Bring a taste of comfort and community to your table with this cheesy, buttery squash casserole—layered with tender veggies, savory cheddar, and a golden cracker topping that always draws a crowd.

A spoonful of cheesy squash casserole with a golden cracker topping in a white baking dish.

Church potlucks are some of my favorite meals. They’re the kind of gatherings where everyone shows off—not with fancy clothes, but with their best casseroles and salads. There’s Fran’s chicken noodle casserole, John’s caprese salad made with homegrown garden-fresh tomatoes, and if you’re lucky—and quick—Pat’s squash casserole. It’s the one dish I always make a beeline for, and if you’re late to the line, you’re left scraping the corners for a taste.

The magic of Pat’s recipe lies in its simplicity: tender squash and onion mingled with creamy sour cream and melted cheese, then topped with buttery, golden cracker crumbs. It’s rich, comforting, and irresistible—everything a good casserole should be.

When I finally coaxed Pat into sharing her secret, I was surprised by how easy it was to make. She still brings it to every church dinner (and earns her fair share of compliments), but now it’s also become one of my go-to dishes for family gatherings, holidays, and any time I need to bring a bit of homemade warmth to the table.

Ingredients for squash casserole: shredded cheddar cheese, summer squash, onion, Ritz crackers, eggs, butter, sour cream, and mayonnaise.

From classic to creative: squash casserole variations

The classic version of this casserole—cheesy, creamy, and topped with buttery crackers—is comforting and nostalgic, but there’s lots of room to experiment. Try swapping out the Ritz crackers for something different, like buttery panko breadcrumbs, crushed cornflakes, or even pretzel crumbs for a salty twist. Add a bit of heat with a sprinkle of chili flakes, or fold in chopped jalapeños for bolder spice.

You can also take this casserole in totally new directions with flavorful mix-ins. Meat lovers might enjoy the addition of crispy bacon bits, while veggie fans can toss in spinach or kale for a boost of color and nutrients. For an Italian-inspired spin, try adding sun-dried tomatoes and using mozzarella in place of cheddar. And if you love texture, add toasted walnuts or almond slivers for extra crunch.

Squash casserole on a plate, with green squash, creamy filling, and crispy topping.

How do I store leftovers?

Let the casserole cool completely before storing. Cover the dish tightly with foil or transfer leftovers to an airtight container and refrigerate for up to 4 days. To reheat, bake in a 350°F oven until warmed through.

Squash casserole can also be frozen, though the texture may soften slightly once thawed. To freeze, wrap the cooled casserole tightly in plastic wrap and then in foil, or store portions in freezer-safe containers. It will keep well for up to 3 months. Thaw overnight in the fridge before reheating.

A spoonful of squash casserole with green summer squash and a golden Ritz cracker topping.

Serving suggestions

If you’re serving this comforting casserole at home, it pairs well with hearty mains like Slow-Cooker Whole Chicken or Pork Tenderloin With Apples And Onions. For a lighter meal, try spooning it alongside a bowl of Chicken Enchilada Soup or rounding it out with a crisp, Delicious Italian Chopped Salad.

How To Make A Squash Casserole

Jillian Mead

Cozy up to this comforting Squash Casserole recipe! It's loaded with tender squash, savory cheddar, and a golden, buttery cracker topping.

3.50 from 4 votes

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Prep Time 15

Cook Time 30

Total Time 45

Course Casseroles

Cuisine American

Servings

Calories 445 kcal

Ingredients

6 tablespoons unsalted butter divided
1 small onion finely diced
2 pounds mixed summer squash sliced into thin rounds
1 teaspoon dried thyme
½ teaspoon salt plus more, to taste
¼ teaspoon black pepper plus more, to taste
1 cup sour cream
½ cup mayonnaise
2 large eggs
2 cups shredded cheddar cheese divided
2 sleeves Ritz crackers
½ cup grated Parmesan cheese

Instructions

Preheat your oven to 350°F and grease a casserole dish with nonstick cooking spray.
In a large pan, melt half the butter over medium heat. Add the diced onion and sliced squash along with the thyme, ½ teaspoon of salt, and ¼ teaspoon of pepper. Sauté for about 5 minutes, until the onion and squash have softened. Remove from heat and let cool.
In a large bowl, whisk together the sour cream, mayonnaise, eggs, half the cheddar cheese, and a pinch of salt and pepper.
Add the cooked squash and onion to the sour cream mixture and mix until well combined.
Pour the mixture into the prepared casserole dish.
Melt the remaining butter. Crush the crackers until they form coarse crumbs, then mix with the melted butter and Parmesan. Sprinkle evenly over the casserole.
Bake for 20–25 minutes, or until the casserole is set and the topping is golden brown. Sprinkle the remaining cheddar cheese on top as soon as it comes out of the oven.