Sides / Casseroles & table breads
Cheesy Squash Casserole with Buttery Cracker Topping
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We've all served the casserole that weeps onto the plate. Cook the squash down until the pan is dry, and this one holds together, soft and creamy, under a buttered cracker crust with a dusting of paprika.
The short version
Cook diced yellow squash and onion in a covered skillet until tender, then uncover and cook off the liquid. Cool 5 minutes, stir in cheddar, sour cream, eggs and Parmesan, top with buttered cracker crumbs and bake at 350°F for about 35 minutes.
What makes ours better
why ours wins the argument at dinner
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Cook the squash down in the skillet. Squash is mostly water. Steaming it, then letting the liquid cook off, is what keeps the casserole from turning to soup in the oven.
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Cool the squash before the eggs go in. Five minutes is enough that the eggs fold in smoothly and don't scramble, and the custard sets evenly.
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Top with buttered crackers and paprika. Crackers soaked in butter toast to a golden, salty crunch that breadcrumbs don't match, and paprika gives it color.
What you need
the stars of the show
- Unsalted butter2 tablespoons
- Sweet onion1 medium
- Yellow summer squash2 pounds
- Garlic2 cloves
- Shredded sharp cheddar1½ cups
- Sour cream½ cup
- Eggs2 large
- Finely grated Parmesan¼ cup
Squash
Custard
Topping
tap each one as it goes in. no double-salting.
Steps
go slow. the good part can’t be rushed.
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Heat the oven
Set a rack in the middle and heat the oven to 350°F. Butter a 2-quart baking dish, such as an 8-inch square or 7×11-inch pan.
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Soften the onion
Melt 2 tablespoons butter in a large, deep skillet over medium-high heat. Add the onion and cook, stirring, until soft and golden at the edges, about 7 minutes.
About 7 min. Cook mode has a timer for this step.
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Steam, then dry the squash
Add the squash, garlic and water. Stir, cover and cook until crisp-tender, 7 to 9 minutes. Uncover, raise the heat slightly and cook, stirring, until the liquid in the pan is gone and the squash looks dry and glossy, 2 to 3 minutes.
Tilt the pan. If liquid pools in a corner, keep cooking.
About 9 min. Cook mode has a timer for this step.
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Cool the squash
Scrape the squash into a large bowl and let it sit for 5 minutes, stirring once, so the steam escapes and it stops cooking.
About 5 min. Cook mode has a timer for this step.
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Mix the custard
Stir the cheddar, sour cream, eggs, Parmesan, salt and pepper into the squash until evenly combined. Spread it into the dish.
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Add the topping
Toss the cracker crumbs with the melted butter and paprika until evenly moistened. Scatter over the squash in an even layer.
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Bake
Bake 30 to 35 minutes, until the topping is deep golden and the edges are bubbling. Let it rest 10 minutes before serving so it sets.
If the top browns before the edges bubble, tent the dish loosely with foil.
About 35 min. Cook mode has a timer for this step.
Good to know
read this before somebody asks for seconds
- Zucchini works in place of yellow squash, though it holds a bit more water. See zucchini casserole with creamy gruyère sauce for a version built for it.
- Make ahead. Assemble through step 5, cover and refrigerate up to 2 days. Add the cracker topping right before baking and allow 5 to 10 extra minutes.
- Grate cheese from the block. Pre-shredded cheese has coatings that keep it from melting smoothly.
- Want a kick? Add a diced, seeded jalapeño with the onion.
- Storage. Refrigerate up to 3 days. Reheat at 350°F until hot and the topping re-crisps, about 15 minutes. Freezes up to 3 months before baking, thawed overnight.
Questions, answered
asked and answered at the kitchen counter
How do I keep squash casserole from being watery?
Cook the squash in a skillet until the liquid evaporates, as in step 3. Don't boil it, and don't skip the 5-minute cool before the eggs go in. Resting the baked casserole for 10 minutes helps it set too.
Can I make squash casserole ahead?
Yes. Assemble the squash mixture up to 2 days ahead and refrigerate it. Add the buttered crackers just before it goes in the oven so they stay crisp.
Can I use frozen squash?
Yes. Thaw it, rinse it, and squeeze it dry in a clean towel. Skip the steaming and just cook it with the onion until no liquid remains.
Do I have to peel yellow squash?
No. The skin is thin and tender, and the seeds are small in young squash. Just trim the ends. If your squash is huge and seedy, scoop out the seeds with a spoon.
Can I use breadcrumbs instead of crackers?
Yes. Use panko or dry breadcrumbs in the same amount, with 1 tablespoon more melted butter.
From the table
Made it? Tell me everything. Especially if somebody said it was better than their mother’s. I’ll keep your secret.
Made it?
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Published October 29, 2026.