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A serving of cheesy squash casserole with a crumb topping on a white plate, next to a fork, crackers, and a casserole dish on a light surface.

Summer Squash Casserole

Chef Jenn
Summer Squash Casserole is a creamy, cheesy, and satisfying dish made without mayo and topped with buttery crackers. It’s the perfect Southern side for holidays, potlucks, or weeknight meals.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Casserole, Side Dish
Cuisine American
Servings 6 servings
Calories 377 kcal

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 remaining cheddar cheese and 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.

Nutrition

Serving: 1cupCalories: 377kcalCarbohydrates: 11gProtein: 15gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 112mgSodium: 955mgPotassium: 546mgFiber: 2gSugar: 5gVitamin A: 1269IUVitamin C: 26mgCalcium: 322mgIron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword Southern squash recipe, summer side dishes, Summer squash casserole
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