This hearty Yellow Squash Casserole is a comforting side dish full of fresh and savory flavor. Tender and sweet, yellow squash joins with garlic, onions, fresh herbs, and plenty of cheesy filling to make the perfect casserole you can serve with any main dish. Make this creamy, cheesy casserole for your family tonight!
Do you plant squash in your garden? If so, this Southern Squash Casserole Recipe is a great way to enjoy the “fruits” of your labor! It’s easy to prepare, the fresh squash filling is delicious, and the buttery crackers on top give it the perfect crunch!
SAVE THIS SUMMER SQUASH CASSEROLE RECIPE TO YOUR FAVORITE PINTEREST BOARD!
While this classic casserole is typically made as a side dish, the squash is filling enough that you could certainly make this as a main dish with a green salad and some crusty bread on the side.
Looking for a main dish option with yellow squash? Try this crustless Squash Quiche! You can serve it for dinner and it will be a great addition to a brunch or breakfast menu, too.
Want an easier way to prepare this vegetable as a side dish? Make Roasted Yellow Squash. A few simple ingredients is all you need!
Ingredients for Squash Casserole
This Yellow Squash Casserole is full of fresh ingredients for maximum flavor. Here’s what you need to make it:
- Sliced yellow summer squash (you can also use half yellow squash and half zucchini)
- Small onion
- Garlic cloves, minced
- Water
- Ritz crackers, crumbled
- Shredded cheddar cheese (I prefer sharp cheddar cheese but any will do)
- Dried parsley
- Large egg
- Milk
- Unsalted Butter
- Freshly chopped basil
- Dried oregano
- Kosher salt
- Freshly ground black pepper
The ingredient list with exact amounts can be found in the recipe card below, so make sure to check it out!
How to make this Fresh Yellow Squash Casserole
This casserole is so easy to put together! Slice up your squash ahead of time to make the process even quicker!
- First, preheat oven to 400°F, then prepare a 1 1/2 qt. oven-safe casserole dish by spraying it with nonstick cooking spray. You can also use an 8×8-inch baking dish, but you won’t fill it all the way full.
- Add the sliced squash, onion, garlic, and water to a large skillet. Cover and cook over medium heat for about 5 minutes until the squash and onions are slightly tender. Drain well and put them into a large bowl.
- In a separate small bowl, whisk together the beaten egg and milk. Add the egg mixture to the squash mixture.
- In a medium bowl, combine the crushed crackers, cheese, parsley, and 1 tablespoon of melted butter. Mix well. The crackers will still appear somewhat dry. Add half of this cracker mixture to the large bowl with the squash. Reserve the rest for the topping.
- Add the remaining two tablespoons of butter, basil, oregano, salt, and pepper to the bowl of squash and mix until well combined. Pour the contents into the prepared baking dish.
- Sprinkle the remaining cheese and the cracker mixture evenly over the top, and bake uncovered for 25 minutes, or until heated throughout. cheese is melted, and the topping is golden brown.
Recipe Notes
- Feel free to make more or less of the topping. I like a lot of buttery crunch on top of my squash casserole. More crispy cracker crunch= more yumminess! If you don’t have crackers, you can try Panko bread crumbs.
- If your cracker crumbs are browning too quickly you can cover the casserole with a sheet of aluminum foil.
- You can add a protein such as cooked chicken to this to make it a complete meal and even more filling.
- Use crushed cornflakes instead of crackers for a gluten-free version!
FAQS
Can I use frozen squash in this dish?
Yes, just cook and drain them as noted in the recipe to get rid of any excess water. You don’t want a runny casserole!
What’s the best way to slice squash?
You can slice squash by hand with a sharp knife and cutting board, but I highly recommend using a mandolin to slice it. It saves time and is so easy to use!
How thick should I slice the squash for Yellow Squash Casserole?
I recommend slices about ¼-inch thick. Try to make them as uniform in thickness as possible so the casserole cooks evenly.
Why is my casserole watery?
