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Close up of a fork piercing some of the squash casserole on a plate.
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5 from 11 votes

The Best Squash Casserole

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 Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Side
Cuisine: American
Keyword: Squash Casserole
Servings: 6 Servings
Calories: 313kcal


  • 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 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.



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