I’m pretty certain this easy Squash Casserole recipe will be the only one you make from now on! Why? The texture is perfect, thanks to the crumbled crackers, melt-in-your-mouth ribbons of onion, and perfectly cooked squash. The worst kind of squash is the kind that’s overcooked to oblivion and turns into mush—I promise this is not that!
Pin this recipe for later!
All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.
“This is a forgiving recipe and can be a delicious and economical way to use what you have in your pantry. It’s easily scaled up or down, and a perfect weeknight side dish, too.”
Janmaus
Squash casserole is a Southern classic that almost always makes an appearance at family gatherings, potlucks, and holiday dinners. There are a few variations, but for my recipe, I use yellow squash (also known as summer squash), butter, yellow onion, eggs, milk, crackers, seasonings, and a generous sprinkling of cheddar and Parmesan cheese. The cheesy cracker topping is perfectly crispy, while the squash filling is soft and creamy…it’s serious comfort food! This casserole is a delicious, home-cooked side dish for the holidays, but I think it’s equally perfect for any night of the week.
Squash Casserole Recipe
Servings 6 servings (¾ cup each)Ingredients
- 2-3 yellow squash (cut into ¼'' discs, (about 4 cups) $2.20*)
- ½ yellow onion ( julienned, (finely sliced) $0.37)
- ¾ cup cheddar cheese (shredded, $0.73)
- ¼ cup Parmesan cheese (shredded, $0.67)
- 3 cloves garlic (minced, $0.12)
- 2 Tbsp salted butter ($0.20)
- 1 tsp salt (divided, $0.01)
- 2 eggs ($0.54)
- ½ cup milk ($0.09**)
- ½ Tbsp fresh parsley ($0.05)
- ½ tsp black pepper (freshly cracked, $0.02)
- ¼ tsp crushed red pepper ($0.15)
- 18 butter crackers (crushed and divided, $0.57***)
Instructions
- Preheat oven to 350°F. Gather your yellow squash cut into discs, sliced yellow onion, shredded cheddar, shredded Parmesan, and minced garlic cloves.
- In a large skillet, melt salted butter and add yellow onion and ¼ tsp salt over medium heat until tender and starting to caramelize, about 6 minutes
- Add squash and cook until “al dente” but not too soft, about 5 minutes.
- Add minced garlic, cook for 2 minutes until fragrant.
- Transfer cooked veggies to casserole dish (I used a 3-quart casserole dish).
- Beat eggs with milk, fresh parsley, remaining salt, black pepper, and red pepper flakes, and pour egg mixture over the squash in the casserole dish.
- Add half the crackers and the shredded cheddar to a bowl. Mix to combine
- Stir in the cracker and cheese mixture into the casserole dish with the squash.
- Top the casserole with the remaining crackers.
- Sprinkle over the shredded Parmesan.
- Bake the casserole for 45 minutes.
See how we calculate recipe costs here.
Equipment
- 3 Quart Casserole Dish
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Squash Casserole step-by-step photos
Gather your ingredients: Preheat oven to 350°F. Gather 2-3 yellow squash (cut into ¼” discs, about 4 cups total), ½ a finely sliced yellow onion, ¾ cup shredded cheddar, ¼ cup shredded Parmesan, and 3 minced garlic cloves
Soften the onions: In a large skillet, melt 2 Tbsp salted butter and add the sliced ½ yellow onion and ¼ tsp salt over medium heat until tender and starting to caramelize, about 6 minutes.
Add the squash: Add the 4 cups sliced squash and cook until “al dente” but not too soft, about 5 minutes.
Add the 3 minced garlic cloves, cook for 2 minutes until fragrant.
Assemble the casserole: Place the squash and onion mixture in your casserole dish. I use a 3-quart casserole dish.
Beat 2 eggs with ½ cup milk, ½ Tbsp fresh parsley, remaining salt, ½ tsp black pepper, and ¼ tsp red pepper flakes, and pour egg mixture over the squash in the casserole dish.
Combine the crackers and cheddar: Add half the crushed 18 crackers and the ¾ cup shredded cheddar to a bowl. Mix to combine.
Add the cracker mix: Stir in the cracker and cheese mixture into the casserole dish with the squash.
Add toppings: Top the casserole with the remaining crackers.
Sprinkle over ¼ cup shredded Parmesan.
Bake: Transfer the dish to your preheated oven and bake the casserole for 45 minutes. Serve and enjoy!
This yummy casserole is the perfect way to showcase yellow squash. It’s simple to make with budget-friendly ingredients—what more could you want?!
Recipe Tips!
- Don’t skip the saute step! This precooks your squash and helps release excess water to avoid a watery casserole. If there’s a lot of extra liquid in the bottom of your skillet after sauteing, drain it off before adding the veggies to your casserole dish.
- I recommend sauteing your squash until al dente (slightly firm, with a little bite). It’ll continue to cook and soften in the oven, so overcooking in the saute step might make it mushy.
- Shredding your own cheese is best for ultimate meltiness and flavor, but pre-shredded cheese will work in a pinch. Just note pre-shredded cheese often has added anti-caking agents, which can stop it from melting as smoothly as freshly shredded cheese.
- There’s no need to peel or deseed your yellow squash! The skin and seeds are soft and tender—you won’t even notice them in the finished casserole.
- You can make this dish ahead of time by assembling it up to 1 day in advance, covering it with plastic wrap or foil, and refrigerating it until ready to bake. I wouldn’t add the Parmesan and cracker topping until just before baking to keep it crispy.
Serving Suggestions
I promise this recipe for squash casserole will be a welcome change from your usual steamed, boiled, or sauteed veggies! The creaminess goes well with any protein, but fried chicken is a popular pairing for a classic Southern meal. I also think it would be the perfect side dish for your turkey breast and cranberry sauce this Thanksgiving! Or, for a veggie main, I’d serve it with homestyle cornbread and a green salad tossed with a light vinaigrette—yum.
How to Store
Keep any leftovers in an airtight container and refrigerate for up to 3-4 days. Reheat in the microwave or in the oven at 350°F until heated through. You can also freeze any leftovers for up to 3 months (just note the squash and the cracker crust might be softer after thawing!).
I’d portion the casserole into individual servings before freezing and then let them thaw in the refrigerator overnight before reheating.
Interested in trying this recipe. Any recommendations for how to make it egg free?
Hey Mazzo, You can omit the eggs and still wind up with a delicious side dish, but it will definitely change the outcome if compared to our photos. (My husband is sensitive to eggs so I get it!) You could try substituting 1/4 cup greek yogurt per egg and then follow the recipe as written. (This will change the flavor, but the flavor profile still sounds great to me!) The cook time will likely be less without needing to cook the eggs, so just check on it periodically. **I have not tested this without eggs, but I think this suggestion will work.**
When it comes to cooking, if the main ingredients (squash) can be cooked without all of the other ingredients in the same manner (baked in the oven, this holds true for squash) it’s not *as* risky to play around with the recipe, unlike in baking goods/confections where if you simply take out eggs it totally throws things off. My only concern would be you’d end up with a soupy casserole instead of a creamy thicker texture if you simply omit the eggs.
There are also vegan convenience products like “Just Egg” in grocery stores that are supposed to be a 1:1 replacement, but I haven’t tested it with this particular recipe.(Definitely not as cost effective to use “Just Egg.”) I hope this helps? Let us know if you give it a try.
Love, love, love squash casserole, which I’ve been devouring since a child. I consider our 2 primary summer squashes, zucchini and yellow squash, to be interchangeable, and sometimes make mine–very similar to this recipe except I probably use more cheese, layered into the casserole, and more onion–with either one or a combination of squashes. Pattypan works with this, too. My midwestern mom often used crushed potato chips as a topping, if she didn’t have crackers. I’ve used panko, too, and if you like to make your own crumbs from stale bread, go for it. This is a forgiving recipe and can be a delicious and economical way to use what you have in your pantry. It’s easily scaled up or down, and a perfect weeknight side dish, too.