Yellow Squash Casserole is one of those cozy, feel-good side dishes that instantly reminds me of family dinners and potlucks! It’s creamy, cheesy, and topped with buttery crackers for the perfect contrast of textures. I promise to make you a believer!
Summer Squash Casserole
Years ago, during a visit to my husband’s brother and sister-in-law in Oklahoma, she served up a squash casserole that completely surprised me. I’d never been a big fan of cooked squash, unless it was deep fried and dunked in ranch, but I took a bite, then another, and went back for seconds. I’ve been trying to recreate that magic ever since… and I finally nailed it!
Why You’ll Love This Recipe For Squash Casserole
This version is creamy, cheesy, and full of flavor! It’s not bland, not watery, and definitely not boring. It’s the perfect way to use up yellow squash (and zucchini too). My version doesn’t use eggs like many recipes out there, because I wasn’t going for a quiche or soufflé here, just pure deliciousness!
My recipe testers raved: “This might be my new favorite way to eat squash” and “I didn’t know squash could taste this good!” I think you’ll agree.
Yellow Squash Casserole Ingredients
- Squash: The star of the show! I used three yellow squash and two zucchini, but feel free to mix and match based on your garden load! I love using a mandoline slicer to get the slices nice and even.
- Onion: Sweet Vidalia is ideal here for added flavor.
- Salted Butter: Adds richness throughout, from sautéing the squash to buttering the cracker topping. Or use olive oil.
- Kosher Salt & Black Pepper: Brings all the flavors into balance!
- Garlic: Fresh garlic gives a deep savory flavor, but garlic powder works too in a pinch.
- Shredded Cheese: I love sharp white cheddar cheese, but use your favorite melty cheese! Feel free to use your favorite cheese, Parmesan cheese would be delish too!
- Panko Breadcrumbs: Helps bind and thicken the casserole.
- Cream Cheese: Makes the base silky and rich. Use full-fat!
- Sour Cream: Adds tang and creaminess. I used full-fat, but you can use a light version if you prefer.
- Fresh herbs (dill, parsley, thyme, etc.): I like to add fresh herbs like dill, parsley, or thyme for added brightness. Feel free to mix and match depending on what you have on hand! And if needed, you can use dried herbs.
- Cayenne: For a subtle kick.
- Buttery crackers (like Ritz crackers): Cracker crumbs are a classic Southern topping!
Get the full recipe in the recipe card below.
How to Make Summer Squash Casserole
Step 1 – Cook the Veggies & Drain
Preheat your oven to 375°F (190°C) and grease your casserole dish. In a large skillet, cook the squash and onion in butter with a bit of salt until softened. Stir in the garlic right at the end.
Move the cooked veggies to a colander and gently press out excess liquid as you can. Let them sit and drain while you prepare the filling.
Step 2 – Prep the Filling
In a mixing bowl, blend the cream cheese, sour cream, and melted butter until creamy. Season with salt, pepper, herbs, and a pinch of cayenne if you like a little heat.
Gently fold in the drained squash mixture, some breadcrumbs, and shredded cheese.
Step 3 – Assemble & Bake
Spoon the mixture into your prepared baking dish and sprinkle with the remaining cheese.
Toss the crushed crackers with melted butter and spread evenly over the top. Cover with foil and bake until hot and bubbly and the topping is golden brown. Remove the foil for the last bit of baking to let the topping turn golden and crisp.
How to make this recipe for squash casserole in advance
You can prep the unbaked casserole a day ahead and pop in the refrigerator (just wait to add the cracker topping until right before baking so it stays crispy). Bring to room temp for 20–30 minutes before baking in preheated oven, or add 10–15 minutes to the bake time if cold.
What to Serve With Baked Squash Casserole
Yellow squash casserole is a versatile side dish that pairs well with:
- Grilled or air fried BBQ chicken
- BBQ pulled pork or ribs
- Roast turkey or ham for holidays
- Italian chopped salad or broccoli salad
- Cornbread, biscuits, or a French bread
Or enjoy it on its own with a simple green salad for a light summer meal!
How to Store Yellow Squash Casserole
Store leftovers in an airtight container in the fridge (preferably on a cold shelf) for up to 5–6 days. It reheats beautifully in the oven at 350°F or in the microwave in smaller portions. For best texture, reheat uncovered so the topping stays crisp.
Can you freeze Squash Casserole?
Yes! You can freeze it before or after baking:
- Before baking: Assemble the casserole (without topping), cover tightly with aluminum foil, and place in freezer. Thaw overnight in the fridge, add the topping, and bake as directed.
- After baking: Let cool completely, then wrap well and freeze. Reheat covered in a 350°F oven until warmed through.
Variations on Squash and Zucchini Casserole
- Vegetables: This is a great way to use summer produce! You can make this with all summer squash, all zucchini or mix it up like I did!
- Cheese Options: While I love using sharp white cheddar, you can mix in Swiss, Monterey Jack, or even a sprinkle of Parmesan cheese for a richer flavor.
