Every summer, I always try to plant a few yellow squash seeds in my garden. I have the same two goals year after year: to have enough summer squash to share with relatives and to be able to prepare at least one of my favorite vegetable bakes. The lifespan of my three squash plants was especially fleeting this past summer, but I managed to fulfill my goals of sharing fresh squash with my grandparents and to make one very delicious summer squash casserole myself!
If you haven’t tried squash before, it has a mild flavor often compared to corn. When cooked, squash softens to a tender texture, making it perfect for casseroles. Zucchini is much like a sibling to squash and can be incorporated, but it differs mostly in size and color. The summer squash casserole recipe I’m sharing is special because it can involve either yellow squash, zucchini, or a combination of both! And while summer may be behind us in the USA, you can find these vegetables fresh and frozen at your local grocery store and create this cheesy squash casserole any time of the year.
How to make summer squash casserole
My original recipe calls for four cups of sliced yellow squash. It’s often said the smallest squash is the most flavorful and tender, but for this recipe, I used a small one and a larger squash, producing plenty of slices. I cut some of the bigger slices into quarters. I added them to a large skillet with chopped onion and a splash of water for steaming. If you find you’ve sliced too much squash, don’t worry—it cooks down significantly.
Squash with cheese and butter cracker topping
It takes about 5 to 10 minutes for the vegetables to cook down. While they’re steaming, it’s a good time to prepare the other ingredients. The best part of this summer squash bake is the cheesy cracker topping. By combining shredded cheddar cheese with crushed Ritz crackers, you create a buttery, satisfying mixture that provides both texture and rich flavor to the squash casserole. At the same time, you can also prepare the wet ingredients, which include melted butter, milk, and eggs.
Preparing the cheesy squash bake
When working with cooked vegetables, it’s crucial to drain them to avoid a soggy casserole. The summer squash and onions will release liquid after cooking, so be sure not to skip the draining step. Once that’s done, it’s time to combine everything together. Feel free to use your favorite seasonings to customize this dish! This simple summer squash casserole will have you dancing on Easy Street.
Stir in half of the cracker and cheese mixture in the dish and reserve the other half as a topping. The yellow squash bake will have an irresistible cheesy and golden-brown crust. Adding a little extra butter on top takes it to a whole new level!
In less than 30 minutes, your quick and easy summer squash casserole is ready to enjoy!
Fresh or frozen squash and zucchini for a casserole?
The good news is this squash casserole recipe works perfectly with either fresh or frozen yellow squash and zucchini. During the off-season, I like to use two 10-ounce frozen bags of mixed zucchini and squash from Wal-Mart (pictured above). If you have frozen vegetables, just cook them according to the package directions. And if you don’t have fresh chopped onion or don’t feel like cooking any, a combination of dried minced onion or onion powder works just as well.
One thing I’ve learned about this cheesy squash casserole is that I don’t have to wait until summer to make this delightful dish. Whether fresh or frozen, you can always find a way to bring this buttery, cheesy vegetable bake to your table whenever the craving strikes. It’s a comforting side dish that your family and friends are sure to love.
Let me know what ingredients you use to make this summer squash casserole your own!
Simple Summer Squash Casserole with Cheese and Crackers
Equipment
- 1 large skillet
- 3 bowls
- 9×13 baking dish
Ingredients
- 4 cups sliced yellow squash
- 1/2 cup chopped onion
- 1 sleeve buttery crackers
- 1 cup shredded cheddar cheese
- 2 eggs, beaten
- 3/4 cup milk
- 1/4 cup butter, melted
- 1 tsp salt
- 2 tbsp butter
- pepper and preferred seasonings to taste
Instructions
- Preheat oven to 400 degrees.
- Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5-10 minutes. Drain well and place squash and onions in a small bowl.4 cups sliced yellow squash, 1/2 cup chopped onion
- In a medium bowl, mix cracker crumbs and cheese. Stir half of crumb mix into squash and onions.1 sleeve buttery crackers, 1 cup shredded cheddar cheese
- In another bowl, stir eggs and milk and pour into the squash mixture. Stir in melted butter and season with salt, pepper, and any other preferred seasoning.2 eggs, beaten, 3/4 cup milk, 1/4 cup butter, melted, 1 tsp salt, pepper and preferred seasonings to taste
- Spread mixture into a 9×13 inch baking dish. Sprinkle with remaining cracker mixture and dot with 2 Tbsp butter. Bake for 25 minutes, or until lightly browned.2 tbsp butter
Video
Notes
- I love using Ritz crackers for this recipe.
- I also recommend using onion powder and minced onion for extra flavor.
- Frozen squash and zucchini work with this recipe too. Use two 10-ounce bags and cook according to package instructions, then add the other ingredients to your dish. Check out WalMart’s frozen Zucchini blend.
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