Squash Casserole Recipe (2024)

Squash Casserole is an essential dish for family meals, holidays, and more. Topped with a buttery cracker topping, this squash casserole recipe is a delicious all-time favorite!

Squash Casserole Recipe (1)

Squash Casserole is one of those recipes that you’ll find for nearly every holiday, reunion, or special occasion when my family gets together. I make it a lot in the summer when squash is fresh from my vegetable garden too.

To say that this recipe is a staple family favorite would be a definite understatement, actually.

I’m sure if you’ve been to a Southern family reunion anytime in your lifetime, you’ve most likely noticed the squash casserole dishes that always appear. And then disappear just as quickly.

It’s just one of those recipes that is a foolproof crowd-pleaser. This recipe is exceptionally delicious and frequently requested! If you are looking for more squash recipes, you may enjoy my oven-roasted squash, air fryer squash, and fried squash recipes. Yum!

Squash Casserole Recipe

Squash Casserole Recipe (2)

And this recipe is so versatile too! It’s perfect for feeding large groups of people. It’s just as perfect for feeding a family for supper too. Just simply divide this recipe for a smaller weeknight side dish to enjoy anytime!

How to Make Squash Casserole

Preheat your oven to 350 degrees Fahrenheit.Melt 2 tablespoons of butter in a medium skillet or saute pan over medium-low heat. Add squash and onions and cook until tender.

Lightly whisk eggs in a large bowl. Add cheese and milk and whisk into the egg until well combined. Add cooked squash and onions to the egg mixture and stir well until just combined. Melt the remaining 2 tablespoons of butter in a skillet used to cook squash and onions. Add that melted butter to the squash casserole mixture. Add cayenne pepper, if using, along with salt and pepper. Stir well to combine.

Spray a 9×13 casserole dish with cooking spray and pour the squash casserole mixture into the baking dish. Top evenly with crushed Ritz crackers.

Place the casserole in a preheated oven and bake for 45 minutes, or until the top has been lightly browned and the casserole does not shake when the dish is moved.

Allow cooked squash casserole to sit for about 3 minutes before serving.

I enjoy serving this anytime as a side dish with chicken, pot roast or skillet pork chops. It’s great alongside mashed potatoes and so many more favorite sides.

Make Ahead

This casserole freezes beautifully!

Prepare casserole according to the recipe instructions, except wait about adding crushed Ritz cracker topping. Wrap the uncooked casserole well with freezer wrap before freezing.

Thaw the casserole overnight in the refrigerator the night before serving. Add crushed Ritz crackers to the top of the thawed squash casserole and bake according to recipe instructions. Enjoy!

Squash Casserole Recipe (3)

Here’s my family’s squash casserole recipe. I hope you love it as much as we do!

Squash Casserole Recipe

Robyn Stone

4.98 from 173 votes

Squash Casserole is an essential dish for holidays and special events. Topped with a buttery cracker topping, this squash casserole is an all-time favorite!

Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Resting Time: 3 minutes minutes

Total Time: 50 minutes minutes

Servings: 12


  • 2 tablespoons butter
  • 4 cups sliced yellow squash
  • 1 medium onion, chopped
  • 2 large eggs
  • 1 cup grated cheddar cheese
  • 1 cup milk
  • 2 tablespoons butter
  • ¼ teaspoon cayenne pepper, optional
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 sleeve Ritz crackers


  • Preheat oven to 350º F.

  • Melt 2 tablespoons butter in medium skillet or saute pan over medium-low heat. Add squash and onions and cook until tender.

  • To a large bowl, add eggs and lightly whisk. Add cheese and milk and whisk into egg until well-combined. Add cooked squash and onions to egg mixture and stir well to combined. Melt remaining 2 tablespoons butter in skillet used to cook squash and onions. Add to squash casserole mixture. Add cayenne pepper, if using, along with salt and pepper. Stir well to combine.

  • Spray a 9×13 casserole dish with cooking spray and pour squash casserole mixture into the baking dish. Top evenly with crushed Ritz crackers. Place in preheated oven and bake 45 minutes, or until top has lightly browned and casserole does not “jiggle” when the dish is moved.

  • Allow to sit for about 3 minutes before serving.


Calories: 106kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

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Robyn xo

Squash Casserole Recipe (5)

From the Add a Pinch recipe archives, originally published 2013.

