Squash Casserole Recipe
A warm and comforting squash casserole made with tender yellow squash, creamy cheddar cheese, and a buttery crisp cracker topping.
Ingredients
Squash Base
- 4 cups yellow squash, sliced thin rounds
- 1 medium onion, chopped
- 2 tbsp butter for cooking
Creamy Mixture
- 2 large eggs room temperature
- 1 cup cheddar cheese, shredded sharp preferred
- 1 cup milk whole milk preferred
- 2 tbsp butter melted
- 0.5 tsp kosher salt
- 0.5 tsp black pepper
- 0.25 tsp cayenne pepper optional
Crispy Topping
- 1 sleeve Ritz crackers, crushed
- 1 tbsp butter optional for topping richness
Instructions
- Preheat your oven to 350°F (175°C) to ensure even cooking.
- In a large skillet over medium-low heat, melt 2 tablespoons of butter. Add the sliced squash and chopped onion. Cook until soft and slightly translucent.
- Remove from heat and let the mixture sit briefly, then drain any excess moisture to prevent a soggy casserole.
- In a large mixing bowl, whisk the eggs. Add shredded cheddar cheese and milk, mixing until smooth and creamy.
- Add the cooked squash and onion mixture to the bowl. Stir gently to combine.
- Pour in the melted butter, then add salt, black pepper, and cayenne pepper if using. Mix until evenly combined.
- Grease a 9x13 baking dish lightly. Pour the mixture into the dish and spread evenly.
- Sprinkle crushed Ritz crackers evenly over the top. Optionally drizzle melted butter over the topping.
- Bake for 45 minutes or until the top is golden brown and the center is set.
- Remove from the oven and let it rest for 3 minutes before serving.
Notes
To avoid a watery casserole, always cook and drain the squash before baking. Slice squash evenly (about 1/4 inch thick) for consistent texture. For make-ahead, assemble without topping and freeze up to 3 months. Add fresh crackers before baking. Thaw overnight in the fridge before cooking.
Nutrition Facts (Per Serving)
- Calories: 280
- Fat: 18g
- Saturated Fat: 9g
- Protein: 10g
- Carbohydrates: 20g
- Fiber: 2g
- Sugar: 5g
- Sodium: 420mg