Southern Squash Casserole with Buttery Ritz Cracker Topping
Yellow Squash, Summer Squash, Crookneck—It’s All the Same!
Southern squash casserole with a buttery Ritz cracker topping is one of our favorite comfort foods—simple, satisfying, and full of flavor. Made with fresh yellow summer squash, it’s perfect as a light main dish for lunch or a crowd-pleasing side for dinner.
And with summer squash in peak season, there’s no better time to enjoy this classic Southern favorite!
🎥 Want to see just how simple and delicious this Southern squash casserole is? Watch the quick video below to see it come together step by step!
Ingredients you’ll need for this recipe
Squash & Onion Prep
Start by washing the squash and peeling the onion. Chop both into medium-sized pieces. For the squash, simply trim off the ends and discard them—no need to peel.
Cooking the Squash and Onion
Preheat your oven to 350–375°F. Place the chopped squash and onion in a medium saucepan and cover them with water. Bring to a boil, then reduce the heat to a simmer.
Cook until the squash is fork-tender—this should take about 10 to 15 minutes. Once tender, drain well and let cool slightly before mixing with the other ingredients.
Quick Tips
Prevent Boil-Overs: Place a wooden spoon across the top of your pan while boiling the squash and onions. It helps prevent the water from boiling over.
Remove Onion Smell: Got onion hands? Rub a little lemon juice on your fingers to get rid of the smell—works like a charm!
jeannie
Cast Iron Skillet (or Any Oven-Safe Dish)
While the squash and onion are simmering, go ahead and prep your baking dish. I used a medium-sized cast iron skillet, which gives the casserole a nice even bake and a rustic touch. But any oven-safe dish will work just fine.
Grease with butter, vegetable oil, or a light coat of cooking spray, and set it aside until you’re ready to assemble the casserole.
And yes, I used cast iron—because if you’re Southern, it’s practically a requirement. We don’t just cook with it… we inherit it. 😉
Cheddar Cheese
Grate about two cups of sharp cheddar cheese and set it aside. You can absolutely use pre-shredded cheese, but personally, I think freshly grated just melts better and has a richer flavor.
That said… if you peeked in my fridge right now, you’d probably spot a package or two of the pre-shredded kind. 😉 Whether I grate my own really just depends on how much time I have—and yep, I’m guilty of going the easy route sometimes too!
Mix it all Together
Once the squash and onion are tender, drain off the cooking liquid and discard it. Give the mixture a light mash—just enough to break it down a bit, but not so much that it turns to mush. You still want a nice, chunky texture.
After mashing, drain it again to get rid of any excess moisture before combining with the other ingredients.
Cut up 1/2 a stick of butter (4 tablespoons) and add to the squash and onion. Add 1/2 cup of mayonnaise and stir. Beat one egg and add to the mixture. I left this step out of the video but I went back and mentioned it)))
Add 1 1/2 cups of shredded sharp cheddar cheese. Reserve about 1/2 cup for the topping. Stir all this up and pour it into your prepared pan.
Topping – The Best Part!
Let’s be honest—the topping is what really takes this squash casserole over the top! After adding the filling to your prepared dish, sprinkle the remaining cheddar cheese evenly over the top.
Next, crumble a sleeve of Ritz crackers over the cheese. Quick note: Ritz crackers now come in more sizes than they used to, so if you’re unsure, a standard sleeve typically has 30 to 32 crackers. (Yes, I looked it up—and even counted one from my pantry. Mine had 31!)
Melt the remaining ½ stick of butter and drizzle it over the crushed crackers.
Bake at 350–375°F for 20 to 25 minutes, or until the casserole is hot, bubbly, and the topping is golden brown. If the top starts to brown too quickly, just lay a piece of foil over it to prevent over-toasting.
My husband loves squash no matter how I fix it—but the grandchildren? They still prefer fried squash! If that’s more your style, you can check out my fried squash recipe below.
Enjoy!
We had this squash casserole for lunch just this past weekend, and it was a hit! I served it alongside fresh sliced tomatoes, pickled okra, toasted French bread, and a cold glass of iced tea—simple Southern comfort at its best.
Leftovers reheat beautifully, too. Just a heads-up: the cracker topping will lose some of its crunch if you reheat in the microwave. For a crispier result, pop it in the oven or air fryer for a few minutes instead. It’s worth the extra time!
For more Southern-style recipes, you may like these:
Southern Yellow Squash Casserole with Ritz Cracker Topping
Equipment
- medium cast iron skillet or oven proof casserole dish
Ingredients
- 3 Yellow Squash
- ½ Onion
- 1 stick Butter divided
- ½ cup Mayonnaise
- 1 Egg
- 2 cup Sharp Cheddar Cheese Shredded and divided
- Salt
- Pepper
- 32 Ritz Crackers 1 Sleeve of crackers approx 30-32
Instructions
- Preheat oven to 350-375° and great a medium-sized cast iron skillet, or oven-proof casserole dish, with butter, vegetable oil, or cooking spray.Wash squash, cut off ends, and cut into chunks. Peel onion and chop it into coarse pieces. Place in a saucepan and cover with water.Bring to a boil then simmer until tender. Test with a fork. May take 10-15 min.Grate 2 cups of sharp cheddar cheese and set aside. Once the squash and onions are tender, drain the liquid. Mash up slightly and drain again. Don't cream the squash and onion to pieces.Add 1/2 stick of butter to the squash and onion mixture. Stir.Stir in 1/2 cup of mayonnaise. Add some salt and pepper (you may want to add more after it's cooked and you can taste it, so go lightly)Beat one egg and stir in. This was not shown in the video…my bad!Add 1 1/2 cups of shredded sharp cheddar cheese to the mixture and stir. Reserve about a half-cup of cheese for topping.Pour mixture into a greased cast iron skillet or casserole dish. Crumble 1 sleeve (30-32) Ritz crackers on top. Top with remaining shredded cheese. Melt 1/2 stick of butter.Pour melted butter over crumbled crackers. Bake at 350-375° until hot, bubbly, and golden brown. If it seems to be browning too quickly, lay a piece of tin foil over the top.Allow to cool for just a few minutes and to set well. Serve hot as a main dish with a salad, or a side dish with chicken, ham, or roast beef.
I used to make this and it’s delicious, thank you for bringing it back. Squash is almost ready for picking.
Thanks for visiting my blog Priscilla, I appreciate it))) Do you have squash in your garden?