Cheesy Summer Squash Crunch Casserole
This is one of those recipes that always seems to disappear first at potlucks, family dinners, and holiday tables. It’s creamy, cheesy, topped with a buttery cracker crunch, and a perfect way to use up all that summer squash.
If your garden is producing more squash than you know what to do with, this recipe is a delicious answer. Even people who swear they don’t like squash usually find themselves going back for seconds.
Ingredients
4½ lbs yellow squash, cut into cubes
1 cup onion, finely chopped
1½ cups sharp cheddar cheese, shredded
1 (10.5 oz) container sour cream
2 tbsp mayonnaise
1 large egg, beaten
Salt and black pepper, to taste
Crunchy Topping
30 Ritz crackers, crushed
½ cup unsalted butter, melted
Instructions
Preheat oven to 350°F.
Lightly grease a 9” x 13” baking dish.
Add the squash and onion to a large skillet over medium heat. Cook for 10–12 minutes, stirring occasionally, until the squash is fork-tender. (You can also boil them if preferred.) Drain well to remove excess moisture.
In a large mixing bowl, combine the cheddar cheese, sour cream, mayonnaise, and beaten egg. Season with salt and black pepper and stir until smooth.
Add the drained squash and onion mixture to the bowl and gently stir until everything is evenly coated.
Transfer the mixture to the prepared baking dish and spread evenly.
Bake for 20 minutes, until hot and bubbly.
While the casserole bakes, combine the crushed Ritz crackers and melted butter in a small bowl.
Remove the casserole from the oven and sprinkle the buttery cracker mixture evenly over the top.
Return to the oven and bake for an additional 15 minutes, or until the topping is golden brown and crisp.
Let the casserole rest for 5–10 minutes before serving.
Anna’s Apron Tip
The Rapid Prep Mandoline makes quick work of all that squash and onion. If your squash seems especially watery, let it drain for a few extra minutes after cooking. Removing excess moisture helps create a rich, creamy casserole instead of a watery one.
Leftover Magic
This casserole reheats beautifully and may be even better the next day. Serve leftovers alongside grilled chicken, pork chops, burgers, or smoked sausage for an easy dinner.
Pampered Chef Tools That Make This Easier
Rapid Prep Mandoline for quickly slicing the squash and onion
Adjustable Coarse Grater for shredding the cheddar cheese
Mix ’N Chop for stirring and breaking up the squash while it cooks
12” Brilliance Weeknight Skillet or 12” Stainless Steel Nonstick Skillet for sautéing the vegetables
9” x 13” Brilliance Baker for baking, serving, and storing leftovers
“The perfect side dish for summer cookouts, holiday meals, or anytime you need to use up a mountain of squash!” 🍽️💛
