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A serving of summer squash casserole with a creamy sauce and crushed crackers topping on a white plate.

Squash Casserole

Chef Jenn
This Summer Squash Casserole skips the mayo but brings all the comfort with tender squash, creamy cheese, and a golden buttery topping. A cozy, crowd-pleasing side for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 377 kcal

Ingredients
  

  • 2 pounds yellow squash about 5 squash, sliced ⅓ inch thick
  • ½ cup sweet onion diced
  • 1 tablespoon butter
  • 1 can cream of mushroom soup
  • 4 ounces cream cheese softened
  • 1 egg
  • 8 ounce sharp cheddar cheese shredded
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper

Topping

  • 1 Ritz crackers about 25 crackers, crushed
  • ½ stick butter melted

Instructions
 

  • Preheat oven to 375°F and lightly grease a 2-quart casserole dish with nonstick spray.
  • Wash and slice squash into ⅓-inch rounds. Set aside in a large bowl.
  • In a skillet over medium heat, sauté the diced onion in butter until softened, about 5–6 minutes.
  • Add cream cheese to the warm onions and stir until smooth and fully melted.
  • In a mixing bowl, combine the onion mixture with cream of mushroom soup, egg, half the cheddar cheese, salt, and pepper.
  • Pour this creamy mixture over the squash and toss gently until everything is evenly coated.
  • Transfer the squash mixture to the greased baking dish and spread it out evenly.
  • Crush the crackers in a zip-top bag or bowl, then combine them with cheddar cheese and melted butter.
  • Sprinkle the buttery cracker mixture evenly over the top of the casserole.
  • Bake for 20–25 minutes, or until the casserole is bubbly and the top is golden brown.

Notes

Chef Jenn’s Tips

  • Got oversized squash? Slice them lengthwise and remove some seeds with a spoon before cutting into rounds.
  • Want to prep it early? Assemble the casserole without the topping, refrigerate, then top and bake when ready. If baking straight from the fridge, add a few extra minutes to the cook time.

Nutrition

Serving: 1cupCalories: 377kcalCarbohydrates: 11gProtein: 15gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 112mgSodium: 955mgPotassium: 546mgFiber: 2gSugar: 5gVitamin A: 1269IUVitamin C: 26mgCalcium: 322mgIron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword Southern squash recipe, summer side dishes, Summer squash casserole
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