My squash casserole with ritz crackers recipe begins with fresh yellow squash or optional canned squash if fresh isn’t available.

My Mom’s Squash Casserole was always a family favorite. During the summer she made it with fresh from the garden yellow squash but in the off-season, canned squash came in handy too. 

Mom’s Squash Casserole with sour cream was sure to be on our Thanksgiving table. It was important for me to learn how to make it and I’m sharing the recipe with you.

This squash casserole with Ritz crackers has a buttery top crust and cheesy yellow squash filling. My recipe has been passed down by the ladies in my family. We love to serve this yellow squash casserole for Thanksgiving and any other time of the year it is requested.

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My Mom, on the right, is about to sample the beans as she and a friend prepare a meal for an event at church.

Meet My Mom

I am sharing my Mom’s squash casserole recipe so I’d like for you to meet my Mom.

I lost my Mom to breast cancer in 2013. She was diagnosed for the third time in 12 years in the spring of 2012. By then she had been living with us for about three years since my Dad’s death in 2009.  One of the bonuses of having Momma live with us was enjoying her good cooking.

Momma loved to cook from scratch for her family of five including my two brothers and Dad. She taught me to cook from scratch also but in later years we both learned a few kitchen shortcuts when processed foods became a big time saver for working women.

Momma always cooked dinner, seven day per week. Rarely ever did we go out to dinner or fend for ourselves. She cooked a meat and two vegetable and most of the time homemade biscuits too.

Of course, now we are all trying to get back to cooking from scratch again and feeding our family whole foods, like fresh squash.

Ingredients

• 6-7 medium Yellow Summer Squash, peeled and cut into 1/4″ thick pieces
• 1 Small chopped Vidalia Onion
• 1 Cup shredded Sharp Cheddar Cheese
• 1 Cup crushed buttery crackers (I use Ritz crackers)
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 Large Egg beaten
• 1/4 Cup sour cream
• 1 stick melted unsalted butter (divided)

Homemade Squash Casserole Recipe

Step 1

Peel about 6 or 7 medium yellow squash. Then slice in about 1/4″ thick round pieces and place into a large bowl and set aside.

Step 2

Melt 1/4 Tbsp. of butter in a large skillet on medium heat. Add the squash and chopped onion to the melted butter and place the lid on the pan.

Remove the lid and stir occasionally until the squash is tender. It should take about 10-15 minutes. Drain the juice and transfer the squash and onions back into the large bowl.

Instructions for using Canned squash

Cook the cut-up onions in the melted butter just until they begin to get tender then add the drained squash. Cook until heated through with the onions. Drain and transfer to the large bowl.

Step 3

In a small bowl, beat the egg and then pour it over the cooked squash and onions in the large bowl. Add the chees, sour cream, salt, and pepper. Stir the mixture well.

Step 4

Spray a 2-quart baking dish with non-stick cooking spray. Transfer the squash mixture into the casserole dish.

Top with the crushed crackers.

Step 5

Melt the remaining butter and drizzle over the cracker topping.

Bake at 350 uncovered, for about 30-40 minutes. Serve and enjoy!

This yellow squash casserole recipe is a perfect way to enjoy garden-fresh produce during the summer months.

Print the recipe and stick it on the side of your refrigerator. You can take this popular vegetable casserole to pot lucks.

FAQ

How do you keep squash casserole from getting watery?

The casserole will be tight but a little juicy when you pour it into the casserole dish as shown above. It will become drier as it bakes. You may have forgotten to drain the squash after cooking it if your squash casserole is too watery.

Do you peel yellow squash before cooking it?

I do recommend peeling fresh yellow squash before cooking it for a baked squash casserole. There are other squash recipes that you do not have to peel the squash to make. I think this casserole is much better without the peeling. The peeling will give you those hard tough bites.

How do you get water out of squash?

A great way to remove some of the moisture from the squash before cooking is by sprinkling the raw flesh with salt. Spread cut squash onto several layers of paper towels which are placed onto a large baking pan or disposable counter covers like these. Sprinkle the squash with salt and place the cut side down. Allow it to stand for 20 to 30 minutes. The salt will draw the moisture out and the paper towel will absorb it. Rinse with cold water to remove excess salt before cooking.

Also, see our recipe for Stewed Squash and Onions with Bacon.

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Momma was always whipping up vegetable casseroles for special occasions like Thanksgiving meals. Squash Casserole was one of our favorites. When I look back now I know Momma spent countless hours in the kitchen making her recipes for us to enjoy.

Thank you for sharing!