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Top view of creamy squash casserole topped with crushed Ritz crackers in a baking dish with a serving spoon.

Squash Casserole

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  • Author: Shelly
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 8 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: Dinner


This Squash Casserole is a classic easy side dish! Creamy, cheesy, and loaded with yellow squash, this is the perfect side to serve with weeknight dinners or at your Thanksgiving table.


  • 4 tablespoons butter, divided
  • 3 pounds yellow squash (about 5 medium), sliced into 1/4- inch rounds
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon fresh ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 2 large eggs
  • 1 cup sour cream
  • 1 cup grated cheddar cheese
  • 1/2 cup plus 2 tablespoons
  • grated parmesan cheese, divided
  • 2 sleeves Ritz crackers, divided


  1. Preheat oven to 350°F. Lightly coat a 2- quart baking dish with nonstick spray. Set aside.
  2. In a large skillet over medium heat melt 2 tablespoons butter. Add the onions to the skillet and cook until they begin to soften, 3 to 4 minutes. Add the squash and cook until the squash is tender, stirring occasionally. Add in the minced garlic, 1 teaspoon salt, black pepper, cayenne, and thyme and cook for 2 more minutes. Remove from the heat and drain any liquid.
  3. In a large bowl whisk together the eggs, sour cream, cheddar cheese, 1/2 cup parmesan cheese until combined.
  4. Add the squash into the sour cream mixture and stir to combine. Mix in 1 cup of the crushed Ritz crackers.
  5. Pour the mixture into the prepared pan.
  6. Melt the remaining 2 tablespoons of butter in a large bowl. Stir the remaining Ritz crumbs and 2 tablespoons of Parmesan cheese into the melted butter to combine. Spread this on top of the squash mixture.
  7. Bake for 25-30 minutes until golden and bubbly. Serve warm.


  • To store. Store your casserole leftovers airtight in the fridge for up to 3 days. You can wrap the whole dish or transfer it to a lidded container.
  • To reheat. Reheat servings in the oven, in an oven-safe dish at 350ºF until warmed through. The microwave can also speed things up a bit, just heat the casserole in increments until it’s warm again.
  • To freeze. Squash casserole leftovers will freeze for up to 3 months as a last resort, but the texture simply won’t be the same. If you are dying to freeze it, wrap the casserole airtight in plastic wrap and foil. Thaw it in the fridge and sprinkle on more Ritz cracker topping when you’re ready to reheat it.


  • Serving Size:
  • Calories: 268
  • Sugar: 1.2 g
  • Sodium: 899 mg
  • Fat: 20.6 g
  • Carbohydrates: 12 g
  • Protein: 9.3 g
  • Cholesterol: 66.2 mg
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