Go Back

Summer Squash Casserole with Ritz Crackers

A creamy, cheesy Southern-style squash casserole topped with buttery Ritz crackers and baked until golden brown.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner, Side Dish
Cuisine: American, Southern
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Casserole Filling
  • 6 cups yellow summer squash sliced
  • 1 medium onion diced
  • 2 cups sharp cheddar cheese shredded
  • 1 cup sour cream
  • 2 large eggs
  • 2 cloves garlic minced
  • 2 tbsp butter for sautéing
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp paprika
Cracker Topping
  • 1 sleeve Ritz crackers crushed
  • 4 tbsp unsalted butter melted
  • 1 tbsp fresh parsley chopped for garnish

Equipment

  • Mixing bowls
  • Large pot
  • Skillet
  • 9×13 inch baking dish

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. Slice squash, dice onion, and mince garlic.
  3. Boil squash in salted water for 5 minutes until slightly tender. Drain thoroughly.
  4. Sauté onion in butter until soft. Add garlic and cook for 1 minute.
  5. Combine squash, onion mixture, sour cream, cheddar cheese, eggs, salt, pepper, and paprika in a large bowl.
  6. Stir in half of the crushed Ritz crackers.
  7. Transfer mixture to prepared baking dish.
  8. Mix remaining crackers with melted butter and sprinkle over casserole.
  9. Bake uncovered for 30–35 minutes until golden brown and bubbly.
  10. Rest for 5 minutes before serving. Garnish with parsley.

Notes

Drain squash thoroughly to avoid excess moisture in the casserole. Add the cracker topping just before baking for maximum crispness.