Categorized as:All Recipes, Casseroles, Cooking, Easter Recipes, Game Day Recipes, Holiday and Occasion Recipes, Recipes, Side Dish Recipes, Simple Recipes, Southern Favorites, Thanksgiving Recipes, Vegetable Recipes

Welcome to Add A Pinch

About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

Read more about Robyn

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Squash Casserole Recipe (2024)


How does Paula Deen cook squash casserole? ›

In separate medium size skillet, sauté the sliced onion in butter for 5 minutes. Remove from pan and, using a large bowl, add squash, onions, sour cream, Paula Deen's House Seasoning and sharp cheddar cheese. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.

How do you keep squash casserole from getting watery? ›

Salting and sautéing the squash before baking helps to remove excess moisture and prevents the casserole from becoming watery. Cream cheese and sour cream lend the filling richness and tang.

What is squash casserole made of? ›

The Southern classic combines fresh squash and onion with a creamy sauce and a crunchy cracker-Cheddar cheese topping. Whether you serve this squash casserole as a flavorful side or a veggie-centric main dish, everyone will be begging you to make it again and again for family gatherings, potlucks, and holidays.

How do you give squash more flavor? ›

Brown Nicely When cooking summer squash, don't be afraid of a little browning. A nicely browned surface adds great flavor. 5. Partner Strategically Finally, balance squash's milder taste with stronger flavors like chilies, curry, ginger, garlic, lemon, goat cheese and so on.

What is Paula Deen seasoning? ›

The ingredients listed in order are: "sea salt, granulated garlic, black pepper, granulated onion, ground cumin, and other spices". I have used the recipe listed on this site and included equal amounts of garlic powder and onion powder.

Should squash be cooked cut side up or down? ›

Scoop the seeds out, place it cut side down on a pan with sides that has been oiled and cook until tender - a knife inserts through the skin and easily into the flesh. Up and down is the only way to do it correctly. You need to bake it with flat or cut side down to trap the juices in.

How do you add moisture to a casserole? ›

Pro Tip: Avoid Dry Casserole.

The best way to prevent it from drying out is to add a little bit of water, around ¼ cup, to the top of it. Allow the water to seep between the food and the sides of the baking dish. Cover with aluminum foil to seal in the moisture.

Why is my squash casserole runny? ›

To prevent your squash casserole from being too watery, it's important to get as much liquid out of the squash during the initial cooking process as possible. Straining the squash helps to remove excess water that leaches out of the cooked squash, and it cools the squash before it is added to the casserole.

How do you make a casserole not soggy? ›

To prevent a soupy casserole, be sure to fully thaw any frozen vegetables in a colander over a bowl, and pat dry, squeeze excess moisture out of greens like spinach or chard, and quickly precook watery fresh vegetables like onions, mushrooms or squashes just until they release their moisture.

How many squash does it take to make 4 cups? ›

One 1 1/2 pound butternut squash will yield approximately 4 cups of 1/2-inch cubed squash.

What is the main ingredient in a casserole? ›

In the United States, a casserole or hot dish is typically a baked food with three main components: pieces of meat (such as chicken or ground meat) or fish (such as tuna) or other protein (such as beans or tofu), various chopped or canned vegetables (such as green beans or peas), and a starchy binder (such as flour, ...

How many squash is 2 cups cooked? ›

Helpful squash equivalents:

1/3 to 1/2 pound raw unpeeled squash = 1 serving. 1 pound peeled squash = 1 cup cooked, mashed. 2-1/2 pounds whole squash = 2-3/4 to 3 cups pureed. 1 pound trimmed squash = 2 cups cooked pieces.

Why does my squash taste bland? ›

If you pick too early, the flesh will not be fully developed and the squash will lack flavor and not be that wonderfully vegetal sweet that is the wonder of butternut, honeynut, delicata, acorn, pumpkin and kabocha, among dozens of other winter squash.

How does Gordon Ramsay cook butternut squash? ›

In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.

Why cook squash cut side down? ›

Putting it cut-side down creates a sort-of steam chamber for the flesh, helping it cook faster and retain moisture (no dried out squash here!). If you've added oil to the flesh before cooking, it will brown nicely where it's in contact with the sheet pan.


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