Southern Cheesy Yellow Squash Casserole with Buttery Ritz Crunch Tips, FAQ & printable recipe

Tips for success

For an extra layer of flavor, consider adding a pinch of smoked paprika or a dash of hot sauce into the cheese mixture.

These additions introduce a subtle warmth that elevates the profile of the squash without overpowering its natural sweetness. Ensure any additions are folded in gently to maintain the balance of the ingredients.

The quality of the crackers makes a significant difference in the final crunch. Ensure the Ritz crackers are crushed into uniform, bite-sized pieces rather than fine crumbs to maximize the textural contrast.

If the topping browns too quickly, cover the baking dish loosely with aluminum foil for the final 5 to 10 minutes of baking.

Variations

• Herbed Squash Casserole: Stir in one tablespoon of finely chopped fresh thyme or rosemary into the cheese mixture before baking. The earthy herbs complement the sweet squash and sharp cheddar perfectly.
• Spicy Kick Casserole: Add a teaspoon of finely diced jalapeño or a sprinkle of red pepper flakes to the sautéed squash. This provides a gentle heat that balances the buttery Ritz topping.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freezing is not recommended as the texture of the squash and the crispness of the cracker topping will be compromised.

Reheat

Reheat in a 350°F (175°C) oven for 10-15 minutes until warmed through. The oven helps restore some of the crunch to the topping compared to using a microwave.

Transfer any leftovers to an airtight container once they have cooled to room temperature, which should take no longer than two hours. Keep the container in the refrigerator to maintain freshness.

For the best quality, consume the leftovers within three days, as the cracker topping will lose its signature crispness over time once refrigerated.

The squash and onion base can be sautéed and combined with the cheese mixture up to 24 hours in advance. Store this base in the refrigerator in an airtight container.

When ready to serve, prepare the fresh cracker topping, sprinkle it over the cold base, and increase the baking time by 5 to 10 minutes to ensure the center is heated through.

Serving ideas

Serve the casserole hot, directly from the baking dish, to ensure the contrast between the creamy interior and the crunchy topping is at its best. Use a large spoon to scoop generous portions onto plates, ensuring each serving includes a good amount of the golden cracker crust.

Pair this dish with fresh chives, which add a bright, oniony contrast that cuts through the richness of the cheese and butter. It makes an excellent side dish for roasted meats or as the centerpiece of a vegetarian meal when served alongside a crisp green salad and crusty bread.

Frequently asked questions

Recipe card

Southern Cheesy Yellow Squash Casserole with Buttery Ritz Crunch

Prep 15 minCook 33 minRest 5 minTotal 53 minServes 6

Ingredients

• 700 g yellow crookneck squash, sliced
• 1 sweet Vidalia onion, diced
• 40 g unsalted butter
• 120 g sour cream
• 1 large egg, whisked
• 180 g sharp cheddar cheese, shredded
• 35 Ritz crackers, crushed
• 30 g unsalted butter, melted
• 50 g sharp cheddar cheese, shredded
• 2 tbsp fresh chives, chopped, for serving

Instructions

1. Heat 40 grams of butter in a large cast-iron skillet over medium heat. Add the sliced yellow crookneck squash and diced sweet Vidalia onion. Sauté the vegetables for 8 minutes until they soften significantly. Carefully drain any excess liquid released during the cooking process to ensure the final casserole maintains the correct texture.
2. Remove the skillet from the heat. In a separate bowl, whisk the egg and fold in the sour cream and 180 grams of sharp cheddar cheese. Incorporate this mixture into the sautéed squash and onions, stirring gently until all ingredients are evenly combined and the cheese begins to soften into the base.
3. Transfer the mixture to a baking dish. In a small bowl, toss the crushed Ritz crackers with 30 grams of melted butter and the remaining 50 grams of sharp cheddar. Sprinkle this mixture evenly over the top of the squash base. Bake at 375°F (190°C) for 25 minutes. Ensure the egg in the mixture reaches an internal temperature of 160°F (71°C) to cook it through.

Contains: gluten, eggs, milk

Food safety: The eggs in this recipe are not fully cooked. Use pasteurised eggs for pregnant women, young children, older adults, and anyone with a weakened immune system.

Estimated nutrition per serving

Calories

310

Protein

9.5 g

Carbohydrates

18 g

Fat

22 g

Fiber

2 g

Sugar

4.5 g

Sodium

480 mg

Automatic estimate from the ingredient list, not laboratory-verified.