If you’re craving a comforting, crowd-pleasing dish that’s bursting with creamy, cheesy goodness and vibrant, tender veggies, you’re going to adore this Cheesy Baked Yellow Squash Casserole Recipe. It’s a nostalgic Southern favorite made wonderfully easy, combining soft yellow squash with layers of sharp cheddar and a crispy buttery cracker topping that delivers the perfect contrast in texture. Whether you’re cooking for a family dinner or a holiday gathering, this casserole warms the soul and brings everyone to the table with smiles.
Ingredients You’ll Need
The magic of this Cheesy Baked Yellow Squash Casserole Recipe lies in its simple ingredients, each carefully chosen to build layers of flavor, moisture, and crunch. Nothing fancy or hard to find, just everyday staples that work beautifully together to create a dish that’s both comforting and exciting.
- Unsalted butter: Adds richness and helps soften the squash while giving the cracker topping its golden crunch.
- Yellow squash: The star of the dish, sliced to tender perfection, providing a fresh, slightly sweet vegetable base.
- Medium onion: Adds a savory depth and sweetness once cooked.
- Salt & ground black pepper: Essential seasonings to enhance every flavor component.
- Large eggs: Act as a binding agent, giving the casserole its creamy structure.
- Cream: Adds luscious moisture and smoothness to the filling.
- Sour cream: Brings a subtle tang and creamy texture that balances the richness.
- Mayonnaise: Boosts creaminess and keeps the casserole moist.
- Shredded cheddar cheese: Provides bold, sharp flavor and melty goodness inside and on top.
- Garlic powder & ground paprika: Deliver a mild kick and a touch of smoky warmth.
- Buttery crackers: Crushed for a crunchy, flavorful topping that crisps to perfection in the oven.
How to Make Cheesy Baked Yellow Squash Casserole Recipe
Step 1: Prepare Your Space and Preheat
Start by greasing a 9×13 inch casserole dish. This simple step ensures your cheesy masterpiece will come out effortlessly without sticking. While the squash is draining later in the process, preheat your oven to 350°F so it’s ready for baking.
Step 2: Sauté the Squash and Onion
In a large skillet over medium heat, melt 3 tablespoons of unsalted butter. Add your thinly sliced yellow squash and chopped onion, seasoning them with salt and black pepper. Cook for 5 to 10 minutes, stirring occasionally, until the squash is tender and the onions have turned translucent and fragrant. The goal here is to soften the vegetables and coax out their natural sweetness.
When done, drain the mixture in a colander to remove excess moisture—this helps avoid a soggy casserole. Pat gently with paper towels and let cool for a few minutes before the next step.
Step 3: Mix the Creamy Filling
While the squash drains, whisk together your binding and flavor components: 2 large eggs, 1/2 cup cream, 1/2 cup sour cream, 1/4 cup mayonnaise, 1 cup shredded cheddar cheese, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, 1/4 teaspoon ground paprika, and a bit of ground black pepper. Once fully blended, gently fold in the cooled squash and onion mixture, ensuring every bite will be flavorful and well-coated.
Step 4: Assemble and Top
Pour your squash mixture into the prepared casserole dish, spreading it out evenly. Sprinkle the remaining 1/2 cup of shredded cheddar cheese across the top for that extra cheesy layer. For the crowning touch, combine 3 tablespoons of melted unsalted butter with one sleeve of crushed buttery crackers and sprinkle evenly over the cheese. This topping bakes into a golden, irresistible crust.
Step 5: Bake to Perfection
Slide your casserole into the preheated oven and bake for 20 to 30 minutes. You’re looking for bubbly edges, a beautifully golden topping, and a casserole that jiggles only slightly when you gently shake the pan. Once out of the oven, let it rest for 5 minutes before serving to allow the flavors to settle and the texture to firm up.
How to Serve Cheesy Baked Yellow Squash Casserole Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives adds a vibrant pop of color and brightness to this rich casserole. A light dusting of paprika on top enhances its warm, smoky notes. For a bit of contrast, consider a dollop of sour cream or a handful of crispy fried onions.
Side Dishes
This Cheesy Baked Yellow Squash Casserole Recipe pairs beautifully with roasted meats, grilled chicken, or even a fresh green salad to balance richness. For a Southern-inspired feast, serve alongside cornbread and collard greens for a comforting and hearty meal.
Creative Ways to Present
Want to get fancy? Serve the casserole in individual ramekins for a charming presentation at dinner parties. Layer with additional fresh herbs between servings, or top each portion with a sprinkle of toasted nuts for an unexpected crunch and nutty flavor complement.
Make Ahead and Storage
Storing Leftovers
After enjoying your casserole, be sure to store leftovers in an airtight container in the refrigerator. It will keep well for about 3 to 4 days, making it a perfect option for next-day lunches or a quick dinner.
