini) casserole will still be delicious, it will just be a different color!
More Great Summer Recipes to Try:
An easy recipe for creamy squash casserole with a buttery crisp cracker topping!
- 2 Tablespoons butter
- 3 lbs yellow squash (sliced ¼” thin)
- 1 medium yellow onion (diced)
- ¾ cup sour cream
- 2 large eggs (lightly beaten)
- 1 ½ cups shredded cheddar cheese
- ½ cup grated parmesan cheese
- ¼ teaspoon garlic powder
- Salt and pepper (to taste)
- 2 sleeves Ritz crackers (crushed)
- 2 Tablespoons butter (melted)
- Preheat oven to 350F.
- In a large saucepan or Dutch oven (you will need a lot of space so make sure it’s large enough to hold all of your squash!) melt 2 Tablespoons of butter over medium heat.
- Add sliced squash and diced onion and cook, stirring frequently, until squash is just softened.
- Remove from heat and drain through a colander; drain as much excess water as possible. Let squash continue to drain while you prepare your filling.
- In a large bowl, stir together sour cream, eggs, cheeses, garlic powder, and salt and pepper until well-combined.
- Add drained squash/onion mixture and stir well.
- Evenly pour ingredients into an 11×7” baking dish and prepare your topping.
- In a medium-sized bowl, combine crushed Ritz crackers and melted butter. Stir until well-combined.
- Sprinkle cracker crumbs evenly over squash mixture in casserole dish.
- Transfer to 350F oven and bake 25-30 minutes.
- Serve warm. Enjoy!