Creamy Squash Casserole with Ritz Crackers – 4 Simple Steps

Oh, let me tell you about my absolute favorite way to use up summer squash – this Squash Casserole with Ritz Crackers is pure Southern comfort in a baking dish! I first had it at a church potluck years ago, and I’ve been obsessed ever since. There’s something magical about that creamy, cheesy squash filling topped with buttery, golden Ritz cracker crumbs that just makes everyone go back for seconds. It’s the kind of dish that disappears fast at family gatherings, and trust me, you’ll want to keep the recipe handy because people always ask for it. Simple ingredients, big flavor – that’s my kind of cooking!

Why You’ll Love This Squash Casserole with Ritz Crackers

Listen, I know you’re going to adore this casserole as much as I do—it’s got everything you want in a side dish! Here’s why it’s a total winner:

• So easy – Just boil, mix, top, and bake. Even my teenager can make it!
• Cheesy goodness – That melty cheddar mixed with sour cream? Pure comfort.
• That Ritz topping – Buttery, crunchy perfection that makes it irresistible.
• Crowd-pleaser – Always the first empty dish at potlucks (I’ve tested this theory many times).

Seriously, once you try it, you’ll understand why this recipe has been my go-to for years. It’s like a warm hug in casserole form!

Ingredients for Squash Casserole with Ritz Crackers

Now, let’s talk ingredients – and trust me, you probably have most of these in your kitchen already! The beauty of this recipe is how simple pantry staples come together to make something extraordinary. Here’s what you’ll need:

• 4 cups yellow squash, sliced – About 4 medium squash, cut into 1/4-inch rounds (don’t peel them – the skin adds nice texture!)
• 1 small onion, chopped – I like sweet Vidalia onions here, but any yellow onion works
• 1 cup shredded cheddar cheese – Sharp cheddar gives the best flavor, but mild works too
• 1/2 cup sour cream – Full-fat gives the creamiest results, but light works in a pinch
• 1 egg, beaten – Just a large egg helps bind everything together
• 1/4 cup butter, melted – Unsalted is best so you can control the saltiness
• 1 sleeve Ritz crackers, crushed – About 35 crackers – the star of the show!
• 1/2 teaspoon salt – Adjust to your taste
• 1/4 teaspoon black pepper – Freshly cracked if you’ve got it

A quick tip from my many test runs – measure the squash after slicing, not before. Those cups fill up differently when the squash is whole versus sliced!

Equipment You’ll Need

Don’t worry—you won’t need any fancy gadgets for this casserole! Just grab these basics:

• A 2-quart casserole dish (I use my trusty Pyrex)
• Large mixing bowl for all that cheesy goodness
• Medium saucepan to boil the squash
• Colander to drain everything well
• Measuring cups/spoons (though I often eyeball the Ritz crackers—no one’s counting!)

That’s it! Now let’s get cooking—your future favorite side dish is just minutes away.

How to let let let let let let let let let let’s get to the fun part – making this deliciousness happen! I promise it’s easier than you think, and the smell while it bakes? Absolute heaven. Here’s exactly how I do it every time for perfect results:

Step 1: Prep the Squash and Onion

First things first – get that oven preheating to 350°F (175°C). While it’s warming up, let’s tackle the squash. I like to slice mine about 1/4-inch thick – not too thin that they’ll disappear, not too thick that they stay crunchy. Toss them in a pot with the chopped onion and just enough water to cover, plus a pinch of salt. Boil for about 5 minutes – you want them tender but not mushy!

Here’s my golden rule: drain, drain, drain! I let mine sit in the colander for a good 5 minutes, giving it a few gentle presses with a spoon to squeeze out extra water. Trust me, this step makes all the difference between a creamy casserole and a watery one.

Step 2: Mix the Filling

Now for the good stuff! In a big bowl, combine your well-drained squash and onion with the shredded cheddar, sour cream, beaten egg, salt, and pepper. I use a wooden spoon and mix gently but thoroughly – you want every bite to have that perfect cheesy goodness. The mixture should look creamy with visible squash pieces throughout.

Pro tip: Let this mixture sit for a minute before transferring to the baking dish – it gives the flavors a chance to mingle!

Step 3: Add the Ritz Cracker Topping

Time for the crowning glory! Crush those Ritz crackers – I put them in a zip-top bag and roll them with a rolling pin until they’re coarse crumbs (some bigger pieces are fine – they add great texture!). Mix the crumbs with melted butter until they’re evenly coated – it should look like golden, buttery sand.

