Easy Summer Southern Yellow Squash Casserole Recipe

Try Yellow Squash Casserole for a Southern-inspired meatless recipe. It can be a great side dish or eaten as a full meal.

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A couple of months ago we had a few fresh squash grow out in the vegetable garden. I didn’t know any fresh yellow squash recipes, 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 gooey 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 and think of what I would do differently, 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 the perfect side dish for the fried chicken they made. Either option works well for this recipe.

Why This Dish Works

Behind the comfort of a warm, cheesy squash casserole lies smart technique. By pre-salting and sautéing the squash, you remove excess water and intensify its flavour. The cheese and egg-milk base bind together to create creamy richness, while the buttery topping gives texture and a toasty flavour‐contrast. The result is a side dish that feels like your favourite baked macaroni and cheese—but hidden beneath is an abundant serving of seasonal yellow squash. That delicious combination of rich, creamy, sweet-vegetable base and crisp, savory topping is what turns this recipe into a go-to for both summer garden dinners and holiday tables.

How to Prep Yellow Squash to Avoid a Watery Casserole

Summer yellow squash contains a high percentage of water, so if you simply bake it without any prep, your casserole can end up soggy or bland. To avoid that, begin by slicing the squash and sprinkling it with a little kosher salt, then letting it rest in a colander for 20-30 minutes. This draws out excess moisture. Pat the slices dry with paper towels before sautéing them lightly with a bit of butter until they begin to soften and release liquid. Transfer the sautéed squash into your casserole mixture and discard any pooling liquid at the bottom of the bowl. These steps help concentrate the squash’s sweet flavour and improve the texture of the finished dish.

Topping Tricks for That Perfect Crunch

The buttery cracker topping is what elevates a yellow squash casserole from good to memorable. Crush a sleeve of buttery crackers (such as Ritz) in a sealed bag or bowl, then toss the crumbs with melted butter and a handful of freshly grated Parmigiano-Reggiano. Sprinkle this mixture evenly over the casserole just before baking. The butter helps the crumbs crisp up, the cheese adds savory depth, and the contrast in texture—creamy squash beneath, crisp topping above—makes each bite satisfying. For a gluten-free option, you can use crushed gluten-free crackers or crushed nuts mixed with melted butter and a bit of panko.

Variations and Customizations to Make It Your Own

While the classic version features yellow squash, cheddar cheese, and a cracker crisp topping, this dish is highly adaptable. For a richer version, stir in a few ounces of cream cheese or sour cream along with the eggs and milk, then mix in a blend of cheddar and mozzarella. For a lighter variation, swap half the cheese for grated zucchini, use lower-fat milk or Greek yogurt, and top with whole-wheat cracker crumbs. You can also turn the side dish into more of a main by mixing in cooked chopped chicken, turkey, or even shredded ham before baking. Herbs like thyme or chives tucked into the squash mixture add freshness, and a squeeze of lemon just before serving brightens the richness.

Add-Ins and Garnish

As with most recipes, especially casseroles, there are so many things you can add to the dish or on top of the dish to add even more flavor. 

• Add a dollop of sour cream to the top of the casserole
• Sprinkle parmesan cheese on top of the cracker crumbs
• Switch the milk for heavy cream or cream cheese for a thick, creamy sauce
• Add bacon bits to the casserole for added flavor and protein
• Use panko breadcrumbs instead of buttery crackers for a more mild flavor
• Garnish with cayenne pepper to add a kick to the recipe
• Mix in garlic powder or onion powder for a bit more flavor
• Swap the yellow onion for a sweet onion for a sweeter-tasting casserole
• Dice up a bell pepper to saute with the onion and garlic
• Add some green or yellow zucchini with the squash slices

Make-Ahead, Freezer and Storage Tips

This casserole is ideal for preparing ahead of time. You can assemble the dish up to the point of baking, cover it tightly and refrigerate for up to two days. When you’re ready, bring it back to room temperature, add the topping and bake as directed. To freeze: assemble the recipe minus the topping, cover well and freeze for up to one month. When ready to serve, thaw overnight in the refrigerator, add the topping and bake until golden and bubbling. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days; reheat covered at 350°F (175 °C) for about 15 minutes, or until warmed through.

