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–+ servings

Classic Squash Casserole

A vintage recipe for squash casserole
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 8
Calories 335 kcal

Equipment

  • 1 deep, 9-inch or equivalent baking dish

Ingredients
  

  • 4 medium to large yellow squash, sliced into circles
  • 8 tablespoons butter, divided
  • 3 tablespoons all-purpose flour (see notes below for gluten-free ingredients)
  • 1 teaspoon salt
  • ⅛ teaspoon cayenne pepper, ground
  • ¼ teaspoon black pepper
  • 1 ½ cups milk (whole or 2 percent)
  • 2 cups cheddar cheese, shredded
  • ½ cup onion, chopped
  • 24 Ritz crackers, divided (see notes below for gluten-free ingredients)
  • 2 large eggs, beaten
  • cooking spray

Instructions
 

  • Preheat oven to 375°F.
  • Place squash in a pan and cover with water. Boil for about 10 minutes or until tender. Drain and press with a fork to expel some of the water.
  • Place squash in a casserole dish sprayed with cooking spray. Cut 4 tablespoons of butter into small pieces and stir into the squash. Stir again once they melt. Set aside.
  • In a skillet, melt 3 tablespoons of butter and add the flour, salt, black pepper, and cayenne pepper to make a roux. Heat on medium and stir to toast the flour.
  • Add the milk and whisk until the mixture thickens. Then, remove from the heat and stir in the cheese until it melts. Pour the sauce over the squash and stir to mix.
  • Add the onions. Then, crush 14 Ritz crackers and add them to the squash. Stir to mix. Add the eggs and stir again to mix well.
  • Crush the rest of the Ritz crackers and sprinkle them over the top of the casserole. Cut small pieces of the last tablespoon of butter and dot the top of the squash casserole.
  • Bake for 30-40 minutes until golden brown and set. During the last 10-15 minutes of baking, check to see if the casserole is getting too brown. If it is, place a sheet of aluminum on the top of the dish and finish baking.

Notes

Variations

Gluten-Free

To make a gluten-free casserole, use 3 tablespoons of gluten-free flour, such as Measure for Measure, instead of the all-purpose flour. Substitute 3/4 cup of crushed gluten-free Rice Chex cereal for the Ritz Crackers, placing 1/2 cup in the casserole and sprinkling 1/4 cup over the top.

Cheddar Cheese Crackers

Use Gold Fish or other cheese crackers instead of Ritz for a cheddar cheese taste. Use 2/3 cup of crushed cheese crackers in the casserole and sprinkle 1/3 cup on top of the squash casserole.

Add-in Ideas

Pimentos

Add a small jar of chopped pimentos when you add the onions.

Green Chiles

Add a small can of chopped or diced green chiles when you add the onions.

 Cheese

Try other cheese flavors, such as pepper jack or Mexican blend, to change the taste of this casserole.
 
 
 

Nutrition

Calories: 335kcalCarbohydrates: 15gProtein: 12gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 110mgSodium: 682mgPotassium: 398mgFiber: 2gSugar: 6gVitamin A: 984IUVitamin C: 17mgCalcium: 298mgIron: 1mg
Keyword classic squash casserole recipe, recipe for squash casserole, squash casserole, squash casserole recipe, summer squash casserole
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