Squash Casserole with Ritz Crackers

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Squash Casserole with Ritz Crackers is a comforting, baked dish featuring tender slices of squash combined with a creamy, cheesy mixture and topped with a buttery, crunchy Ritz cracker crust. This Southern-inspired recipe is a perfect blend of textures and flavors, making it a beloved addition to family dinners and holiday gatherings.

The baked squash casserole with a wooden spoon.

Southern Squash Casserole

Since moving to Texas from the Midwest in 1993, I’ve learned a lot about certain southern foods. Like eating black-eyed peas on New Years Day and how some people adore a Crawfish Boil (no thank you ma’am!).

Over the years, I learned to love some of the well-known Southern staples – like Smoked Beef Brisket, Smoked Pork Butt, Pepper Jack Queso, Cowboy Baked Beans, and Bacon Wrapped Jalapeño Poppers. I’ve still got a long way to go to go but this southern squash casserole is an easy win for me!

Why We Love This Recipe:

SIMPLE INGREDIENTS – This squash casserole uses simple ingredients that can be found in your local grocery store.
QUICK TO MAKE – You can have this southern casserole on the table in about an hour or less.
USES SUMMER PRODUCE – If you’re a gardener, you’ll love using up extra summer produce in this recipe. While this squash casserole uses summer squash, you can still find it in grocery stores all year long.

Side view of a serving of squash casserole with a fork.

What You’ll Need:

All of these ingredients are easily found in most grocery stores. We keep most of these ingredients stocked in our kitchen.

Olive Oil
Onion
Garlic
Eggs
Half and Half
Cheddar Cheese
Parmesan Cheese
Unsalted Butter
Ritz Crackers
Kosher Salt and Freshly Ground Black Pepper

The labeled ingredients for the squash casserole.

How to make Squash Casserole:

Step 1
Prep. Preheat the oven to 350 degrees. Spray a 9×13 baking dish with spray.

Step 2
Sauté veggies. Heat a large cast iron skillet over medium-high heat. Add olive oil and when hot, the chopped onions. Sauté onions until softened, about 3 minutes. Then add garlic and stir for 30 seconds.

Step 3
Add squash. Add the sliced squash and salt to the pan, and continue to sauté for 7-8 minutes or until just tender.

NOTE: 1) Make sure you don’t slice the squash too thin, and 2) be careful to avoid over-cooking the squash when you sauté it. It should be JUST tender.

A cast iron skillet of sautéed squash and onion.

Step 4
Drain. Transfer the squash mixture to a large colander to drain excess moisture.

Step 5
Crush Ritz crackers. Add crackers to a large sealable bag. Use a rolling pin (or a can) to crush the crackers into coarse crumbs.

A bag of crushed crackers and a rolling pin.

Step 6
Combine eggs and half and half. Add the eggs and half and half to a small bowl and mix well to combine.

Step 7
Combine ingredients. Add the strained squash mixture to a large mixing bowl. Then add half of the crushed crackers, 3/4 of the cheddar cheese, the egg mixture, and salt and pepper to taste. Stir to combine and transfer to the prepared baking dish.

A large glass bowl of the sautéed squash, crackers, cheese, eggs, and half and half.

Step 8
Add topping. Combine the remaining cracker crumbs with the melted butter in a mixing bowl. Then add the remaining cheddar cheese and the parmesan cheese. Stir well and then sprinkle the topping over the casserole, spreading evenly to all sides of the dish.

A rectangular dish of the prepared casserole.

Step 9
Bake. Bake the casserole for 20-25 minutes or until golden brown on top and bubbly. Serve with some chopped cilantro or parsley.

Serve this casserole with any protein. We love it with grilled steak or chicken, but it pair well with so many things! Try our Grilled Filet Mignon, Smoked Spatchcock Turkey, Grilled Caprese Chicken, Double Crust Chicken Pot Pie, or Beef Kabobs on the Grill.

Storing and Freezing:

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
I don’t recommend freezing this casserole due to the watery nature of zucchini squash and yellow squash.

Closeup on part of the casserole after removing some of it.

Recipe FAQs:

Can I prepare this casserole ahead of time?

You can prep some of the ingredients ahead of time but I don’t recommend assembling the casserole in advance. The squash can get watery even after straining.

Are there some recipe variations?

You can add other types of cheese (like smoked gouda, gruyere cheese, or white cheddar cheese), heavy cream or whole milk instead of half and half, and other seasonings (onion powder and red pepper flakes would be tasty).

How do I prevent the squash casserole from getting watery?

To prevent this, we sauté the squash and add salt which draws out moisture. Then we strain it in a colander to get as much liquid out as possible.

Other Squash Recipes:

Closeup on a serving of the squash casserole with ritz cracker topping.

xoxo ~Sue