Do you love the sweet taste of squash, but have been searching for a way to make it more exciting? Look no further than the squash casserole! Combining summer squash, sweet onions, Ritz crackers and a few other ingredients, this delicious vegetable casserole is not only quick and easy to make, but it’s also sure to be a hit with the whole family. In this article, you’ll learn what ingredients you’ll need to make a squash casserole, how to prepare it and get tips on how to make it your own. Armed with this knowledge, you’ll be able to whip up a delicious squash casserole in just minutes to enjoy throughout the summer days.
I am loving zucchini and squash right now. Check out my brown sugar cinnamon butternut squash, zucchini pie, or even this loaded Hasselback zucchini.
I will let you in on a deep dark secret, growing up my Mom was not exactly a cook. I won’t completely blame her, it was more due to circumstance, she was a single working mom struggling to keep it all together. Holidays really became some of the few times my Mom would cook. I must say I don’t ever recall Squash Casserole ever being on the menu.
I think as we get older and become parents ourselves there are things that you want to do differently for your children. One of those, as most of you know already, was my being a stay-at-home Mom. I was a working Mom for many years but as soon as our life circumstances allowed it we decided the sacrifices our children were making were far too great. That is one decision we have never looked back on.
How to Make
Step 1:Start by cooking the squash and sweet onion in a skillet on the stove.
Step 2: Once your veggies begin to cook a bit add water and cook for 5-10 minutes.
Step 3: Then you will drain it off as well as you can and place squash and onions in a bowl. Add in cheese and fold to mix.
Step 4: You will now whip up the egg mixture that you add to the squash mixture.
Step 5: Assemble and bake your squash casserole as directed in the printable recipe card below.
How to Know If Yellow Squash Is Ripe
When buying squash or picking from the garden there are a few things to look for.
- Rich in color, bright yellow
- No cracks or bruising
- Make sure there are no soft spots
- Non-glossy look
- Firm in texture
Those are what I look for when buying yellow squash. There might be other tricks or tips so feel free to use whatever method fits you best.
Are Yellow Squash and Zucchini The Same Thing
Yellow squash and zucchini are both part of the squash world. Zucchini most of the time is deep green and straight. Whereas squash is yellow and offers a curved tip at the end where the vine was.
You can interchange yellow squash and zucchini in most recipes. The squashed offer a similar element of flavor. But if you try both you will taste a slight difference for sure.
If you have leftovers, store them in the refrigerator. I place it in an airtight container and store for around three days.
The squash will soften as it sits in the fridge. You will find the texture is different but the flavor is still really good.
Reheat leftovers in the microwave or cover with aluminum foil and heat in the oven until it is fully warmed.
Variations To Recipe
- Use part squash part zucchini in the recipe
- Leave out the onion
- Use corn flakes to replace crackers
- Use bread crumbs to replace crackers
- Cook dish in air fryer vs oven
- Add in some Parmesan cheese
You will find tons of ways to change up the flavor of this squash casserole.
Serve it as an easy vegetable casserole for dinner, take it as a potluck dish, or for holiday entertaining.
Squash casserole is a quick and easy vegetable casserole you can whip up! Summer squash, sweet onions, and more all in a Ritz cracker topped casserole.
- 6 Medium Sliced Yellow Squash, aprx 8 - 10 cups
- 1/2 Cup Chopped Sweet Onion, I use frozen chopped onions
- 2/3 Cup Salted Butter
- 1/2 Cup Water
- 1 1/2 TBSP Sugar
- 1 TSP Salt
- 1/2 TSP Black Pepper
- 1 1/3 Cup Cheddar Cheese, shredded
- 2 Eggs, beaten
- 1/3 Cup Milk
- 1 Sleeve Ritz Crackers, crushed (or something similar)
- Preheat oven to 350 degrees. Lightly grease a 13 x 9 x 2 baking dish or something similar in size. Set aside.
- Add 3 TBSP butter to a skillet. Add in your chopped onions and squash. Cook for a few minutes. Give a few gentle stirs to start to coat and cook the squash.
- Add in 1/2 cup of water. Cover and cook over medium heat for 5-10 minutes.
- Drain squash well and pour into a medium sized bowl, add the cheese and gently fold to incorporate.
- In a small bowl, add your eggs, milk, sugar, salt, & pepper. Beat well.
- Pour egg mixture in to the squash. Gently stir to combine.
- Melt 1/3 Cup butter.
- Pour 1/2 of the squash mixture into your prepared baking dish.
- Top with 1/2 of the crushed crackers & drizzle half of the melted butter.
- Pour remaining squash mixture over the top of the cracker layer.
- Top with remaining crushed crackers and drizzle with remaining melted butter.
- Bake for aprx. 30-35 minutes until golden brown.
Adapted from Taste of South, Southern Favorites
Amount Per Serving: Calories: 231Total Fat: 18gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 88mgSodium: 444mgCarbohydrates: 16gFiber: 4gSugar: 10gProtein: 5g
I do not see cheese as an ingredient on your list – how much and what kind?
I am so sorry, 1 1/3 cup of shredded cheddar cheese 🙂