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Squash casserole with ritz cracker topping in white rectangle pan over bright blue background

Cheesy Squash Casserole

5 from 5 votes
Course Side Dish
Cuisine American


  • 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.
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