This decadent yellow squash casserole is the perfect addition to your side dish repertoire. Packed with thinly sliced yellow squash, a decadent cheese blend, and a satisfyingly crunchy Ritz cracker topping, it’s a guaranteed crowd-pleaser.
Growing squash in our garden has made this a recipe we make all year long. It’s incredibly easy to make, leaving you more time to spend with loved ones during the festive season.
Similar to our Cheesy Zucchini Casserole, this recipe offers a crunchy twist and pairs beautifully with all your favorite holiday dishes – Roast Turkey, Best Mashed Potatoes, Dinner Rolls Recipe, and pies.
Why we think you’ll love it:
- Easy. This easy side dish is incredibly simple to make, requiring minimal prep work and just a few ingredients.
- Summer freshness. This casserole is a great way to showcase the flavors of fresh summer squash when it’s in season. It’s a light and colorful dish that’s perfect for warmer-weather meals.
- Budget-friendly. This comforting and satisfying casserole is a budget-friendly dish that utilizes affordable ingredients.
Yellow Squash Casserole Ingredients
- 1 tablespoon vegetable oil – or olive oil
- 4-5 medium yellow summer squash, thinly sliced and halved – or butternut squash – we cut them to be about 1/4 inch thick.
- 1 tablespoon unsalted butter
- ½ cup Parmesan cheese, grated
- 1½ cups cheddar cheese, shredded, divided – Use mild or sharp cheddar cheese or replace some of the cheddar and combine it with mozzarella cheese, Monterey Jack, Gruyere, or even a smoked Gouda
- ½ cup sour cream – or plain Greek yogurt
- 1 teaspoon Italian seasoning
- garlic salt (with parsley flakes)
- black pepper
- 2 tablespoons unsalted butter, melted
- 1 sleeve Ritz Crackers, crushed medium to fine – or another brand of buttery cracker, or crushed cornflakes
How to Make Yellow Squash Casserole
- PREP. Preheat the oven to 350°F
- SQUASH. Add the oil in a large skillet set to medium heat. Add the squash and butter. Cook until soft about 7-8 minutes
- ASSEMBLE. Pour the squash into a large bowl. Stir in the Parmesan cheese, 1 cup of cheddar cheese, sour cream, and Italian seasoning. Add garlic salt and pepper to taste.
- Pour into a 9×13 greased baking dish. Sprinkle the remaining ½ cup of cheddar cheese on top. Set aside.
- Add the crushed crackers into a gallon Ziploc bag and add the melted butter. Toss to coat the cracker crumbs. Spread evenly over the top of the casserole.
- BAKE. Bake in the preheated oven for 20 minutes or until golden and bubbly.
Kristyn’s Recipe Tips
- Sauté before baking. Cook the squash a bit first to release extra liquid. This keeps your casserole creamy, not watery.
- Season generously. Don’t be shy with garlic, herbs, or a pinch of spice. It really brings out the flavor of the mild squash.
- Top it off right. A buttery cracker or breadcrumb (flavored breadcrumbs work too) topping adds that golden crunch everyone loves.
Yellow Squash Casserole Recipe
Ingredients
- 1 tablespoon vegetable oil
- 4-5 medium yellow summer squash, thinly sliced and halved
- 1 tablespoon butter
- ½ cup Parmesan cheese, grated
- 1½ cups cheddar cheese, shredded, divided
- ½ cup sour cream
- 1 teaspoon Italian seasoning
- garlic salt (with parsley flakes)
- pepper
- 2 tablespoons butter, melted
- 1 sleeve Ritz Crackers, crushed medium to fine
Instructions
- Preheat the oven to 350°F
- Add the oil in a large skillet set to medium heat. Add the squash and butter. Cook until soft about 7-8 minutes
- Pour the squash into a large bowl. Stir in the Parmesan cheese, 1 cup cheddar cheese, sour cream, and Italian seasoning. Add garlic salt and pepper to taste.
- Pour into a 9×13 greased baking pan. Sprinkle the remaining ½ cup of cheddar cheese on top. Set aside.
- Add the crushed crackers into a gallon Ziploc bag and add the melted butter. Toss to coat the crackers. Spread evenly over the top of the casserole.
- Bake for 20 minutes or until golden and bubbly.
Notes
- Prepare the casserole according to the recipe up until the point of baking. Tightly cover the casserole dish with plastic wrap or with aluminum foil to prevent the casserole from drying out or absorbing any refrigerator odors.
- When ready to bake, add the cracker crumb topping then bake according to the recipe instructions.
- Leftovers can be stored in an airtight container in the refrigerator and are best consumed within 3-4 days. It can also be frozen for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Prepare the casserole according to the recipe up until the point of baking. Tightly cover the casserole dish with plastic wrap or with aluminum foil to prevent the casserole from drying out or absorbing any refrigerator odors.
When ready to bake, add the cracker crumb topping then bake according to the recipe instructions.
Leftovers can be stored in an airtight container in the refrigerator and are best consumed within 3-4 days. It can also be frozen for up to 3 months.
Complete The Meal
Main Dishes
Desserts
More Sides
Best Mashed Potatoes
35 mins
Mashed Potato Gravy
10 mins
Scalloped Potatoes
1 hr 5 mins
Easy Green Bean Casserole
30 mins
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This recipe was originally published October 2019.
can you use can squash
A great side dish of squash with a crunchy topping. It really makes it extra good!