Squash Casserole

4 from 2 votes
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Author Samantha Merritt
Servings 8 servings
Print Review

An easy recipe for creamy squash casserole with a buttery crisp cracker topping!

Course Dinner, Side Dish
Cuisine American
Keyword squash casserole, summer casserole


  • 2 Tablespoons butter
  • 3 lbs yellow squash sliced ¼” thin
  • 1 medium yellow onion diced
  • ¾ cup sour cream
  • 2 large eggs lightly beaten
  • 1 ½ cups shredded cheddar cheese
  • ½ cup grated parmesan cheese
  • ¼ teaspoon garlic powder
  • Salt and pepper to taste


  • 2 sleeves Ritz crackers crushed
  • 2 Tablespoons butter melted


  1. Preheat oven to 350F.
  2. In a large saucepan or Dutch oven (you will need a lot of space so make sure it’s large enough to hold all of your squash!) melt 2 Tablespoons of butter over medium heat.
  3. Add sliced squash and diced onion and cook, stirring frequently, until squash is just softened.
  4. Remove from heat and drain through a colander; drain as much excess water as possible. Let squash continue to drain while you prepare your filling.
  5. In a large bowl, stir together sour cream, eggs, cheeses, garlic powder, and salt and pepper until well-combined.
  6. Add drained squash/onion mixture and stir well.
  7. Evenly pour ingredients into an 11x7” baking dish and prepare your topping.


  1. In a medium-sized bowl, combine crushed Ritz crackers and melted butter. Stir until well-combined.
  2. Sprinkle cracker crumbs evenly over squash mixture in casserole dish.
  3. Transfer to 350F oven and bake 25-30 minutes.
  4. Serve warm. Enjoy!
Nutrition Facts
Squash Casserole
Amount Per Serving
Calories 257 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g60%
Cholesterol 107mg36%
Sodium 319mg13%
Potassium 544mg16%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 5g6%
Protein 12g24%
Vitamin A 992IU20%
Vitamin C 30mg36%
Calcium 282mg28%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.