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Homemade squash casserole with a golden breadcrumb topping, served in a white ceramic dish. A spoon lifts out creamy, cheesy squash slices.

Squash Casserole

This creamy, cheesy squash casserole is a comfort food classic that turns even veggie skeptics into fans. Perfect for potlucks, holidays, or busy weeknights—it's easy to make ahead and always a crowd-pleaser.
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Course: Side Dish
Cuisine: American
Keyword: 3 ingredient squash casserole, 4 ingredient squash casserole, 5 ingredient squash casserole, Best squash casserole recipe, Butternut squash casserole, Healthy squash casserole, Squash Casserole, Squash casserole recipe easy
Prep Time: 20 minutes
Cook Time: 30 minutes
Optional Rest Time: 5 minutes
Total Time: 55 minutes
Servings: 8
Calories: 270kcal
Cost: $9

Equipment

  • 1 9x13 baking dish (Buttered or greased)
  • 1 Large skillet (For sautéing onions & squash)
  • 1 Mixing bowl (Large)
  • 1 Sharp knife (For slicing squash and onion)
  • 1 Cutting board

Ingredients

For the Squash Base:

  • 2 lbs yellow squash - sliced thin
  • 1 medium onion - diced
  • 2 tablespoon butter
  • ½ cup sour cream
  • 1 cup cheddar cheese - shredded
  • 2 large egg - to taste
  • salt and pepper - to taste

For the Topping:

  • 1 sleeve Ritz crackers - crushed
  • ¼ cup melted butter
  • ½ cup extra cheese - cheddar or your choice

Optional Add-ins:

  • diced bell pepper
  • garlic powder
  • 1 can cream of mushroom soup - replace sour cream
  • breadcrumbs - instead of crackers

Instructions

  • Slice the yellow squash into thin rounds. Salt them and let sit for 15 minutes to draw out excess moisture. Drain and pat dry thoroughly.
  • In a large skillet, melt butter and sauté the diced onion until soft. Add squash and cook until tender. Season with salt and pepper, then let cool slightly.
    Sautéed yellow squash and sliced onions cooking in a cast iron skillet on a marble countertop, seasoned with salt and pepper.
  • In a large mixing bowl, beat the eggs. Stir in sour cream and shredded cheese, then add the cooked squash and onion mixture. Mix everything together until well combined.
    Cheddar cheese and sour cream being mixed in a glass bowl with a wooden spoon, as part of a homemade squash casserole filling.
  • Spread the mixture evenly into a buttered 9x13 baking dish. Mix crushed Ritz crackers with melted butter and sprinkle on top. Add extra cheese if using.
    Unbaked squash casserole in a white round dish, topped with crushed crackers and cubes of butter, ready to go into the oven.
  • Bake at 350°F for 25–30 minutes until the top is golden brown and edges are bubbly. Let rest 5 minutes before serving.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 200g | Calories: 270kcal | Carbohydrates: 17g | Protein: 9g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 420mg | Potassium: 310mg | Fiber: 2g | Sugar: 5g | Vitamin A: 850IU | Vitamin C: 16mg | Calcium: 180mg | Iron: 1.1mg