Summer squash has a way of taking over your garden and your kitchen. One day you have a few plants, and the next thing you know, you’re giving bags of yellow squash to neighbors and coworkers. I used to panic when I’d see them piling up on my counter. Not anymore though. Now I just make this squash casserole and call it dinner.
This recipe is one of those dishes that turns something simple into something your family will actually ask for. The cream of chicken soup keeps it creamy, the Ritz crackers give it that buttery crunch on top, and the sharp cheddar adds just enough bite. It’s the kind of casserole that shows up at potlucks and comes home empty.
Got squash? Make this. You’ll wonder why you ever worried about using it all up.
Why You’ll Love This Squash Casserole
- Quick and easy – This casserole comes together in under an hour, making it perfect for busy weeknights or when you need a last-minute side dish for gatherings.
- Simple ingredients – You probably have most of these pantry staples on hand already, and the fresh squash is easy to find at any grocery store.
- Crispy, buttery topping – The crushed Ritz crackers on top add an irresistible crunch that contrasts beautifully with the creamy squash underneath.
- Great way to use summer squash – If you have a garden overflowing with yellow squash or zucchini, this recipe is a delicious solution that the whole family will actually want to eat.
- Crowd-pleasing side dish – The creamy, comforting flavors make this casserole a hit at potlucks, holiday dinners, or Sunday suppers.
What Kind of Squash Should I Use?
Yellow squash is the traditional choice for this casserole, and you’ll find it at pretty much any grocery store during the summer months. If you can’t find yellow squash or just prefer something different, zucchini works just as well and has a similar texture and mild flavor. You can even use a mix of both if you want to add some visual interest to your dish. When picking out your squash, look for ones that are firm and free of soft spots, and try to choose medium-sized squash since they tend to be less watery than the really large ones.
Options for Substitutions
This casserole is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:
- Yellow squash: Zucchini works perfectly as a substitute and cooks the same way. You can also use a mix of both for variety. Just make sure to slice them to the same thickness so they cook evenly.
- Cream of chicken soup: Cream of mushroom or cream of celery soup work just as well if that’s what you have in the pantry. For a homemade version, mix 1 cup of chicken broth with ½ cup heavy cream and 2 tablespoons flour.
- Sour cream: Greek yogurt makes a good substitute, though it’s slightly tangier. You can also use plain yogurt or even cream cheese (softened and mixed in well).
- Ritz crackers: Any buttery cracker works here – think Club crackers or Townhouse. You can also use panko breadcrumbs mixed with a tablespoon of melted butter for a similar crispy topping.
- Pimentos: If you’re not a fan of pimentos or don’t have them, you can leave them out or substitute with diced roasted red peppers for a similar pop of color and mild sweetness.
Watch Out for These Mistakes While Baking
The biggest mistake people make with squash casserole is skipping the draining step after cooking the squash, which leaves you with a watery, soupy mess instead of a creamy casserole – make sure to press down gently on the squash in the colander to remove excess moisture.
Another common error is overcooking the squash in the initial sauté, so keep it to just 10 minutes until it’s tender but not mushy, since it will continue cooking in the oven.
To get that perfect golden, crispy topping, don’t skimp on the butter when mixing it with the crushed crackers, and if you want extra crunch, try adding the cracker topping halfway through baking instead of at the beginning.
Finally, let the casserole rest for about 5 minutes after removing it from the oven, which helps everything set up and makes it easier to serve without it falling apart on your plate.
What to Serve With Squash Casserole?
This squash casserole is a Southern side dish that pairs perfectly with just about any protein you’re grilling or roasting. I love serving it alongside baked chicken, grilled pork chops, or even a simple roasted turkey breast for a comforting weeknight dinner. Since the casserole is already pretty rich and creamy, I like to balance it out with something fresh like a crisp coleslaw or a simple cucumber and tomato salad. For a full Southern-style spread, add some cornbread and green beans, and you’ve got yourself a meal that’ll have everyone coming back for seconds.
Storage Instructions
Store: Keep any leftover squash casserole covered tightly with foil or in an airtight container in the fridge for up to 4 days. The crackers on top might soften a bit over time, but it still tastes great reheated for an easy side dish during the week.
Freeze: This casserole freezes pretty well for up to 2 months. I’d recommend freezing it before adding the cracker topping, then adding fresh crushed crackers when you’re ready to bake it. If you’ve already baked it, just know the topping won’t be as crispy after freezing.
Reheat: Warm it up in the oven at 350°F for about 20 minutes until heated through, or microwave individual portions for 2-3 minutes. If the topping needs a little crunch back, pop it under the broiler for a minute or two.
| Preparation Time | 20-30 minutes |
| Cooking Time | 30-30 minutes |
| Total Time | 50-60 minutes |
| Level of Difficulty | Easy |
| Servings | 8 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2100-2400
- Protein: 26-32 g
- Fat: 145-165 g
- Carbohydrates: 185-210 g
Ingredients
For the squash filling:
- 3 tbsp butter
- 3 lb yellow squash (sliced into 1/4-inch thick rounds)
- 1 1/2 cups onion (finely diced into 1/2-inch pieces)
- 1 1/4 tsp salt
- 1/2 tsp black pepper
- 8 oz sour cream (I prefer Daisy for a thicker consistency)
- 4 oz pimentos
- 10.5 oz cream of chicken soup (I use Campbell’s for the most consistent flavor)
- 1 cup sharp cheddar cheese, shredded
For the topping:
- 1/3 cup butter (melted and cooled to room temperature)
- 35 crackers (crushed into 1/2-inch coarse crumbs)
Step 1: Prepare the Mise en Place and Preheat the Oven
- 3 lb yellow squash
- 1 1/2 cups onion
- 35 crackers
- 1 cup sharp cheddar cheese
- 4 oz pimentos
Preheat your oven to 350°F.
