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Squash Casserole

Squash Casserole Recipe

This squash casserole recipe combines sliced yellow squash, onion, cheddar, eggs, milk, butter, and crushed Ritz crackers in one 9x13 baking dish. The vegetables soften in a skillet before the casserole bakes at 350°F for 45 minutes. Make this southern squash casserole recipe with cracker topping for Thanksgiving, Sunday dinner, or any meal that needs an easy baked squash casserole for thanksgiving.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 106
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 4 cups sliced yellow squash
  • 1 medium onion (chopped)
  • 2 large eggs
  • 1 cup grated cheddar cheese
  • 1 cup milk
  • 2 tablespoons butter
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 sleeve Ritz crackers

Equipment

  • 9x13 casserole dish
  • Large skillet
  • large mixing bowl
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Prepare the Oven
    Preheat the oven to 350°F (175°C). Lightly coat a 9 × 13-inch casserole dish with cooking spray and set it aside.
  2. Cook the Squash and Onions
    Melt 2 tablespoons of butter in a medium skillet or sauté pan over medium-low heat. Add the squash and chopped onions, stirring occasionally as they cook.
    Continue cooking until the squash and onions are tender and most of the excess moisture from the squash has evaporated. This step helps prevent the casserole from becoming watery during baking.
    Remove the skillet from the heat and allow the mixture to cool slightly before combining it with the eggs.
  3. Prepare the Egg Mixture
    Crack the eggs into a large mixing bowl and whisk lightly until the yolks and whites are combined. Add the cheese and milk, then whisk until evenly incorporated.
    Make sure the cooked squash mixture is no longer extremely hot before adding it to the eggs. Excessive heat can cause the eggs to begin scrambling before the casserole goes into the oven.
  4. Combine the Ingredients
    Add the cooked squash and onions to the egg mixture. Stir gently until the vegetables are evenly distributed.
    Melt the remaining 2 tablespoons of butter in the same skillet, then pour it into the bowl. Add the cayenne pepper, if using, along with salt and black pepper. Stir everything together until well combined.
  5. Assemble and Bake
    Pour the squash mixture into the prepared casserole dish and spread it into an even layer. Sprinkle the crushed Ritz crackers evenly over the top to create a crisp, golden topping.
    Bake for approximately 45 minutes, or until the topping is lightly browned and the center is set rather than liquid or wobbly. For food safety, check the center with a food thermometer and make sure the egg-based casserole reaches 160°F (71°C).
  6. Rest Before Serving
    Remove the casserole from the oven and let it rest for about 3 minutes before serving. This brief resting period allows the filling to settle and makes the casserole easier to portion.

Recipe Notes

Butter: I use butter to sauté the vegetables and add richness to the filling.
Yellow squash: I use sliced yellow squash as the main vegetable.
Onion: I use one chopped medium onion for savory flavor.
Eggs: I use two large eggs to bind the casserole.
Cheddar cheese: I use grated cheddar cheese for the cheesy custard.
Milk: I use milk to thin the custard.
Cayenne pepper: I use optional cayenne pepper for a small background heat.
Kosher salt: I use kosher salt to season the squash.
Black pepper: I use ground black pepper to balance the dairy.
Ritz crackers: I use crushed Ritz crackers for the crispy topping.