Squash Casserole
I’m pretty certain this easy Squash Casserole recipe will be the only one you make from now on! Why? The texture is perfect, thanks to the crumbled crackers, melt-in-your-mouth ribbons of onion, and perfectly cooked squash. I sauté the squash until just al dente before baking, so it stays tender with a little bite instead of being cooked to oblivion. Add a creamy, cheesy filling and a buttery Parmesan cracker topping, and this is one veggie side I’ll happily go back for seconds!
“This is a forgiving recipe and can be a delicious and economical way to use what you have in your pantry. It’s easily scaled up or down, and a perfect weeknight side dish, too.”
Janmaus
My From-Scratch Southern Squash Casserole
Squash casserole is a Southern classic that almost always makes an appearance at family gatherings, potlucks, and holiday dinners. There are plenty of variations, but for my recipe, I use yellow squash, butter, yellow onion, eggs, milk, butter crackers (such as Ritz), seasonings, and a generous sprinkling of cheddar and Parmesan cheese.
I make the creamy filling from scratch with milk and eggs rather than sour cream or mayo, and I mix some of the crushed crackers with the cheddar right into the squash. That gives you cheesy, buttery bits throughout, then the remaining crackers and Parmesan create a crisp, golden topping. It’s serious comfort food and absolutely holiday-worthy, but I think it’s equally perfect for any night of the week.
Recipe Success Tips
- Don’t skip the sauté step! This precooks your squash and helps release excess water to avoid a watery casserole. If there’s a lot of extra liquid in the bottom of your skillet after sautéing, drain it off before adding the veggies to your casserole dish.
- I recommend sautéing your squash until al dente (slightly firm, with a little bite). It’ll continue to cook and soften in the oven, so overcooking in the sauté step might make it mushy.
- Shredding your own cheese is best for ultimate meltiness and flavor, but pre-shredded cheese will work in a pinch. Just note pre-shredded cheese often has added anti-caking agents, which can stop it from melting as smoothly as freshly shredded cheese.
- There’s no need to peel or deseed your yellow squash! The skin and seeds are soft and tender—you won’t even notice them in the finished casserole.
- You can make this dish ahead of time by assembling it up to 1 day in advance, covering it with plastic wrap or foil, and refrigerating it until ready to bake. I wouldn’t add the Parmesan and cracker topping until just before baking to keep it crispy.
How to Serve Squash Casserole
I promise this squash casserole will be a welcome change from your usual steamed, boiled, or sautéed veggies! The creamy, cheesy filling makes it a natural match for fried chicken, especially if you’re going for a classic Southern-style meal. I also think it would be the perfect side dish for turkey breast and cranberry sauce at Thanksgiving, when you want something savory alongside all those sweeter holiday sides.
Or, for a veggie main, I’d serve it with homestyle cornbread and a green salad tossed with a light vinaigrette. The cornbread makes the meal more filling, and the fresh salad keeps everything feeling balanced. Yum.
Squash Casserole Recipe
Cost $5.72 recipe / $0.95 serving
Ingredients
- 2-3 yellow squash (cut into ¼” discs, (about 4 cups) $2.20*)
- ½ yellow onion ( julienned, (finely sliced) $0.37)
- ¾ cup cheddar cheese (shredded, $0.73)
- ¼ cup Parmesan cheese (shredded, $0.67)
- 3 garlic cloves (minced, $0.12)
- 2 Tbsp salted butter ($0.20)
- 1 tsp salt (divided, $0.01)
- 2 eggs ($0.54)
- ½ cup milk ($0.09**)
- ½ Tbsp fresh parsley ($0.05)
- ½ tsp black pepper (freshly cracked, $0.02)
- ¼ tsp crushed red pepper ($0.15)
- 18 butter crackers (crushed and divided, $0.57***)
Video
Instructions
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Preheat oven to 350°F. Gather your yellow squash cut into discs, sliced yellow onion, shredded cheddar, shredded Parmesan, and minced garlic cloves.
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In a large skillet, melt salted butter and add yellow onion and ¼ tsp salt over medium heat until tender and starting to caramelize, about 6 minutes
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Add squash and cook until “al dente” but not too soft, about 5 minutes.