Best Occasions and What to Serve It With

This yellow squash casserole shines both in the summer garden season and at holiday spreads. When yellow squash is abundant from your kitchen garden or farmers’ market, it makes a beautifully seasonal side dish. It also works well for family dinners, potlucks, or holiday meals like Thanksgiving or Easter when you want a comforting vegetable side with a little indulgence. Serve it alongside grilled pork chops, oven-roasted chicken, or a savory pot roast. Pair with mashed potatoes and steamed green beans for a classic Southern-style spread, or lighten it with a crisp green salad and chilled white wine for a summer cook-out.

• BBQ pork chops
• Grilled or fried chicken
• Shrimp
• Toasted chickpeas
• Pasta
• Sausage
• Meatballs

Quick Nutrition Snapshot & Dietary Notes

A typical serving of this casserole made in the classic style (with yellow squash, milk, eggs, cheddar cheese and cracker topping) provides approximately 300‐370 calories, with around 15 g of protein and 10-15 g of fat (saturated fat will vary depending on cheese choice). If you’re following a vegetable-forward or lighter diet, you can reduce calories and fat by using part-skim cheese, 1% or 2% milk instead of whole milk, and topping with a lighter crumb option (whole-grain crackers or nuts). Vegetarian versions are easy—just omit any meat add-ins and stick with the squash base. For gluten-free diners, swap the cracker topping for a mixture of almond flour, gluten-free crumbs and a touch of melted butter or olive oil.

Yellow Squash Casserole Step by Step

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 sharp 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

Preparation

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

Place the sliced squash in the pan, try to get it in a single layer if possible, and pour in the water. Cover and steam for 5-7 minutes.

Meanwhile, crush the crackers and place them in a large 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 tender squash to the bowl with the egg mixture and add 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 golden brown and the cheese is melted.

Leftovers

Storage: We stored the leftover yellow squash casserole in the baking dish covered with aluminum foil or plastic wrap in the refrigerator. You could also move it to an airtight container if you don’t have a lot leftover to save. 

Reheating: To reheat, place back in the oven at 350F for about 5-10 minutes, until it’s heated through.

Recipe

Yellow Squash Casserole

Try Yellow Squash Casserole for a Southern-inspired meatless recipe. It can be a great side dish or eaten as a full meal.

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Course:

Main Dish

Cuisine:

American

Diet

Vegetarian

Keyword:

casserole

|

yellow squash

Servings: 8 cups

5 from 5 votes

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 sharp cheddar cheese (shredded)
• 2 eggs (beaten)
• 1/2 cup almond milk
• 4 tbsp butter (melted)
• 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp butter

Recommended Equipment

• Skillet
• Mixing Bowls – Stainless Steel
• Casserole Dish

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

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Nutrition Facts

Yellow Squash Casserole

Amount Per Serving (1 cup)

Calories 266 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 11g55%

Cholesterol 86mg29%

Sodium 490mg20%

Potassium 198mg6%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 3g3%

Protein 8g16%

Vitamin A 636IU13%

Vitamin C 10mg12%

Calcium 209mg21%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

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• Vegan Pot Pie Casserole
• Cheesy Spinach Artichoke Rigatoni Pasta

Vegetables Sides

• Grandpa’s Sweet Potato Casserole
• Smooth and Creamy Mashed Cauliflower and Potatoes
• Yellow Squash Casserole
• Roasted Butternut Squash
• Garlic-Parmesan Brussels Sprouts
• Garlic-Roasted Radishes
• Summer Veggie Stir-Fry
• Broccoli and Cheese Casserole
• Roasted Asparagus
• Garlic Mashed Cauliflower
• Roasted Vegetable Salad