This recipe is the best way to use up that yellow summer squash! Squash casserole is a great way to use up fresh squash from your garden. Easy to make with a creamy, cheesy filling and a crispy, buttery topping!
Squash Casserole Recipe
Is there anything better than fresh garden produce? I have been loving all of the fresh veggies this year and have been making fresh zucchini bread and my favorite salsa recipe like crazy. However, this squash casserole might be my favorite garden-borne recipe yet!
This casserole has a deliciously creamy, cheesy base and a golden cracker top crust. It’s crunchy and creamy and the best way to get your veggies! And you know that a recipe is absolutely delicious when my kids even love it! That’s a win in my book.
Ingredients in Squash Casserole
This recipe is perfect for using up all of your delicious garden vegetables. And once you season them with garlic and cheese, you won’t even know that you are eating a vegetable. Check out the recipe card at the bottom of the post for exact measurements.
- Yellow Squash: I love getting this fresh out of my garden!
- Sour Cream: This adds a creamy texture to the casserole.
- Eggs: I always use large eggs when I am cooking.
- Cheddar and Parmesan Cheese: The cheese is a MUST in this recipe!
- Onion Powder: I love the flavor of onion powder with the squash.
- Garlic Powder: The garlic powder goes perfectly with the onion powder.
- Salt and Pepper: Add these in to taste.
- Ritz Crackers: These make the absolute best topping! It’s crunchy and delicious!
- Butter: I used unsalted butter in this recipe.
How to Make Squash Casserole
- Preheat: Preheat the oven to 350F.
- Cut: Slice the squash to be ¼ inch thick and pat dry with a paper towel.
- Combine: In a large bowl, stir together sour cream, eggs, cheeses, onion powder, garlic powder, and salt and pepper until well combined.
- Mix in Squash: Add squash and mix well.
- Pour into Baking Dish: Evenly pour ingredients into an 11×7” baking dish and prepare your topping.
- Crush: In a medium-sized bowl, combine crushed Ritz crackers and melted butter. Stir until well-combined.
- Sprinkle: Sprinkle cracker crumbs evenly over the squash mixture in the casserole dish.
- Bake: Transfer to 350 degrees Fahrenheit oven and then bake for 25-30 minutes.
- Serve: Serve warm. Enjoy!
What kind of squash should I use for Squash Casserole?
You will want to use yellow squash for this recipe. I don’t recommend using butternut or acorn squash.
Do I need to peel the squash before I use it?
There is no need to peel your squash before making this casserole! Make sure to wash your squash well, and you will want to chop off the stem, but you do not need to peel the skin. It will soften as it cooks in your skillet and then even more as the squash casserole bakes.
Can I use zucchini instead of squash?
While zucchini and yellow squash aren’t always completely interchangeable, you can actually substitute zucchini for squash in this recipe. Your squash (well, zucchini) casserole will still be delicious. It will just be a different color!
- 3 lbs yellow squash sliced ¼” thin
- ¾ cup sour cream
- 2 large eggs lightly beaten
- 1 ½ cups shredded cheddar cheese
- ½ cup grated parmesan cheese
- 1/2 teaspoon onion powder
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- 2 sleeves Ritz crackers crushed
- ¼ cup butter melted
Preheat oven to 350F.
Slice the squash to be ¼ inch thick and pat dry with a paper towel.
In a large bowl, stir together sour cream, eggs, cheeses, onion powder, garlic powder, and salt and pepper until well-combined.
Add squash and mix well.
Evenly pour ingredients into an 11×7” baking dish and prepare your topping.
In a medium-sized bowl, combine crushed Ritz crackers and melted butter. Stir until well-combined.
Sprinkle cracker crumbs evenly over squash mixture in casserole dish.
Transfer to 350F oven and bake 25-30 minutes.
Serve warm. Enjoy!
Updated on August 18, 2022