This creamy, cheesy Yellow Squash Casserole with a buttery cracker crumb topping is an easy and delicious way to enjoy your summer squash. It's a classic Southern side dish that is sure to become a favorite!

spoonful of yellow squash casserole being taken out of the baking dish

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Ingredients You Need
How to Make Yellow Squash Casserole
Tips & Tidbits
More Veggie Casserole Recipes to Try
📋Recipe

If you're looking for a way to turn that yellow squash from your garden into a super delicious side dish that goes with just about anything, you just found it!

Yellow Squash Casserole is perfect for weeknight dinners, picnics, potlucks, and even holiday dinners. It's a total winner!

I don't know about you, but I'm always looking for new vegetable side dish recipes. I get tired of the rotation of the same old steamed veggies every night which - let's be honest - are super easy to make but can become boring really quickly.

This casserole requires a little more effort than steamed veggies, but the payoff is totally worth it.

All you have to do is chop the veggies, give them a quick sauté, mix in some cheese, sour cream and crushed crackers, put it a baking dish, top with more crushed crackers (mixed with melted butter!), and bake.

Easy, right? And seriously, how could anything with cheese, sour cream, and buttery crackers be anything but delicious?

You may even get some of your picky eaters to eat some yellow squash with this one!

baking dish of yellow squash casserole with a serving spoon in it and a scoop of casserole missing

Ingredients You Need

Cooking spray
Olive oil
Butter
Yellow squash
Salt and pepper
Onion
Garlic
Cheddar cheese
Parmesan cheese
Sour cream
Buttery crackers (I use Ritz)

How to Make Yellow Squash Casserole

three images showing steps to make yellow squash casserole

one image showing steps to make yellow squash casserole

Tips & Tidbits

Because yellow squash has such a mild flavor, you need to make sure the casserole is well-seasoned so that it is not bland. I lightly season the squash and onions with salt and pepper when I sauté them. Then, after I mix in the cheese, sour cream, and crackers, I taste it and add more salt and pepper if needed.
To avoid a mushy casserole (unless that's your thing, of course), when sautéing the squash and onions, make sure you don't overcook them. Stop when the squash are crisp-tender because, remember, they will continue to cook in the oven for about 20 minutes.
Along with the Parmesan cheese, I use cheddar cheese in my casserole (usually the sharp variety) because that's what I usually have in my fridge, but go ahead and use your favorite melty cheese. I think Gruyère would be an excellent variation (note to self: try this soon!).
You can make this casserole with zucchini too - either all zucchini or a combination of zucchini and yellow squash. Delicious (and pretty)!

yellow squash casserole on a white plate with a fork and a yellow napkin on the side

Since you can get yellow squash pretty much all year long these days, you can enjoy this casserole all year long. I actually love making it as one of my (many!) Thanksgiving side dishes. Everyone always loves it!

I hope you try this Yellow Squash Casserole recipe and love it as much as I do. Thanks for visiting today!

More Veggie Casserole Recipes to Try

If you make this recipe, I'd love to know how it went! Please leave a comment and star rating below. Thanks!

📋Recipe

Yellow Squash Casserole

5 from 3 votes

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Author: Michelle

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: 6

Estimated Calories: 337

Ingredients

cooking spray
1 tablespoon olive oil
3 tablespoons butter, divided
2 pounds yellow squash, cut into quarter-moons (about 6 cups)
salt and pepper, to taste
1 cup chopped onion
1 clove garlic, minced
1 cup shredded cheddar cheese
½ cup grated Parmesan cheese
½ cup sour cream
1 sleeve buttery crackers (I use Ritz) (about 30 crackers), crushed, divided

Instructions

Preheat the oven to 350°F. Spray a 1½ to 2-quart baking dish with cooking spray.
In a large pan, heat the olive oil and 1 tablespoon of the butter over medium heat. When the butter is melted, add the yellow squash and onions, lightly season with salt and pepper, and sauté until they are crisp-tender, about 10 minutes. Note: To avoid a mushy casserole, be sure not to overcook the squash at this point. They will continue cooking in the oven.
Add the garlic and saute for another minute.
Remove from the heat and add the cheddar cheese, Parmesan cheese, sour cream, and half of the crushed crackers. Stir until well combined. Taste and adjust seasoning if needed.
Pour into the prepared baking dish.
Melt the remaining 2 tablespoons of butter and add to the remaining crushed crackers; stir to combine, making sure all of the cracker crumbs are coated in butter.
Sprinkle the butter/crushed cracker mixture over the top of the squash mixture.
Bake for 20 minutes or until the casserole is bubbly and the cracker topping is golden brown.

Notes

You can also make this casserole with zucchini or a combination of yellow squash and zucchini.
This casserole would also be good with other melty cheeses like Gruyère or Monterey Jack. Use your favorite!

Did you try this recipe?Be sure to leave a star rating and comment below. Also, share a photo on Instagram and mention @nowcookthis or tag #nowcookthisrecipes.

Recipe slightly adapted from Paula Deen.