This creamy summer squash casserole bakes up with a golden, buttery cracker crust and plenty of melty Cheddar. Fresh yellow squash and tender onions keep it light yet comforting, while a quick cream base brings everything together for an easy, crowd-pleasing side.
Table of contents
Summer Squash Casserole
Course: SideCuisine: AmericanDifficulty: Easy4
30
minutes40
minutes300
kcal1
hour10
minutesTender yellow squash baked in a creamy sauce and crowned with a crunchy Cheddar-cracker topping.
Ingredients
4 cups sliced yellow squash
1/2 cup chopped onion
1/4 cup water
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 large eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
Ground black pepper, to taste
2 tablespoons butter, optional for dotting
Directions
- Preheat oven to 400°F (200°C) and grease a 9×13-inch casserole dish.
- Combine squash, onion, and water in a lidded skillet. Cover and cook 5 minutes until tender.
- Drain well and transfer to a large bowl.
- In a second bowl mix crushed crackers with shredded Cheddar. Stir half into the squash.
- Whisk eggs with milk; pour over squash. Add melted butter, salt, and pepper; fold to coat.
- Spread mixture in prepared dish. Top with remaining cracker mixture; dot with extra butter if using.
- Bake 25 minutes until lightly browned and bubbly.
Notes
- Add a handful of diced zucchini or sweet peppers for extra color and flavor.
What You’ll Need
Gather these staples before you start:
- 4 cups sliced yellow squash (about 3 medium squash)
- 1/2 cup chopped onion
- 35 buttery round crackers, crushed
- 1 cup shredded Cheddar cheese
- 2 large eggs
- 3/4 cup whole milk
- 6 tablespoons butter (divided, unsalted)
- Salt and ground black pepper
- 9×13-inch casserole dish
- Large skillet with lid
- Mixing bowls and whisk
Detailed Cooking Instructions
Time needed: 40 minutes
Creamy baked summer squash casserole with a crunchy Cheddar-cracker crust.
- Prep oven
Preheat oven to 400°F (200°C) and grease a 9×13-inch casserole dish.
- Cook squash
Simmer squash, onion, and water in a covered skillet for 5 minutes until fork-tender.
- Drain
Drain thoroughly and move the vegetables to a large bowl.
- Make topping
Stir crushed crackers with Cheddar; fold half into the squash mix.
- Add custard
Whisk eggs and milk; pour over squash. Stir in melted butter, salt, and pepper.
- Assemble
Spread in dish, sprinkle remaining cracker mixture, and dot with extra butter.
- Bake
Bake 25 minutes until the top is golden and the filling bubbles at the edges.
Tips & Tricks
- Keep the casserole from turning watery by draining the squash well and blotting it with paper towels before mixing.
- Add 1 cup cooked ground beef for a hearty summer squash casserole with meat; reduce salt slightly.
- Swap crushed buttery crackers with seasoned stuffing mix for a summer squash casserole with stuffing flair.
- For a lighter, low-carb version, replace crackers with crushed pork rinds and use full-fat cream instead of milk.
- Make ahead: assemble up to the topping, cover, and refrigerate for 24 hours; bake straight from the fridge, adding 5 minutes to the cook time.
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Frequently Asked Questions
John Wayne casserole, a separate dish, was named after the actor when he contributed a taco-style recipe to a charity cookbook in the 1970s.
Drain the cooked squash thoroughly, press out extra moisture with paper towels, and avoid adding extra liquid to the filling.
Yellow squash is one type of summer squash distinguished by its curved neck and bright skin; both terms often overlap at the market.
Summer squash provides vitamin C, carotenoids, and fiber, all of which support a diet linked to lower inflammation levels.
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