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. It really does benefit from Ritz or Townhouse crackers on top, but panko is fine if that's what you have.
Course Side Dish
Cuisine American
Keyword cheesy squash, squash, squash casserole, zucchini
Prep Time 20 minutes
Cook Time 40 minutes
Servings 6 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
  • 1 tsp EACH S/P this also seasons the sauce so it's aggressive
  • 1/3 cup heavy cream
  • 1/2 cup half n half
  • 2 Tbl sour cream NOT fat free
  • 1 egg
  • 2 Tbl flour, heaping
  • 1/2 tsp S/P
  • 1 cup shredded cheese Cheddar or Mexican blend or whatever you like
  • 1/2 cup shredded parmesan cheese
  • 1 sleeve Ritz or Townhouse crackers, crushed fine sub panko mixed with a little olive oil


  • Preheat oven to 375ºF
  • Put a large, deep skillet on med heat with butter. When butter is melted, add squash, onions, garlic and tsp each S/P. Stir to coat in butter. Add about 1/2 cup water and turn up heat to med hi. Cover pan and sweat veg until soft. If they start to brown, turn down heat. About 8 minutes. If water evaporates, add a bit more.
  • While veg is cooking, combine cream, 1/2 1/2, sour cream, egg, flour and 1/2 tsp each S/P. Whisk until egg is completely combined and flour has no lumps.
  • Spray 9x9 baking dish with food release (PAM).
  • There should be some liquid in the pan with the veg. Spoon or pour into cream mixture. This has lots of flavor and butter in it!
  • Layer about half the veg in the dish, then half the cream mixture, then about half the shredded cheese. Do this again with the rest of the ingredients. Top with parmesan, then the crushed crackers or panko.
  • Bake at 375ºF for about 40 mins, or until the cream and cheese sauce (mornay) is no longer liquid in the center. If the top starts to get too brown, cover with foil.
  • When center is cooked, let set for 10-15 minutes before you serve.


I've been working on this recipe for years.  This iteration seems to be The One. I made it this week (Oct 2020) and it is AMAZING. Mixing the flour and egg into the cream seems to be the key, as is using Ritz or Townhouse crackers. The flavor is greatly improved by the buttery crackers. I hope you enjoy it!