Squash Casserole

There’s something about summer squash that feels like home to me. I grew up in a small Southern town where gardens weren’t just hobbies—they were a way of life.

My grandmother’s back porch always had baskets of yellow crookneck squash, their sunny skins still warm from the garden. When I was little, I thought we’d never run out of it.

Every church potluck, every family reunion, every Wednesday night supper at our house seemed to include some form of squash casserole. The recipe I’m sharing here isn’t quite my grandmother’s, and it isn’t exactly my mother’s either—it’s mine, shaped by years of trial and error in my own kitchen. It’s the casserole I make when I want something comforting but easy, something that tastes like family.

I’ve burned it, I’ve undercooked it, I’ve even forgotten the crackers on top once (a mistake I don’t recommend). But after cooking it more times than I can count, I’ve learned that the best squash casserole isn’t fussy. It’s about coaxing out the sweetness of the squash, balancing it with just enough richness, and finishing it with a golden crust that makes everyone at the table reach for seconds.

Why You’ll Love This Recipe

• Easy to prepare with simple, everyday ingredients
• A budget-friendly dish that stretches a few squash into a hearty casserole
• Comforting and nostalgic, with flavors that remind many of home
• Versatile enough for weeknight dinners or holiday spreads
• Makes great leftovers that reheat beautifully

Ingredients You’ll Need

• Yellow squash: I always use yellow crookneck squash when it’s in season, though zucchini works just fine if that’s what you have. I try to pick medium-sized squash because the giant ones from late summer can be watery and seedy.
• Onion: A sweet onion works best here. If all you have is a yellow or white onion, don’t worry—it will cook down and mellow out.
• Butter: This adds richness and helps bring out the natural flavor of the squash. I’ve tried making it with olive oil in a pinch, but butter gives the best depth.
• Eggs: They bind everything together. If you like your casserole extra firm, add an extra egg.
• Sour cream: Some people use mayonnaise, and I have too when the sour cream ran out, but sour cream gives a nice tang that balances the sweetness of the squash.
• Cheddar cheese: Sharp cheddar adds flavor and saltiness. I always grate mine from the block—it melts smoother and tastes fresher.
• Crushed crackers: Ritz crackers are the classic choice for the topping, buttery and crisp. I’ve used saltines before, and while they work, they don’t give the same golden finish.
• Salt and pepper: Squash is mild, so don’t be shy here. A sprinkle of garlic powder can also be nice if you like.

How to Make It (Step-by-Step Instructions)

First, you’ll want to slice your squash into thin rounds. I like them about a quarter-inch thick—thin enough to soften quickly but not so thin that they disappear when cooked. I’ve made the mistake of cutting them too thick before, which left the casserole watery and uneven.

Next, cook the squash and onion together. I do this in a large skillet with a little butter, stirring now and then until the squash is tender and most of the liquid has cooked off. This step is worth taking your time with. If you rush and leave too much water in the pan, your casserole will turn soupy. Patience here pays off.

Once the squash is tender, transfer it to a big mixing bowl. Let it cool for a few minutes so the eggs don’t scramble when added. Stir in the sour cream, beaten eggs, shredded cheddar, salt, and pepper. The mixture should look creamy and well-coated. Taste it before moving on—you can always adjust the seasoning now.

Spoon everything into a greased baking dish. Smooth the top, then scatter on your crushed crackers. I like to drizzle a little melted butter over the topping, though sometimes I just dot small pieces of butter across—it gives the topping that golden, crunchy finish.

Bake uncovered in a 350°F oven until the casserole is bubbling around the edges and the top is beautifully browned, about 25–30 minutes. When it comes out, let it rest for 10 minutes before serving. The flavors settle, and it holds together better on the plate.

Expert Tips for the Best Results

What I’ve learned over the years is that the secret to a good squash casserole is managing moisture. Squash holds a lot of water, and if you don’t cook enough of it out before baking, you’ll end up with a soggy casserole.

Taking your time to sauté and letting it cool a little before mixing makes all the difference. Also, don’t skimp on seasoning. Squash is mild, and the right amount of salt, pepper, and sharp cheddar is what brings the whole dish to life.

Variations & Substitutions

Over the years, I’ve swapped ingredients depending on what was in the pantry, and some of those happy accidents became keepers. I’ve used zucchini mixed with yellow squash, and it turned out just as well. Once, I ran out of sour cream and used Greek yogurt instead—it gave a lighter, tangier flavor that my husband loved.

I’ve also added a handful of crumbled bacon to the mixture, which made the casserole downright indulgent. And if you’re out of Ritz crackers, cornflakes crushed with a rolling pin actually make a surprisingly good topping.

Serving Suggestions

This casserole has been on my table for everything from Sunday suppers to Thanksgiving feasts. It pairs beautifully with roasted chicken or baked ham, but I’ve also served it alongside grilled burgers in the summer when squash is overflowing.

For holiday meals, it’s one of those dishes that adds a warm, comforting note between the turkey and all the sides. Honestly, though, I’ve been known to eat it as a main dish with just a side salad when I don’t feel like fussing with anything else.

Storage & Reheating Instructions

I usually cover leftovers tightly and keep them in the fridge for up to three days. The topping softens a little, but the flavors deepen overnight, which makes it just as good—sometimes better—the next day.

To reheat, I like to pop it back in the oven at 325°F until warmed through.

The oven brings the topping back to life in a way the microwave just can’t, though I’ll admit I’ve zapped single portions when I was in a hurry, and it still hits the spot.

Recipe FAQs (Answered by Clara)

Can I make this ahead of time?
You sure can. I often prepare it in the morning, cover it tightly, and pop it in the fridge. It actually tastes better after resting a bit before baking.

What’s the best cheese for squash casserole?
Sharp cheddar is my go-to, but I’ve also tried it with Colby Jack and even a little Parmesan mixed in. The important thing is to use a cheese that melts well and has flavor.

Can I freeze squash casserole?
I’ll be honest—I don’t recommend it. Squash has so much water that freezing tends to make the texture mushy. Fresh is best with this one.

Is this recipe vegetarian?
Yes, as long as you stick with the base recipe. If you decide to add bacon or sausage for flavor, it won’t be, of course.

Conclusion

Every family seems to have their own version of squash casserole, and this one has become mine over the years. It’s simple, cozy, and always makes its way back to my table whenever squash season comes around. If you give it a try, I’d love to hear how it turns out in your kitchen—whether you follow the recipe to the letter or put your own spin on it. Cooking should feel like a conversation, and I hope this casserole sparks one at your table.

Nutrition Information (per serving, based on 8 servings)

• Calories: 235
• Fat: 16g
• Carbohydrates: 12g
• Protein: 8g
• Fiber: 2g
• Sugar: 4g