Cheesy Squash Casserole

Cheesy Squash Casserole is a warm, comforting side dish made with tender yellow squash, savory onions, and rich cheese, all topped with a golden, crunchy breadcrumb or cracker crust. It’s a classic Southern-inspired dish perfect for potlucks, holiday meals, or weeknight dinners.

Why You’ll Love This Recipe

• Creamy, cheesy, and full of flavor
• A great way to use up summer squash
• Perfect for feeding a crowd or meal prepping
• Easy to customize with your favorite cheeses and add-ins
• Delicious both fresh out of the oven and reheated

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Yellow squash, thinly sliced
• Onion, diced
• Butter or olive oil
• Garlic, minced
• Shredded cheddar cheese
• Sour cream or Greek yogurt
• Eggs
• Salt and pepper
• Crushed Ritz crackers or breadcrumbs
• Parmesan cheese (optional)
• Optional herbs: thyme, parsley

Directions

this recipe

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large skillet, sauté squash and onions in butter until softened. Add garlic and cook briefly.
3. In a bowl, mix eggs, sour cream (or Greek yogurt), shredded cheddar, salt, and pepper.
4. Combine the squash mixture with the cheese mixture. Pour into the prepared baking dish.
5. In a separate bowl, mix crushed crackers with melted butter and Parmesan if using. Sprinkle over the casserole.
6. Bake uncovered for 25–30 minutes, until bubbly and golden on top.
7. Let rest for 5 minutes before serving.

Servings and timing

• Servings: 6–8
• Prep time: 15 minutes
• Cook time: 25–30 minutes
• Total time: 40–45 minutes

Variations

• Use zucchini in place of or alongside yellow squash
• Add cooked bacon or sausage for a heartier dish
• Swap in different cheeses like mozzarella, Gruyère, or pepper jack
• Add mushrooms, spinach, or chopped bell peppers
• Use gluten-free crackers or breadcrumbs for a GF version

Storage/reheating

• Store in an airtight container in the fridge for up to 5 days
• Reheat in the microwave or oven at 350°F until warmed through
• Freeze without the topping for up to 3 months; thaw and bake with topping added fresh

FAQs

1. Can I use zucchini instead of yellow squash?

Yes, zucchini works just as well or in combination with yellow squash.

2. How do I prevent the casserole from being watery?

Cook and drain the squash well before combining it with the other ingredients.

3. Can I make it ahead of time?

Yes, assemble it without the topping and refrigerate up to 24 hours in advance.

4. What’s the best cheese to use?

Sharp cheddar is classic, but feel free to mix in Parmesan, mozzarella, or others.

5. Can I freeze this casserole?

Yes, freeze before baking without the topping. Thaw, add topping, then bake.

6. Is this dish vegetarian?

Yes, as long as you don’t include meat-based add-ins.

7. Can I use panko instead of crackers?

Absolutely. Panko makes for a crispier topping.

8. What can I serve with squash casserole?

Great with grilled meats, roasted chicken, or holiday mains.

9. How long will leftovers keep?

Up to 5 days in the fridge. Reheat in the oven to maintain texture.

10. Can I use Greek yogurt instead of sour cream?

Yes, it works well and adds a nice tang while cutting fat slightly.

Conclusion

Cheesy Squash Casserole is a deliciously simple and satisfying side that celebrates the flavor of fresh squash in a creamy, cheesy base. With its golden, crunchy topping and customizable ingredients, it’s a dish that fits just as well at a casual dinner as it does on a holiday table.

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