Easy Yellow Squash Casserole Recipe

There's nothing quite like the comforting aroma of bubbling cheese and tender squash filling your kitchen. This Easy Yellow Squash Casserole is the perfect blend of creamy, cheesy goodness with just the right amount of buttery crunch on top.

I first discovered this gem during a family trip to the South, where squash casserole is a staple on nearly every dinner table. One bite, and I was hooked. It’s now a go-to recipe in our house – ideal for busy weeknights, potlucks, or holiday spreads alike.

Not only is this dish quick to make, it’s also family-friendly, budget-conscious, and a delicious way to use up fresh summer squash. Let’s dive into why you’ll fall in love with this southern-inspired favorite.

Why You’ll Love This Easy Yellow Squash Casserole

There are plenty of reasons this squash casserole has earned a permanent spot in our recipe rotation. From its nostalgic flavor to its simplicity, it checks all the boxes.

First off, this recipe is incredibly easy to make. With just a handful of pantry staples and about 15 minutes of prep time, you’ll have a warm, comforting dish ready to go in under an hour.

It’s also budget-friendly, using fresh yellow squash – often in abundance during summer months – along with basic ingredients like cheese, eggs, and breadcrumbs that you likely already have on hand.

This casserole is a hit with both adults and picky eaters. The mild flavor of the squash, when combined with cheese and a buttery topping, makes it irresistible even to those who don’t usually love veggies.

And finally, it’s a versatile side dish. Serve it alongside grilled meats, holiday ham, or even as a meatless main course. You can also prep it ahead and bake it just before serving, making it ideal for gatherings and busy schedules.

Now that you're excited to whip it up, let’s take a closer look at what you’ll need.

Ingredients Notes

The beauty of this yellow squash casserole is how it transforms a few humble ingredients into something truly special. Here's a closer look at the stars of the dish.

Yellow squash is, of course, the main ingredient. Choose firm, glossy squash with no soft spots. You’ll want to slice them into thin rounds so they cook evenly and become nice and tender. If your squash are large, feel free to halve them before slicing.

Onions add a sweet-savory depth that balances the mild squash. I like to sauté them until just softened to bring out their natural sweetness without overpowering the dish.

Shredded cheddar cheese is the key to that creamy, melty texture we all love. Sharp cheddar adds the most flavor, but you can mix in mozzarella or Monterey Jack if you want a milder profile.

Eggs and sour cream bind everything together while adding richness. The eggs help set the casserole, while the sour cream keeps it moist and creamy. Some people use mayo, but I find sour cream gives it a better balance without being too heavy.

For the topping, you’ll need buttery breadcrumbs or crushed Ritz crackers. They get beautifully golden in the oven and add a lovely contrast to the soft filling. Don’t skip this part – it’s what makes the casserole sing.

As far as tools, all you’ll need is a large skillet for sautéing, a mixing bowl, and a casserole dish (8x8 or 9x13 works great depending on how thick you like your layers).

How To Make This Easy Yellow Squash Casserole

Making this casserole is a breeze, and the steps are simple enough for even beginner cooks. Here’s how it comes together.

Start by prepping your squash. Wash and slice the yellow squash into thin rounds. If you prefer a softer texture, you can salt the slices and let them sit for 10 minutes to draw out moisture, then blot with a paper towel before cooking.

Next, heat a bit of butter or olive oil in a large skillet over medium heat. Sauté the squash and diced onions together until they’re tender and slightly golden, about 8 to 10 minutes. Stir occasionally so nothing burns – you want them soft, not crispy.

While the squash is cooking, preheat your oven to 350°F and lightly grease your casserole dish. In a mixing bowl, whisk together the eggs, sour cream, and half of the shredded cheese. Once the squash mixture is cooked, let it cool for a couple minutes, then stir it into the creamy egg mixture.

Pour everything into your prepared casserole dish and spread it out evenly. Sprinkle the remaining cheese over the top, then finish with your buttery cracker crumbs or breadcrumbs. For extra richness, you can drizzle a bit of melted butter on top of the crumbs.

Bake the casserole uncovered for about 25–30 minutes, or until it’s bubbling around the edges and the topping is golden brown. You’ll know it’s ready when the center is set and a knife inserted comes out clean.

The whole process takes about 45 minutes from start to finish, making this a great last-minute side that doesn’t skimp on flavor or texture.

Storage Options

If you find yourself with leftovers (though don’t count on it!), this casserole stores beautifully.

For short-term storage, let the casserole cool completely and cover the dish tightly with foil or transfer portions into airtight containers. It will keep in the refrigerator for up to 4 days.

To freeze, let the baked casserole cool completely, then wrap tightly in a layer of plastic wrap followed by aluminum foil. You can freeze it whole or in individual portions. It will stay fresh in the freezer for up to 2 months.

When you're ready to enjoy it again, thaw in the fridge overnight and reheat in the oven at 350°F until warmed through. If reheating just one portion, a quick zap in the microwave (about 1-2 minutes) will do the trick.

Variations and Substitutions

One of the best parts of this yellow squash casserole is how customizable it is. Whether you’re working with what’s in your fridge or catering to dietary needs, it’s easy to make it your own.

If you don’t have yellow squash, zucchini is a great substitute. You can even mix the two for a more colorful, slightly different flavor profile.

For a protein boost, try adding cooked and crumbled bacon, sausage, or rotisserie chicken to the mix before baking. It turns the dish into more of a one-pan meal.

Dairy-free? No problem. Use plant-based sour cream and cheese to keep it creamy and satisfying. Just make sure they melt well and taste good on their own.

Instead of crackers, you can use panko breadcrumbs, crushed cornflakes, or even seasoned stuffing mix on top. Each will give a slightly different texture and flavor, so feel free to experiment.

You can also spice things up with a pinch of cayenne pepper, smoked paprika, or a handful of chopped jalapeños. The mild base of the dish makes it perfect for adding a kick.

No matter how you tweak it, this casserole is almost impossible to mess up. Have fun with it, and don’t be afraid to get creative in the kitchen.

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