This Summer Squash Casserole is creamy, cheesy, and baked to golden perfection in a cast iron skillet for unbeatable flavor. With tender squash, buttery crackers, and a rich, savory filling, it’s a comfort food classic with a summertime twist.
I love picking up fresh summer squash at the market and turning it into this easy squash casserole. The combination of tender squash, cream of mushroom soup, and sour cream creates a rich, creamy base, while cheddar cheese and a buttery cracker topping add irresistible texture. It’s a simple yet hearty dish that brings warmth to the table and is always the first to disappear at gatherings.
Looking for more hearty ways to enjoy squash? Try my sausage stuffed butternut squash, or warm up with sausage butternut squash tortellini soup.
Why You’ll Love This Recipe
- Quick Prep: Simple steps and everyday ingredients make this summer squash casserole recipe a breeze to pull together.
- Comforting Flavor: This squash casserole with Ritz crackers combines creamy squash, melted cheese, and a golden, buttery topping for the ultimate cozy bite.
- Versatile Dish: Works as a holiday side, potluck favorite, or even a weeknight comfort meal.
- Make-Ahead Friendly: Assemble it in advance and bake when you’re ready, saving time on busy days. For another easy prep favorite, try my bacon green bean casserole.
Ingredients
- Yellow Squash: Choose firm, bright yellow squash. Slice evenly so they cook uniformly in the casserole.
- Cream of Mushroom Soup: Creates the creamy base for the casserole.
- Cheddar Cheese: Brings richness and creaminess. Sharp cheddar adds bold flavor, but mild works if preferred.
- Sour Cream: Adds creaminess and a subtle tang. Full-fat sour cream gives the best texture.
- Buttered Crackers: Ritz crackers work perfectly for a crunchy, buttery topping, but you can use any buttery cracker you like. Crush evenly and sprinkle on top for a golden, crispy finish.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Vegetarian: Keep it fully vegetarian by using vegetable broth instead of chicken broth.
- Herb-Infused: Mix in fresh herbs like thyme, rosemary, or parsley to boost the flavor and give the casserole a bright, fresh taste.
- Bacon Lovers: Stir in cooked, crumbled bacon into the squash mixture for a smoky, savory twist in this southern squash casserole.
- Nutty Crunch: Add chopped pecans or walnuts to the cracker topping for extra texture and flavor. For a sweeter twist, try using my sweetly roasted cinnamon nuts instead.
How to Make Squash Casserole
This recipe for squash casserole is a simple way to turn fresh summer squash into a creamy, cheesy side everyone will love. Follow these steps for the best squash casserole that’s perfect for weeknights or holiday dinners.
Step 1: Prep the Squash and Onion. Slice the yellow squash and dice the onion. Bring a pot of water and chicken broth to a boil, then cook the squash and onion until tender, about 7–9 minutes. Drain and set aside.
Step 2: Mix the Filling. In a large bowl, combine the cream of mushroom soup, sour cream, half of the shredded cheddar, melted butter, egg, and seasonings. Stir until smooth and well blended. Add the squash and onions and toss to combine.
Step 3: Assemble the Casserole. Spread half of the squash mixture into a 10″ cast iron skillet.
Step 4: Add Crackers. Top with half of the crushed buttery crackers.
Step 5: Finish Assembly. Add the remaining squash mixture. Sprinkle with cheese and then finish it with the remaining crackers.
Step 6: Bake and Serve. Place the casserole in a preheated oven at 350°F. Bake until the cheese melts and the casserole is bubbly, about 20–30 minutes. Let the casserole cool for a few minutes so it sets perfectly. This yellow squash casserole recipe is creamy, crunchy, and full of flavor. Pair it with other sides like honey-glazed carrots at your next holiday meal.
Expert Tips
- Don’t Overcook: Boil the squash just until tender, about 7–9 minutes, to prevent a mushy casserole.
- Mix Well but Gently: Stir the filling ingredients together until combined, but avoid overmixing so the squash keeps its shape.
- Storage: Let the casserole cool completely, then cover tightly with foil or plastic wrap. Store in the refrigerator for up to 3–4 days, or freeze for up to 2 months in an airtight container.
Serving Suggestions
- Serve this creamy yellow squash casserole with Ritz crackers for a family dinner, alongside whiskey pot roast or braised short ribs, for a hearty and satisfying meal.
- This dish makes a crowd-pleasing side for holiday feasts or potlucks. Pair with herb butter turkey and homemade cranberry sauce for a festive spread.
Summer Squash Casserole Recipe FAQs
Be sure to cook the squash until just tender and drain it thoroughly. Overcooking or skipping the draining step can make the casserole watery.
Yes! Let the casserole cool completely, then wrap it tightly with foil or place it in an airtight container. It can be frozen for up to 2 months.
For the best results, thaw overnight in the fridge if frozen, then bake at 350°F until heated through, about 15–20 minutes. You can also reheat individual portions in the microwave, but the topping may lose some crispiness.
Any buttery cracker works well as a topping. You can also try panko breadcrumbs or crushed cornbread crackers for a slightly different texture.
More Delicious Casserole Recipes
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Get the Recipe
Summer Squash Casserole
Equipment
- 10" Dutch Oven
Ingredients
- 3 lbs yellow squash sliced
- ½ cup yellow onion diced
- 3 cups water
- 3 cups chicken broth
- 10.5 oz cream of mushroom soup
- 1 cup cheddar cheese shredded; divided
- ½ cup sour cream
- 2 tablespoons unsalted butter melted
- 1 egg large
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- ⅛ teaspoon garlic powder
- 37 buttered crackers 1 sleeve
Instructions
- Bring squash and onion with water, chicken broth to boil and cook until squash is tender. About 7-9 minutes. Drain.
- In a separate bowl mix all other ingredients. Reserving ½ cup of cheese and buttered crackers.
- Mix squash and other ingredients together and add half to a 10″ Dutch oven.
- Cover with half of the buttered crackers. Make sure you crush the crackers first.
- Add second half of squash mixture and top with the rest of the crackers and cheese.
- Bake at 350°F until cheese melts and mixture is bubbly. About 20-30 minutes.
Notes
- Cook the squash just until tender and drain well to prevent a watery casserole.
- Crush the buttery crackers evenly for a golden, crunchy topping.
- Mix the filling gently to keep the squash from breaking apart.
Nutrition
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Edward says
This is an amazing recipe!! I had some much squash to use up from my garden and this was the perfect recipe! Thank you!!
Cami says
Great recipe! This was perfect for using up all the squash and zucchini we've got growing in the garden!
Nikki RS says
This was a delicious recipe! I had a lot of zucchini and used that instead instead of yellow squash. Would definitely make this again!