Southern squash casserole is not to be missed. It’s made with yellow summer squash and cheddar cheese. This cheesy squash casserole with buttery cracker topping is hard to resist.
You have got to try this delicious squash casserole filled with a creamy sauce and topped off with crunchy buttery cracker topping.
What Makes this Casserole Recipe Amazing?
This is no regular vegetable casserole. It has something that sets itself apart from other casseroles.
I am talking about the extremely tasty topping. It is made out of cheese and crispy buttery ritz crackers! This is a topping you will be craving for days, it is so delicious.
What to do With A Lot of Squash
With summer coming up and gardens in full bloom, you will likely see a lot of squash and zucchini and have to find new and fun things to do with it.
One great way to use up your squash would be to make this delicious zucchini and squash casserole.
This squash casserole uses quite a bit of squash. You will need at least 8-10 medium sized squash. Perfect to use up your garden squash before they go bad!
How Much Do You Get From One Yellow Squash?
Since this recipe does use a lot of squash it is good to know about how many squash you will need. For the average yellow squash when diced you will get about 1 ½ to 1 ¾ cup of diced squash.
If you need to grate the squash you will only get about 1 ½ cups of squash or just under. When you grate the squash you will have a bit more waste than when you cut up the squash.
Is Yellow Squash Similar to Zucchini?
Yes it is!! The only true difference between a yellow squash and a zucchini is the color. They are both actually considered part of the squash family.
So, feel free to use either yellow squash, zucchini, or use both at the same time! It will not affect the recipe at all. Rather, using both will make the zucchini squash casserole even more colorful.
Do You Need to Peel Squash Before Cooking it?
No you do not! While you could peel the squash before cooking if you like it better that way, it is not necessary.
Plus, if you do peel the squash you will be removing some of the natural fiber of the cheesy squash casserole.
How to Store Squash Casserole with Ritz Crackers
After you have made the squash and zucchini casserole, any leftovers can be stored in the baking dish. Just be sure to cover it with a top or aluminum foil or saran wrap.
This will last for about 3-4 days in the fridge. After that the crackers will begin to get soggy and no longer enjoyable.
When you go to reheat the casserole, preheat the oven to 350 degrees. After the oven has reached temperature, place the baking dish in the oven and heat it all the way through.
How to Freeze this Cheese Squash Casserole
This recipe can be frozen. You will want to do everything up until putting on the crackers and make sure to use a freezer safe dish to freeze this in. Do not bake the dish before freezing it.
When you want to make the squash casserole, pull it out about 24 hours before you need it, bake the casserole for 20 minutes at 350. After 20 minutes, pull out the dish and top it off with the ritz cracker topping, and then bake the casserole at 350 for another 15 minutes.
Here’s a list of what you need:
- Yellow squash
- Sweet onion
- Condensed cream of celery soup
- Shredded cheddar cheese
- Ground black pepper
- Ritz crackers
How to Make Squash Casserole
- Cut the squash into bite-sized pieces.
- Boil squash and onion until tender. Drain and place it in a bowl.
- Mix the soup, egg, cheddar cheese, mayonnaise, salt, and pepper together.
- Add the soup mixture to the drained squash and onions. Stir to combine.
- Place the squash mixture into a casserole dish.
- Bake at 350 degrees for 20 minutes or until bubbly.
- Combine crushed Ritz crackers with butter.
- Remove the casserole from the oven and sprinkle the cracker mixture over the top.
- Return the casserole to the oven and bake it for 15 minutes until browned.
Love casseroles? Try these recipes!
- Asparagus Casserole
- Broccoli Rice Cheese Casserole
- Cheesy Potatoes with Corn Flakes
- Cracker Barrel Hashbrown Casserole
- Ham and Scalloped Potato Casserole
- Hamburger Bean Casserole
- Sweet Potato Apple Casserole
Favorite Side Dish Recipes
- Air Fryer Potato Wedges
- Baked Red Potatoes
- Fried Apples
- How to Cook Cabbage
- Pan Fried Potatoes
- Steamed Green Beans
- 4½ pounds yellow squash (about 8-10 medium-sized)
- 1 cup chopped sweet onion
- 10.5 ounces condensed cream of celery soup
- 1 egg beaten
- 1½ cups shredded cheddar cheese
- 2 tablespoons mayonnaise
- salt to taste
- ground black pepper to taste
- 30 Ritz crackers crushed
- ½ cup butter melted
Preheat the oven to 350 degrees.
Cut the squash into bite-sized pieces.
Boil squash and onion until tender. Drain the squash and onions then place them in a bowl.
Mix the soup, egg, cheddar cheese, mayonnaise, salt, and pepper together.
Add the soup mixture to the drained squash and onions. Stir to combine.
Place the squash mixture into an 8×10-inch casserole dish.
Bake at 350 degrees for 20 minutes or until bubbly.
Combine crushed Ritz crackers with melted butter.
Remove the casserole from the oven and sprinkle the cracker mixture over the top.
Return the casserole to the oven and bake for 15 minutes until the top is browned.
Thanks Mari for sharing this recipe with us!!