Squash Casserole
Dive into this delicious Yellow Squash Casserole for the perfect late summer family side dish.
Looking for more casserole recipes? Try Chicken Pot Pie Casserole, Chicken Alfredo Bake, and Taco Casserole.
Squash Casserole Recipe
The perfect fall casserole made with yellow summer squash, zucchini, and bacon, topped with a crispy blend of Ritz crackers and cheese.
- Simple Ingredients. With just a few basic ingredients like yellow squash, cheese, breadcrumbs, and cream, it’s an easy and affordable dish to prepare.
- Quick to Prepare. You can have this casserole ready for the oven in no time. It’s a perfect side dish for busy weeknights or casual gatherings.
- Comforting & Delicious. Creamy, cheesy, and topped with a crispy crust, it’s the ultimate comfort food that everyone enjoys.
- Customizable. Easily adjust the recipe to fit your taste, whether by adding extra herbs, spices, or different cheeses.
Ingredients For Yellow Squash Casserole
- Bacon. Make bacon crumbles for the best flavor. In a pinch, you can use premade bacon bits.
- Vegetables. This recipe calls for yellow squash, zucchini, and onion. These are best during the late summer and early fall.
- Crumble top. A combination of Ritz crackers and shredded cheddar cheese for the perfect topping.
- Egg Mixture. I combine milk and eggs to get a tasty base that pairs great with the other vegetables.
- Seasoning. I use salt and pepper to give extra flavor to the dish and enhance the flavors of the vegetables. Let the cheese, crackers, and bacon add the extra flavor!
- Butter. Melted butter is drizzled all over the vegetables to give an amazing and comforting taste.
Tips for the Best Results
- Drain Excess Water. Squash holds a lot of moisture, so after cooking it, be sure to drain or pat it dry to prevent a soggy casserole.
- Slice Squash Evenly. Cutting the squash into uniform slices makes for even cooking and a consistent texture throughout the dish.
- Use Fresh Ingredients. Fresh squash, cheese, and herbs will enhance the flavor of the casserole, giving it a vibrant and delicious taste.
- Bake Until Golden. Keep an eye on the casserole in the oven and bake until the top is golden and bubbly for that perfect finish.
How To Make Squash Casserole
- Prep. Preheat the oven to 400°F. Cook the bacon until crisp. Once cooled, crumble into small pieces.
- Cook. In a large skillet filled with water, cook the squash and onion until just tender. Drain the excess water.
- Mix. In a medium bowl, mix cracker crumbs, bacon, and cheese. Stir half of the mixture in with the cooked squash.
- Add. Mix the milk and egg and pour it over the squash.
- Top. Add melted butter, salt and pepper, to the top of the prepared casserole. Top with the remaining crumble.
- Bake. Bake for 25 minutes in the oven until lightly browned.
What To Serve Squash Casserole
You can serve this as a side dish with your favorite Cheesy Ranch Chicken or Crockpot Ranch Chicken. It also makes for a great side dish to bring to a potluck.
Leftovers & Storing
- Store. If you have any leftover casserole, store in an air tight container for 3-4 days.
- Reheat leftovers. Reheat the portion you want to eat in the microwave for about 1 minute. You can also rebake the casserole if you are ready to serve the whole dish again.
More Casserole Recipes
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Squash Casserole
The perfect side dish for any family dinner or get together made with yellow squash, bacon, and onions and topped with a crispy and cheesy top.
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Ingredients
- 4 sliced bacon
- 2 cups sliced yellow squash
- 2 cups sliced zucchini
- ½ cup chopped onion
- ¼ cup water, or more as needed
- 35 buttery round crackers, crushed (Ritz crackers)
- 1 cup shredded Cheddar cheese
- 2 large eggs, beaten
- ¾ cup milk
- ¼ cup butter, melted
- 1 teaspoon salt
- ground black pepper to taste
- 2 tablespoons butter
Instructions
- Preheat oven to 400°F.
- Fry bacon until crisp; drain on paper towels. Crumble bacon and set aside.
- Place squash and onion in a large skillet over medium heat; pour in water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
- Mix cracker crumbs, bacon, and cheese together in a medium bowl. Stir half of the cracker mixture into the cooked squash and onions.
- Mix eggs and milk together in a small bowl, then add to the squash mixture.
- Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into the prepared baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
- Bake in the preheated oven until lightly browned, about 25 minutes.
Notes
- Drain Excess Water. Squash holds a lot of moisture, so after cooking it, drain or pat it dry to prevent a soggy casserole.
- Slice Squash Evenly. Cutting the squash into uniform slices makes for even cooking and a consistent texture throughout the dish.
- Use Fresh Ingredients – Fresh squash, cheese, and herbs will enhance the flavor of the casserole, giving it a vibrant and delicious taste.
- Bake Until Golden – Keep an eye on the casserole in the oven and bake until the top is golden and bubbly for that perfect finish.
Serving: 0.5cups, Calories: 253kcal, Carbohydrates: 10g, Protein: 8g, Fat: 20g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 74mg, Sodium: 571mg, Potassium: 227mg, Fiber: 1g, Sugar: 3g, Vitamin A: 502IU, Vitamin C: 9mg, Calcium: 136mg, Iron: 1mg
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