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.
I love to serve it with fresh Corn on the Cob.
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. 🙂
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 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.
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Squash Casserole is creamy and cheesy with a buttery Ritz cracker topping.
- 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
- 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.
More Casserole Recipes
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“Steam” flavors squash and onions? Why not enhance the flavors by sauteeing them in oil or butter and seasoning as you go? The best thing one can do for cooking well is to build dishes from the bottom up so that each ingredient can show its absolute best side
Excellent! That is the consensus of my group of friends. And they were right! Deee-licious! (I also included zucchini…)
Excellent! That was the consensus of my group of friends. And they were right! Deee-licious!
It’s my first attempt at a squash casserole too and I added butternut squash. I’m so happy it’s delicious because I was worried it was going to be a waste of food since I’m not the best cook
Can this be made ahead? Would just assemble it then bake it the next day?
Fixed for cookout. All was eaten. Said was the best they had ever had. ❤️❤️
I need to double this recipe as well, how long did you cook it when doubled? Thanks😊
I did something I usually don’t do. I followed the recipe and doubled it. Great recipe. Good texture. It was a hit!
Can you freeze?
laughing: I am going to make it exactly as described, sounds perfect!
Can this be doubled and baked in a 9×13?
I made it just as recipe called but I added a can of diced green chillies. It turned out great
Yum! I will have to add some green chillies the next time. Thanks for the suggestion!
Can I use a combination of yellow squash and zucchini for this recipe?
Excellent. I have never made a casserole EVER and this turned out great. My only changes were
1. I used 2 cups of cheese
2. Didn’t have any Ritz so I used a cheesy cracker
3. I used 3 tlbs of butter
Thank you so much 🙂
Glad you enjoyed it Sue!