By Laurel Perry
Published Nov 22, 2024
Squash casserole is one of my favorite vegetarian side dishes to make for the holidays. This casserole is made with layers of yellow squash mixed with sour cream, mayonnaise, and eggs topped with cheese and crunchy butter crackers. It’s rich, creamy, cheesy, and so delicious! It feels super indulgent even though it’s vegetarian, so no one has to feel left out at the holidays.
This yellow squash casserole is ridiculously delicious! I thought I wasn’t a fan of yellow squash until I tried this recipe. Sour cream and mayonnaise make the filling rich and creamy, and the squash has a great texture and nuttiness that goes so well with the buttery cracker topping. This casserole deserves a place on any holiday table.
What’s in This Squash Casserole Recipe?
- Butter: Unsalted butter makes the casserole moist and rich.
- Yellow Squash: Also known as summer squash, it has a mild nutty flavor. You’ll need 3 pounds or about 3 large squash. If using smaller squash, you’ll need 6. You can substitute half or all of the squash for zucchini if you prefer.
- Sweet Onion : Adds a touch of sweetness to the casserole.
- Eggs: Help bind the casserole and keep it moist.
- Sour Cream: Adds moisture and tanginess to the casserole.
- Mayonnaise : Helps keep the casserole moist and flavorful.
- Cheese: Sharp cheddar cheese adds savory flavor to the casserole and makes it gooey.
- Chives: Add a pop color and fresh onion flavor.
- Butter Crackers: Create a crispy topping for the casserole.
Tips for Success
- While the squash is cooking, stir it often to release steam and prevent browning.
- Cook the squash until tender but not mushy.
- It’s important to drain the squash after cooking to remove excess moisture.
- This casserole is easy to prep ahead of time. Assemble up to the point of adding the topping, but leave the topping off. Wrap the casserole and store it in the fridge for up to 24 hours. Let it come to room temperature for about 30 minutes before topping and baking according to the recipe.
- You can also freeze the unbaked casserole (without the topping) wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the fridge before adding the topping and baking.
How to Store and Reheat
Store leftover squash casserole covered with aluminum foil in the refrigerator for up to 5 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating at 350°F for 25 minutes, or until warmed through.
Serving Suggestions
This yellow squash casserole is a true classic side dish that tastes delicious with just about any meal. It’s great with everything from crockpot chicken breast to pineapple ham . It’s a great Easter side dish , and I even love it at Thanksgiving , too.
Ingredients1x2x3x
- ▢ 6 tablespoons unsalted butter divided (¾ stick), plus more for greasing the pan
- ▢ 3 pounds yellow squash sliced ¼-inch thick
- ▢ 1 medium sweet onion chopped
- ▢ 2 teaspoons kosher salt divided
- ▢ 2 large eggs beaten
- ▢ 1 cup sour cream
- ▢ ½ cup mayonnaise
- ▢ 8 ounces freshly shredded sharp cheddar cheese divided
- ▢ 1 tablespoon chopped fresh chives plus more for garnish
- ▢ ½ teaspoon ground black pepper
- ▢ 2 sleeves round buttery crackers coarsely crushed
Video
Instructions
- Preheat the oven to 350°F. Grease an 11×7-inch baking dish with butter.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Once melted, stir in the squash, onion, and 1 teaspoon salt. Cook, stirring occasionally, until softened, about 8-10 minutes. 6 tablespoons unsalted butter, 3 pounds yellow squash, 1 medium sweet onion, 2 teaspoons kosher salt
- Transfer the squash mixture to a colander set over the sink and let drain for 5 minutes.
- In a large bowl, mix the eggs, sour cream, mayonnaise, half the cheddar cheese, chives, remaining 1 teaspoon salt, and pepper. 2 large eggs, 1 cup sour cream, ½ cup mayonnaise, 8 ounces freshly shredded sharp cheddar cheese, 1 tablespoon chopped fresh chives, ½ teaspoon ground black pepper
- Add the squash and gently fold to combine.
- Pour the squash mixture into the prepared pan. Top with the remaining cheddar cheese.
- In a medium bowl, melt the remaining 4 tablespoons butter. Stir in the crushed crackers. Sprinkle the crackers evenly over the top of the dish. 2 sleeves round buttery crackers
- Bake for 20 minutes or until the filling is warmed through and the topping is golden brown. Let cool for 5 minutes, top with extra chives, if using, and serve.
