Summer Squash Casserole
Summer Squash Casserole is a true Southern staple—simple, hearty, and packed with flavor. This version skips the mayo and leans into creamy, cheesy comfort with a buttery cracker topping that turns golden and crisp in the oven. It’s a fantastic way to use up an abundance of squash and always gets rave reviews at the table.
This dish is one of my summer standbys, especially when squash is plentiful. It’s quick enough for a casual dinner but classic enough for a holiday side. Whether you’re bringing it to a potluck or adding it to your Easter spread, this casserole hits all the right notes—rich, savory, and satisfying.
Yellow squash is the foundation here. Its mild flavor and soft texture are perfect when baked, and it pairs well with the creamy filling and savory topping.
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Ingredients
- Yellow squash – Yellow summer squash or yellow zucchini are both good options.
- Sweet onion – Vidalia onions work beautifully in this dish.
- Butter – I prefer salted butter.
- Cream of mushroom soup – I use the low-sodium variety to keep the salt level in check.
- Cream cheese – Let it sit at room temperature for easier blending.
- Egg
- Shredded sharp cheddar cheese
- Salt
- Black pepper
Topping
- Ritz crackers – Choose a flaky, buttery cracker.
- Butter
How to Make Summer Squash Casserole
- Preheat your oven to 375°F and coat a 2-quart baking dish with nonstick spray.
- Wash and slice the squash into ⅓-inch rounds, then place them in a large bowl.
- In a skillet over medium heat, sauté the diced onion in butter for 5–6 minutes, until soft and fragrant.
- Add the cream cheese to the warm onions and stir until it melts and becomes creamy.
- In a large bowl, combine the onion mixture with cream of mushroom soup, egg, half the cheddar cheese, salt, and pepper.
- Pour the mixture over the sliced squash and stir until evenly combined.
- Transfer the squash mixture into your prepared baking dish, smoothing it out with a spatula.
- Crush the crackers in a plastic bag or bowl, then mix with the melted butter until coated.
- Sprinkle the cracker topping evenly across the top of the casserole.
- Bake for 20–25 minutes, or until the casserole is hot and the top is nicely browned.
Step by Step Process
Chef Jenn’s Tips
- If your squash is on the large side and has big seeds, cut it in half lengthwise and scoop out the seeds before slicing.
- Want to prep ahead? Assemble everything except the topping, refrigerate, and add the cracker mixture just before baking. If chilled, add a few extra minutes of bake time.
Make It a Meal
This casserole pairs wonderfully with roasted or grilled meats like chicken or pork. It’s also great alongside a fresh summer salad, sliced tomatoes, or even a warm piece of cornbread. Leftovers? Spoon it up next to some fried chicken and enjoy all over again.
Storage
Refrigerate any leftovers in a sealed container for up to 4 days. Reheat in the oven at 350°F or microwave single portions. For freezing, assemble the casserole without the topping, wrap tightly, and freeze for up to 2 months. When ready to use, thaw overnight, add the cracker topping, and bake as directed.
Summer Squash Casserole
Ingredients
- 2 pounds yellow squash about 5 squash, sliced ⅓ inch thick
- ½ cup sweet onion diced
- 1 tablespoon butter
- 1 can cream of mushroom soup
- 4 ounces cream cheese softened
- 1 egg
- 8 oz sharp cheddar cheese shredded
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Topping
- 1 Ritz crackers crushed, about 25 crackers
- ½ stick butter melted
Instructions
- Preheat your oven to 375°F and coat a 2-quart baking dish with nonstick spray.
- Wash and slice the squash into ⅓-inch rounds, then place them in a large bowl.
- In a skillet over medium heat, sauté the diced onion in butter for 5–6 minutes, until soft and fragrant.
- Add the cream cheese to the warm onions and stir until it melts and becomes creamy.
- In a large bowl, combine the onion mixture with cream of mushroom soup, egg, half the cheddar cheese, salt, and pepper.
- Pour the mixture over the sliced squash and stir until evenly combined.
- Transfer the squash mixture into your prepared baking dish, smoothing it out with a spatula.
- Crush the crackers in a plastic bag or bowl, then mix with the melted butter until coated.
- Sprinkle the cracker topping evenly across the top of the casserole.
- Bake for 20–25 minutes, or until the casserole is hot and the top is nicely browned.
Notes
Chef Jenn’s Tips
- If your squash is on the large side and has big seeds, cut it in half lengthwise and scoop out the seeds before slicing.
- Want to prep ahead? Assemble everything except the topping, refrigerate, and add the cracker mixture just before baking. If chilled, add a few extra minutes of bake time.
