Squash Casserole

This creamy, cheesy squash casserole transforms humble yellow squash into a dish that’ll have everyone begging for seconds. With its golden-brown cracker topping and velvety cheese layers, it’s pure Southern comfort in every bite.

The magic happens when tender squash meets four different kinds of cheese and buttery Ritz crackers. Each forkful delivers the perfect balance of creamy and crunchy textures, with savory herbs and seasonings that’ll make your taste buds dance.

Ingredients

For the Base:

• 3 cups water
• 3 cups chicken broth
• 10 cups sliced yellow squash
• 1¼ cups chopped onion

For the Creamy Mixture:

• 1½ cups shredded cheddar cheese, divided
• ½ cup sour cream
• ¼ cup mayonnaise
• ⅓ cup grated Parmesan cheese
• 4 ounces cream cheese, softened
• 1 large egg

Seasonings:

• 1½ teaspoons salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder

Topping:

• 1½ cups crushed Ritz crackers, divided

Steps

1. Preheat oven to 350°F and position rack in center. Spray a 2½ quart baking dish with cooking spray until evenly coated.
2. In a large saucepan, combine water, chicken broth, and onions. Bring to a rolling boil over high heat. Add squash and return to boil. Reduce heat to medium-low and simmer 6 minutes or until squash is just tender when pierced (don’t overcook!). Drain thoroughly in a colander.
3. In a large mixing bowl, combine sour cream, mayonnaise, Parmesan cheese, softened cream cheese, salt, pepper, garlic powder, and egg. Mix until completely smooth with no cream cheese lumps. Pro tip: Let cream cheese reach room temperature for easier mixing.
4. Gently fold in the drained squash mixture, being careful not to break up the squash pieces too much.
5. Layer half the squash mixture in your prepared baking dish, spreading evenly to corners.
6. Sprinkle half the cheddar cheese over the squash layer. The cheese should form an even blanket.
7. Add half the crushed Ritz crackers in an even layer over the cheese.
8. Spread remaining squash mixture carefully over crackers, trying not to disturb the layers below.
9. Top with remaining crackers and cheese. The top should be completely covered.
10. Bake 20-25 minutes until cheese is completely melted and edges are bubbling. The top should be golden brown and crispy.

Smart Swaps

• Use whole grain crackers instead of Ritz for added fiber
• Substitute reduced-fat cheese to lower calories without sacrificing creaminess
• Try Greek yogurt in place of sour cream for extra protein

Make It Diabetes-Friendly

• Replace crackers with crushed pork rinds (saves 18g carbs per serving)
• Use cauliflower for 1/3 of the squash (reduces carbs by 5g per serving)
• Choose sharp cheddar – you can use less while maintaining flavor
• Portion into 12 servings instead of 8 to reduce carb load per serving

Pro Tips

• Drain squash extremely well to prevent a watery casserole
• Let casserole rest 10 minutes before serving to set properly
• For make-ahead prep, assemble everything except crackers and store covered in fridge for up to 24 hours