Equipment
- 11×7-inch Baking Pan
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Squash Casserole Step by Step
Cook the Squash: Preheat your oven to 350°F, grease an 11×7-inch baking dish with butter, and set aside. Melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Once melted, stir in 3 pounds of sliced yellow squash, 1 chopped sweet onion, and 1 teaspoon of kosher salt. Cook, stirring occasionally, until softened, about 8-10 minutes.
Drain the Squash: Transfer the squash mixture to a colander set over the sink and let drain for 5 minutes.
Mix the Filling: In a large bowl, mix 2 large eggs, 1 cup of sour cream, ½ cup of mayonnaise, 4 ounces of shredded cheddar cheese, 1 tablespoon of chopped fresh chives, the remaining 1 teaspoon salt, and ½ teaspoon of ground black pepper. Add the squash and gently fold to combine.
Top with Cheese: Pour the squash mixture into the prepared pan. Top with the remaining 4 ounces of shredded cheddar cheese.
Sprinkle with Crackers: In a medium bowl, melt the remaining 4 tablespoons of unsalted butter. Stir in 2 sleeves of crushed round buttery crackers. Sprinkle the crackers evenly over the top of the dish.
Bake and Serve: Bake for 20 minutes or until the filling is warmed through and the topping is golden brown. Let cool for 5 minutes, top with extra chives, if using, and serve.
More Casserole Recipes to Try!
Crockpot Sweet Potato Casserole Recipe
Crockpot Potato Casserole
Mac and Cheese Casserole
<img loading=“lazy” src=“https://www.thecookierookie.com/wp-content/uploads/2023/10/SLOW-COOKER-VELVEETA-BROCCOLI-RICE-CASSEROLE-4-edited-600x800.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“A crock pot full of granola with a wooden spoon, but replace “granola” with “velveeta” and “wooden spoon” with “broccoli rice casserole. - 20”>
<img loading=“lazy” src=“https://www.thecookierookie.com/wp-content/uploads/2023/10/SLOW-COOKER-VELVEETA-BROCCOLI-RICE-CASSEROLE-4-edited-600x800.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“A crock pot full of granola with a wooden spoon, but replace “granola” with “velveeta” and “wooden spoon” with “broccoli rice casserole. - 21”>
Slow Cooker Velveeta Broccoli Rice Casserole Recipe
Squash Casserole Recipe
Equipment
- 11x7-inch Baking Pan
Ingredients
- 6 tablespoons unsalted butter divided (¾ stick), plus more for greasing the pan
- 3 pounds yellow squash sliced ¼-inch thick
- 1 medium sweet onion chopped
- 2 teaspoons kosher salt divided
- 2 large eggs beaten
- 1 cup sour cream
- ½ cup mayonnaise
- 8 ounces freshly shredded sharp cheddar cheese divided
- 1 tablespoon chopped fresh chives plus more for garnish
- ½ teaspoon ground black pepper
- 2 sleeves round buttery crackers coarsely crushed
Instructions
- Preheat the oven to 350°F. Grease an 11x7-inch baking dish with butter.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Once melted, stir in the squash, onion, and 1 teaspoon salt. Cook, stirring occasionally, until softened, about 8-10 minutes. 6 tablespoons unsalted butter, 3 pounds yellow squash, 1 medium sweet onion, 2 teaspoons kosher salt
- Transfer the squash mixture to a colander set over the sink and let drain for 5 minutes.
- In a large bowl, mix the eggs, sour cream, mayonnaise, half the cheddar cheese, chives, remaining 1 teaspoon salt, and pepper. 2 large eggs, 1 cup sour cream, ½ cup mayonnaise, 8 ounces freshly shredded sharp cheddar cheese, 1 tablespoon chopped fresh chives, ½ teaspoon ground black pepper
- Add the squash and gently fold to combine.
- Pour the squash mixture into the prepared pan. Top with the remaining cheddar cheese.
- In a medium bowl, melt the remaining 4 tablespoons butter. Stir in the crushed crackers. Sprinkle the crackers evenly over the top of the dish. 2 sleeves round buttery crackers
- Bake for 20 minutes or until the filling is warmed through and the topping is golden brown. Let cool for 5 minutes, top with extra chives, if using, and serve.
Video
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
