Buttery Cracker-Topped Squash Casserole

This comforting squash casserole transforms humble yellow squash into a creamy, cheesy side dish that steals the spotlight at any gathering. The buttery Ritz cracker topping adds the perfect crunch, creating a contrast to the tender vegetables underneath that keeps everyone coming back for seconds.

I first made this casserole for a potluck dinner when I had an abundance of summer squash from my garden. What started as a way to use up extra produce became my most requested dish at family gatherings. My cousin even insisted I bring it to her wedding rehearsal dinner!

Ingredients

• Butter adds richness and helps create the perfect texture for both the squash mixture and cracker topping
• Yellow squash for its delicate flavor and tender flesh choose medium sized squash for best results
• Onion provides aromatic depth that complements the mild squash perfectly
• Eggs work as a binding agent creating structure in the casserole
• Cheddar cheese sharp varieties work best for more pronounced flavor
• Milk creates creaminess without making the casserole too heavy
• Cayenne pepper optional but adds a gentle warmth that balances the richness
• Salt and pepper essential for bringing all the flavors together
• Ritz crackers their buttery flavor creates an irresistible golden topping

Step-by-Step Instructions

Preheat the Oven

Set your oven to 350°F while you prepare the casserole. This moderate temperature allows the casserole to cook through without burning the cracker topping.

Cook the Vegetables

Melt 2 tablespoons of butter in a skillet over medium low heat. Add your sliced squash and chopped onions, cooking them gently until they soften but still maintain some texture. This usually takes about 8 to 10 minutes. Avoid high heat which can cause the vegetables to brown instead of softening.

Prepare the Egg Mixture

In a large bowl, lightly whisk two eggs until just combined. Add the grated cheddar cheese and milk, whisking again until everything is well incorporated. This creates the creamy base that will hold your casserole together.

Combine Components

Add your cooked squash and onion mixture to the egg and cheese mixture, stirring gently but thoroughly. Melt the remaining 2 tablespoons of butter in the same skillet you used for the vegetables, then add this melted butter to the bowl along with cayenne pepper if using, salt, and black pepper. Stir everything together until evenly distributed.

Assemble and Bake

Spray a 9x13 casserole dish with cooking spray and pour in your squash mixture, spreading it evenly. Crush a sleeve of Ritz crackers and sprinkle them across the top in an even layer. Bake in your preheated oven for 45 minutes, until the top is golden brown and the casserole no longer moves when gently shaken.

Rest Before Serving

Allow your finished casserole to rest for about 3 minutes before serving. This brief resting period helps the casserole set up slightly, making it easier to serve neat portions.

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Making It Your Own

This recipe is incredibly adaptable to personal preferences and dietary needs. For a lighter version, you can use reduced fat cheese and milk without significantly affecting the taste. Some family members prefer it with a bit more kick, so I occasionally increase the cayenne or add a dash of hot sauce to the mixture before baking.

Storage and Reheating

Once cooled, leftover squash casserole can be refrigerated for up to 4 days in an airtight container. For best reheating results, cover with foil and warm in a 325°F oven until heated through, about 20 minutes. The microwave works in a pinch, but the cracker topping loses some crispness. To refresh the topping after microwave reheating, place under the broiler for 1 minute.

Serving Suggestions

This versatile casserole pairs beautifully with almost any protein. Serve alongside grilled chicken or roast turkey for holiday meals. It also makes a lovely vegetarian main course when paired with a simple green salad and crusty bread. For brunch, try serving smaller portions alongside eggs and bacon for a Southern inspired morning meal that will keep everyone satisfied until dinner.

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Recipe FAQs

→ Can I make this squash casserole ahead of time?

Yes! You can assemble the casserole up to 24 hours ahead and refrigerate. Add the cracker topping just before baking to maintain its crispness. You may need to add 5-10 minutes to the baking time if cooking directly from the refrigerator.

→ What type of squash works best in this casserole?

Yellow summer squash is traditional and specified in this dish. However, you could substitute with zucchini or a combination of both for variety in color and flavor while maintaining the same cooking method.

→ Can I freeze this casserole?

You can freeze the casserole before adding the cracker topping. Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator, add the cracker topping, and bake as directed, adding extra time as needed.

→ What can I substitute for Ritz crackers?

If you don't have Ritz crackers, you can use any buttery cracker, crushed cornflakes mixed with melted butter, panko breadcrumbs with butter, or even crushed potato chips for a different but delicious topping.

→ How do I know when the casserole is fully cooked?

The casserole is done when the top is lightly browned and the dish doesn't "jiggle" when moved. The center should be set and a knife inserted in the middle should come out clean, indicating the egg mixture has fully cooked.

→ Can I make this casserole dairy-free?

Yes, you can substitute the dairy ingredients with plant-based alternatives. Use vegan butter, plant-based milk, and dairy-free cheese. The texture may be slightly different but the dish will still be delicious.