Squash Casserole Recipe

This creamy, cheesy, and buttery squash casserole is a Southern classic. It combines fresh squash and onion with a creamy sauce and a crunchy cracker-Cheddar cheese topping. This recipe works perfectly as a flavorful side or a veggie-centric main dish that everyone will ask for again and again at family gatherings, potlucks, and holidays.

How to Make Squash Casserole

A good squash casserole begins with the best ingredients. Choose small yellow squash for the sweetest flavor and fewer seeds. You can use a sweet onion for extra flavor, though a yellow onion will also work fine.

Step 1: In a large skillet, combine the squash, onion, and water. Cook over medium heat, covering the skillet, for about 5 minutes until the squash becomes tender.

Step 2: Drain the squash and onion mixture well to remove any excess liquid. This helps avoid a watery casserole. Transfer the drained mixture to a large bowl.

Step 3: In a separate bowl, crush 35 buttery round crackers and mix them with 1 cup of shredded Cheddar cheese.

Step 4: Stir half of the cracker and cheese mixture into the cooked squash and onion mixture.

Step 5: In a small bowl, beat the eggs and mix with 3/4 cup milk. Add this mixture to the squash mixture, followed by 1/4 cup melted butter. Season with salt and pepper to taste, then mix everything together until well combined.

Step 6: Transfer the combined squash mixture to a lightly greased 9x13-inch casserole dish.

Step 7: Sprinkle the remaining cracker and cheese mixture over the top of the casserole. Dot with 2 tablespoons of melted butter.

Step 8: Bake in a preheated oven at 400F (200C) for about 25 minutes, or until the top is golden brown and the casserole is set.

Step 9: Serve hot and enjoy the rich flavors of your homemade squash casserole!

Can You Make Squash Casserole Ahead of Time?

Yes! You can prepare the casserole ahead of time. Simply assemble the casserole (without the cracker topping) and store it in the refrigerator for up to 24 hours. When youre ready to bake, allow it to rest at room temperature for about 30 minutes, add the cracker topping, and bake as directed.

For freezing, line a baking dish with aluminum foil (leave an overhang) and prepare the casserole without the topping. Cover it tightly with foil and freeze overnight. Once frozen solid, remove it from the dish, wrap it in more foil, label, and store in the freezer for up to 3 months. To bake, thaw overnight in the refrigerator, add the topping, and bake as directed.

How to Freeze Squash Casserole Leftovers

Let the casserole cool completely before freezing. Wrap it tightly in plastic wrap or aluminum foil, label it, and place it in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator, uncover, and bake at 350F for 25 minutes. Note that the cracker crust may not be as crispy once frozen.

Ingredients

• 4 cups sliced yellow squash
• cup chopped onion
• cup water (or more as needed)
• 35 buttery round crackers, crushed
• 1 cup shredded Cheddar cheese
• 2 large eggs, beaten
• cup milk
• cup butter, melted
• 1 teaspoon salt
• Ground black pepper to taste
• 2 tablespoons butter

Nutrition Facts (per serving)

• Calories: 223
• Total Fat: 16g (21% DV)
• Saturated Fat: 8g (39% DV)
• Cholesterol: 68mg (23% DV)
• Sodium: 469mg (20% DV)
• Total Carbohydrate: 14g (5% DV)
• Dietary Fiber: 1g (5% DV)
• Total Sugars: 5g
• Protein: 6g (13% DV)
• Vitamin C: 5mg (5% DV)
• Calcium: 149mg (11% DV)
• Iron: 1mg (6% DV)
• Potassium: 224mg (5% DV)