Enjoy a wholesome treat with this delicious Squash Casserole, packed with rich, warm flavors and good-for-you ingredients — it’s perfect for every gathering.
Church potlucks are some of my favorite meals. It’s like the fair has come to town, and everybody wants to get dressed up for a night on the town. With potlucks, folks put on their aprons and whip up their best dish. I love Fran’s Chicken Noodle Casserole, and John likes to impress with fresh tomatoes from his garden for a delicious Caprese Salad. But I always try to get in line early, so there’s still some of Pat’s Squash Casserole. It’s not only my favorite, and if you’re late to the dinner, you might as well resign yourself to scraping out the corners for a bite.
The magic of this dish is the zingy onion, loads of cheese, and crispy cracker topping. When I finally coerced Pat into sharing the recipe, she also confided how easy it was to make. She still gets to bring the Squash Casserole to our church dinners, but it’s on my rotation for any other carry-ins!
Serving Suggestions
If you’re making this to serve at home, pair it with this Slow Cooker Engagement Chicken or Pork Tenderloin. If you want to keep things light, couple it with some low-carb Chicken Fajita Soup or an Italian Chopped Salad.
Ingredients
Ready for some delicious squash? Here’s what you’ll need:
- 2 pounds mixed squash (sliced into thin rounds)
- 1 small onion (finely diced)
- 2 cups cheddar cheese (grated and divided)
- 1/2 cup grated parmesan cheese
- 1 cup sour cream
- ½ cup mayonnaise
- 2 large eggs
- 6 Tbsp unsalted butter
- 2 Sleeves Ritz crackers
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
Prep time – 20 minutes
Cooking time – 30 minutes
Yields – 8 servings
- Preheat your oven to 350° F. Grease a casserole dish with spray and set it aside.
- In a large pan, melt half the butter and fry the onion and the squash with the thyme and a pinch of salt and pepper. Sautee for 2-3 minutes, stirring. Take it off the heat and allow it to cool.
- Add half the grated cheddar cheese, sour cream, mayonnaise, eggs, and a pinch of salt and pepper to a large bowl, and whisk well to combine.
- Mix the cooked zucchini and onion into the sour cream mixture until it is coated all over.
- Pour the whole mixture into the greased casserole dish.
- Crush the crackers until they form a course crumb, then mix it with the melted butter and the Parmesan.
- Pop the casserole into the oven and bake for 20 – 25 minutes until set and golden brown.
My Top Tips to Make Squash Casserole
- Sauté the squash and onions just long enough to soften them up but do not overcook otherwise you will get a mushy casserole.
- Crush the Ritz crackers (or any type of cracker in your cupboard) well, and make sure the cracker and butter are mixed together to create a crunchy, golden crust.
- Keep an eye on your masterpiece. Check the casserole a few minutes before the suggested baking time to avoid overcooking. You want it to be beautifully browned, not charred.
FAQs
You can use any kind of summer squash, from zucchini to yellow squash. You can even use frozen zucchini—just thaw and pat dry before preparing. Slice whatever squash you choose thinly and evenly.
This recipe has cheddar and parmesan, but feel free to switch it up. You can add some kick with Monterey Jack and Colby or Gouda for a hint of smoke. If you don’t want the cheese, you can leave it out. Just add an extra egg to the mixture.
Yes. Cook the casserole on low for 4-5 hours or until the zucchini is tender.
Variations
- Add a bit of spice with a sprinkle of chili flakes.
- Meat lovers might enjoy the addition of crispy bacon bits.
- Add spinach or kale for an extra dose of nutrients.
- Give your casserole an Italian spin with sundried tomatoes and mozzarella instead of cheddar.
- For a bit more crunch, throw in some toasted walnut or almond slivers.
Make Ahead and How to Store
You can make this recipe a day ahead of time. Mix everything together and store in the fridge until you’re ready to bake.
Squash casserole warms up great. Store your leftovers in an airtight container in your fridge for up to three days. When you’re ready to eat, slide the casserole into a preheated oven at 350° F for about 15-20 minutes. Just make sure it’s hot enough before digging in.
How to Make A Squash Casserole
Ingredients
- 2 pounds mixed Squash sliced into thin rounds
- 1 small onion finely diced
- 2 cups cheddar cheese grated and divided
- 1/2 cup grated Parmesan cheese
- 1 cup sour cream
- ½ cup Mayonnaise
- 2 large eggs
- 6 Tbsp unsalted butter
- 2 Sleeves Ritz crackers
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 350°F. Grease a casserole dish with spray and cook and set it aside.
- In a large pan melt half the butter and fry the onion and the squash with the thyme and a pinch of salt and pepper. Sautee for 2-3 minutes stirring. Take it off the heat and allow it to cool.
- Add half the grated cheddar cheese, sour cream, mayonnaise, eggs, and a pinch of salt and pepper to a large bowl, and whisk well to combine.
- Mix the cooked zucchini and onion into the sour cream mixture until it is coated all over.
- Pour the whole mixture into the greased casserole dish.
- Crush the crackers until they form a course crumb then mix it with the melted butter and the Parmesan.
- Pop the casserole into the oven and bake for 20 – 25 minutes until set and golden brown.
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