This squash casserole is sauteed yellow squash tossed in a creamy sauce with plenty of cheese, all topped off with cracker crumbs and baked to perfection. An easy and decadent make ahead side dish!

When I’m looking to add a vegetable side to a meal, I often turn to simple casseroles such as corn pudding, broccoli casserole, or this cheesy squash version. A great way to use up all the squash from your summer garden.

A spoon serving up a portion of cheesy squash casserole.

When my garden is overflowing with zucchini, crook necks, and other summer squash, I cook it all up into this fabulous squash casserole. This dish is loaded with tender squash, creamy sauce and of course, plenty of melted cheese. It’s the perfect side dish to feed a crowd and is great as part of a holiday meal.

This casserole is perfect for family meals and get-togethers. When I want a hearty casserole, I choose this squash casserole or some of my other side dish favorites like chicken casserole, beef noodle casserole and zucchini casserole.

Squash Casserole Ingredients

To make squash casserole you will need butter, flour, yellow squash, onion, dried thyme, cream, milk, cheddar cheese, buttery crackers, chives, salt and black pepper.

Yellow squash and onions in a frying pan.

How Do You Make Squash Casserole?

This recipe starts with sliced yellow squash, which you cook with onions in butter until tender. While the squash is cooking make the creamy sauce. This homemade sauce is a blend of milk and cream that’s seasoned with herbs and spices. Toss the cooked squash in the cream sauce along with plenty of cheddar cheese and everything goes into a baking dish. The finishing touch is a layer of buttered cracker crumbs and more shredded cheese. Bake the casserole, add a sprinkling of fresh chives and you’ll be ready to eat.

Cooked yellow squash, creamy sauce and cheddar cheese in a mixing bowl.

Tips For The Perfect Casserole

  • Traditional Southern squash casseroles often use mayonnaise or sour cream to make the squash creamy. However, I feel that this homemade cream sauce has a ton more flavor. It will be worth it to take a couple extra minutes to make this fantastic sauce.
  • You can make the casserole ahead of time. Just toss the cooked squash in the sauce and cheese, then cover and refrigerate the casserole for up to 6 hours. Add the cracker crumbs and final layer of cheese right before you put the casserole in the oven.
  • This casserole stores well for leftovers. Simply place the remaining casserole in an airtight container in the fridge. It will stay good for up to 3 days. To reheat the casserole, place it in a baking dish and heat it in the oven at 350 degrees F for 15-20 minutes or until the interior is warm.

Quick Tip

I typically use Ritz crackers for the topping, but any variety of buttery crackers will work just fine.

Squash in a baking dish topped with cracker crumbs and cheddar cheese.

Recipe FAQs

What does yellow squash look like?

Yellow squash is also known as crook neck squash. It tapers at the neck which is where it gets its name from. There are other types of yellow squash such as yellow zucchini, but I recommend using crook neck squash for this dish, as it has the best flavor.

Do you peel yellow squash?

I recommend leaving the peels on your squash for this casserole, the peel is what will keep the slices of squash intact during the cooking process. In general, the peels of summer squash are thin and edible, so there’s no need to remove them. The peel also adds nice color!

How do you keep squash casserole from getting watery?

You can keep squash casserole from getting watery by slicing the squash into half inch slices before sautéing the squash. Cutting the squash thin allows water to evaporate as it cooks. Also, this recipe reduces wateriness by adding the squash to a sauce made with milk, cream and flour. The sauce coats the squash preventing the casserole from becoming watery.

Follow Me

A serving spoon in a dish of squash casserole.

Recipe Variations

This casserole is creamy and delicious as-is. However, you can modify the recipe to suit your own taste:

  • Squash: You can make this casserole with zucchini, chayote, patty pan squash or other summer squash varieties.
  • Cheese: I use cheddar cheese in my squash casserole, but mozzarella or Monterey Jack cheese would also work well.
  • Topping: Not a fan of crackers? Try crushed cornflakes, panko breadcrumbs or even crushed potato chips.
  • Protein: Make this dish a main course by adding cooked chicken, cooked ham or even cooked bacon!
  • Herbs: I like the flavor of fresh chives as garnish for this dish, but other great options include parsley, thyme or basil.

