side-dishes
Yellow Squash Casserole
This classic Southern-style Yellow Squash Casserole is a true summertime favorite at RizzieFarms. Tender garden-fresh squash is gently cooked with onions, then combined with buttery crushed Ritz crackers, melted cheddar cheese, eggs, and milk to create a warm, creamy, and comforting baked side dish. The golden topping of seasoned cracker crumbs adds the perfect crunch, making this family recipe both nostalgic and irresistibly delicious. Ideal for cookouts, holiday tables, or weeknight dinners, this casserole is simple, hearty, and universally loved.
Ingredients
Casserole
- 4 cups sliced yellow squash
- 1/2 cup chopped onion
- 34 Ritz crackers, crushed
- 1 cup shredded Cheddar cheese
- 2 large eggs, beaten
- 3/4 cup milk
- 1/4 cup butter, melted
- 1 teaspoon salt
- Black pepper, to taste
- 2 tablespoons butter (for topping)
Instructions
- Cook the squash Place **4 cups sliced yellow squash** and **1/2 cup chopped onion** into a large skillet. Add a small amount of water, cover, and cook over medium heat for about 5 minutes until squash is tender. Drain well and transfer to a large bowl.
- Prepare the cracker mixture In a medium bowl combine **34 crushed Ritz crackers** and **1 cup shredded Cheddar cheese**. Stir **half** of this mixture into the warm squash and onion mixture.
- Make the custard base In a small bowl whisk **2 beaten eggs**, **3/4 cup milk**, **1 teaspoon salt**, and **black pepper to taste**. Add this mixture to the squash bowl. Stir in **1/4 cup melted butter** and mix gently until combined.
- Assemble the casserole Spread the mixture into a greased **9×13 inch baking dish**. Sprinkle the remaining cracker-and-cheese mixture over the top. Dot with **2 tablespoons butter**.
- Bake Bake at **400°F for 25 minutes** or until the casserole is lightly browned and bubbly.
Notes
- Drain the squash very well to prevent a watery casserole.
- For richer flavor, use sharp Cheddar cheese.
- Add a pinch of garlic powder or onion powder for extra savory depth.