This happens if you have too much liquid in the recipe. Make sure to drain your squash well after cooking them. It can also happen if your squash is sliced too thinly and starts to break down.
How do I store leftover squash casserole?
You can store any leftovers in an airtight container in the fridge once they cool to room temperature. The casserole will last for up to 3 days. Reheat your casserole in the microwave for individual portions, or reheat a large amount in a baking dish covered with foil in the oven until warm throughout.
Can I freeze the Summer Squash Casserole?
I don’t recommend freezing this, as the squash will release water into the casserole when thawed, and it will get a bit mushy. The cracker topping also will not hold up through the thawing process.
Need to Use Up Your Squash? Try one of These Squash Recipes:
I love all the summer vegetables, so I’ve put together a bunch of recipes to make good use of all your squash varieties in particular. Give one of these a shot next time:
- Roasted spaghetti squash and sausage come together for an easy dinner. Seasoned with garlic and Italian herbs, Sausage Spaghetti Squash is a flavorful family favorite!
- Roasted Butternut Squash makes a simple and flavorful side dish for your meals! Tossed in fresh herbs like sage and thyme, cubes of butternut squash turn out perfectly tender on the inside with nice crisp edges.
- Roasted Butternut Squash and Chicken Ravioli is a dinner recipe that is perfect for the Fall. This homemade ravioli is made of roast butternut squash and shredded chicken tucked into wonton wrappers, then covered in a garlic alfredo sauce!
- Enjoy the flavors of all with this easy Roasted Acorn Squash recipe! Tossed with olive oil and fragrant spices, and served with goat cheese and pomegranate arils, this is the perfect side dish to share with your family and friends!
- Butternut Spinach Multi-Grain Medley – roasted butternut squash, sautéed spinach and onion, and pomegranate arils tossed with multi-grain rice make this colorful Fall side dish perfect for your dinner table.
More Casseroles You’ll Love
I’m all about casseroles for an easy weeknight meal. Here are some of my favorites:
- Turkey Noodle Casserole
- Taco Casserole
- Mexican Breakfast Casserole
- Chicken and Broccoli Casserole
- 20-Minute Chili Casserole
Which one will you make next?
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Yellow Squash Casserole
Ingredients
- 3 cups sliced yellow squash can also use zucchini or a combination of both
- 1 small onion
- 2 cloves garlic minced
- 2 tablespoons water
- 18 Ritz Crackers crumbled
- ½ cup shredded cheddar cheese
- 2 teaspoons dried parsely
- 1 large egg lightly beaten
- 6 tablespoons milk (1/4 cup + 2 tablespoons)
- 3 tablespoons butter melted and divided
- 2 teaspoons freshly chopped basil
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
Instructions
- Preheat oven to 400°F, and prepare a 1 1/2 qt. baking dish by spraying it with cooking spray. *See note.
- In a large skillet, combine the sliced squash, onion, garlic and water. Cover and cook over medium heat for about 5 minutes until squash and onions are slightly tender. Drain well and put into a large bowl.
- In a small bowl, whisk together the beaten egg and milk. Add to squash mixture.
- In a medium bowl, combine the crushed crackers, cheese, parsley and 1 tablespoon of melted butter. Mix well. Crackers will still appear somewhat dry. Add half of the mixture to the large bowl with the squash.
- Add the remaining two tablespoons of butter, basil, oregano, salt and pepper to the bowl of squash and mix until well combined. Pour contents into the prepared baking dish.
- Sprinkle the remaining cheese and cracker mixture evenly over the top, and bake for 25 minutes.
Notes
- *You can use an 8 X 8-inch baking dish which holds a total of 2.6 quarts, but it will probably only be ⅓ full, so don’t panic.
- Zucchini can be substituted for the yellow squash, or you can use a combination of both if you’d like.
Comments & Reviews
Hi. I love your dishes, they r easy n time saving.
Way too many steps, guess I’m too old,
wore me out. Small, awkward kitchen, not conducive to cooking.
Let you know how it turns out.