My Southern Squash Casserole is so easy to make. I got the recipe from my Southern grandmother & it’s my favorite way to enjoy a cheesy squash casserole. It freezes great too so if you have a lot of squash (or zucchini) from the garden that needs to be used, this recipe is a great way to use it up and freeze it for later meals.
I absolutely love squash. It is such a versatile vegetable & there are so many things you can do with it. With the exception of straight up frying it – making into a casserole is my favorite 2nd favorite way to eat it.
This delicious squash casserole came to me from my grandmother. I’ve been eating and making it this way for as long as I can remember! I have tried many other recipes over the years but this one remains my very favorite.
- Summer Squash – I usually use yellow squash but zucchini & pattypan (scalloped) squash can also be used
- Sliced Onion – I like yellow onions or sweet onions, such as Vidalia for this recipe
- Cheese Crackers or Ritz Crackers – crushed
- Cheddar Cheese – shredded
- Eggs – beaten. This keeps the casserole together
- Butter – melted & divided
- Salt & Pepper
How to Make This Easy Southern Squash Casserole
I make my squash casserole in a 2-3 quart casserole dish – or a 9×13 baking dish.
- Preheat your oven to 400 degrees.
- Steam the squash & onions in a skillet or pot with a lid & about an inch of water. This will take about 10 minutes. Drain well.
- Combine the crushed crackers with the melted butter, then stir in the shredded cheese.
- Whisk together the eggs, milk, and salt & pepper.
- Add half of the crushed cracker & butter mixture into the egg & milk mixture.
- Pour into a 2-3 quart casserole dish.
- Top the casserole with the remaining crushed cracker & butter mixture.
- Bake for 30 minutes.
How to Freeze Squash Casserole
Prep this recipe up until right before you would add the cracker topping. Place in a freezer safe container & cover with aluminum foil. Freeze for 6-8 months in a regular freezer or up to 12 months in a deep freezer.
When you’re ready to eat the casserole, thaw it overnight in the fridge. Then top it with the cracker topping, or you can even opt to leave it off if you like. Bake at 400 degrees for 30 minutes.
The leftovers keep in an airtight container for 4-5 days in the refrigerator. It can be reheated in the microwave, the airfryer, or the oven.
Printable recipe after recipe video!
- 4 cups sliced yellow squash
- 1 cup sliced onion
- 2 cups cheese crackers crushed
- 2 cups shredded cheddar cheese
- 2 eggs beaten
- ¾ cup milk
- ¼ cup butter melted
- 1 teaspoon salt
- ½ teaspoon pepper
- enough water to cover
- Preheat your oven to 400 degrees. Place squash and onion in a large skillet & pour in enough water to cover. Turn the heat on medium-high, cover, & cook until tender – about 5-10 minutes, depending on how tender you like your squash. Drain well, and place in a large bowl. Set aside.
- In a small bowl, whisk together the eggs, milk, salt, & pepper. In another bowl, mix together the crumbled cheese crackers with the butter & then add the shredded cheese. Stir half of the crumb mixture into the squash along with the egg mixture. Combine well. Pour into a 2 to 3 quart casserole dish, and top with the remaining cracker/cheese mixture. Bake for 30 minutes.
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