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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!

Squash Casserole in a baking dish with a wooden spoon in it.

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.

Close up of a fork piercing some of the squash casserole on a plate.

If you like this recipe, you may also be interested in these other fantastic casserole recipes:

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.

Close up of a fork piercing some of the squash casserole on a plate.
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!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Ingredients
  • 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

Topping

  • 1 sleeve Ritz crackers crushed
  • 2 tablespoons butter melted
  • 1/4 cup grated parmesan cheese
Instructions
  • Preheat oven to 350 degrees. Lightly grease a 9x9 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.
Notes

Nutrition

Calories: 313kcal | Carbohydrates: 11g | Protein: 14g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 87mg | Sodium: 779mg | Potassium: 713mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1140IU | Vitamin C: 40.3mg | Calcium: 358mg | Iron: 1.3mg
Course: Side
Cuisine: American
Keyword: Squash Casserole

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Joan Bailey

5 stars
Fixed this today for lunch. Had to use my squash up out of the garden. Absolutely delicious! Husband and Grandchildren couldn’t get enough. I will certainly be making this again. Thanks for a great recipe ♥️ Joan

5 stars
I made this for dinner tonight and it was wonderful! The Ritz cracker and parmesan cheese topping made it even better.. If you like squash then you will enjoy this recipe.. Highly recommend!

Amanda Ramsdell

5 stars
I have tried and loved many squash casseroles…..this one is the best EVER!

Marilyn

5 stars
I’m very happy to find another recipe for this.
I love it .
Me and my girlfriends made this back when we were clueless about cooking,.
It always came out well!

JoAnn

My grandmother made this casserole a lot in the summer and it was delicious.

5 stars
My late aunt made this recipe and it was hummy. Thank you for bringing a part of joy for sharing this. God Bless

Melody Beasley

5 stars
Delish!! My husband and I had wanted to try this so I did a search, and wow we are so glad your recipe showed up first. OMGosh it is here to stay. We loved it!!!!

Laura Day

Love this recipe! I usually boil my squash, but this looks like it would have more flavor.
Also, I wanted to let you know the music on this video is wonderful.
Your my favorite cook to follow. Thank you so much for your recipes.

Blessings!

Shari

I forgot to drain. Otherwise this was a great recipe!

Joan

5 stars
Loved it

5 stars
I made this recipe many years ago. Last Thanksgiving I made it and excluded doing the vegetables sauté. Instead I steamed them and since some members of the family were Keto, I left out the crackers and sour cream. It was not as delicious . I made this tonight using all the ingredients. My family agreed, it is much better. Thank you for sharing.

Sheila

The sour cream would be ok for keto.

5 stars
Just made this today, it was delicious! Will make it again!! Thank you

Carolyn Nobles

5 stars
Easy and very tasty.

Deborah

Loved this recipe

Thelma ladner

Love. This squash Casserole Amen

Kim

Delicious! Will make it again.

Theresa

Loved it, will do again. Thanks

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