Buttery and comforting, this classic Southern Squash Casserole with Ritz Crackers is an easy side dish that is a family favorite! The crispy, buttery cracker topping is the perfect complement to the tender squash, and it is surprisingly simple to make.
Having my family around for the holidays got me thinking about many of the recipes from home that I love. Of course, I put in a few special requests while I had my mom around. One of them was this scrumptious Squash Casserole with Ritz Cracker topping. It’s a classic!
Its super easy to pop in the oven as you make the main dish. The recipe has a buttery, comforting taste while I keep the texture thick to complement the flavor. The Ritz cracker topping completes it with all that crunchy goodness next to the tender squash. Yum!
This is the perfect side dish for all those summer outdoor cookouts and comforting for fall nights and Thanksgiving. Or any time of year, because you can use a variety of squashes to make it.
Ingredients and Substitutions
Here is an overview of the ingredients you will need and any applicable substitutions:
Squash: This recipe requires 7 cups or about 5 small to medium sized crookneck or summer yellow squash. You can substitute other types of squash (acorn, delicata, butternut) or go half and half. One of the more popular ones is making half summer squash and half zucchini.
Shredded Cheddar: I prefer a good sharp or extra sharp cheddar.
Green onion – For color and freshness in the flavor. It’s an excellent zing.
Ritz Crackers – The crispy, buttery taste of Ritz crackers is the perfect finishing touch for this recipe, but other crackers can be used to suit your tastes. I crush the crackers in their sleeve or a ziplock bag with my hands. If you like a more even or fine texture cracker topping, use a food processor.
Butter – Unsalted or salted is fine.
*You may notice there aren’t any seasonings in this dish beyond salt and pepper. Some like to include ½ teaspoon of garlic powder. I don’t find it necessary, personally, but try it out if you desire.
Step by Step Recipe Guide
- Sauté sliced squash over medium heat until just tender. Since we are pre-cooking the squash, there is no need to dry your squash slices. The excess moisture cooks off easily enough. I like the squash to be just tender, but not super soft or mushy. It will cook a little bit more in the oven, so I wouldn’t recommend over cooking it.
- Put together egg mixture. Beat the eggs and milk first until blended. Then add the butter, squash and green onions. Stir to coat well before pouring the mixture into a baking dish.
- Layer the casserole. I use a glass or ceramic pan and have never had to grease those. Spread the squash and egg mixture evenly throughout the pan. Sprinkle all of the cheese evenly on top and add the crushed Ritz crackers.
Main Dish Ideas
So. Many. Possibilities! For me it depends on the time of year and how simple I want to be with the entrée. Try it alongside simple marinated grilled chicken or blackened chicken. Also, a simple roast, whether beef or chicken or pork. One of my favorites to serve it with is oven baked parmesan pork chops.
Serving and Storage
Serve: Serve immediately. It does reheat well in single portions, but I find the cracker crust to heat unevenly in the microwave if you reheat the entire dish. Works great in a warming server tray for bbqs or potlucks. Because of the dairy, it can stay at room temperature for up to 2 hours before refrigeration.
Leftovers: Heat individual portions in the microwave or you can warm up the entire dish in the oven.
Freezer: This casserole can definitely be made in advance and stored in the freezer for another day. I would prepare the casserole (including baking) without the Ritz cracker topping and freeze. Thaw overnight in the refrigerator, add the ritz cracker topping and bake until warm.
Make Ahead: This dish can definitely be made the day before or put. Put the dish together minus the cracker topping until you bake it. If baking after being refrigerated overnight, you may need to add a few minutes to the cooking time.
Quick Tips
- I cut my squash relatively thick (about 3/16 inch) to give the casserole structure. Cooking time for sautéing the squash will be slightly less for thin slices.
- If you want a gluten-free dish, you can substitute crushed pork rinds for the Ritz crackers. The sugar and milk still have carbs so it’s hard to make it keto friendly.
- The very best part of this recipe is how forgiving the ratios of squash to topping are. I have used anywhere from 7 – 10 cups of squash in it without much fuss. I might add slightly less sugar with the lower end of the spectrum though.
Frequently asked questions
This casserole can definitely be made in advance and stored in the freezer for another day. I would wait on adding the Ritz cracker topping till you bake it so they don’t lose their buttery crunch. Prepare the casserole as directed and thaw overnight in the refrigerator when you are ready to enjoy!
I like using a glass 9×13 pan best for casseroles. With a glass dish, you can see the sides bubbling and cooked through. The internal temperature will be about 165 degrees F. The food will be hot, the sides will look cooked through, and steamy throughout.
In this recipe, we are cooking the squash a little beforehand so any additional moisture will drain away without making your casserole too thin. The egg and cheese mixture clings so well to the squash during baking!
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Squash Casserole with Ritz Crackers
Ingredients
- 7 cups Yellow or Crookneck Squash, Sliced about 5 small to medium squash
- ¼ cup Milk
- ½ cup Butter divided
- 2 Eggs
- ⅓ cup Green Onions, sliced 1 small bunch
- 3 tablespoon Granulated sugar
- 1 ⅓ cup Cheddar Cheese, Shredded
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 2 cups Ritz Crackers, Crushed about 1 sleeve of ritz
Instructions
- Preheat oven to 350 degrees F.
- In a large skillet over medium heat, melt 3 tablespoon of butter add squash and season with salt. Sauté until centers are tender but not soft, about 10 minutes. Drain well.
- Melt the remaining butter.
- In a large bowl, quickly whisk milk and eggs until mostly smooth and frothy. Stir in butter, green onion tops, sugar, salt, and pepper until well mixed. Stir in the squash.
- Transfer to a 9×13 inch casserole dish. Sprinkle with cheese and top with the crushed crackers.
- Bake in the oven for 30 minutes.
Notes
- I cut my squash relatively thick (about 3/16 inch) to give the casserole structure. Cooking time for sautéing the squash will be slightly less for thin slices.
- If you want a gluten-free dish, you can substitute crushed pork rinds for the Ritz crackers. The sugar and milk still have carbs so it’s hard to make it keto friendly.
- The very best part of this recipe is how forgiving the ratios of squash to topping are. I have used anywhere from 7 – 10 cups of squash in it without much fuss. I might add slightly less sugar with the lower end of the spectrum though.
Suzie Fitzgerald says
This recipe is a keeper. I used zucchini and yellow squash, added 1/2 onion since I didn’t have any green onion, and 1/2 a sweet red pepper to get a good punch of color. I HATE mushy vegetables and these had a nice crunch without being under cooked. Only change I would make is reducing or eliminating the sugar, but that is probably just my palate since we don’t even like honey cured ham or sweet sauces for meats. Will be making this again with the squashes producing in the garden. Thank you for sharing!
cindy davis says
does this freeze well
Rachel says
Yes. I freeze squash all the time, but I do find that it gets somewhat runnier/mushier when frozen. I would prepare the casserole (including baking) without the Ritz cracker topping and freeze. Thaw overnight in the refrigerator, add the ritz cracker topping and bake until warm.
Roxanne says
I can’t wait to try this one!