Try Yellow Squash Casserole for a Southern-inspired meatless recipe. It can be a great side dish or eaten as a full meal.
Jump to RecipeA couple of months ago we had a couple yellow squash grow in out in the garden. I wasn’t sure what to do with them, besides grilled squash. But I wanted something different. And what good Southerner doesn’t love a casserole?!
We’ve used Ritz crackers before to give a buttery and crunchy taste to meals. It worked so well on this! And of course, it had to have a lot of cheese. There’s no such thing as too much cheese!
I saw a recipe on Pinterest a while ago that was still very different, but gave me the idea for the yellow squash casserole. If I still had the link I would share it with you. Though, that’s what I do often. I see a recipe, think of what I would do different, or how to make it with something different. Some of my favorite recipes are ones that I found in a magazine or online and end up changing almost everything about it.
The first time we made this, it was our dinner that night. It’s a great option for a meatless meal. The second time we made it, I brought it to my in-laws as a side dish. Either option works well for this recipe.

Step by Step
Preheat the oven to 400F. In a large skillet, heat the olive oil over medium-high. Add the onions and garlic and saute for about 2-3 minutes.

Place the sliced squash in the pan and pour in the water. Cover and steam for 5-7 minutes.

Meanwhile, crush the crackers and place in a medium mixing bowl. Add the cheddar cheese and toss to combine.

Divide the cracker mixture into two bowls. In one bowl of cracker mixture, add the milk, eggs, and melted butter and stir to mix.

Transfer the squash to the same bowl along with the salt and pepper.

Layer the squash in the bottom of a 9×13 baking dish.

Top with the remaining cracker/cheese mixture.

Cut 2 tbsp of butter into small slices to place on top.

Bake for 25-30 minutes, until the crackers are lightly browned and the cheese is melted.

Leftovers
We stored the leftover yellow squash casserole in the baking dish covered with foil in the refrigerator. To reheat, place back in the oven at 350F for about 5-10 minutes, until it’s heated through.

Recipe
Originally Published On: October 19, 2020

Yellow Squash Casserole
Ingredients
- 2 yellow squash (sliced)
- 1 tbsp olive oil
- 1 yellow onion (diced)
- 2 cloves garlic (minced)
- 1/4 cup water
- 30 Ritz crackers (1 sleeve)
- 1 1/2 cups cheddar cheese (shredded)
- 2 eggs (beaten)
- 1/2 cup almond milk
- 4 tbsp butter (melted)
- 1/2 tsp salt
- 1 tsp pepper
- 2 tbsp butter
Recommended Equipment
Instructions
- Preheat the oven to 400F
- In a large skillet, heat the olive oil over medium-high
- Add the onions and garlic and saute for about 2-3 minutes
- Place the sliced squash in the pan and pour in the water
- Cover and steam for 5-7 minutes
- Meanwhile, crush the crackers and place in a medium mixing bowl
- Add the cheddar cheese and toss to combine
- Divide the cracker mixture into two bowls
- In one bowl of cracker mixture, add the milk, eggs, and melted butter and stir to mix
- Transfer the squash to the same bowl along with the salt and pepper
- Layer the squash in the bottom of a 9×13 baking dish
- Top with the remaining cracker/cheese mixture and cup 2 tbsp of butter into small slices to place on top
- Bake for 25-30 minutes, until the crackers are lightly browned and the cheese is melted
This looks delicious and so easy to prepare! Also love the idea of adding Ritz crackers. I think we’ll add them to everything now lol.
The ritz crackers are so good on a casserole! Gives it a bit of crunch and adds a lot of flavor.
I have never had a squash casserole but I think I would love it! This sounds so good and filling and perfect for a side dish!
It’s great as a side or as a main! We’ve actually had it both ways 🙂
I love a good casserole recipe. This would be perfect to make for the weekend.
We do too! It was so yummy and yes would be perfect for the weekend.