5-Ingredient Easy Cheesy Yellow Squash Casserole
This simple take on the classic Southern squash casserole recipe takes only 5 ingredients to create the perfect side dish!
With it’s layers of tender squash, melted cheese, and buttery crispy cracker topping, squash casserole has been a favorite vegetable side for good reason! This version is super simple to make — completely beginner-friendly — and is also easy on the budget. Next time you’re on the hook for family gatherings, you know what to bring!
This is the perfect side dish for the summer months. I don’t know about you, but my summer garden loves to give me so much fresh squash that I’m always looking for the perfect way to use it up.
What’s in cheesy squash casserole?
You can put this simple recipe together with just a handful of ingredients:
- Yellow Summer Squash:Fresh yellow squash is best for this casserole. You’re going to need about 1 lb, which is about 4 medium-sized squash or 6 small yellow squash.
- Cream of Chicken Soup: You’ll need one 10.5 oz can of soup for this recipe.
- Ritz Crackers: This adds a little crunch to the casserole. Any kind of buttery cracker will do here, like Great Value Buttery Round Crackers, but I love Ritz the most.
- Butter: This is used to saute the squash, and to coat the cracker topping. You can use salted or unsalted butter here, and margarine also works.
- Shredded Cheese: You can use any type of cheese that will melt. I love sharp cheddar cheese for the flavor it adds.
Making easy squash casserole
Step 1 | Cut the Squash
Start by cutting your summer squash into 1/4″ thick circles. Discard the top and bottom of the squash.
Step 2 | Sauté
In a large pan, melt 2 tablespoons of butter. Toss your squash medallions in, and allow them to sauté until the medallions are semitransparent and cooked through.
Step 3 | Casserole
Put your sautéed squash in a large bowl. Add the cream of chicken soup and 1 1/2 cups of the cheese and mix until well combined. Put your squash mixture into a casserole dish.
Step 4 | Topping
In a separate bowl, crumble the Ritz crackers into small pieces. You don’t need to get this too fine, as larger chunks add a satisfying crunch to the finished topping.
Melt the butter, and pour the melted butter into the crackers. Add the remaining 1/2 cup cheese to the cracker crumbs and stir everything until it’s combined.
Sprinkle the topping over the the casserole.
Step 4 | Bake and Enjoy!
Bake your casserole at 350° for 20-25 minutes. The cracker topping should be golden brown, and the whole thin should be bubbling away.
Remove your casserole from the oven and let it stand for 15 minutes. If you don’t let it stand, you might get a watery casserole.
You can serve your casserole as a vegetarian main or a side dish. I like to garnish it with a little black pepper, a dusting of cayenne pepper, and some chopped parsley!
What to serve with 5-ingredient squash casserole
FAQs
Absolutely! That pop of green in zucchini casserole is gorgeous!
Yes, this casserole freezes well! Once it has cooled completely, you can tightly wrap the dish in plastic wrap and aluminum foil or transfer individual portions to airtight containers. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight and reheat it in the oven until warmed through.
Yes, you can prepare the casserole ahead of time, cover it tightly with plastic wrap or aluminum foil, and refrigerate it overnight. Just bake it when you’re ready to serve, but note that you might need to increase the baking time slightly if it’s cold from the fridge.
You can store leftover casserole in the fridge in an airtight container for 3-5 days.
Absolutely! While the beauty of this recipe lies in its simplicity, feel free to customize it to your liking. You can add sautéed onions, garlic, herbs like thyme or rosemary, or even diced ham or bacon for extra flavor.
5-Ingredient Squash Casserole
Ingredients
- 1 lb yellow summer squash
- 4 tbsp butter or margarine
- 1 10.5 oz cream of chicken soup
- 2 cups shredded cheese, divided
- 1 sleeve Ritz crackers (approx. 25 crackers)
Instructions
- Preheat oven to 350°.
- Cut squash into 1/4" thick medallions.
- In a frying pan, melt 2 tbsp butter. Sauté the squash until soft.
- In a large bowl, mix squash, cream of chicken soup, and 1 1/2 cups of cheese.
- Place squash mixture into a casserole dish.
- Crush the Ritz crackers and place them in a separate bowl.
- Melt the remaining butter. Pour the butter into the bowl with the crackers and add the remaining cheese. Mix to create topping.
- Sprinkle topping over casserole mixture.
- Bake casserole at 350° for 20-25 minutes, or until topping is golden brown.
Can’t wait to try this summer when my squash come in (hopefully!). 🙂
I love how simple, easy, and tasty this dish is. I made this and even my kids love it! Thank you!
Love how easy this was to make, another great summer squash recipe added to my list! Thank you!