Cheesy Ritz Squash Casserole
This easy Cheesy Ritz Squash Casserole will make a squash lover out of anybody! Tender squash and sweet onion are tucked into a creamy cheddar filling, all topped with a golden, buttery Ritz cracker crust. Just 20 minutes of prep is all you need, and then the oven does the rest. This comfort food will be a hit with the whole table, and it’s perfect with some Southern fried chicken!
A Quick Look At The Recipe
- Recipe Name: How to Make Squash Casserole
- Serves: 8
- Main Ingredients: yellow squash, sliced, onion, Ritz crackers, shredded cheddar cheese, eggs, beaten, milk, melted butter, salt
- Why You'll Love It: This squash casserole recipe includes gooey cheese, buttery cracker crumbs adding a hint of crunch, and the taste of garden-fresh squash.
Gooey, Crunchy, and Delicious
I’ll admit, I’m a recent convert to squash. But in my defense, I never actually tried it until a few years ago. I don’t know what exactly held me off, but I do know that when I finally did taste it, I was won over on the first bite. Now I love making dishes like this Stove-Top Zucchini and Squash, Vegan Butternut Squash Soup, and this Summer Squash Pasta.
Squash casserole is one of those dishes that varies so widely… I swear there are at least a hundred different variations out there! But this one is my favorite: gooey cheese, buttery cracker crumbs for a hint of crunch, and the taste of garden-fresh squash (even though I use frozen squash most of the time!). Fortunately, this is a cinch to make and very filling for a side dish.
The children might need a little convincing, but if they had any decent judgment in things, they wouldn’t need parents now, would they? Just don’t mention the squash, and I’m sure they will clean their plates!
Ingredients
- Squash (either yellow or zucchini)
- Onion
- Butter
- Ritz crackers (or generic)
- Cheddar cheese (or your favorite cheese!)
- Salt & pepper
- Milk
- Eggs
Tips for a Delicious Squash Casserole
- If you want to add even more vegetables to your casserole, sauté some diced red bell pepper with the other veggies in the skillet. It goes great with the squash!
- For even more flavor, add some fresh herbs to your casserole. Chop them and add them to the skillet with the butter. I sometimes like to use parsley, thyme, oregano, basil, or chives.
- After draining the squash, squeeze out any excess moisture. Too much liquid will make your casserole soggy!
- Let the casserole sit for about 5 minutes after pulling it out of the oven. It helps everything set up nicely before you start scooping it out.
How to Make a Squash Casserole
1. Preheat the Oven
Preheat your oven to 350°F, then grease your casserole dish with a little butter or cooking spray.
2. Cook the Squash & Onions
Now pour about a cup and a half of water into a large skillet.
Then add your diced onion and squash. Cook over medium heat for about 5 to 10 minutes until they’re nice and tender.
When done, drain the water from the skillet and add your butter, letting it melt.
3. Make the Ritz Topping
Now in a medium bowl, crush your crackers and stir in the shredded cheese. Then mix in the salt and pepper.
Once it’s all mixed together, fold half of the cracker mixture into the squash. Set the remaining half aside – you’re gonna save the rest to sprinkle on top of your casserole.
4. Add Milk & Eggs
In a small bowl, whisk together your milk and eggs until well combined.
Then go ahead and pour that mixture right into the skillet with your squash, giving it a good stir until everything comes together.
5. Assemble & Bake
Transfer your filling to a casserole dish, sprinkle the remaining cracker mixture right on top, and dot it with a little butter.
Bake at 350°F for 25-30 minutes, or until the top is golden brown.
6. Serve & Enjoy!
Let your casserole sit for at least 5 minutes, then dig in!! Enjoy this delicious squash casserole recipe.
Storage
Store casserole leftovers in an airtight container in the fridge for up to 4 days. However, it can get soggy over time, so it’s best to eat ASAP. Reheat in the microwave, oven, or air fryer. Alternatively, store leftovers in the freezer for up to 3 months. However, once again, the casserole might be soggy once thawed.
Cheesy Ritz Squash Casserole FAQs
I use fresh squash when it is given to me, but if I am buying it, I just get frozen squash, as I’ve found the quality and size of fresh squash at the grocery store vary widely. It is rare to find any decent-sized squash that is still somewhat firm, and when you do, they are priced out the wazoo for the quantity you need.
When you buy frozen squash, you get nice thick slices and a quality that has never been less than excellent from what I’ve seen. To yield the same amount of nice, thickly sliced squash from the produce section, I’d pay twice as much and likely end up with overripe squash anyway. Perhaps it is different where you are, but that is how it is in ‘Bama.
