Creamy Yellow Squash Casserole with Ritz Crackers

Looking for a comforting side dish that’ll have everyone asking for seconds? Try my creamy yellow squash casserole with Ritz crackers!

This recipe turns simple yellow squash into a rich, cheesy casserole that’s perfect for family dinners and potluck gatherings.

Get ready to make the most delicious squash casserole that’ll become your new go-to recipe!

Choosing the Right Yellow Squash

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.

Ingredient Alternatives

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.

Essential Cooking Tips to Remember

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.

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.

What Goes Well 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 a 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.

Keeping Your Casserole Fresh

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

For the base:

• 2 tbsp unsalted butter (I like Kerrygold for richness)
• 1 medium onion (diced into 1/2-inch pieces)
• 4 cups sliced yellow squash (about 1/4-inch thick slices)

For the filling:

• 1/2 tsp ground black pepper
• 1 cup milk
• 1/4 tsp cayenne pepper (freshly ground if possible)
• 1/2 tsp kosher salt
• 2 large eggs
• 1 cup shredded cheddar cheese (I use Tillamook for better melting)

For the topping:

• 1 sleeve Ritz crackers (roughly crushed for texture)
• 2 tbsp unsalted butter (melted)

Step 1: Prepare Vegetables and Preheat Oven

• 2 tbsp unsalted butter
• 4 cups sliced yellow squash
• 1 medium onion

Begin by preheating your oven to 350°F (175°C) to ensure it’s ready when the casserole is assembled.

In a large pan, melt 2 tablespoons of unsalted butter over medium heat.

Add the sliced yellow squash and diced onion, sautéing them until they are tender, which usually takes about 8-10 minutes.

I always aim for just tender, not mushy, to maintain some texture in the finished casserole.

Step 2: Assemble the Creamy Base and Combine

• 2 large eggs
• 1 cup shredded cheddar cheese
• 1 cup milk
• 1/4 tsp cayenne pepper
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper

While the vegetables are cooking, prepare the creamy base.

In a large bowl, whisk the eggs thoroughly.

Then, stir in the shredded cheddar cheese and milk until well combined.

Season this mixture with cayenne pepper, kosher salt, and ground black pepper to taste.

Once the squash and onions are tender, add them directly to this creamy mixture, stirring gently to ensure everything is evenly incorporated.

Step 3: Prepare Topping and Bake

• 2 tbsp unsalted butter
• 1 sleeve Ritz crackers

Lightly grease a baking dish.

Pour the squash mixture evenly into the prepared dish.

Melt the remaining 2 tablespoons of unsalted butter and toss it with the crushed Ritz crackers.

Spread this buttery cracker mixture evenly over the top of the casserole.

Bake the casserole for 45 minutes, or until the top is golden brown and bubbly.

I find a light golden topping gives you the best crunch without being overcooked.

Step 4: Rest and Serve

Once baked, remove the casserole from the oven.

Allow it to sit and rest for 3 minutes before serving.

This brief resting period helps the casserole set, making it easier to serve and preventing it from falling apart.