Cheesy Squash Casserole
Cheesy Squash Casserole is simple and easy to prepare and is the perfect family dinner food. It graces the tables during holidays and is almost synonymous with potluck dinners. This Southern Cheesy Squash Casserole is certainly a comfort dish: yellow squash, eggs, cheese, half and half. How could it get any better?
Watch me make this casserole for the Outdoor Channel:
Fresh is Best
Really, there couldn’t be a dish easier to make with all the overflow of squash that gets harvested out of our summer garden. Although cheesy squash casserole is best to make with fresh squash, it is delicious with the squash I “put up” (freeze) from our summer harvest.
When making squash casserole with fresh squash, I often get my kids involved in slicing the squash into rounds and coarsely chopping the onion. After boiling, draining, and adding them 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!
The great thing about this dish is that it 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. By adding cumin, or thyme, or using Swiss cheese, you’ve got an entirely different flavor from practically the same dish!
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
- 6 yellow squash, sliced
- 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
- Preheat oven to 350 degrees.
- Bring a large stockpot of water to a boil. Add chopped squash and onions to the pot and continue to cook over medium heat until squash and onions are tender, about 5 minutes.
- 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 9x13 casserole with cooking spray. Pour mixture into the baking dish. Crush crackers into a medium-sized bowl. Add melted butter to the crackers and stir until all the crackers are coated with the butter. Spread the crackers evenly on top of the casserole. Place in preheated oven for about 40 minutes or until warm and bubbly around the edges and the top of the casserole is lightly toasted.