This squash casserole is great for summer entertaining, but is also a great addition in the cooler weather months for holidays such as Thanksgiving. That combination of rich creamy squash and crunchy crackers just can’t be beat.

More Great Side Dish Recipes

Love This Recipe?

Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.

5 from 21 votes

Squash Casserole

AuthorSara Welch
A spoon serving up a portion of cheesy squash casserole.
This squash casserole is sauteed yellow squash tossed in a creamy sauce with plenty of cheese, all topped off with cracker crumbs and baked to perfection. An easy and decadent make ahead side dish!
Time
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course Side
Cuisine American
Serves 8

Ingredients 

  • 6 tablespoons butter divided use
  • 2 tablespoons flour
  • 2 pounds yellow squash cut into 1/2 inch thick slices
  • 1/2 cup onion diced
  • salt and pepper to taste
  • 1/4 teaspoon dried thyme
  • 1/2 cup heavy cream
  • 1 cup milk
  • 2 1/2 cups cheddar cheese divided use
  • 1 cup buttery crackers crushed
  • 2 tablespoons chives thinly sliced
  • cooking spray

Instructions 

  • Melt 2 tablespoons of butter in a large pan over medium heat. Preheat the oven to 350 degrees F.
  • Add the squash and onion to the pan and cook for 5-6 minutes or until vegetables are tender. Season with salt and pepper to taste.
  • Remove the squash mixture from the pan and place in a large bowl. Cover to keep warm.
  • Wipe out the pan with a paper towel.
  • Melt 2 more tablespoons of butter in the pan. Add the flour and whisk to combine.
  • Cook the flour mixture for 1 minute, stirring constantly.
  • Whisk in the milk and cook for 2-3 minutes. Add the cream, thyme and salt and pepper to taste.
  • Cook the sauce for an additional 2 minutes or until just thickened.
  • Coat a 2 quart baking dish with cooking spray.
  • Pour the sauce into the bowl with the squash. Add 1 1/2 cups of cheese and stir to combine.
  • Pour the squash and cheese mixture into the prepared dish.
  • Sprinkle the remaining cup of shredded cheese over the top of the casserole.
  • Melt the remaining 2 tablespoons of butter. Pour the butter into the crushed crackers and stir to combine.
  • Sprinkle the crackers over the layer of shredded cheese in the casserole.
  • Bake for 15-20 minutes until cheese has melted and crackers are golden brown.
  • Sprinkle with chives. Let stand for 5 minutes, then serve.

Notes

  1. Traditional Southern squash casseroles often use mayonnaise or sour cream to make the squash creamy. However, I feel that this homemade cream sauce has a ton more flavor. It will be worth it to take a couple extra minutes to make this fantastic sauce.
  2. You can make the casserole ahead of time. Just toss the cooked squash in the sauce and cheese, then cover and refrigerate the casserole for up to 6 hours. Add the cracker crumbs and final layer of cheese right before you put the casserole in the oven.
  3. I typically use Ritz crackers for the topping, but any variety of buttery crackers will work just fine.
  4. This casserole stores well for leftovers. Simply place the remaining casserole in an airtight container in the fridge. It will stay good for up to 3 days. 

Nutrition

Calories: 353kcal | Carbohydrates: 13g | Protein: 12g | Fat: 21g | Saturated Fat: 17g | Cholesterol: 83mg | Sodium: 381mg | Potassium: 406mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1145IU | Vitamin C: 20.5mg | Calcium: 332mg | Iron: 1.1mg

Hello! I’m Sara!

Learn more about Sara

Related Posts

Free Bonus

5 Secrets to Meal Planning + Free Toolkit!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments