Tender yellow squash, gooey cheese, and buttery Ritz crackers come together to make a melt-in-your-mouth casserole that tastes like pure down-home comfort.

yellow squash casserole in a white casserole dish

Who knew yellow squash could taste this good?

I first whipped up this casserole about ten years ago after spotting it on one of Paula Deen’s cooking shows. I had a bunch of squash from the garden and thought, why not? Well, one bite and I was hooked.

Now, all these years later, it’s still a trusty favorite and a must-have side on our family’s Thanksgiving table.

Why You’ll Love This Recipe

Simple Ingredients: You don’t need any fancy ingredients to make this casserole! Just a few pantry staples and fresh squash, and you’re set.
Make Ahead Friendly: This casserole can be prepped ahead of time, so you can save your energy for other things on the big day.
Perfect for Any Meal: Whether it’s Thanksgiving, Sunday dinner, or a summer cookout, this dish fits right in.

Ingredients & Substitutions

overhead shot of yellow squash casserole ingredients

Yellow squash & onion: Zucchini works great here too.
Swiss & cheddar cheese: Mozzarella is an easy swap and melts beautifully.
Sour cream: You can use softened cream cheese if you prefer.
Ritz crackers: I recommend Ritz for the best flavor, but saltines work in a pinch.
Seasonings: Salt, pepper, and garlic powder.

How to Make Yellow Squash Casserole

Dice yellow squash and onion.

diced yellow squash and yellow onion on a white plate

Saute squash and onion in butter until tender, around 5 minutes.

diced yellow squash and onion cooking in black cast iron pan

Combine cooked squash and onions, crumbled ritz crackers, cheese, seasonings, and sour cream in a bowl.

a glass bowl of cooked squash, cheese, ritz crackers, and sour cream

Stir together.

ingredients for yellow squash casserole being mixed together in a glass bowl

Place in a medium casserole dish and top with a layer of shredded cheese, remaining crushed Ritz crackers, and butter (optional).

small white casserole dish of yellow squash casserole

Cook at 400 degrees for 30 minutes or until golden brown. Enjoy while hot!

yellow squash casserole with golden brown topping of ritz crackers.

Storage, Reheating & Make-Ahead Tips

To store: Keep leftovers in an airtight container in the fridge for up to 3–4 days.
To reheat: Warm in the oven at 350°F for 10–15 minutes to keep the topping crisp. The microwave works too—just know the cracker topping will soften.
To freeze: Casseroles with squash can release extra moisture after freezing, so freezing isn’t ideal—but it can be done. Freeze before baking for best results, tightly wrapped, for up to 2 months.
To make ahead: Assemble the casserole (without the cracker topping) up to 1 day ahead. Add the crushed Ritz right before baking so they stay crunchy.

Yellow Squash Casserole

Alexis

A creamy, cheesy baked casserole made with tender yellow squash with a crunchy Ritz cracker topping.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Side Dish

Cuisine American

Servings 8

Equipment

1 casserole dish

Ingredients

3 tablespoon butter
4 yellow squash diced
1 medium yellow onion diced
1 sleeve of Ritz crackers crushed and divided
½ cup sour cream
¾ cup cheddar cheese shredded
¾ cup swiss cheese shredded - divided
½ teaspoon salt
¼ tsp pepper
¼ tsp garlic powder

Instructions

Preheat oven to 400 degrees.
In a large pan over medium high heat saute diced squash and onion in butter until softened, around 10 minutes. Season with salt, pepper, and garlic powder.
Transfer cooked onion and squash to a medium bowl. Add sour cream, cheddar cheese, half of the swiss cheese, and ⅓ of the crushed Ritz crackers. Mix well to combine.
Pour the mixture in to a medium size casserole dish and top with remaining swiss cheese and crushed Ritz crackers.
Bake for 25 minutes or until golden brown. Enjoy while hot.

Keyword casserole, thanksgiving side dish