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5 from 1 vote

Squash Casserole with Ritz Crackers

Squash Casserole is an essential for potlucks, bbqs, and holiday get togethers. With it's buttery cracker topping, and tender squash, this recipe is a hit all year round!
Course Side Dish
Cuisine vegetarian
Keyword casserole, southern, squash
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings 8 cups
Calories 181kcal


  • 7 cups squash, sliced about 5 small to medium squash
  • 1/4 cup Milk
  • 1/2 cup Butter sliced
  • 2 Eggs
  • 1/3 cup green onion tops, sliced 1 small bunch
  • 3 Tbsp granulated sugar
  • 1 rounded cup Shredded Cheddar Cheese
  • 2 cups Ritz Crackers, crushed about 1 sleeve of ritz


  • Preheat oven to 350 degrees F.
  • Bring a large pot of water to a boil. Add squash and boil until tender but still firm, about 10 minutes. Drain well and pat dry or set on paper towels.
  • In a large bowl, add milk and eggs. Beat the eggs. Stir in butter, green onion tops, sugar, salt, and pepper until well mixed. Stir in the squash. Transfer to a 9x13 inch casserole dish. Sprinkle with cheese and top with the crushed crackers.
  • Bake in the oven for 30 minutes.



The recipe is very lenient with the amount of squash used. I have used up to 10 cups before without changing the rest of the ingredients and the casserole was perfectly fine. I did cook it a bit longer. It just depends on how much you have on hand. You can also make this casserole with half squash and half zucchini or substitute almost any squash you like such as acorn or spagetti squash.


Serving: 0.5cup | Calories: 181kcal | Carbohydrates: 13g | Protein: 4.3g | Fat: 12.5g | Cholesterol: 48mg | Sodium: 223mg | Potassium: 190mg | Fiber: 1g | Sugar: 5g | Calcium: 60mg | Iron: 0.9mg