Easy Recipe for Squash Casserole

A white plate with a serving of yellow squash casserole topped with a breadcrumb crust, with a fork resting on the side.

Easy Recipe for Squash Casserole

Looking for a comforting side dish that’s easy to make? This easy squash casserole is full of sweet yellow squash and topped with buttery crackers for a crunchy finish. Sprinkle some cheddar cheese on top for extra flavor. It’s the perfect side dish for any weeknight or holiday meal.

Course Main Course, Main Dishes

Cuisine American, International

Keyword add squash, buttery cracker, casserole dish, casserole recipes, cheddar, cooked squash, cracker, preheat oven, ritz crackers, squash and onion, squash casserole recipe, squash recipes, summer squash, yellow squash, zucchini

Prep Time 15

Cook Time 30

Servings Servings

Calories 602kcal

Author Zuzana Paar

Equipment

1 Skillet
1 Wooden Spatula
1 Mixing Bowl
1 Casserole or Baking Dish

Ingredients

1 Pound Yellow Squash about 2–3 squash, sliced ⅓ inch thick
¼ Cup Sweet Onion diced
½ Tablespoon Butter
5.25 Ounces Cream of Mushroom Soup
2 Ounces Cream Cheese softened
1 Piece Egg
4 Ounces Sharp Cheddar Cheese divided, shredded
¼ teaspoon Salt
¼ teaspoon Black Pepper
12 Pieces Crackers crushed
2 Tablespoons Melted Butter

US Customary - Metric

Instructions

Preheat oven to 375°Fahrenheit (190°Celsius) and lightly grease a medium casserole dish. Dice the onion, shred the cheese, and crumb the crackers so everything is ready to assemble. Having all ingredients prepped ahead makes the cooking process easier and faster.
Cut the yellow squash into thick, sturdy rounds. Place them in a large bowl so they’re ready for mixing. Thick slices help the squash hold their shape during baking.
Melt butter in a skillet and sauté the diced onion until soft and fragrant. Stir in the cream cheese until it forms a smooth, creamy sauce. This mixture creates the flavorful base for the casserole.
Add squash, cream of mushroom soup, egg, and half of the shredded cheese to the skillet or a large mixing bowl. Season with salt and pepper to taste. Toss gently so every slice of squash is coated in the creamy mixture.
Mix the crushed crackers, melted butter, and remaining shredded cheese in a small bowl. This will be the crunchy, golden layer on top of the casserole. It adds texture and extra cheesy flavor when baked.
Spread the squash mixture evenly in the prepared casserole dish. Sprinkle the cracker-cheese topping over the surface. Bake for 20–25 minutes until bubbly and golden, then serve warm.

Notes

Use evenly sliced squash: Cutting the squash into uniform pieces ensures they cook evenly and the casserole has a consistent texture. Uneven slices can lead to some pieces being mushy while others stay firm.
Don’t overcook: Cook just until the squash is tender but still holds its shape. Overcooking can make the casserole watery and lose its flavor.
Layer flavors carefully: Season each layer with a little salt, pepper, and cheese to get balanced flavor throughout. Skipping this step can result in a bland casserole.
Use fresh ingredients when possible: Fresh squash, cheese, and seasonings make a big difference in taste. Frozen or old ingredients can affect texture and overall flavor.

Nutrition