Squash Casserole Recipe

Close up of a baked squash casserole in a white dish, topped with a crispy, golden-brown crust. A wooden spoon is scooping a portion, revealing the creamy interior filled with slices of yellow squash and zucchini

5 from 6 votes

My squash casserole is easy to make and will even have the kids diggin' in for seconds. Yellow squash, zucchini with a cheese sauce and cracker topping is bomb y'all!

Prep Time10

Cook Time35

Total Time45

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 423kcal

Author: Jocelyn Delk Adams

Equipment

Ingredients

For the Casserole:

2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium yellow onion thinly sliced
1 pound yellow squash sliced (about 1/3 inch thick)
1 pound zucchini sliced (about 1/3 inch thick)
2 teaspoons kosher salt divided
½ teaspoon coarse ground black pepper
8 ounces sour cream
2 large eggs
1/8-1/4 teaspoon cayenne pepper depending on your heat preference
8 ounces shredded sharp cheddar
¼ cup grated Parmesan cheese

For the Cracker Topping:

3 tablespoons unsalted butter melted
1 sleeve Ritz crackers crushed
¼ cup grated Parmesan cheese
1 tablespoon minced fresh Italian parsley

Instructions

Preheat oven to 350F. Set oven rack to middle position. Spray an 8x8 baking dish with nonstick cooking spray.
In a 12-inch nonstick skillet, add butter, olive oil, onion, squash, and zucchini. Season with 1 ½ teaspoons salt and ½ teaspoon black pepper. Cook over medium heat until the onions are translucent and the squash and zucchini are just barely still firm and start to caramelize, about 8 minutes. Stir frequently to evenly cook the vegetables.
Meanwhile, in a large bowl, whisk together sour cream, eggs, cayenne pepper, remaining ½ teaspoon salt, and cheese.
Add in cooked vegetables and gently stir together with a spatula. Pour into prepared pan. Set aside.
In a medium bowl mix all cracker topping ingredients until you get small uneven streusel-like crumbs. Evenly sprinkle topping over vegetables.
Bake until set, but the center just barely jiggles when touched, about 35 minutes.
Remove from the oven, let sit for about 5 minutes, and serve.

Notes

How to store & reheat Squash Casserole

Once your squash casserole has cooled off, wrap it up tight in some plastic wrap or tuck it into an airtight container inside the fridge. That's how it'll stay nice and fresh!

To warm it back up, pop it in the oven at 350°F until it's nice and hot, usually about 20 minutes. Or, if you're in a hurry, microwave individual servings for a quick fix. Either way, it’ll taste as good as when it first came out of the oven.

How long will Squash Casserole last in the fridge?

This casserole will keep just fine in the fridge for about 3 to 5 days. It's perfect for prepping ahead, so you can enjoy a little more of that casserole goodness on a busy weekday!

Can I freeze this southern squash casserole?

Of course you can freeze it! Wrap your casserole up well in foil and stash it in a freezer bag or airtight container. It’ll keep for 2 to 3 months. When you're ready for another round, just thaw it in the fridge overnight and reheat.

Nutrition