While it heats, slice the yellow squash into 1/4-inch thick rounds and finely dice the onion into 1/2-inch pieces.
Crush the Ritz crackers into coarse 1/2-inch crumbs—I like to place them in a sealed bag and crush them with a rolling pin for even, consistent-sized pieces.
Shred the cheddar cheese and drain the pimentos if they’re packed in liquid.
Having everything prepped and ready will make the next steps move quickly.
Step 2: Sauté the Squash and Onions to Release Moisture
- 3 tbsp butter
- 3 lb yellow squash
- 1 1/2 cups onion
- 1 1/4 tsp salt
Melt 3 tablespoons of butter in a large skillet over medium-high heat.
Add the sliced squash, diced onions, and salt.
Cook for about 10 minutes, stirring occasionally, until the squash begins to soften and releases its liquid.
This initial cooking step concentrates the squash’s flavor and removes excess water that would otherwise make the casserole watery.
Step 3: Drain the Squash Mixture and Build the Casserole Filling
- drained squash and onion mixture from Step 2
- 8 oz sour cream
- 4 oz pimentos
- 10.5 oz cream of chicken soup
- 1/2 tsp black pepper
Pour the squash and onion mixture into a colander and let it drain for about 5 minutes to remove excess liquid.
While draining, combine the sour cream, pimentos, cream of chicken soup, and black pepper in a large bowl.
Once drained, add the squash and onion mixture from the colander to the soup mixture and stir until everything is well combined.
I find that draining first prevents a soggy casserole while keeping all the wonderful squash flavor intact.
Step 4: Make the Cracker Topping
- 1/3 cup butter
- 35 crackers
In a small bowl, combine the melted and cooled 1/3 cup butter with the crushed Ritz crackers, stirring until the crumbs are evenly coated.
The butter should be cooled to room temperature so it coats the crackers rather than being absorbed immediately.
This creates that signature crispy, golden texture when baked.
Step 5: Assemble and Bake the Casserole
- squash filling mixture from Step 3
- 1 cup sharp cheddar cheese
- cracker topping mixture from Step 4
Spread the squash and soup mixture from Step 3 into a greased 9×13 inch baking dish or similar size.
Sprinkle the shredded cheddar cheese evenly over the top, then distribute the buttered cracker topping in an even layer.
Bake at 350°F for 30 minutes until the casserole is heated through, the cheese melts into the filling, and the cracker topping is golden brown and crispy.
Yellow Squash Casserole with Cream of Chicken Soup and Ritz Crackers
Ingredients
For the squash filling:
- 3 tbsp butter
- 3 lb yellow squash (sliced into 1/4-inch thick rounds)
- 1 1/2 cups onion (finely diced into 1/2-inch pieces)
- 1 1/4 tsp salt
- 1/2 tsp black pepper
- 8 oz sour cream (I prefer Daisy for a thicker consistency)
- 4 oz pimentos
- 10.5 oz cream of chicken soup (I use Campbell’s for the most consistent flavor)
- 1 cup sharp cheddar cheese, shredded
For the topping:
- 1/3 cup butter (melted and cooled to room temperature)
- 35 crackers (crushed into 1/2-inch coarse crumbs)
Instructions
- Preheat your oven to 350°F. While it heats, slice the yellow squash into 1/4-inch thick rounds and finely dice the onion into 1/2-inch pieces. Crush the Ritz crackers into coarse 1/2-inch crumbs—I like to place them in a sealed bag and crush them with a rolling pin for even, consistent-sized pieces. Shred the cheddar cheese and drain the pimentos if they're packed in liquid. Having everything prepped and ready will make the next steps move quickly.
- Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add the sliced squash, diced onions, and salt. Cook for about 10 minutes, stirring occasionally, until the squash begins to soften and releases its liquid. This initial cooking step concentrates the squash's flavor and removes excess water that would otherwise make the casserole watery.
- Pour the squash and onion mixture into a colander and let it drain for about 5 minutes to remove excess liquid. While draining, combine the sour cream, pimentos, cream of chicken soup, and black pepper in a large bowl. Once drained, add the squash and onion mixture from the colander to the soup mixture and stir until everything is well combined. I find that draining first prevents a soggy casserole while keeping all the wonderful squash flavor intact.
- In a small bowl, combine the melted and cooled 1/3 cup butter with the crushed Ritz crackers, stirring until the crumbs are evenly coated. The butter should be cooled to room temperature so it coats the crackers rather than being absorbed immediately. This creates that signature crispy, golden texture when baked.
- Spread the squash and soup mixture from Step 3 into a greased 9x13 inch baking dish or similar size. Sprinkle the shredded cheddar cheese evenly over the top, then distribute the buttered cracker topping in an even layer. Bake at 350°F for 30 minutes until the casserole is heated through, the cheese melts into the filling, and the cracker topping is golden brown and crispy.
