Yellow Squash Casserole is creamy and cheesy with a buttery and crispy Ritz cracker topping. It makes a delicious side dish and is perfect for using fresh summer squash.
Yellow Squash Casserole with lots of cheddar cheese and a buttery cracker crumb topping is one of my favorite casseroles to make during the summer months. It’s super creamy with tender slices of summer squash and onion. A combination of mayonnaise and sour cream gives it plenty of creamy flavor.
Serve Yellow Squash Casserole at a summer potluck or as a comforting side dish for a family meal. I love it with fried chicken. Actually, I think I love everything with fried chicken. 🙂
This recipe also makes a great holiday side. My som requests it every Thanksgiving and Christmas.
Yellow squash is plentiful at farmers markets in the south during the summer months and it is easily grown in a home garden so I tend to make this casserole frequently during the summer months. But a creamy casserole like this is also extremely comforting during the cooler months.
Yellow Squash Casserole Recipe Tip
This casserole is really easy to make. You do want to precook the squash some because you don’t want it to be crunchy at all in the finished casserole. You can either slice it and saute it, steam it, or even microwave it until just tender.
★★★★★
What readers are saying
This is so easy to make! The taste will take back to grandma’s with family all around eating, laughing and good food.
Make Ahead and Storage Suggestions
This recipe can be prepared through Step 5 a day in advance and refrigerated. Leftovers can be stored in an airtight container in the refrigerator for 4 days.
More Southern Casseroles
- Southern Broccoli Casserole– with a buttery cracker crumb topping.
- Old-Fashioned Cabbage Casserole– people rave about this recipe.
- Pineapple Casserole– a unique blend of sweet and savory.
- Lima Bean Casserole– Creamy and cheesy.
- Crock Pot Sweet Potato Casserole
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Ingredients
- 4 medium yellow squash, ends trimmed and cut into 1/4-inch slices
- 1 medium onion, sliced
- salt and pepper
- 1 egg, lightly beaten
- 1/4 cup mayonnaise
- 1/3 cup sour cream
- 1/4 cup milk
- 1 cup heaping shredded cheddar cheese
- 24 Ritz crackers
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 350 degrees and lightly grease a casserole dish.
- Steam squash and onion until just tender, about 5 to 7 minutes.
- Season squash and onion with salt and pepper.
- In a large bowl, whisk together egg, mayonnaise, sour cream, and milk.
- Stir in cheese, squash and onion. Transfer mixture to casserole dish.
- Crush crackers and scatter on top of squash. Drizzle with melted butter.
- Bake for 30 minutes.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted May 28, 2016.
Disclosure: This post contains affiliate links.
This is an excellent recipe, not a lot of work for a very yummy squash casserole! Better than any restaurant! I did let it bake around 40 minutes more than recipe says because of the watery comments of others. And it was perfect ! I used a 11x9x2 ceramic casserole dish, worked great. Also used 6 medium sized squashes.
I made this for dinner a few nights ago and the casserole looked beautiful out of the oven. I was hurried and forgot to take a picture. The casserole tasted great as I grew up on casseroles in South Alabama in the 70s. This one seemed little “runny” even after it rested about 10 minutes. Any suggestions for next time? I used 4 yellow squash and all the ingredients as listed in the recipe. Maybe my squash didn’t drain well before using it. Just my quess. Thanks for all the great recipes you share with us!
What is the best size casserole dish to use for the squash casserole?
I’ve made this numerous times since finding the recipe because it’s squash season. I’m not the best cook but no matter how many tweaks I make to the recipe, it turns out delicious every time. I’ve added zucchini, added a little bit of fresh grated Parmesan cheese- in addition to the shredded cheddar and different seasonings. Last time, I omitted the milk, lessened the amount of sour cream a bit and used cottage cheese. I added the mayonnaise per the recipe and it turned out great.
Picked a bounty of zucchini and various pepper varieties in the morning and sliced them up and followed this recipe. I subbed crushed pork rinds for the crackers to keep the carbs down. It came out absolutely delicious!
This is so easy to make! The taste will take back to grandma’s with family all around eating, laughing and good food.
Absolutely the best squash casserole I’ve ever made!
What size casserole dish for the squash casserole please?
Scrumptious!!!