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Overhead view of squash casserole in a casserole dish.
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5 from 2 votes

Squash Casserole Recipe

This easy Squash Casserole is creamy and cheesy with a buttery cracker crust. It's full of sweet yellow squash and is SO simple to make!
Prep Time15 minutes
Cook Time58 minutes
Total Time1 hour 13 minutes
Course: Side Dish
Cuisine: American
Total Cost: $5.72 recipe / $0.95 serving
Servings: 6 servings (¾ cup each)
Calories: 207kcal
Author: Jess Rice

Equipment

  • 3 Quart Casserole Dish

Ingredients

  • 2-3 yellow squash cut into ¼'' discs, (about 4 cups) $2.20*
  • ½ yellow onion julienned, (finely sliced) $0.37
  • ¾ cup cheddar cheese shredded, $0.73
  • ¼ cup Parmesan cheese shredded, $0.67
  • 3 cloves garlic minced, $0.12
  • 2 Tbsp salted butter $0.20
  • 1 tsp salt divided, $0.01
  • 2 eggs $0.54
  • ½ cup milk $0.09**
  • ½ Tbsp fresh parsley $0.05
  • ½ tsp black pepper freshly cracked, $0.02
  • ¼ tsp crushed red pepper $0.15
  • 18 butter crackers crushed and divided, $0.57***

Instructions

  • Preheat oven to 350°F. Gather your yellow squash cut into discs, sliced yellow onion, shredded cheddar, shredded Parmesan, and minced garlic cloves.
  • In a large skillet, melt salted butter and add yellow onion and ¼ tsp salt over medium heat until tender and starting to caramelize, about 6 minutes
  • Add squash and cook until “al dente” but not too soft, about 5 minutes.
  • Add minced garlic, cook for 2 minutes until fragrant.
  • Transfer cooked veggies to casserole dish (I used a 3-quart casserole dish).
  • Beat eggs with milk, fresh parsley, remaining salt, black pepper, and red pepper flakes, and pour egg mixture over the squash in the casserole dish.
  • Add half the crackers and the shredded cheddar to a bowl. Mix to combine
  • Stir in the cracker and cheese mixture into the casserole dish with the squash.
  • Top the casserole with the remaining crackers.
  • Sprinkle over the shredded Parmesan.
  • Bake the casserole for 45 minutes.

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Notes

*Yellow squash is readily available during the summer months and can be found in most grocery stores year-round. You'll need about 4 cups total (around 2-3 sliced squash, depending on the size). I go for a straight neck, but crooked neck yellow squash will also work. You can even use a mix of yellow squash and zucchini in this recipe (they're from the same plant family!).
**Milk is my ingredient of choice for a creamy filling. It's much cheaper than heavy cream and tastes just as good! Use any type of milk you like (whole, 2%, etc.).
***Use any type of butter cracker for this recipe.

Nutrition

Serving: 1serving (¾ cup) | Calories: 207kcal | Carbohydrates: 12g | Protein: 9g | Fat: 14g | Sodium: 689mg | Fiber: 2g