Classic Yellow Squash Casserole

Slice of yellow squash casserole served on plate.

Classic Yellow Squash Casserole

Yellow squash casserole is creamy, crunchy, and full of classic comfort. Layers of tender squash, rich filling, and buttery cracker topping bake together into a golden, flavorful dish. It’s the perfect side for family dinners or holiday meals.

Course Main Course, Main Dishes, Side Dish, Sides

Cuisine American, International

Keyword casserole, casserole dish, cheddar, cook squash, cracker, onion, ritz crackers, sour cream, squash casserole recipe, summer squash, topping, yellow squash, zucchini

Prep Time 10

Cook Time 30

Servings Servings

Calories 559kcal

Author Zuzana Paar

Equipment

1 Skillet
1 Wooden Spatula
1 Mixing Bowl
1 Casserole dish

Ingredients

2 Pounds Yellow Squash around 5, sliced ⅓ inch thick
½ Cup Sweet Onion finely chopped
1 Tablespoon Butter
10.5 Ounce Cream of Mushroom Soup
4 Ounce Cream Cheese
1 pIECE Egg
8 Ounce Sharp cheddar divided, shredded
½ teaspoon Salt
½ teaspoon Black Pepper
1 Sleeve Ritz Crackers about 25, crushed
½ Stick Butter melted

US Customary - Metric

Instructions

Preheat oven to 375°Fahrenheit (190°Celsius) and grease a 2-quart casserole dish. Dice onion, shred cheese, and crush crackers ahead of time for easy assembly.
Cut yellow squash into ⅓-inch rounds and place in a bowl; keep slices thick to help them hold their shape while baking.
Melt butter in a skillet, sauté onion for 5–6 minutes until soft and golden, then stir in cream cheese until smooth and creamy.
Combine the onion-cream base with mushroom soup, egg, half the cheddar, salt, and pepper, then pour over squash and toss gently to coat.
In a small bowl, mix crushed crackers with melted butter and remaining cheddar until evenly coated.
Spread the squash mixture in the dish, top with crumb mixture, and bake for 20–25 minutes until golden and bubbly; serve warm.

Notes

Slice squash evenly: Thin, even slices help the squash cook at the same rate so every bite is tender. Uneven cuts can leave some pieces too soft while others stay firm.
Don’t skip the sauté: Cooking the squash and onions a bit before baking removes extra water. This keeps your casserole creamy instead of watery.
Use sharp cheddar: A stronger cheese gives the casserole more flavor without needing a lot. It balances perfectly with the mild, sweet squash.
Add a crispy topping: Crushed crackers or breadcrumbs mixed with butter create a golden crunch. It’s the finishing touch that makes the casserole irresistible.

Nutrition