Creamy Yellow Squash Casserole with Ritz Crackers

Growing up, summer squash was always a staple in our garden. I remember watching my mom turn those yellow squash into the most comforting casseroles, and now it’s become one of my go-to side dishes. When I’m looking for a way to use up those garden-fresh squash, this yellow squash casserole with Ritz crackers is my trusted friend.

The buttery crunch of those crackers on top paired with the creamy, cheesy squash filling takes me right back to family dinners on the patio. What I really love about this recipe is how simple it is to put together. I usually prep the squash while I’m making dinner, then pop it in the oven when I need it. It’s the kind of dish that makes everyone at the table happy – even the kids who normally turn their noses up at vegetables.

What Kind of Yellow Squash Should I Use?

For this casserole, you’ll want to look for straight-neck or crookneck yellow summer squash at your grocery store – both types work equally well. The best squash for this dish will be small to medium-sized (about 6-8 inches long) since they’re more tender and have fewer seeds than larger ones. When shopping, pick squash that feel firm and heavy for their size, with bright, glossy skin free from cuts or blemishes. If you’re slicing them for your casserole, try to keep the pieces about 1/4 inch thick so they’ll cook evenly and hold their shape while still getting tender in the casserole.

Options for Substitutions

This comforting casserole can be adapted with several easy swaps if you’re missing ingredients:

• Yellow squash: You can swap yellow squash with zucchini or a mix of both. Just make sure to slice them the same thickness for even cooking.
• Cheddar cheese: Any melting cheese works well here – try Monterey Jack, Colby, or even Gruyere. Just avoid soft cheeses like mozzarella as they can make the casserole too wet.
• Milk: Feel free to use any milk you have on hand – whole, 2%, or even half-and-half for extra richness. Non-dairy alternatives like unsweetened almond milk work too, but the casserole might be slightly less creamy.
• Ritz crackers: No Ritz? Try crushed butter crackers, seasoned breadcrumbs, or even crushed potato chips. For a gluten-free option, crushed corn flakes or gluten-free crackers make a good topping.
• Butter: You can use olive oil or margarine instead, though butter gives the best flavor. For the topping, you’ll want to stick with butter or margarine to help the crackers brown nicely.

Watch Out for These Mistakes While Cooking

The biggest challenge when making squash casserole is dealing with excess moisture – to avoid a watery dish, make sure to cook your sliced squash until it’s just tender and releases its liquid, then drain it well before adding to your casserole. Another common mistake is rushing the baking process – giving your casserole enough time to set properly (about 25-30 minutes) ensures the eggs and cheese create that perfect, creamy texture you’re looking for. For the crunchiest topping, wait until the last 10 minutes of baking to add your crushed Ritz crackers, as putting them on too early can make them soggy and lose their signature buttery crunch. If you’re making this ahead of time, keep the cracker topping separate until you’re ready to bake, and consider giving the squash mixture a quick stir before adding the topping to redistribute any settled liquid.

What to Serve With Squash Casserole?

This cozy squash casserole works really well as a side dish for simple grilled or roasted meats – try it alongside baked chicken, grilled pork chops, or even a nice piece of fish. Since it’s rich and cheesy, I like to balance it out with some lighter sides like steamed green beans or a fresh garden salad with vinaigrette dressing. For Sunday dinner, you can serve it next to some sliced ham and cornbread, which makes for a perfect Southern-style meal. If you’re bringing this to a potluck, it pairs nicely with other comfort food classics like mashed potatoes, roasted vegetables, or mac and cheese.

Storage Instructions

Keep Fresh: This squash casserole stays good in the fridge for up to 4 days when stored in an airtight container. The cracker topping might lose some of its crunch, but the flavor will still be there! If you’re planning to make it ahead, you can assemble everything except the Ritz topping and add that just before baking.

Freeze: You can freeze this casserole for up to 3 months, but I’d recommend freezing it before adding the cracker topping. Just wrap it well in foil and place in a freezer-safe container. When you’re ready to use it, thaw overnight in the fridge, add fresh crushed Ritz crackers, and bake according to the recipe.

Warm Up: To warm up leftover casserole, pop it in the oven at 350°F for about 15-20 minutes until heated through. If you’re in a hurry, the microwave works too – just heat in 30-second intervals until warm. To crisp up the topping again, you can run it under the broiler for a minute or two.

Preparation Time	15-20 minutes
Cooking Time	45 minutes
Total Time	60-65 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 40-50 g
• Fat: 50-60 g
• Carbohydrates: 60-70 g

Ingredients

• 2 tablespoons butter
• 4 cups yellow squash, sliced
• 1 medium onion, chopped
• 2 large eggs
• 1 cup cheddar cheese, grated
• 1 cup milk
• 2 tablespoons butter
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper, ground
• 1 sleeve of ritz crackers

Step 1: Sauté the Vegetables

Preheat your oven to 350º F.

In a medium skillet or sauté pan, melt 2 tablespoons of butter over medium-low heat.

Add the squash and onions, cooking until they are tender and fragrant.

Remove from heat and set aside for the next steps.

Step 2: Prepare the Egg Mixture

In a large bowl, break and lightly whisk the eggs.

Gradually add the cheese and milk to the eggs, whisking until the mixture is smooth and well-combined.

Introduce the cooked squash and onions into this egg mixture, stirring thoroughly to ensure an even blend.

Step 3: Complete the Casserole Mixture

Melt the remaining 2 tablespoons of butter in the same skillet used for the squash and onions.

Pour this melted butter into the squash casserole mixture.

If desired, sprinkle in some cayenne pepper for an extra kick, along with salt and pepper to taste.

Stir the mixture well to ensure all ingredients are fully integrated.

Step 4: Assemble and Bake the Casserole

Lightly grease a 9×13 casserole dish with cooking spray.

Pour the squash casserole mixture evenly into the baking dish.

Distribute crushed Ritz crackers evenly over the surface for a crunchy topping.

Transfer the dish to the preheated oven and bake for 45 minutes, or until the top is lightly browned and the casserole is set and does not “jiggle” when gently moved.

Step 5: Serve the Casserole

Once baked, allow the squash casserole to sit for about 3 minutes to firm up and cool slightly before serving.

Enjoy your delicious homemade casserole as a side or main dish!