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Squash Casserole

Squash Casserole

Squash Casserole - classic Southern side dish made with sweet yellow squash in a cheesy delicious creamy sauce and topped with buttery crackers. Easy, comforting foolproof casserole dish that feeds a crowd well or for regular family dinner!
Course Sides
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 316kcal
Author Imma


  • 3 tablespoons (42 g) unsalted butter
  • 1 medium onion , chopped
  • 2 teaspoons (10 g) minced garlic
  • 2 teaspoons (1.6 g) freshly chopped thyme
  • 3 pound (1.3 kl) squash , I used the yellow ones
  • Salt and pepper to taste
  • 2 large eggs , lightly beaten
  • 4 ounce (113 g) sour cream
  • 4 ounce (113 g) mayonnaise
  • 8 ounce (113 g or 1 cup) sharp cheddar cheese , shredded


  • 2 sleeves round buttery crackers (I used Ritz) , crushed
  • 1-2 tablespoons (14-28 g) butter


  • Preheat oven to 350 degrees F. Lightly grease a 8 or 9 inch square baking pan or casserole dish and set aside.

  • Melt butter in a large skillet over medium high heat. Add in onions, garlic and thyme. Sauté for about a minute until onions is soft and translucent. Then add in squash, season with salt and pepper and cook stirring frequently until vegetable starts to soften and liquid released, about 8 to 10 minutes.  Remove from heat and drain out any extra liquid.

  • In a medium mixing bowl, stir together eggs, sour cream and mayonnaise until fully combined. Stir the egg mixture into the squash mixture; add in the cheese and mix to coat the squash.

  • Transfer squash into the prepared baking pan.
  • In another small bowl, toss together crushed crackers and butter. Sprinkle buttered crackers over the top of the squash.
  • Bake at 350 degrees F for 20 to 25 minutes, uncovered, until casserole is set and topping is lightly browned. Serve hot.


  1. You may replace Yellow Squash with Zucchini or a combination of both. But it  may not be as sweet as yellow squash.
  2. No need to peel yellow squash. You can eat its entirety – skin, seeds, flesh and even its flowers. Never brush it to clean (like in potatoes) as they are the tender summer squashes with thinner skins.  Just clean it in cool running water before using it. Rub any dirt spots in its skin using your thumb or with damp cloth.
  3. Get as much water as possible when cooking the yellow squash in the pan to prevent a watery casserole.
  4. Don’t overcook the squash or else you’ll have a mushy casserole.
  5. You may replace Ritz with any crackers you have in hand, corn flakes, potato chips, panko breadcrumbs or crumbled croutons.
  6. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 316kcal | Carbohydrates: 24g | Protein: 11g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 92mg | Sodium: 323mg | Potassium: 682mg | Fiber: 4g | Sugar: 6g | Vitamin A: 18680IU | Vitamin C: 37.9mg | Calcium: 316mg | Iron: 1.7mg