Cheesy Squash Casserole
This cheesy squash casserole recipe is simple and easy to prepare, making it the perfect family dinner food. Not only does it grace the tables during holidays, but it is almost synonymous with potluck dinners.
This classic Southern squash casserole is certainly a comfort dish: yellow squash, eggs, cheese, half and half. How could it get any better?
Watch me make Cheesy Squash Casserole for the Outdoor Channel:
Fresh is Best
Really, you couldn’t find a dish easier to make with all the overflow of squash from a summer garden. Although I like this cheesy squash casserole best with fresh squash, it is also delicious with the squash I “put up” (freeze) from our summer harvest.
When making squash casserole with fresh squash, I often enlist my kids’ help. They slice the squash into rounds and then coarsely chop the onion.
After boiling and draining the squash and adding the rounds to the cheese and milk mixture, you’re almost done. All that’s left is topping the casserole with buttery crunchy Ritz crackers and baking it to perfection.
Spice it Up!
How do you give squash more flavor? Spice it up! With its cheesy filling and buttery cracker topping, this dish delivers amazing flavor. Just by changing spices, herbs, or even cheeses, you can feast on a unique dish with ultimately the same base of squash, cheese, eggs, and milk. Sprinkle on cumin or thyme to taste, add Swiss cheese or even sour cream, and you’ve got an entirely different flavor from the same basic squash casserole!
How do you keep squash casserole from getting watery?
The high water content of summer squash, compared to starchier winter counterparts like butternut squash, makes it very low calorie. However, all that liquid can make a squash casserole soggy if not properly drained before baking. Pre-cooking the squash in the stock pot helps in this recipe. Here is another easy step that adds only a few minutes to your prep time. When you remove the squash from the pot, let it drain in the colander for about 10 minutes. Then gently press all the water through the colander.
What do I Serve with Squash Casserole?
I love to serve cheesy squash casserole with Roasted Chicken and Sausage, or my Venison Meatloaf. Of course, it’s always alongside the turkey and dressing at my Thanksgiving and Christmas Table too! The holidays just wouldn’t be the same without it.
Whatever you do, enjoy this dish anytime of the year with people you love! Or even those you don’t – you may end up loving them after dining on this exquisite dish!
Cheesy Squash Casserole
Ingredients
- 6 yellow squash, sliced about 3 lbs
- 1 large sweet onion, coarsely chopped
- 2 large eggs
- 2 cup freshly grated sharp cheddar cheese
- 1 cup freshly grated parmesan cheese
- 1 cup half and half or milk
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 sleeve Ritz crackers
- 3 tbsp butter, melted
Instructions
- Preheat oven to 350 degrees.
- Bring a large stockpot of water to a boil. Add chopped squash and onions to the pot and cook over medium heat until squash and onions are tender, about 5 minutes. Drain liquid with a colander and set aside.
- Meanwhile, add eggs to a medium bowl and lightly whisk. Add cheeses, half and half, cayenne pepper, salt, and black pepper to the bowl and stir until combined.
- Spray a 9×13 casserole dish with cooking spray. Pour squash mixture and egg mixture into the baking dish. Crush crackers into a large bowl and melt the butter. Add melted butter to the cracker crumbs and stir until all the crumbs are coated with the butter. Spread the crackers evenly on top of the casserole. Bake in preheated oven for about 40 minutes or until warm and bubbly around the edges and the top of the casserole is lightly toasted.
More Summer Squash Recipes
Stuffed Zucchini Boats: Tasty and Healthy
Grilled Zucchini Salad Recipe
Traditional Ratatouille – Perfect for Your Summer Vegetable Harvest!
Squash Relish from Your Garden Squash
Fried Squash Recipe with Tomato and Pesto: Best Recipe Using Fresh Squash
Squash Boats – a Perfect Summer Squash Recipe
– Happy Thanksgiving from Stacy Lyn!
Here are more of my top holiday recipes.
Love this, By the way where did you get your red pot holders, i have them but I need new ones, Please let me know, thank you, Gaile from TX
I think I got the potholders at Bed Bath and Beyond. They have been great. Not too thick. I don’t like it when I can’t wrap them around the casserole.
Stacy our summer squash is abt ready to pick a few for your casserole. Yours looks so delicious. I’ve never added cayenne pepper to mine though I’m going to add some soon when our squash is ready to be made. Your recipes are some that my little family love. Thanks for sharing
Thanks so much!! That really makes my day!
let me start this by saying I’ve never cared for squash but I made this recipe for my husband and to my surprise, I actually liked this very much. It was my 1st attempt at a squash recipe and my husband was very happy and said it was a delicious and a keeper recipe. Thanks for the help.
That makes my day!! I’m so glad you liked it!!
Do you drain the water off of the squash ?
Hi Shea! Yes, drain the squash first and let the water evaporate from the squash. This will create a smooth, delicious casserole.
I gave this a try and really liked it. It worked out well, the squash I took out of my garden were a little old, but running them through the food processor made the difference. By in large prep was easy and straight forward. I will say that I added a can of HOT rotel, just to give that southwest kick. I will remember your recipe and use it again.
In so glad you liked it Mark!! Makes my day!