Squash Casserole ~ We Love delicious Food, Recipes, and Cooking Techniques

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!

Need more great summer veggie recipes!? Then you must check out a few of my other favorites like this butternut squash soup, turkey bolognese with spaghetti squash, or roasted zucchini spears!

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.

Topping

Ritz Crackers: These make the absolute best topping! It’s crunchy and delicious!
Butter: I used unsalted butter in this recipe.

4 pictures showing how to slice zucchini, add in the cheese and top with crumbled ritz crackers.

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.

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.

A close up of squash casserole with a wooden spoon.

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.

Squash casserole being scopped out with a wooden spoon.

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!