- Gluten-Free Option: Easily make this a gluten-free squash casserole by using gluten-free buttery crackers or omitting the topping altogether. You can also sub in gluten-free panko or crushed grain-free chips for that crispy finish.
- Low-Carb Version: Skip the cracker topping and use ground pork rinds or keto breadcrumbs. This still gives a nice crunch without the carbs.
- Make It Spicy: If your crowd can handle some heat, toss in a few red pepper flakes or a pinch of cayenne to the mix. Just enough to warm things up!
- Herb Swap: Fresh herbs really shine in this dish. Try thyme, basil, or rosemary.
- Smaller Batch: Don’t need a big 9×13 pan? Cut the recipe in half and bake in an 8×8 dish. Still perfect for a weeknight meal or smaller gathering.
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Equipment
- Oxo Mandoline Slicer
Ingredients
- 5 medium squash I use 3 yellow squash and 2 zucchini, sliced about ¼ inch thick
- 1 medium onion about 1- ½ cups chopped, Vidalia if you have it
- 8 tablespoons salted butter divided (if using unsalted butter, increase salt by ¼ teaspoon)
- 1 ½ teaspoons kosher salt divided
- ¼ teaspoon black pepper or to taste
- 2 cloves garlic minced or pressed (or 1 teaspoon garlic powder)
- 1 ½ cups shredded cheese divided (I used sharp white cheddar)
- ½ cup panko or breadcrumbs, use GF if that's important
- 4 oz cream cheese full-fat, softened (or Neufchâtel for a lighter option)
- ½ cup sour cream full-fat, or light, see notes
- 2 tablespoons fresh herbs dill, parsley, thyme, basil, rosemary – use your favorites
- ⅛ – ¼ teaspoon cayenne pepper optional, for a little heat
- 2 sleeves butter crackers like Ritz, crushed (about 2 cups)
Instructions
- Preheat the oven to 375°F (190°C) and lightly butter or use spray oil on a 9×13 inch baking dish or 2-quart baking dish.
- Cook the veggies: In an extra large skillet, over medium heat, melt 2 tablespoons butter, then add the sliced squash, chopped onions, and ½ teaspoon salt. Sauté for about 10 minutes, adding the garlic in the last minute, until the veggies are tender and the liquid has cooked off. It will look like a ton, but will cook down.5 medium squash, 1 medium onion, 1 ½ teaspoons kosher salt, ¼ teaspoon black pepper, 2 cloves garlic
- Drain well: Transfer the cooked squash and onion to a colander or sieve. Let it drain thoroughly, gently pressing to release excess moisture, if desired, pat with paper towel. Allow it to sit and drain while you start the next step of the recipe.
- Make Cheesy Base: In a large bowl, stir together the softened cream cheese, sour cream, and 4 tablespoons melted butter until smooth. Mix in the remaining 1 teaspoon salt, black pepper, herbs, and cayenne if using. Fold the squash mixture into the cheese mixture.8 tablespoons salted butter, 1 ½ cups shredded cheese, 4 oz cream cheese, ½ cup sour cream, 2 tablespoons fresh herbs, ⅛ – ¼ teaspoon cayenne pepper
- Fold in ½ cup bread crumbs or panko and 1 cup of the shredded cheese.½ cup panko
- Spoon the mixture into a lightly greased 2-quart baking dish or a 9×13-inch dish, which provides more topping coverage.
- Sprinkle remaining ½ cup cheese evenly over the top.
- Cracker Topping: Crush crackers by placing in a ziplock baggie, using a rolling pin crush with some larger pieces. In a bowl, or right in the baggie mix crushed crackers (about 2 cups from 2 sleeves) with 4 tablespoons melted butter. Bake: Cover with foil and bake at 375°F for 40-60 minutes. Uncover and bake for an additional 10 minutes, or until bubbly and golden on top.2 sleeves butter crackers
Notes
Notes & Variations
- Topping Flexibility: This recipe uses 2 sleeves (about 2 cups) of crackers for an extra-crispy topping. Feel free to reduce to 1 sleeve (about 1 cup) if you prefer less topping.
- Make it lighter: Sub Neufchâtel and light sour cream for a slightly leaner version, though the texture will be less rich and a bit looser. Use 0-1 crackers on top.
- Herb Options: Fresh herbs are best, but if needed, use 1 teaspoon each of dried herbs.
- Cheese Options: Use your favorite here; try different cheeses, such as Swiss, Parmesan, Mexican blend, Monterey Jack, and regular cheddar.
- Alternate Dish Size: Use a 2-quart baking dish if needed—just increase the baking time by 10–15 minutes to ensure it heats through.
- Keto Squash Casserole: Use keto bread and make your own breadcrumbs. Replace panko with ground pork rinds (I just whir them in my blender) and of course skip the cracker topping.
- Gluten-Free Option: Easily make this a gluten-free squash casserole by using gluten-free buttery crackers or omitting the topping altogether. You can also sub in gluten-free panko or crushed grain-free chips for that crispy finish.
Nutrition
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