Squash Casserole, with its great combination of flavors and textures, makes a great side dish or vegetarian entrée.
There may be no better way to get your family to eat their vegetables than to nestle them in a creamy, cheesy, custardy filling and bake. And this is particularly true for squash casserole because the pale (but lovely) color of the yellow squash and its mild flavor just effortlessly blend into the rest of the ingredients without screaming “I am a vegetable,” the way dark green veggies cooked in dishes can sometimes do.
Not that squash casserole should only be served as a way to trick resisters into eating their veggies. On the contrary, this classic staple of Southern cuisine that blends tender sautéed summer squash and onions with a mix of eggs, sour cream, milk, and cheddar cheese should be served anytime you need a scrumptious side dish or a delicious and satisfying vegetarian main. Everyone will love it because squash casserole is topped with the most irresistibly crispy, buttery, golden crunch made from crushed-up crackers. No one can resist that.
And you, the cook, will love it because it takes hardly any time to make (so it’s perfect for quick weeknight meals). Once you’ve cooked the squash and onions and drained off the excess liquid, you add them to a bowl with the rest of the ingredients, top them with the crushed-up crackers, and bake. That’s it.
I have a good friend who was raised in the South and makes the best versions of classic Southern dishes. His squash casserole follows our recipe here but with one twist: he adds cooked ground sausage.
Summer Vs. Winter Squash
The yellow squash we’re using in our recipe is often referred to as summer squash, a variety that includes zucchini. These vegetables are harvested when they are young, usually in the summer months, which is why we can eat their tender skin and seeds. Other than the difference in color (yellow and green), summer squash and zucchini are pretty similar in taste and texture. Winter squashes, on the other hand, have very hard outer skins that are usually inedible, as well as tough seeds that need to be removed before eating. Winter varieties include butternut, acorn, and pumpkins. Despite their categorical name, winter squashes are harvested in the fall, before the frost and snow of winter come. Unlike their summer cousins, winter squashes—once they’re cut from the vine—can be stored for a long time, thanks to their tough skins.
FAQs & Tips
How Do I Store Leftovers?
Cooked and cooled squash casserole will last in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 3 months. Thaw before reheating.
Can I Prep This Ahead?
You can prepare the squash casserole through step 6, cover it tightly with plastic wrap, and store it in the refrigerator overnight or in the freezer for up to 2 months. Bring the refrigerated casserole to room temperature, and thaw the frozen casserole in the fridge overnight before baking.
Should I Peel The Squash?
Not necessary! The skin is thin and tender, so very edible. Plus, you don’t want to lose that lovely yellow color.
Serving Suggestions
Let’s start by talking about serving squash casserole as a side dish. Trust me when I say it goes with everything. Serve this creamy, crunchy veggie casserole with any kind of chicken (it goes especially well with the tang of Baked BBQ Chicken Breast) or fish (we love how squash casserole’s flavors pair with Mediterranean Baked Salmon) or beef (it’s a perfect side for these Easy Oven-Baked Beef Ribs but also for something more sauce-forward, like Beef Bourguignon).
Some of my most inspired (and popular!) vegetarian dinners have come from thinking about what to serve on the side when squash casserole is the entrée. Here are some of my favorite combos: Squash casserole with a Grilled Corn Salad and some crispy Air-Fryer Green Beans (I love all these flavors and textures together); squash casserole with Spinach Salad and slices of crusty Artisan Bread; squash casserole with Artichoke Pasta and some crispy Asparagus Fries.
Squash Casserole
Ingredients
- 1 1/2 tablespoons butter
- 4 cups yellow squash sliced
- 1 small onion chopped
- 2 large eggs lightly beaten
- 1/3 cup sour cream
- 2/3 cup milk
- 1 cup shredded cheddar cheese
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup crushed buttery round crackers
Instructions
- Preheat your oven to 350°F.
- In a large skillet, melt the butter over medium heat. Add the sliced squash and chopped onion. Cook until just tender but not soft, about 7-10 minutes.
- Drain any excess liquid from the cooked squash and onions.
- In a large bowl, combine the cooked squash and onions, beaten eggs, sour cream, milk, shredded cheddar cheese, salt, and black pepper. Mix well.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Sprinkle the crushed buttery round crackers evenly over the top.
- Bake in the preheated oven for 35-45 minutes, or until the top is golden brown and the casserole is bubbling.
- Let the casserole cool for a few minutes before serving.
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