Freezing
You can freeze this casserole, too! Simply prepare and assemble it up to the point of baking, then cover tightly with foil and freeze for up to 2 months. When you’re ready to enjoy, bake it directly from frozen, adding extra baking time to ensure it’s heated through and bubbly.
Reheating
Reheat individual portions in the microwave or warm the entire casserole in the oven at 350°F until heated through and the top regains a bit of crispness. Adding a few minutes under the broiler can revive the golden, crunchy cracker topping if it’s lost its zest.
FAQs
Can I use zucchini instead of yellow squash in this casserole?
Absolutely! Zucchini is a great substitute and will offer a similar tender texture and mild flavor, making it an easy swap if yellow squash isn’t available.
Is this casserole suitable for a low-carb diet?
While this casserole contains some carbs from the crackers, it’s mostly vegetable-based and could be adapted by using a low-carb cracker alternative or skipping the topping to reduce carb content.
Can I make this recipe vegan?
This particular recipe relies on dairy and eggs for its texture and flavor, but you can experiment with vegan substitutes like plant-based cheeses, vegan mayo, and egg replacers to create a dairy-free version.
How can I make the casserole spicier?
Add a pinch of cayenne pepper or chopped jalapeños to the filling step. You can also sprinkle some crushed red pepper flakes on top for an extra kick baked right into the dish.
What kind of crackers work best for the topping?
Buttery crackers like Ritz provide the perfect salty crunch and golden finish. If you’re feeling adventurous, crushed pretzels or seasoned breadcrumbs can also create a tasty variation.
Final Thoughts
If you’re looking for a timeless, comforting dish that brings together the best of creamy cheese and fresh veggies, this Cheesy Baked Yellow Squash Casserole Recipe is a must-try. It’s simple enough for weeknight dinners yet impressive enough for guests, and it’s bound to become a go-to favorite in your kitchen. Go ahead and give it a whirl—you’ll be so glad you did!
Print
Cheesy Baked Yellow Squash Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and creamy squash casserole featuring tender yellow squash and onions baked in a savory mixture of eggs, cream, sour cream, and cheddar cheese, topped with a buttery crushed cracker crust. Perfect as a hearty side dish or a cozy vegetarian main.
Ingredients
Vegetables
- 2 pounds yellow squash, ends trimmed and cut into 1/4–1/3 inch thick rounds
- 1 medium onion, chopped (about 1 cup)
Dairy & Eggs
- 3 tablespoons unsalted butter
- 2 large eggs
- 1/2 cup cream
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup shredded cheddar cheese (for topping)
- 3 tablespoons unsalted butter (melted, for topping)
Other Ingredients
- 1/4 cup mayonnaise
- 1 sleeve buttery crackers, crushed
- Salt and ground black pepper, to taste
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground paprika
Instructions
- Prepare the casserole dish and preheat oven: Grease a 9×13 inch casserole dish thoroughly. Preheat your oven to 350°F (175°C) to ensure it’s ready once the filling is assembled.
- Cook the squash and onions: In a large skillet, melt 3 tablespoons of unsalted butter over medium heat. Add the sliced yellow squash and chopped onion, seasoning them with salt and ground black pepper to taste. Cook, stirring occasionally, for 5-10 minutes until the squash is tender and the onion becomes translucent. After cooking, transfer the mixture to a colander set over the sink and let it drain for about 5 minutes to remove excess liquid. Gently blot with paper towels, then let the mixture cool for an additional 5 minutes.
- Prepare the creamy filling: While the squash is draining, whisk together 2 large eggs, 1/2 cup cream, 1/2 cup sour cream, 1/4 cup mayonnaise, 1 cup shredded cheddar, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, 1/4 teaspoon ground paprika, and ground black pepper to taste in a large bowl. Add the drained and cooled squash and onion mixture to the bowl, gently stirring to coat the vegetables evenly with the egg mixture.
- Assemble the casserole: Spread the prepared filling evenly into the greased casserole dish. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top. In a small bowl, combine 3 tablespoons of melted unsalted butter with the crushed buttery crackers, then evenly sprinkle this mixture over the cheddar cheese layer to create a crunchy topping.
- Bake and serve: Place the casserole in the preheated oven and bake for 20-30 minutes, or until the edges are bubbly, the topping is golden brown, and the filling jiggles slightly when shaken. Remove from the oven and allow the casserole to cool for about 5 minutes before serving warm.
Notes
- Make sure to drain the cooked squash thoroughly to prevent the casserole from becoming watery.
- The cracker topping adds a delightful crunch; buttery crackers like Ritz work best.
- You can substitute cheddar cheese with your preferred mild or sharp cheese for different flavor profiles.
- This casserole pairs well with grilled meats or can be served as a vegetarian main dish.
- For a lighter version, you can reduce the amount of butter or use low-fat sour cream and mayonnaise.
