Cheesy Ritz Squash Casserole

5 from 2 votes

Cheesy Ritz Squash Casserole

This cheesy Ritz squash casserole bakes tender yellow squash and onion in a creamy cheddar filling under a golden, buttery cracker topping. A classic Southern side dish for any supper or holiday table.

Prep Time20

Cook Time30

Total Time50

Course: Side Dish

Cuisine: American, Southern Classic

Keyword: casserole, Ritz squash casserole, Southern squash casserole, squash, squash casserole, yellow squash casserole

Servings:

Calories: 171kcal

Ingredients

4 cups yellow squash sliced
½ cup onion diced
35 Ritz crackers about 1 sleeve
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, 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

Notes

Store casserole leftovers in an airtight container in the fridge for up to 4 days. Keep in mind that it can get soggy over time, so it’s best to eat ASAP. Reheat in the microwave, oven, or air fryer. You can also store leftovers in the freezer for up to 3 months, but again, the casserole might be soggy once thawed.

Nutrition