Squash Casserole with Ritz Crackers

Closeup on a squash casserole with a spoon.

5 from 1 vote

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.

Course Side Dish

Cuisine American

Keyword southern squash casserole, squash casserole with ritz crackers

Prep Time 30

Cook Time 25

Total Time 50

Servings servings

Calories 312kcal

Author Sue Ringsdorf

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 9x13 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.

Nutrition