Classic Squash Casserole with Ritz Crackers
Squash casserole with Ritz crackers is the side dish that shows up at every family gathering and disappears first.
It takes fresh yellow squash and turns it into a creamy, cheesy bake with a crisp, golden topping that no one can resist. Simple enough for a Tuesday night and special enough for a holiday table.
Why This Squash Casserole Works
This isn’t a dry, bland vegetable casserole. The squash cooks down soft and sweet, then gets folded into a tangy sour cream mixture that keeps everything moist without turning soupy.
And then there’s the Ritz topping. Crushed crackers tossed with melted butter turn into shatteringly crisp, salty breadcrumbs that contrast with the creamy squash in every bite.
Even better, it reheats well, so you can make it ahead and still get that fresh-from-the-oven texture.
Ingredients
- 2 tbsp unsalted butter: for sautéing the squash and onion
- 2 lbs yellow squash (about 4 medium): sliced into 1/4-inch half-moons
- 1 small onion: diced
- 1 clove garlic: minced
- 1/2 tsp salt: plus more to taste
- 1/4 tsp black pepper: freshly ground
- 3/4 cup sour cream: full-fat works best, or Greek yogurt
- 1 cup sharp cheddar cheese: shredded
- 1 sleeve Ritz crackers (about 3.5 oz): crushed
- 2 tbsp melted butter: for the topping
Variations / Substitutions
- Zucchini instead of squash: use the same weight; the flavor will be milder and slightly more watery, so drain well.
- Greek yogurt for sour cream: the texture stays creamy, though the flavor will be a little more tart.
- Pepper Jack cheese: adds a mild heat that works with the buttery topping.
- Parmesan in the filling: swap up to half the cheddar for a saltier, nuttier note.
- Dairy-free: use a thick plant-based yogurt and your favorite meltable vegan cheddar.
- Crispy bacon: fold in 1/3 cup cooked, crumbled bacon for a smoky kick.
For a lighter vegetable side, our Roasted Green Beans with Almonds is a great option.
How to Make Squash Casserole with Ritz Crackers
Step 1: Sauté the Squash and Onion
Preheat your oven to 350°F (175°C). Melt the 2 tablespoons of butter in a large skillet over medium heat. Add the sliced squash and diced onion, season with the salt and pepper, and cook, stirring occasionally, for about 10 minutes, until the squash is tender and the onions are translucent. If there’s excess liquid in the pan, drain it off.
The squash will shrink and release some water; that’s normal. You want it soft enough to bend but not so long that it turns into mush. A quick drain keeps the casserole from getting watery.
Step 2: Mix the Filling
In a large bowl, stir together the sour cream, shredded cheddar, minced garlic, and a pinch more salt and pepper. Fold in the cooked squash mixture until evenly combined.
The mixture will look a little loose, but the cheese and sour cream will set up in the oven. Taste it now for seasoning; the Ritz topping will add salt, so keep that in mind.
Step 3: Top with Buttery Ritz Crackers
Transfer the filling to a greased 8×8-inch (or similar) baking dish and spread it evenly. Crush the sleeve of Ritz crackers right in the bag until you have coarse crumbs with some larger pieces. Pour them into a small bowl and stir in the 2 tablespoons of melted butter until all the crumbs are coated.
The uneven crumbs matter—some will get extra crisp while others soak up a bit of the creamy filling underneath. Sprinkle the buttery crumbs over the top in an even layer.
Step 4: Bake until Bubbly and Golden
Bake the casserole for 25 to 30 minutes, until the edges are bubbling and the topping is deep golden brown. If the top isn’t as brown as you like after 25 minutes, switch on the broiler for a minute or two, watching carefully.
You’ll know it’s done when the kitchen smells like warm buttery crackers and the filling barely jiggles in the center.
Step 5: Scoop and Serve
Let the casserole rest for 5 minutes before scooping so it sets up a little, then serve it warm with a big spoon. Expect the first few servings to disappear fast.
Tips for the Best Squash Casserole
- Choose firm, small to medium yellow squash. The oversized ones can be watery and full of large seeds.
- If you’re short on time, steam the squash instead of sautéing, but the sautéed onion adds savory depth you’ll miss otherwise.
- Don’t crush the crackers into a powder; leave some pea-sized pieces for the best crunch.
- For a cheesier top, sprinkle a little extra cheddar over the cracker layer before baking.
Bake times by dish:
| Dish | Material | Approximate Bake Time |
|---|---|---|
| 8×8-inch | glass | 25 to 30 mins |
| 9×9-inch | metal | 20 to 25 mins |
| 9-inch pie plate | ceramic | 25 to 30 mins |
Storing Leftover Squash Casserole
- Refrigerate: Cover leftovers tightly and refrigerate for up to 4 days.
- Reheating: Reheat individual portions in the microwave until warm, or place the casserole back in a 350°F oven for 15 minutes to re-crisp the topping.
What Goes Well with Squash Casserole
This creamy side pairs with just about any main course. Try it alongside roasted chicken thighs (the savory drippings are a great match), pan-seared pork chops with a pan sauce, or a simple meatloaf. The casserole’s richness also balances a tangy, vinegar-based coleslaw.
Frequently Asked Questions
Can I use frozen squash instead of fresh?
Yes, thaw and drain it well first, then sauté briefly to remove extra moisture before mixing.
How far in advance can I assemble this?
You can assemble the casserole without the topping up to 24 hours ahead. Cover and refrigerate, then add the cracker topping right before baking.
Can I freeze squash casserole?
Yes, but the cracker topping will soften. Freeze before baking for best results, then add the topping just before it goes in the oven.
Will the Ritz topping stay crisp overnight?
It will soften a bit in the fridge, but reheating in the oven brings back some crunch.
Can I use panko instead of Ritz crackers?
Yes, but you’ll miss that signature buttery, slightly sweet cracker flavor. Add a pinch of sugar to panko if you try it.
Classic Squash Casserole with Ritz Crackers Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Melt butter in a skillet over medium heat, add squash, onion, salt, and pepper, and cook for 10 minutes until tender. Drain excess liquid.
- In a large bowl, combine sour cream, cheddar, garlic, and a pinch more salt and pepper. Fold in the squash mixture.
- Spread filling in a greased 8×8-inch baking dish. Crush Ritz crackers and toss with melted butter, then sprinkle evenly over the top.
- Bake for 25 to 30 minutes until bubbling and golden. Broil briefly if needed for extra browning.
- Let rest 5 minutes, then scoop and serve warm.