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Add minced garlic, cook for 2 minutes until fragrant.
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Transfer cooked veggies to casserole dish (I used a 3-quart casserole dish).
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Beat eggs with milk, fresh parsley, remaining salt, black pepper, and red pepper flakes, and pour egg mixture over the squash in the casserole dish.
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Add half the crackers and the shredded cheddar to a bowl. Mix to combine.
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Stir in the cracker and cheese mixture into the casserole dish with the squash.
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Top the casserole with the remaining crackers.
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Sprinkle over the shredded Parmesan.
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Bake the casserole for 45 minutes.
See how we calculate recipe costs here.
Notes
**Milk is my ingredient of choice for a creamy filling. It’s much cheaper than heavy cream and tastes just as good! Use any type of dairy milk you like, such as whole or 2%.
***I prefer butter crackers here because they add buttery flavor and a light, flaky crunch that works well with the creamy squash filling. Any brand of butter crackers works. Breadcrumbs work, too, but they give you a finer, more even crunch, similar to the buttery Parmesan breadcrumb topping on our tuna noodle casserole. You can use plain breadcrumbs for a more neutral flavor or seasoned breadcrumbs if you want to add a little extra seasoning.
Prep ahead: Assemble up to 1 day in advance, cover, and refrigerate. Add the Parmesan and cracker topping just before baking so it stays crisp.
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Squash Casserole step-by-step photos
Gather your ingredients: Preheat oven to 350°F. Gather 2-3 yellow squash (cut into ¼” discs, about 4 cups total), ½ a finely sliced yellow onion, ¾ cup shredded cheddar, ¼ cup shredded Parmesan, and 3 minced garlic cloves. Try to keep the squash slices fairly even so they cook at the same rate.
Soften the onions: In a large skillet, melt 2 Tbsp salted butter and add the sliced ½ yellow onion and ¼ tsp salt over medium heat until tender and starting to caramelize, about 6 minutes.
Add the squash: Add the 4 cups sliced squash and cook until “al dente” (still feels slightly firm in the center) but not too soft, about 5 minutes.
Stir in the 3 minced garlic cloves and cook for another 2 minutes, until the garlic smells fragrant.
Assemble the casserole: Place the squash and onion mixture in your casserole dish. I use a 3-quart casserole dish.
Beat 2 eggs with ½ cup milk, ½ Tbsp fresh parsley, remaining salt, ½ tsp black pepper, and ¼ tsp red pepper flakes, and pour egg mixture over the squash in the casserole dish.
Combine the crackers and cheddar: Add half the crushed 18 crackers and the ¾ cup shredded cheddar to a bowl. Mix to combine.
Add the cracker mix: Gently stir the cracker and cheddar mixture into the squash, taking care not to break up the softened squash slices too much.
Add toppings: Sprinkle the remaining crushed crackers evenly over the casserole…
…followed by ¼ cup shredded Parmesan.
Bake: Transfer the casserole to the preheated oven and bake for 45 minutes, until the filling is set and the cracker-Parmesan topping is golden. Serve warm and enjoy!
This yummy casserole is the perfect way to showcase yellow squash. It’s simple to make with budget-friendly ingredients—what more could you want?!
How to Store
Keep any leftovers in an airtight container and refrigerate for up to 3-4 days. Just note the cracker topping will soften somewhat as it sits!
Reheating
Reheat individual portions in the microwave until heated through, or warm the casserole in the oven at 350°F. I prefer the oven when possible because it gives the topping a better chance of crisping back up.
Freezing
You can also freeze leftover squash casserole for up to 3 months. Just note that the squash and cracker crust will be softer after thawing. I’d portion the casserole into individual servings before freezing, then let them thaw overnight in the refrigerator before reheating.
Try These Squash Recipes Next!
- If summer squash is piling up in my kitchen, I’ll also make Ratatouille, where yellow squash gets layered with zucchini, eggplant, tomatoes, marinara, and cheese.
- For another colorful way to use it, our Vegetable Tian pairs yellow squash with zucchini, tomato, and potato before everything gets baked until tender and cheesy.
- Our Sweet Corn and Zucchini Pie is another great way to put summer squash to work, pairing yellow squash and zucchini with sweet corn in an easy, savory bake!
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