If you don’t have access to Ritz crackers, any knockoff brand works just as well, or you can swap them out for corn flakes, panko bread crumbs, or crumbled croutons.
Yes, you can assemble the casserole in advance and then cover and refrigerate it for up to 24 hours. When it’s time to bake, let the dish come to room temperature for at least 30 minutes before it goes into the oven. You can also cook the casserole and then reheat leftovers as well.
This casserole is the perfect side dish to accompany all kinds of main meals, like my Crock Pot Turkey Breast, Butter Roasted Chicken, Baked Ham, Fried Chicken, Fried Catfish, and Pan-Seared Pork Chops. It’s also delicious served with other side dishes, such as creamy mashed potatoes and old-fashioned macaroni salad.
Did this recipe make a squash lover out of you? Leave a star rating and tell me all about it in the comments below.
How to Make Squash Casserole
Ingredients
- 4 cups yellow squash sliced
- ½ cup onion
- 35 Ritz crackers (a sleeve of buttery round Ritz crackers)
- 1 cup shredded cheddar cheese
- 2 eggs, beaten
- ¾ cup milk
- ¼ cup melted butter
- 1 teaspoon salt
- Ground black pepper to taste
- 2 tablespoons butter
Instructions
- Preheat the oven to 350°F and grease a casserole dish.4 cups yellow squash
- Put the squash, onion, and about 1 ½ cups of water in a large skillet over medium heat. Cook until the squash and onions are tender (about 5-10 minutes). Drain well. Add a half stick of margarine and let it melt.½ cup onion, ¼ cup melted butter
- In a medium bowl, crush the crackers and stir in the shredded cheese. Add salt and pepper, and stir. Then stir half of the cracker mixture into the squash.35 Ritz crackers, 1 cup shredded cheddar cheese, 1 teaspoon salt, Ground black pepper to taste
- In a small bowl, mix together the milk and two eggs. Pour into the squash mixture and stir well. Pour into a casserole dish.2 eggs, beaten, ¾ cup milk
- Top with the remaining cracker topping and dot with the remaining butter. Bake for 25-30 minutes, or until the top is golden brown.2 tablespoons butter
Yum! Thanks for this post! It looks just like the squash casserole that my Granny (from AL) used to make. I can’t wait to try this recipe. Great photos too. 🙂
Thanks for posting this recipe…..it’s the very one my grandmother used to make except she uses saltine crackers!!! It’s just yummy!!!
Thanks for a GREAT way to show how to prepare a recipe!! I’m trying it to take to my sister’s house for Easter Sunday and I love all your detail and pictures.
I have a really good recipe as well, omit crackers, add small pan or a couple of big pieces of cornbread, and cream of mushroom soup. Mix squash/onions, cornbread crumbles, soup, some margarine/butter, salt/pepper, 1/2 the cheese and one egg. Put in dish, cover with remaining cheese and back until brown and bubbly. Yum, my grandma’s recipe, tastes alot like dressing! Great with mashed potatoes and a salad.
Gail, many of my dessert recipes on Southern Plate are ones that I use low sugar products in or substitute Splenda for when making them for myself. I have a post coming up which will detail those!
Thanks!
Christy 🙂
This casserole looks good BUT I’ve got a suggestion for you the next time you make it. Leave out the milk and add a can of cream of chicken/mushroom soup. Instead of crackers add some sage stuffing mix. Add a dallop of sour cream and you will have a casserole that people will talk about for a loooooong time. People that hate squash love this squash casserole. You would cover the top with a mixture of stuffing and cheese…not a lot…just enough to add a little cheesy crunch to the top. Instead of cooking my onion in the water with my squash I mince my onion up real small and let the flavor cook up into the casserole. This is just a suggestion. I’m loving your site. I love to cook but have lost touch with my kitchen since I started a lifestyle change last January that involves healthy eating. I’m forty four pounds smaller but am missing my southern cooking. I’ve got about forty more pounds to go so I won’t be cooking any casseroles for a while. Bummer:-( What really sux is that I got a 400.00 stand mixer for Christmas and haven’t even taken the cover off of it. None of this healthy stuff requires a lot of imagination. If anyone knows of a blog packed with good, healthy recipes would you please point me in the right direction? Thanks to all of you for posting the delicious recipes. I have to view your blogs with a drool rag!
Rachel: that sounds heavenly!
Nikki: You know, you are absolutely right. Absolutely right…..