Summer Squash Casserole


Angela's Squash Casserole

You can use zucchini or yellow squash or both in this easy recipe. It is my go to when squash are abundant. I have finally unlocked the secret to creamy casserole! Updated 10.13.23
Course Side Dish
Cuisine American
Keyword cheesy squash, squash, squash casserole, zucchini
Prep Time 20 minutes
Cook Time 50 minutes
Servings 8 servings
Author misangela


  • 9x9 baking dish
  • Large skillet with lid


  • 1.5 lb yellow squash or zucchini or a mix of both, sliced 1/4" rounds about 3 large or 5 small squash; 5-6 cups
  • 1 small onion, frenched (halved then sliced) 2/3 to 1 cup when sliced
  • 3 cloves garlic, minced
  • 4 Tbl butter, separated
  • 1 tsp EACH S/P this also seasons the sauce so it's aggressive
  • 1/2 cup heavy cream
  • 1/4 cup sour cream NOT fat free
  • 1 egg
  • 1/2 tsp each S/P
  • 1 1/2 cups shredded cheddar jack cheese, plus extra for top Mexican blend or whatever you like.
  • 1 cup buttery crackers (ritz or townhouse) sub panko mixed with a little olive oil


  • Preheat oven to 350ºF
  • Put a large, deep skillet on med heat with 2 Tbl butter. When butter is melted, add squash, onions, garlic and tsp each S/P. Stir to coat in butter. Cover pan and sweat veg until soft. If they start to brown, turn down heat. About 8-10 minutes. If it gets dry, you can add 2 Tbl water.
  • While veg is cooking, combine heavy cream, sour cream, egg and 1/2 tsp each S/P. Whisk until egg is completely combined.
  • Spray 9x9 baking dish with food release (PAM).
  • There could be some liquid in the pan with the veg. If there's more than a Tbl, pour veg in a colander and strain.
  • In the same warm pan, put 2 Tbl butter and melt. Add veg and cheese, stir. Pour over cream mixture and stir again.
  • Pour mixture into baking dish. Add a light layer of cheese.
  • Crush the buttery crackers and top the casserole. Spray with food release to encourage browning.
  • Cook at 350º for about 30-40 mins, until you see bubbles and the topping is golden brown and internal temp is at least 160º. (If crackers are getting too brown, cover with foil.)
  • Let sit for 10 minutes to set, then enjoy!


After many many times making this, I've finally gotten the sauce to the right consistency. It's not too eggy, nor is it too tight. I hope you enjoy it!