Name: Cheesy Squash Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min

Cheesy Squash Casserole

If you’re looking for a simple, comforting dish that’s bursting with flavor, this Squash Casserole is the perfect choice.

Creamy yellow squash mixed with a rich, cheesy filling and topped with a crispy cracker crust — it’s a comforting side dish that everyone will love.

Whether you’re preparing it for a family dinner, a potluck, or a holiday gathering, this recipe is guaranteed to be a hit!

Ready in under an hour, it’s as easy to make as it is delicious.

For Squash Casserole:

Yellow Squash – I recommend using smaller yellow squash as they have fewer seeds and are naturally sweeter.
Onion – A sweet onion is ideal for this dish, though you can substitute with a yellow onion if needed.
Water – Used for cooking the squash and onion until tender.
Buttery Round Crackers – These will help bind the casserole together while adding a delicious, crispy topping.
Cheddar Cheese – Shredded cheddar adds a rich, melty texture and flavor to the casserole.
Eggs – These act as a binder for the casserole, helping to set the filling.
Milk – Adds creaminess to the filling mixture.
Butter – Used both in the filling and for dotting on top for a golden, crispy finish.
Salt & Black Pepper – Season to taste, balancing the flavors.

For Make-Ahead and Freezing:

Refrigerator Prep – You can assemble the casserole in advance (without the cracker topping) and refrigerate for up to 24 hours.
Freezer Prep – Freeze the casserole (without the topping) by covering with foil, and store in the freezer for up to 3 months. Thaw in the fridge before baking.

Cheesy Squash Casserole

Craving a dish that’s both creamy and crunchy? This Squash Casserole combines the sweetness of yellow squash with a cheesy, buttery topping that will have everyone coming back for seconds.

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Course: Main Course

Cuisine: Southern

Keyword: Cheesy Squash Casserole

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: servings

Notes

Ingredients:

4 cups of sliced yellow squash
½ cup chopped onion
¼ cup water (or more as needed)
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 large eggs, beaten
¾ cup milk
¼ cup melted butter
1 teaspoon salt
Freshly ground black pepper, to taste
2 tablespoons butter (for topping)

Instructions:

Preheat Oven and Prepare Dish:
- Preheat your oven to 400°F (200°C).
- Lightly grease a 9x13-inch casserole dish and set aside.
Cook Squash and Onion:
- In a large skillet, combine the sliced squash, chopped onion, and water over medium heat.
- Cover and cook for about 5 minutes, or until the squash is tender.
- Drain well to remove any excess liquid, then transfer the squash and onions into a large bowl.
Prepare the Filling:
- In a separate bowl, mix together the crushed crackers and shredded Cheddar cheese.
- Stir half of this mixture into the cooked squash and onions.
Combine Wet Ingredients:
- In a small bowl, beat the eggs and combine them with the milk.
- Add this mixture to the squash and cracker combination.
- Stir in ¼ cup melted butter and season with salt and black pepper.
Assemble the Casserole:
- Transfer the squash mixture into your prepared casserole dish.
- Top with the remaining cracker and cheese mixture.
- Dot with the remaining 2 tablespoons of butter.
Bake:
- Bake in the preheated oven for about 25 minutes, or until the casserole is lightly browned on top.
Serve and Enjoy:
- Let the casserole cool for a few minutes before serving. Enjoy this cheesy, comforting dish!

Make-Ahead & Freezer Tips:

Refrigerating: You can prepare the casserole ahead of time. Assemble it without the cracker topping, cover, and store in the refrigerator for up to 24 hours. When ready to bake, let it sit at room temperature for about 30 minutes before adding the cracker topping and baking.
Freezing: To freeze, prepare the casserole (without the cracker topping) in a dish lined with aluminum foil. Freeze overnight until solid, then wrap it tightly with more foil and label it. It can be stored in the freezer for up to 3 months. When ready to bake, thaw overnight in the fridge, then add the cracker topping and bake as usual.

Leftover Storage:

Once the casserole has cooled completely, wrap any leftovers tightly with plastic wrap or aluminum foil and store in the freezer for up to 3 months. To reheat, thaw in the fridge overnight and bake at 350°F for about 25 minutes. Note that the topping may be less crispy after freezing.

Nutrition

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Can I make this casserole ahead of time?

Absolutely! You can prep the casserole up to 24 hours in advance. Just assemble it (without the topping), cover it, and refrigerate. When you’re ready to bake, let it sit at room temperature for about 30 minutes before adding the topping and baking.

How do I prevent a watery casserole?

To avoid excess liquid, be sure to cook the squash and onion thoroughly and drain them well. This helps remove moisture before assembling the casserole, ensuring a creamy, non-watery dish.

Can I use a different type of cheese?

Of course! While Cheddar is traditional, feel free to use any cheese that melts well, such as Monterey Jack, Gouda, or even a blend of your favorites for a unique twist.

Is this recipe suitable for freezing?

Yes! You can freeze the casserole (without the topping) for up to 3 months. To bake, thaw in the fridge overnight, add the topping, and bake as usual for a fresh, comforting meal.

Can I use a different binder instead of crackers?

Yes! If you prefer, you can substitute the buttery crackers with gluten-free crackers, panko breadcrumbs, or even crushed cornflakes. Just make sure whatever you use helps bind the ingredients while adding a nice texture.