Description

This squash casserole is the ultimate comfort food—creamy, cheesy, and topped with a golden, buttery cracker crust. It’s the kind of dish that brings back memories of family dinners, potlucks, and summer gardens. With tender yellow squash, sautéed onions, and a rich, savory filling, this recipe is easy to make and even easier to love. Whether you’re serving it as a side for Thanksgiving, a summer barbecue, or a cozy weeknight dinner, this casserole never fails to deliver flavor and warmth.

Ingredients

5–6 cups sliced yellow squash
1 small yellow onion, chopped
2 tablespoons butter
1–2 cloves garlic, minced (optional)
2 large eggs, beaten
½ cup mayonnaise or sour cream
1 ½ cups shredded cheddar cheese
Salt and black pepper, to taste
1 sleeve Ritz crackers, crushed
2 tablespoons melted butter
Fresh herbs for garnish (optional)

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Instructions

Preheat oven to 350°F and grease a 9×13-inch baking dish.
Sauté onions in butter over medium heat for 3 minutes. Add squash and cook until just tender (8–10 minutes). Add garlic if using.
Drain cooked squash mixture well.
In a large bowl, mix eggs, mayo or sour cream, cheese, salt, and pepper. Fold in squash mixture.
Transfer to baking dish and smooth the top.
Mix crushed crackers with melted butter. Sprinkle over casserole.
Bake for 30–35 minutes until golden and bubbly.
Cool slightly, garnish if desired, and serve warm.

Notes

Don’t skip draining the squash—it ensures the casserole isn’t watery.
Mix cheeses for more flavor depth (cheddar + Parmesan).
For extra crunch, toast the crackers before topping.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Baking
Cuisine: Southern American