squash casserole recipe got you scratching your head? Oh, I get it. Every summer, I find myself knee-deep in yellow squash—sometimes from the garden, other times from a neighbor whose crop went wild. And every year, I’m like, what else can I do besides grill or sauté it? So, if you’re here for the cure, settle in. This post is a walk-through on how to make the kind of squash casserole even picky eaters will attack. If you enjoy hearty, cozy food like what you’d find in this mixed vegetable casserole recipe or crave throw-together classics (reminds me to mention this chicken broccoli rice casserole recipe), you’ll want to stick around and learn a thing or two. 
Table of Contents
How to Make Squash Casserole
Making squash casserole is, honestly, the best way to make a dent in a pile of squash. Here’s my not-so-glamorous (but foolproof) routine: grab a big handful of yellow squash (I use about six, but size really depends—Mother Nature’s inconsistent), rinse ’em off, and slice into coins. I actually like them a little thick. Some folks swear thin is best, but to me, bite-size means bite-size.
Cook those squash coins with a diced onion in a skillet—just until tender. Then—and here’s my slightly embarrassing shortcut—I dump them into a colander and mash them a bit. Not mushy, but more “rustic” (or lumpy, if we’re being completely honest). Mix ’em up with one beaten egg, a couple of handfuls of shredded cheddar, a scoop of sour cream, a hearty handful of cracker crumbs (Ritz is my ride-or-die, but hey, use what you got), and a shake of salt and pepper. If you want, throw in some garlic powder.
Spread all that goodness in a buttered baking dish. Top with more cracker crumbs (I go full throttle here—crunch on top is everything) and dot with butter. Bake at 350°F until you see bubbly edges and golden spots on top, usually half an hour’s enough. Boom. Dinner hero, applause optional.
“I never thought I’d eat squash, but this casserole? Even my skeptical husband asked what else I could make it with. Can’t get a better review than that.” —Real Reader, Mindy C.
What is Squash Casserole?
So here’s the thing: squash casserole is kind of a Southern tradition, but these days it’s everyone’s comfort food. If you’ve never tried it, you’re in for something halfway between a hug and a celebration—yep, it’s cozy and special. Basically, it’s a creamy, cheesy bake made mostly of yellow squash (sometimes zucchini crashes the party, but don’t tell Grandma).
What really makes it stand out? Buttery cracker crumbs on top. You get soft, savory squash with cheesy goodness, and that crispy finish that steals the show at holiday tables. I’ve seen variations with different cheeses, even a splash of hot sauce. My stubborn neighbor claims it’s the flavor of summer. Maybe he’s right. Once you try a real squash casserole recipe, even if it’s a flop, it’ll taste better than anything from the freezer section.
Not a fan of squash? Hear me out—the creamy, salty, buttery combo always wins new friends. And if you’re feeling wild, swap in zucchini for all or part. You just can’t mess this up.
Make Ahead Tips
Mornings can be a circus, so I make this casserole ahead every time I host brunch or cook for a crowd. If you want to prep before the chaos? Let the cooked, mashed squash cool a little, then mix up the casserole part (egg, cheese, sour cream, seasonings, everything but the topping). Cover the dish with foil or plastic wrap and stash in the fridge for up to two days.
On the big day, pull the dish from the fridge, toss on the buttery cracker crumbs, and bake as usual—add a couple of extra minutes to the oven time if it’s super cold. You could even bake the whole thing and reheat, but the crunchy topping won’t be as snappy. Worth noting if you’re answering to a crowd of food snobs (like my cousin, who judges me every time but always comes back for leftovers).
I’ve also doubled the squash casserole recipe for big family dinners, and you can bake it in advance, then warm it up the next day. Just keep the topping separate and add before reheating if crisp is your jam.
Ingredient FAQs
Let’s tackle some burning ingredient questions I’ve been asked. First: can you use zucchini instead of yellow squash? Yes, and it’ll still taste like summer. If you want to add sharp cheddar, go for it—honestly, use the cheese you love. Monterey Jack works for a milder twist. Sour cream can be replaced with Greek yogurt, but expect a slightly tangier flavor. If you’re gluten free, try crushed cornflakes or gluten-free crackers for the topping; you won’t miss a thing.
Got too much liquid after cooking the squash? No sweat—just squeeze it out with a clean towel or the back of a spoon. Oh, and kids hate onion? Dice it really tiny or sneak in a sprinkle of onion powder. I’ve even tried making the base with cottage cheese—sounds weird, tasted awesome, so don’t let tradition stop you.
And lastly, never skip the topping, unless you want disappointed faces at your table (I learned that the hard way once—never again).
Can You Freeze Squash Casserole?
Here’s the honest answer: you can freeze squash casserole, but it’s not five-star restaurant perfect afterward. The flavor? Totally fine. The texture? Well, it goes a little soft. But if you’re planning ahead (maybe for a holiday), freeze before baking for the best results. Just wrap the uncooked, assembled dish tightly and stash it in the freezer up to two months.
When you’re ready to serve, take it out the night before to thaw in the fridge. Add cracker crumbs and bake as usual. If it’s already baked, warming it back up in the oven works better than microwaving, trust me. The topping never quite gets its old crunch back, but it’s still a lifesaver for busy weeks.
Bottom line: it’s not magic, but it works in a pinch and will still impress the right crowd (especially if they aren’t food critics).
Serving Suggestions
Here are some of my favorite ways to serve up squash casserole:
- Pair with grilled chicken or pork chops for a comfort meal that’s easy on the eyes.
- Add it as a side dish at holiday feasts (it even holds up next to the heavyweights like turkey or ham).
- Serve next to a fresh green salad to keep it a bit lighter (wink).
- Try it for brunch with eggs and bacon—trust me, it’s a killer combo.
If you’re into casseroles generally, check out this easy baked vegetable and egg casserole or for something heartier, my go-to simple hobo casserole ground beef recipe.
Common Questions
Q: Can I skip the eggs in squash casserole?
A: You can, but the casserole won’t hold together and might come out runny. If you’re allergic, some folks swap out with flax eggs. Not tried it myself, but I’ve heard it’s doable.
Q: What kind of squash works best?
A: Good ol’ yellow squash is classic, but zucchini jumps in nicely, too. Even a mix brings pretty color.
Q: How long does it last in the fridge?
A: Up to four days, honestly, though I doubt it will stick around that long. Just cover it tight so it doesn’t dry out.
Q: Can I make it dairy-free?
A: You bet. Use non-dairy cheese and swap sour cream for your favorite non-dairy alternative. Texture changes a bit, but the flavor still satisfies.
Q: Do I have to peel the squash first?
A: Nope, skip the peeling step! The skin is thin and softens right up.
Ready to Make Your Kitchen Smell Amazing?
So that’s pretty much it. This squash casserole recipe saves my overgrown summer squash problem year after year and never fails to show up at family gatherings or potlucks. Even the skeptics turn into fans! If you want more flavor-packed inspiration, look up the Squash Casserole Recipe – Add a Pinch | Robyn Stone and maybe try Mama’s Summer Squash Casserole Recipe if you’re feeling adventurous. And, in my totally unbiased opinion, if you want ultimate comfort, check out the Ultimate Cheesy Squash Casserole – Southern Bite. Trust me, you’ll be crowned kitchen royalty after this one. Let me know if your family licks the dish clean! 
Squash Casserole
Ingredients
Main Ingredients
- 6 pieces yellow squash, sliced into coins Size may vary
- 1 medium onion, diced Can use yellow or white onion
- 1 egg, beaten Acts as a binder
- 2 cups shredded cheddar cheese Can use sharp cheddar for more flavor
- 1 cup sour cream Can substitute with Greek yogurt
- 1 cup crushed crackers Ritz or any preferred brand for the topping
- 3 tablespoons butter, melted For dotting on top
- to taste salt and pepper Add according to preference
- 1 teaspoon garlic powder Optional, for added flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Slice the yellow squash into coins and dice the onion.
- In a skillet, cook the squash and diced onion together until tender.
- Once cooked, drain the squash mixture in a colander and mash it slightly.
- In a bowl, combine the mashed squash with the beaten egg, shredded cheddar cheese, sour cream, crushed crackers, and seasonings (salt, pepper, and garlic powder if using).
Assembly
- Spread the mixture into a buttered baking dish.
- Top with more crushed crackers and dot with melted butter.
Baking
- Bake in the preheated oven for about 30 minutes, or until the top is golden and bubbly.
