Yellow Squash Casserole is a classic Southern side dish. Sliced squash is baked in a cheesy cream sauce and topped with a buttery cracker crumble. It is always a favorite!
How many cups are in a yellow squash?
Yellow squash vary in size. Size can vary amongst the different varieties (crookneck, straightneck, patty pans, etc) and garden picked squash can even be quite large. It is better to measure squash by the pound. 1 pound of squash should give you about 3 cups of squash to work with.
Is yellow squash like zucchini?
They are very similar vegetables, but they do have differences. Yellow squash tapers at the neck to form an elongated pair shape. The flavor of yellow squash is a bit sweeter than that of zucchini.
Can I substitute zucchini for yellow squash?
Yes you can! Zucchini is not quite as sweet, but you can still use it in place of any recipe calling for yellow squash.
Do I have to use Ritz crackers on top? What can I use instead?
Ritz crackers are a buttery cracker that melts in your mouth. Feel free to use generic brands of the same thing. If you cannot locate Ritz or a generic version, substitute a plain salty cracker.
If you like this recipe, you may also be interested in these other fantastic casserole recipes:
- Creamy Broccoli and Rice Casserole
- The Best Tuna Casserole
- Easy Corn Casserole
- Old Fashioned Green Bean Casserole
- Best Sweet Potato Casserole
- Baked Chicken and Rice Casserole
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
The Best Squash Casserole
- 1 tablespoon canola oil
- 3 pounds yellow squash sliced
- 1 white onion diced
- 1 teaspoon salt
- 8 ounces sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated parmesan cheese
- 1 large egg
- 1 sleeve Ritz crackers crushed
- 2 tablespoons butter melted
- 1/4 cup grated parmesan cheese
- Preheat oven to 350 degrees. Lightly grease a 9×9 baking pan or casserole dish.
- Heat canola oil in a large skillet over medium high heat. Add in squash and onion and season with salt. Cooking, stirring frequently until squash just starts to soften and liquids have been released, about 7 to 10 minutes. Drain well.
- In a large mixing bowl stir together sour cream, cheddar cheese, parmesan, and egg until well combined. Add in squash and gently fold until well coated. Pour into the prepared baking pan.
- In another small bowl, toss together crushed crackers, butter, and parmesan cheese. Sprinkle over the top of the squash.
- Bake at 350 degrees for 20 to 25 minutes, uncovered, until topping is lightly browned. Serve hot.