Sprinkle this evenly over your squash mixture in the baking dish. Don’t press it down – you want those crumbs to stay light and crispy as they bake!

Step 4: Bake to Perfection

Pop that beauty in the oven for 25-30 minutes. You’ll know it’s done when the edges are bubbly and the topping is golden brown – I usually start checking at 20 minutes just to be safe. The smell will drive you crazy in the best way!

Let it rest for about 5 minutes before serving – this helps everything set up nicely. Then dig in and watch how fast it disappears!

Tips for the Best Squash Casserole with Ritz Crackers

After making this casserole more times than I can count, here are my can’t-skip secrets for perfection:

• • Squeeze out every drop – After draining, press those squash slices between paper towels. Wet squash = soggy casserole!

>Double the crunch – For extra texture, I often add an extra handful of Ritz crumbs halfway through baking.

• Cheese matters – Always shred your own cheddar—pre-shredded doesn’t melt as creamy.
• Rest before serving – Letting it sit 5 minutes helps the filling set up beautifully.

 

Follow these simple tricks, and you’ll have everyone begging for your recipe—just like they do at my house!

Variations for Squash Casserole with Ritz Crackers

Oh, the fun part—making this casserole your own! While I adore the classic version, sometimes I like to mix things up. Here are my favorite twists that still keep that comforting soul:

• Bacon lover’s dream – Toss in 1/2 cup crispy crumbled bacon with the filling. The smoky saltiness? Perfection!
• Herb garden special – Fresh thyme or chives add such a bright flavor. I use about 2 tablespoons chopped.
• Extra veggie boost – Sometimes I’ll mix in a handful of diced red bell pepper for color and sweetness.
• Spicy kick – A dash of cayenne or diced jalapeño wakes up all those cozy flavors.
• Panko swap – Out of Ritz? Panko mixed with melted butter makes a great crispy topping in a pinch.

The beauty of this recipe? It’s like your favorite jeans—perfect as-is, but so easy to dress up when the mood strikes!

Serving Suggestions

This casserole shines alongside roasted chicken or holiday ham, but honestly, I’ve served it with everything from grilled burgers to Thanksgiving turkey! It’s the perfect partner for any comfort food meal – just add a simple green salad and you’re golden.

Storage and Reheating

Okay, confession time – I rarely have leftovers of this casserole because it disappears so fast! But when I do manage to save some, here’s how I keep it tasting just as delicious as when it first came out of the oven:

Fridge storage: then cover then cover then cover then cover then cover tightly with foil or transfer to an airtight container. It’ll keep beautifully in the fridge for 3-4 days. The Ritz topping might soften a bit, but don’t worry – we’ll fix that when reheating!

Freezer-friendly: Yes! Just wrap individual portions in foil, then pop them in a freezer bag’ll stay’ll stay good for about 2 months. When you’re ready, thaw overnight in the fridge before reheating.

Reheating magic: To bring back that perfect crispiness, skip the microwave (it makes the topping soggy). Instead, reheat in a 350°F oven for about 15-20 minutes until heated through. If the topping looks dry, sprinkle a few fresh Ritz crumbs on top before reheating – they’ll toast up beautifully!

Pro tip: If you’re making this ahead for a gathering, assemble everything but wait to add the Ritz topping until just before baking. That way you’ll get maximum crunch every time!

Nutritional Information

Now, I’m no nutritionist, but I know folks like having the numbers – especially when you’re balancing a plate full of comfort food goodness! Here’s the scoop on what you’re getting in each serving of this squash casserole (based on my exact recipe, but remember – your mileage may vary depending on brands and tweaks):

• Calories: About 280 per serving
• Fat: 18g (10g saturated from all that delicious cheese and butter)
• Carbs: 20g (with 2g fiber from the squash)
• Protein: 8g (thank you, eggs and cheese!)
• Sodium: Around 450mg (easy to adjust by using low-sodium crackers if needed)

A quick heads up – these numbers are estimates based on standard ingredients. If you use light sour cream or low-fat cheese, your totals will be different. But let’s be real – sometimes you just need that full-fat comfort food experience, am I right?

Frequently Asked Questions

Nothing makes me happier than seeing your versions of this beloved casserole! Did you add extra cheese? Maybe sneak in some bacon? However you made it your own, I’d love to hear all about it. Snap a photo of that golden, bubbly masterpiece and tag me on Instagram—I’ll be the first to like it! And if this recipe becomes a regular at your table like it is at mine, leave a star rating below. Your notes and tweaks help other home cooks too, so don’t be shy. Now go enjoy every buttery, cheesy bite—you’ve earned it!

Print