If you swear by the Cracker Barrel squash casserole recipe, I get it, but I'm not afraid to say that this rich and cheesy old-fashioned squash casserole with a buttery Ritz cracker topping is about to become your new favorite. It's definitely one of mine, and I look forward to making it every summer!
This cheesy casserole is everything you want it to be: tender squash, a creamy filling, and that golden, crispy topping that makes even the pickiest of eaters want to dig in. Because you know how we do it in the South: we add cheese, a creamy sauce, top with crackers, and call it a day.
This is the kind of casserole that you bring once and are "voluntold" to bring to every get-together here on out. (Don't say I didn't warn you.) Plus, it's a fantastic way to use up the yellow squash over-taking your garden at the end of the summer (oops) or that you accidentally bought way too much of when it was on super sale at the grocery store.
The great thing about this recipe is that it's made with simple ingredients, comes together without a fuss, and turns a pile of summer squash into something people actually get excited about.
Whether this squash casserole is sitting on a holiday table or next to a weeknight rotisserie chicken, this is the perfect side dish that's nostalgic and just a little bit irresistible. And, it's kind of dish people go back for "one more scoop" of until it's gone.
I love to serve this with grilled rosemary pork chops or my Low Country crab cakes. Or, I'll make an epic veggie plate with it alongside my mustard potato salad, cucumber bell pepper salad, and green tomato pie. Yum!
Ready to make it? Let's do it!
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Ingredients
Before we get started, let's gather the ingredients we need for this recipe:
- salted butter
- yellow summer squash
- yellow onion
- kosher salt and freshly ground black pepper
- sour cream
- mayonnaise
- large eggs
- sharp Cheddar cheese
- Parmesan cheese
- Ritz crackers
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get cooking!
- First, melt ¼ cup of the butter in a large skillet. Add the squash and onion and sprinkle with 1 teaspoon salt. Cook until tender, about 10 minutes. Remove the vegetables from the skillet to a colander to drain.
- Then, mix together the sour cream, mayonnaise, cheeses, eggs, 1 teaspoon salt, and ½ teaspoon pepper in a large bowl.
- Next, add the squash to the sour cream mixture and gently fold to combine. Transfer the mixture to a 2- to 3-quart casserole dish that's been coated with cooking spray.
- Finally, melt the remaining butter and combine with the crushed Ritz crackers. Sprinkle over the top of the squash. Bake at 350°F for 30 to 35 minutes or until the topping is golden brown and the edges are bubbly.
Hint #1: Because summer squash is such a watery vegetable, don't be tempted to skip the draining step. If you don't, you could end up with a watery, soupy casserole.
Hint #2: When you're crushing those Ritz crackers, aim for a mix of fine crumbs and some larger pieces. The variety in texture gives you that perfect crunch when it bakes.
Substitutions
Need to swap some things out? No problem:
- Yellow squash - Zucchini works great too, or use a mix of both.
- Sharp Cheddar cheese - Extra-sharp Cheddar is great if you want a sharper cheese flavor, or mild Cheddar works if that's what you prefer.
- Sour cream - Greek yogurt can substitute in a pinch, although the flavor will be slightly tangier than sour cream.
- Ritz crackers - Ritz are classic, but Club crackers or Townhouse crackers work too.
- Yellow onion - White onion or sweet Vidalia onion both work great here.
Variations
Looking for the best way to switch things up? Here are a few ideas:
- Extra Cheesy - Add an extra cup of sharp Cheddar cheese to the mixture and sprinkle some Parmesan cheese over the cracker crumbs before baking if you're a cheese fanatic.
- Herbed Squash Casserole - Add some fresh thyme, basil, or oregano into the squash mixture for an herby twist on this classic comfort food.
- Spicy Kick - Add diced jalapeños or a pinch of cayenne pepper to the creamy mixture for some heat. I like to serve this with hot sauce too.
Equipment
Here's the equipment you'll need to make this recipe:
- chef's knife
- 2- to 3-quart casserole dish
- colander
- large skillet with a lid
- large bowl
- medium bowl
- small bowl
- dry measuring cup
- measuring spoons
- cheese grater
Storage
To refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. Bake in a 350°F oven for about 15 minutes or until warmed through to reheat.
To freeze: You can freeze this casserole after baking. Let it cool completely, then wrap in plastic wrap and foil. Thaw overnight in the fridge before reheating at 350°F until bubbly and heated through.
Make-ahead: Assemble the entire casserole the night before, cover, and refrigerate. When you're ready to bake, just pop it in the preheated oven straight from the fridge. You will need to add about 10 extra minutes to the baking time since it's starting from cold.
Tasty Tip
Don't rush cooking the squash. You want it really tender before mixing into the creamy sauce. Undercooked squash won't soften enough during baking and will water out. Give it the full 10 minutes cooking and test a piece before draining.
Also, resist over-mixing when folding the squash with the cream sauce. Gentle folding keeps the it from breaking down and turning into a mushy mess.
Frequently asked questions
The most common reason for a soggy casserole is not draining the squash properly after cooking. Summer squash releases a lot of excess moisture as it cooks, and if you don't drain that off, it'll make your casserole watery. Let it sit in that colander for at least 5 minutes.
Sure! You could use Gruyere, Swiss, or even a Mexican cheese blend. Just stick with good melting cheeses and you'll be fine.
The cracker crumbs on top will be golden brown and the edges bubbly.
You can, but you'll need to use two casserole dishes instead of one large one. Casserole recipes like this don't do well when the dish gets too deep because the center won't cook through properly while the edges and top overcook.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this squash casserole recipe:
🍽Get the recipe
Old Fashioned Squash Casserole with Ritz Topping
Equipment
- chef's knife
- 2- to 3-quart casserole dish
- colander
- large skillet with a lid
- large bowl
- medium bowl
- small bowl
- dry measuring cup
- measuring spoons
- cheese grater
Ingredients
- ½ cup salted butter (1 stick), divided
- 3½ pound yellow squash, cut into ¼-inch-thick slices
- 1 medium-size yellow onion, halved and thinly sliced
- Kosher salt and freshly ground black pepper
- 1 (8-ounce) container sour cream
- ¾ cup mayonnaise
- 3 large eggs
- 1 (8-ounce) block sharp Cheddar cheese, shredded
- ½ cup shredded Parmesan cheese
- 3 small sleeves Ritz crackers (about 40 crackers), crushed (2 cups)
Instructions
- Preheat the oven to 350°F. Coat a 2- to 3-quart baking dish with cooking spray.
- Melt ¼ cup butter (½ stick) in a large skillet over medium-high heat. Add the squash and onion and sprinkle with 1 teaspoon salt. Cover, and cook for 5 minutes, or until the vegetables begin to soften. Uncover, and cook for 5 to 10 minutes longer, or until the squash is tender.
- Pour the squash and onions into a colander set over a bowl and let drain.
- Meanwhile, mix together the sour cream, mayonnaise, eggs, Cheddar cheese, Parmesan cheese, 1 teaspoon salt, and ½ teaspoon pepper in a large bowl.
- Add the squash and onions, folding gently to combine. Transfer to the prepared baking dish.
- Melt the remaining butter and combine with the crushed crackers. Sprinkle evenly over the top of the squash.
- Bake at 350°F for 30 to 35 minutes, or until the crackers are golden brown and the edges of the casserole are bubbly.
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Keep these things in mind for this recipe regarding food safety.
- Don't leave the pie sitting out at room temperature for extended periods of time.
- Never leave cooking food unattended. Ovens vary, so keep an eye on the casserole as it cooks.
- Always have good ventilation when using a gas stove.
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