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A photo of a freshly baked squash casserole in a white 9x13 dish with a golden cracker topping. The edges are bubbling slightly, and a serving spoon rests beside it. A portion is scooped out onto a plate next to roasted chicken and green beans.

Old-School Squash Casserole

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This old-school squash casserole is creamy, cheesy, and topped with a buttery cracker crust. It’s easy to make, budget-friendly, and perfect for potlucks, family dinners, or holiday spreads.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups yellow squash sliced thin
  • 1 yellow onion chopped
  • 2 eggs beaten
  • ½ cup sour cream
  • 1 cup cheddar cheese shredded
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 sleeve Ritz-style crackers crushed
  • 3 tablespoons butter melted

Equipment

  • Large skillet For sautéing squash and onions
  • Large Mixing Bowl To combine the casserole filling
  • 9x13 Baking Dish For baking the casserole

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
  2. In a large skillet, sauté the squash and onion over medium heat until soft and most of the moisture is gone. Let cool slightly.
  3. In a large bowl, mix the cooked squash mixture with eggs, sour cream, shredded cheese, salt, and pepper until well combined.
  4. Spread the mixture evenly in the prepared baking dish.
  5. In a small bowl, mix the crushed crackers with melted butter. Sprinkle evenly over the top of the casserole.
  6. Bake for 30–35 minutes, until the top is golden and edges are bubbling. Let rest a few minutes before serving.

Notes

  • Drain excess moisture from squash to avoid a watery casserole.
  • Add cayenne or paprika for extra flavor if desired.
  • Substitute mayo for sour cream if needed.

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