Easy Yellow Squash Casserole Recipe

There's something incredibly comforting about a warm, cheesy Yellow Squash Casserole fresh out of the oven. With its creamy texture, buttery cracker topping, and tender squash, this dish is the perfect way to celebrate summer’s bounty while bringing a touch of nostalgia to your dinner table.

this Recipe

I first discovered this recipe when my grandmother would make it for family gatherings. It was always the first dish to disappear, and for good reason! Over the years, I’ve fine-tuned her classic version into a foolproof, easy-to-make recipe that’s perfect for weeknight dinners, potlucks, or holiday feasts.

Why You'll Love This Yellow Squash Casserole

Get ready to fall in love with your new favorite side dish! This Yellow Squash Casserole is not only delicious but also incredibly simple to make.

First, it’s a fantastic way to use up an abundance of fresh squash. If your garden is overflowing, or you just grabbed a few too many at the farmer’s market, this dish is the perfect solution.

The combination of cheese, sour cream, and a buttery cracker topping creates a rich, satisfying flavor. It’s creamy on the inside with just the right amount of crunch on top.

It’s also a budget-friendly and versatile dish. Using simple, inexpensive ingredients, you can whip up a side that pairs beautifully with everything from roast chicken to grilled steak.

Finally, this casserole is great for make-ahead meals. You can prepare it in advance, store it in the fridge, and simply bake it when you’re ready to serve.

Ingredients Notes

The magic of this Yellow Squash Casserole lies in its simple ingredients, each of which contributes to its deliciously creamy texture and comforting flavor.

The yellow squash is the star of the dish. Look for firm, bright squash with no soft spots. Fresh, in-season squash will yield the best flavor and texture.

For the cheese, I prefer sharp cheddar because it adds a bold, tangy flavor that complements the mild sweetness of the squash. If you like, you can mix in some Parmesan for an extra layer of richness.

A little bit of sour cream helps create that irresistible creamy consistency. It also adds a slight tanginess that balances the flavors perfectly.

The buttery cracker topping (such as Ritz crackers) adds a crispy, golden-brown finish that makes this dish extra special. If you don’t have crackers, you can substitute with panko breadcrumbs or crushed cornflakes.

Finally, a touch of butter and eggs helps bind everything together, creating a luscious, scoopable texture that holds its shape without being too dense.

How To Make This Yellow Squash Casserole

Making this Yellow Squash Casserole is easier than you might think. Here’s how to do it step by step.

Start by preheating your oven to 350°F. While the oven heats, slice your yellow squash into thin rounds. You want them to be about ¼-inch thick so they cook evenly.

Next, heat a large skillet over medium heat and add a bit of butter. Sauté the squash with a pinch of salt and pepper until it softens and releases some of its moisture. This step ensures your casserole won’t be too watery.

In a large mixing bowl, combine the cooked squash with sour cream, shredded cheddar cheese, and beaten eggs. Stir everything together until well coated, then transfer the mixture to a greased baking dish.

For the topping, crush buttery crackers into coarse crumbs and mix them with melted butter. Sprinkle this over the casserole, creating an even layer that will turn golden and crispy as it bakes.

Bake for 30-35 minutes, or until the top is golden brown and the casserole is bubbling around the edges. Let it sit for a few minutes before serving so it can set up properly.

Storage Options

If you have leftovers (which is rare!), you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a 350°F oven for about 15 minutes or until warmed through.

For longer storage, you can freeze this casserole. Wrap it tightly with plastic wrap and aluminum foil, then store it in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and bake at 350°F until heated through.

Variations and Substitutions

One of the best things about this Yellow Squash Casserole is how adaptable it is! Here are a few ways to change it up.

If you want to add protein, mix in some cooked bacon, shredded chicken, or crumbled sausage for a heartier dish.

For a healthier version, use Greek yogurt instead of sour cream and swap the crackers for whole wheat breadcrumbs.

Want an extra veggie boost? Stir in some sautéed onions, bell peppers, or even spinach for added flavor and nutrition.

If you’re looking for a gluten-free option, simply use gluten-free crackers or breadcrumbs in place of the regular ones.

No matter how you make it, this casserole is sure to become a staple at your table. Give it a try and let me know your favorite way to enjoy it!

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