Summer 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.
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
- 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 into the crushed crackers, then toss with the remaining shredded 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.
Step by Step Process
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 oz 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 into the crushed crackers, then toss with the remaining shredded 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.