Yellow Squash Casserole

4.20 from 20 votes

A recipe for the very best Southern squash casserole, featuring yellow squash, cheese, and Ritz crackers.

Prep Time25

Cook Time40

Total Time1 5

Course: Side Dish

Cuisine: American

Keyword: Yellow Squash Casserole

Servings: Servings

Calories: 211kcal

Author: Kelly Anthony

3 tablespoons olive oil, separated
1 yellow onion, diced small
2 ½ pounds (about 6) yellow summer squash cut into quarters and diced into ½” pieces
1 ½ teaspoon Kosher salt, separated
¾ teaspoon black pepper, separated
1 ¼ cup heavy whipping cream
1 large egg, slightly beaten
2 tablespoons minced Italian parsley (optional)
1 tablespoon granulated sugar
One sleeve of Ritz crackers (about 30 crackers), crushed
8 ounces Colby Jack cheese, freshly grated

Preheat oven to 325° and have ready a greased 9x13” baking dish.
Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Add onion and sauté 5 minutes, until translucent. Add squash and season with 1 tsp of salt and a ½ tsp of black pepper. Continue to sauté for another 10 minutes until softened.
Whisk together cream, egg, parsley, sugar, ½ tsp salt and ¼ tsp black pepper. Transfer squash mixture to a mixing bowl and stir in custard. Add half of the crushed crackers along with half of the cheese. Stir to combine.
Transfer ingredients to the greased baking dish. Top with remaining cheese followed by the leftover cracker crumbs, and drizzle with the remaining tablespoon of olive oil. Cover and bake 30 minutes. Remove the foil and bake 10 minutes more, or until the cheese has melted and the edges of the casserole are bubbly. Serve and enjoy.