Squash and Cheddar Casserole

Cheesy Squash Casserole with Ritz Crackers topping.

For Thanksgiving this year, the fam and I packed up the car and headed north to go camping in a quaint and beautiful little town named Quitman, Georgia (Well that’s north for us since we live in Orlando, Florida). My sister asked me to bring a side dish to for the multi-family Thanksgiving feast, which is held around the campfire each year. This squash and cheddar casserole was a winner, winner, turkey dinner! A big hit for all.


Cheesy Squash Casserole with sharp cheddar cheese topped with Ritz Crackers.

I happened to overhear a couple of our Georgian friends talking about how delicious the squash casserole is. This spin on a traditional southern dish has a key ingredient: cheese. Lots of sharp cheddar, parmesan, and Romano cheese. These southern ladies (and talented home cooks) said they had never tried a squash casserole with cheese. They loved it. Try it (trust me) and taste for yourself how the sharpness of the cheese takes this squash bake to another (super rich and delicious) level.


Adapted from Paula Deen at the Food Network, Squash and Sharp Cheddar Cheese Casserole topped with garlic butter Ritz Crackers.

This recipe was adapted from Paula Deen’s recipe at the Food Network. Here’s how I make it:


Sliced yellow onions and sliced yellow squash seasoned with salt and pepper in a skillet.

First, prep your veggies by slicing (thinly) your squash and onion. Also chop a couple of garlic cloves.

Meanwhile, heat a couple tablespoons of olive oil in an extra large skillet. I ended up using two large skillets to hold all the squash and also to cut down on the cooking time.

Once the oil is hot, add your onion, squash, butter, and a touch of salt and pepper. Saute until tender, about 5-10 minutes or so.


Sautéed sliced onions and yellow squash with chopped garlic.

Push the squash and onions aside and add the chopped garlic. Stir it around for about 30 seconds to a minute.

Once you begin to smell the (so-dang-delish) aroma of the garlic, go ahead and stir it in with the other veggies and remove from heat.


Sautéed onions, squash and garlic in clear glass bowl.

Transfer the cooked veggies to a large bowl.

At this point, the (not-so) hard work is done. All that’s left is adding a few more ingredients to the mix, and bake!


Onions, squash and garlic mixed with sharp cheddar, Parmesan Romano, sour cream, and salt and pepper.

Like I said, so simple. Add to your squash mixture the following: sharp cheddar, Parmesan Romano, sour cream, and salt and pepper to taste.

Be sure to taste the mixture at this point and get it well-seasoned by adding enough salt and pepper. I love my salt, so a dash is usually more of a DASH for me.

Spray a medium-sized casserole dish with nonstick cooking spray, and pour in your squash mixture.


Cheesy Squash Casserole next to box of Garlic Butter Ritz Crackers.

Crush up some Ritz crackers and crumble all over the top. I recently discovered the Ritz Garlic Butter flavor. A-mazing.

Some pieces can be larger or smaller than others. The various sizes just give the dish more texture.


Hot and bubbly Squash and Cheddar Casserole with browned Ritz Cracker crust.

Pop it into a 350 degree oven for about 25 minutes, or until the crackers are golden and the dish is bubbling throughout.

If you’d like to brown the top a little more like I did here, turn on the broiler for a minute or two, and that will do the trick. Please be sure to not take your eyes off the dish while broiling (as to not burn your precious creation).


Squash Casserole with cheesy, creamy filling topped with Ritz Crackers.

This cheesy, buttery, tender, and crunchy squash casserole will be piping hot, so allow it to cool for a bit before devouring!

Here’s the complete, printable recipe:

Squash and Cheddar Casserole

Squash and Cheddar Casserole


  • 2 Tbsp extra virgin olive oil
  • 6 small yellow summer squash, sliced thin
  • 1 medium yellow onion, sliced thin
  • 2 cloves garlic, chopped
  • 1 Tbsp butter
  • ½ cup Parmesan Romano cheese, grated
  • 1 ½ cup sharp cheddar cheese, shredded
  • ½ cup sour cream
  • 1 sleeve Ritz crackers, crushed


  1. Preheat oven to 350 degrees F.
  2. Heat olive oil in extra large skillet (or use two large skillets) over medium heat.
  3. Sauté the squash, onion, and butter with a dash of salt and pepper until fork tender (The squash will cook a little more during the baking process).
  4. Add garlic to skillet and sauté just until aromatic, about 30 seconds. You don’t want the garlic to burn.
  5. Transfer cooked vegetables to a large bowl and add cheddar, parmesan, sour cream, and salt and pepper to taste.
  6. Coat a 2-quart casserole dish with nonstick cooking spray. Transfer squash mixture into casserole dish.
  7. Top with crushed Ritz crackers.
  8. Bake for 25 minutes or until golden brown and bubbling. If desired, broil for an additional minute or two for deeper browning, but watch it carefully so it doesn’t burn.
  9. Allow to cool slightly before serving.


If you’re looking for another great holiday side dish that can hold its own against the Squash and Cheddar Casserole, try my 7-Up Salad with Lime Jello and Marshmallows. It takes no time to whip up, and it screams holiday.

7-Up Salad with lime jello and marshmallows topped with red cherries.


This post is also linked up with other zesty food bloggers at Pat and CandyAcross the BoulevardPieced Pastimes and Joyful Homemaking.

Like my recipes?

Get fresh, new recipes delivered to your inbox!


  1. That looks so good! I have a few squash casserole recipes and just love them. This looks yummy with the addition of ritz crackers. Pinned.


    1. The crackers give it a buttery, salty crunch, which works great with the creamy, tender squash mixture. Thanks for pinning!


  2. Your squash casserole looks delicious. It reminds me of my mother’s recipe, but she never included garlic. That’s a great addition. Thanks for partying with us at Snickerdoodle Create Bake Make Party.


  3. I have prepared this recipe before and it is very good. You have inspired me to make it again. I never tire of squash. I thought it so funny that you over heard your Southern friends saying they had never had squash with cheese in it????? I’m a Southerner and I don’t think I have ever had squash that didn’t have cheese in it. LOL We’re going to our farm this weekend in S GA and I will be preparing this dish, my husband will love it.

    Carolyn/A Southerner’s Notebook


    1. Lucky! Can I come with? We love Georgia–have a great time just doing nothing there. Enjoy the (cheesy! lol) squash casserole! Thanks for vetting!


  4. Loved the cheesy squash recipe! It will be in my favorites list!


  5. Best squash casserole recipe ever!!


    1. Isn’t it delicious? I get requests for this casserole every Thanksgiving and Christmas!


Leave a Reply

Your email address will not be published. Required fields are marked *