Squash Casserole with Ritz Crackers
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.
This post may contain affiliate links. Read our disclosure policy
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.
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
How to make Squash Casserole:
Step 1
Prep. Preheat the oven to 375 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.
Step 4
Drain. Transfer the squash mixture to a large colander to drain excess moisture.
Step 5
Combine eggs and half and half. Add the eggs and half and half to a small bowl and mix well to combine.
Step 6
Combine ingredients. Add the strained squash mixture to a large mixing bowl. Then add most of the cheddar cheese, the egg mixture, and salt and pepper to taste. Stir to combine and transfer to the prepared baking dish. Top with the remaining cheddar cheese and shredded parmesan cheese.
Step 7
Crush Ritz crackers. Add crackers to a large sealable bag. Use a rolling pin (or a can) to crush the crackers into coarse crumbs.
Step 8
Add topping. Combine the cracker crumbs with the melted butter in a mixing bowl. Stir well and then sprinkle the topping over the casserole, spreading evenly to all sides of the dish.
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.
Recipe FAQs:
Assemble the casserole without the Ritz cracker topping, refrigerate it, then add the topping right before baking so it stays crisp.
Yes. Raw squash will release too much liquid and won’t soften properly. Pre‑cooking is what gives the casserole its creamy texture.
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).
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.
Most casseroles bake at 375°F for 25–35 minutes, or until bubbly and golden. If it’s been refrigerated, add about 10 extra minutes.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Squash Casserole with Ritz Crackers
Ingredients
For the squash mixture:
- 2 Tablespoons extra-virgin olive oil
- 1 cup white onion – chopped
- 3 cloves garlic – minced
- 1 ⅓ pounds zucchini squash – sliced
- 1 ⅓ pounds yellow squash – sliced
- 2 teaspoons kosher salt – to taste
Remaining ingredients:
- 6 oz. cheddar cheese – freshly shredded
- 2 large eggs
- 1/2 cup half and half
- kosher salt and freshly ground black pepper – to taste
- 2 oz. parmesan cheese – freshly shredded
- 4 Tablespoons unsalted butter
- 24 Ritz crackers – crushed
Instructions
- Prep. Preheat the oven to 375 degrees. Spray a 9×13 baking dish with spray.
- 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.2 Tablespoons extra-virgin olive oil, 1 cup white onion, 3 cloves garlic
- Add squash. Add the sliced squash and salt to the pan, and continue to sauté for 7-8 minutes or until just tender.1 ⅓ pounds zucchini squash, 1 ⅓ pounds yellow squash, 2 teaspoons kosher salt
- Drain. Transfer the squash mixture to a large colander to drain excess moisture. (If time, leave this sit for 20 minutes or more.)
- Combine eggs and half and half. Add the eggs and half and half to a small bowl and mix well to combine.2 large eggs, 1/2 cup half and half
- Combine ingredients. Add the strained squash mixture to a large mixing bowl. Then add all but one cup of the cheddar cheese, the egg mixture, and salt and pepper to taste. Stir to combine and transfer to the prepared baking dish. Top with the remaining cheddar cheese and shredded parmesan cheese.6 oz. cheddar cheese , kosher salt and freshly ground black pepper, 2 oz. parmesan cheese
- Crush Ritz crackers. Add crackers to a large sealable bag. Use a rolling pin (or a can) to crush the crackers into coarse crumbs.24 Ritz crackers
- Add topping. Combine the cracker crumbs with the melted butter in a mixing bowl. Stir well and then sprinkle the topping over the casserole, spreading evenly to all sides of the dish.4 Tablespoons unsalted butter, 24 Ritz crackers
- Bake. Bake the casserole for 25-30 minutes or until golden and bubbly. Allow it to rest for 5-10 minutes.Serve with some chopped cilantro or parsley.
Notes
- 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.
Thanks!
Quick to make and easy to eat! Pair it with a good steak and you are set! Let’s go!