Classic Yellow Squash Casserole
Tender yellow squash, sweet onion, cheddar, and a buttery cracker topping bake into a cozy side dish that belongs at Sunday dinner, potlucks, and holiday tables. The key is draining the squash well so the casserole turns
Total
55 min
Servings
8 servings
Level
Easy
Squash casserole is a Southern-style side dish made for sharing. It turns simple summer yellow squash into a creamy, cheesy bake with a crisp, buttery topping.
This version keeps the filling soft but not soupy. The squash and onion are cooked first, then drained before they meet sour cream, eggs, cheddar, and crushed crackers.
Serve it with roast chicken, ham, barbecue, or a holiday spread. It is rich enough for a special meal but easy enough for a weeknight when squash is in season.
01What you'll need
Ingredients
11 items · 8 servings
- 2 1/2 pounds yellow squash, sliced into 1/4-inch rounds
- 1 small yellow onion, finely chopped
- 2 tablespoons unsalted butter, plus more for the baking dish
- 1 1/4 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper
- 1 cup sour cream
- 2 large eggs, lightly beaten
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1 sleeve buttery round crackers, crushed, divided, about 1 1/2 cups crumbs
- 2 tablespoons chopped fresh parsley or chives, optional
- 2 tablespoons melted butter
02How to make it
Step-by-step
1. Heat the oven
Heat the oven to 350°F. Butter a 2-quart baking dish, such as an 8-inch square dish or a small oval casserole dish.
2. Cook the squash
Melt 2 tablespoons butter in a large skillet over medium heat. Add the sliced squash, onion, and 3/4 teaspoon salt. Cook for 10 to 12 minutes, stirring often, until the squash is tender and has released liquid.
3. Drain it well
Transfer the squash mixture to a colander set over the sink. Let it drain for 5 minutes. Press gently with a spoon to remove extra liquid, but do not mash the squash completely.
4. Mix the filling
In a large bowl, stir together the sour cream, beaten eggs, black pepper, remaining 1/2 teaspoon salt, 1 cup cheddar, 3/4 cup crushed crackers, and parsley or chives if using.
5. Fold in the squash
Add the drained squash mixture to the bowl. Fold it in, which means stir gently with a spatula so the squash stays in pieces instead of turning into a mash.
6. Fill the dish
Spoon the mixture into the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1/2 cup cheddar over the top.
7. Add the topping
Stir the remaining 3/4 cup crushed crackers with the 2 tablespoons melted butter. Scatter the crumbs evenly over the cheese.
8. Bake until set
Bake for 30 to 35 minutes, until the edges are bubbling and the topping is golden. Let the casserole rest for 10 minutes before serving so it can firm up slightly.
03From our kitchen
Cook's tips
- Make-ahead: Cook and drain the squash, then mix the filling and assemble the casserole up to 1 day ahead. Cover and refrigerate. Add 5 to 10 minutes to the baking time if it goes into the oven cold.
- Storage: Cover leftovers and refrigerate for up to 4 days. Reheat in a 325°F oven until warm, or microwave individual portions. The topping will be softer after chilling.
- Freezing: This casserole can be frozen, but the squash may release more liquid after thawing. For the best texture, freeze it baked and cooled, tightly wrapped, for up to 2 months. Thaw overnight in the refrigerator and reheat uncovered.
- Squash swaps: Use yellow crookneck or straightneck squash. You can replace up to half with zucchini, but zucchini has more moisture, so drain it carefully.
- Cheese swaps: Sharp cheddar gives the most flavor, but Monterey Jack, Colby, or a mild cheddar blend will work.
- Cracker topping: Buttery crackers are classic. Panko breadcrumbs or crushed cornflakes can be used instead; mix them with melted butter before topping the casserole.
Cook's note
If your squash is very large, slice it in half lengthwise and scoop out the seedy center before cutting it into half-moons. Smaller squash usually have a sweeter flavor and a better texture for casserole.
04Frequently asked
Questions & answers
Why is my squash casserole watery?
Squash holds a lot of water. Cook it first, then drain it well before mixing the filling. Letting the baked casserole rest for 10 minutes also helps the filling settle.
Can I make squash casserole without eggs?
Yes, but it will be looser. Leave out the eggs and add 1/4 cup extra crushed crackers to help bind the filling. The texture will be creamy rather than sliceable.
Can I use frozen squash?
Yes. Thaw it fully, then squeeze or press out as much liquid as possible. Frozen squash is softer than fresh, so the casserole may have a more tender texture.
What should I serve with squash casserole?
It pairs well with roast chicken, pork chops, baked ham, barbecue, turkey, or simple beans and rice. It also fits nicely on a holiday side-dish table.
Can I make this casserole lighter?
You can use light sour cream and reduce the cheese to 1 cup total. Keep some butter in the topping, though, because it helps the crumbs brown and crisp.
05Keep cooking
You might also like
Salads & sidesRoasted Delicata Squash with Maple, Thyme, and Pepitas
Delicata squash is the weeknight-friendly winter squash: sweet, quick to roast, and tender enough to eat with the skin on. This simple side dish adds maple, thyme, and crunchy pepitas for a colorful fall or holiday plate
Salads & sidesClassic Macaroni Salad
Creamy, tangy, and full of crunch, this macaroni salad is the kind of side dish that fits right in at picnics, cookouts, and easy lunches. A quick rinse after cooking keeps the pasta firm and ready for its simple, mayo-m
Salads & sidesGreen Bean Casserole
This classic green bean casserole has tender beans in a creamy mushroom sauce, finished with crisp fried onions. It is a reliable holiday side, but it is simple enough for a Sunday dinner, too.
Salads & sidesClassic Cobb Salad
A Cobb salad is a full meal in a bowl: crisp lettuce, juicy chicken, bacon, eggs, avocado, tomatoes, and blue cheese with a sharp red wine vinaigrette. It is colorful, practical, and easy to adjust with what you have.