Summer Squash Casserole
Add Preferred SourceSummer Squash Casserole is the perfect Southern side dish. It’s loaded with veggies, there’s no mayonnaise in it, and it’s easy to make. It’s a quick and easy side dish and with plenty of cheese and a crunchy cracker topping, everyone loves it!
I love that it’s easy enough for a weeknight and nostalgic enough for a holiday table. No mayo in this version—just simple pantry staples and a whole lot of flavor. It’s great on your Easter or Thanksgiving table, and it’s the perfect choice for potlucks.
If you’ve ever faced a mountain of yellow squash and no idea what to do with it, this is the recipe that’ll keep you coming back for more.
I've gathered 31 of my favorite casseroles for you and your family to love, all in a convenient ebook with no ads and no AI! Each of these scratch-made dishes is created, tested, and loved by Chef Jenn. Get your instant download now!
31 of Chef Jenn's FAVE Casseroles
This is a digital product. You'll receive an instant download link after purchase.
You'll get ad-free recipes like:
Spaghetti Casserole,
Sloppy Joe Casserole,
Cowboy Casserole,
and more!
Ingredients
- Yellow squash – Look for yellow summer squash or you can use yellow zucchini. I’ve tried this recipe with both, and they both work.
- Sweet onion – Vidalia works perfectly in this recipe.
- Butter – I cook with salted butter.
- Cream of mushroom soup – I use low-sodium cream of mushroom soup just to control the salt.
- Cream cheese – You’ll need ½ a block. Leave it on the counter for an hour to soften up.
- Egg
- Sharp cheddar cheese – Or try Pepper Jack or your favorite cheese. Pretty much anything will work!
- Salt
- Ground black pepper
Topping
- Ritz crackers – You can use your favorite crackers in this recipe, but pick a cracker that’s buttery and flaky.
- Butter
How To Make Summer Squash Casserole
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 375°F and lightly coat a 2 quart baking dish with nonstick cooking spray. Set it aside so it is ready once the casserole is mixed.
Wash the squash and slice it into about ⅓ inch thick rounds. Place the sliced squash into a large mixing bowl and set aside.
In a skillet over medium heat, melt the butter and add the chopped onion. Cook for 5 to 6 minutes, stirring occasionally, until the onion is soft and translucent but not browned.
Add the cream cheese directly to the warm onions and stir until mostly melted and smooth. A silicone spatula works well here to help the cream cheese blend evenly.
Transfer the onion and cream cheese mixture to the bowl with the squash. Add the cream of mushroom soup, egg, half of the shredded cheddar cheese, salt, and pepper. Stir until the squash is evenly coated and everything is well combined.
Spoon the mixture into the prepared baking dish and gently smooth the top with a spatula so it bakes evenly.
Crush the crackers in a zip top bag using a rolling pin until coarsely crumbled. In a small bowl, mix the cracker crumbs with the melted butter and remaining cheddar cheese until evenly coated.
Sprinkle the cracker topping evenly over the casserole. Bake for 20 to 25 minutes, until the casserole is bubbling around the edges and the top is golden brown.
Remove from the oven and let the casserole rest for about 5 minutes before serving so it sets slightly and scoops cleanly.
Chef Jenn’s Tips
- If your summer squash has excessive seeds, and the larger the squash the more seeds, cut them lengthwise and use a spoon to scoop out some of the seeds before slicing.
- You can prep this casserole ahead of time. Make it all the way up to the point of adding the cracker topping and pop it into the fridge. Then, just add the cracker topping and bake. You will need to add a few extra minutes of cooking time if the dish is fridge cold.
Recommended
Make It A Meal
Pair this Southern squash casserole with grilled pork chops, roasted chicken, or even a simple salad if you’re keeping it light. It’s a perfect potluck side but hearty enough to be the star next to a fresh tomato salad or a slice of cornbread. I’ve even spooned it onto a plate with leftover fried chicken and called it dinner—and no one complained.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, pop it back in the oven at 350°F until warmed through or microwave in individual portions. Want to freeze it? Assemble the casserole (without the topping), wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight, add the topping, and bake as directed.
Summer Squash Casserole
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 ounces sharp cheddar cheese shredded
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
Topping
- 1 Ritz crackers crushed (about 25 crackers)
- ½ stick butter melted
Instructions
- Preheat your oven to 375°F and spray a 2-quart baking dish with nonstick cooking spray.
- Wash and slice the squash into ⅓-inch thick rounds. Place them in a large bowl.
- Sauté the onion in the butter over medium heat until soft, about 5–6 minutes.
- Stir in the cream cheese with the warm onions and mix until mostly melted and smooth.
- Combine the onion-cream cheese mixture with the cream of mushroom soup, egg, half of the shredded cheddar, salt, and pepper.
- Pour the mixture over the sliced squash and mix thoroughly until the squash is well coated.
- Transfer the mixture to the prepared casserole dish and press down lightly with a spatula to even out the surface.
- Crush the crackers in a zip-top bag using a rolling pin or with your hands in a bowl until coarsely crumbled.
- Melt the butter and stir it into the crushed crackers, then toss with the remaining cheddar cheese.
- Sprinkle the buttery cracker topping evenly over the casserole.
- Bake for 20–25 minutes or until the casserole is bubbling and the top is golden brown.
Notes
Chef Jenn’s Tips
- If your summer squash has excessive seeds, and the larger the squash the more seeds, cut them lengthwise and use a spoon to scoop out some of the seeds before slicing.
- You can prep this casserole ahead of time. Make it all the way up to the point of adding the cracker topping and pop it into the fridge. Then, just add the cracker topping and bake. You will need to add a few extra minutes of cooking time if the dish is fridge cold.
Nutrition
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.
