Easy Yellow Squash Casserole Recipe

There's something undeniably comforting about a warm, cheesy casserole bubbling away in the oven. This Easy Yellow Squash Casserole is everything you want in a down-home side dish—creamy, golden, and loaded with buttery flavor in every bite.

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I first made this on a summer evening when our garden was overflowing with squash and I didn’t want a single one to go to waste. It’s been a seasonal staple ever since, making appearances at weeknight dinners, potlucks, and even holiday tables. It's quick, budget-friendly, and always a crowd-pleaser.

Let’s dive into why this humble dish deserves a permanent spot in your recipe rotation.

Why You'll Love This Easy Yellow Squash Casserole

Get ready to fall head over heels for this simple Southern-inspired side dish. Yellow Squash Casserole is not only easy to make—it’s also hearty, comforting, and packed with flavor that’s sure to win over even the pickiest eaters.

First off, it’s a breeze to whip up. You don’t need fancy ingredients or complicated steps. With just a few pantry staples and fresh squash, you can have this dish on the table in under an hour. It’s ideal for busy weeknights when you want something warm and filling without spending all evening in the kitchen.

It's also incredibly budget-friendly. Yellow squash is often one of the most affordable vegetables at the grocery store or farmer’s market—especially in summer. Combine that with some eggs, breadcrumbs, and shredded cheese, and you’ve got a satisfying dish for just a few dollars.

Another reason to love it? It’s family-approved. The soft texture and mild flavor of squash, when combined with cheese and crispy topping, makes it approachable for kids and adults alike. You won’t have to argue about finishing veggies tonight.

And let’s not forget how versatile it is. Serve it as a side dish with chicken or pork chops, bring it to a holiday meal, or even enjoy it as a light vegetarian main. However you serve it, this casserole fits right in.

Now let’s take a closer look at the ingredients that bring this casserole to life.

Ingredients Notes

The magic of this Yellow Squash Casserole lies in a few simple ingredients working together to create something irresistibly good. Each component adds a distinct texture or flavor that builds the final dish.

Yellow squash is, of course, the star here. Choose firm, bright yellow squash with no soft spots or blemishes. When cooked, it becomes tender and slightly sweet, which pairs beautifully with the savory elements of the casserole. Slice them thin for the best texture throughout.

Onion brings a subtle bite that balances the mildness of the squash. I like to sauté the onion before mixing it in to mellow its flavor and bring out a little sweetness. A small yellow or white onion works great—nothing too overpowering.

Cheddar cheese adds a sharp, tangy richness that melts beautifully into the filling. I recommend using freshly shredded cheese rather than pre-shredded for the smoothest melt and best flavor. Feel free to go extra cheesy if that’s your style!

Eggs and sour cream form the creamy base that binds everything together. The eggs help the casserole hold its shape, while the sour cream adds richness and a slight tang that cuts through the butter and cheese.

Breadcrumbs and butter combine for the perfect golden topping. I use plain breadcrumbs and mix them with melted butter for a crisp, flavorful crust. If you have Ritz crackers on hand, they’re also a fantastic topping alternative for even more crunch.

You won’t need any special equipment—just a skillet, a mixing bowl, and a casserole dish. A 9x13-inch dish works well, but you can also use a smaller one for a thicker casserole.

How To Make This Easy Yellow Squash Casserole

Making this comforting dish is surprisingly simple. With just a few easy steps, you’ll have a creamy, golden casserole that’s perfect for any occasion.

Start by prepping your squash. Wash them thoroughly, then slice them into thin rounds—about ¼ inch thick is ideal. This ensures they cook evenly and blend nicely into the casserole filling.

In a large skillet over medium heat, add a bit of butter or oil and sauté the squash and chopped onion. You’ll want to cook them until the squash is tender and starting to brown slightly, which brings out their natural sweetness. Stir occasionally and season with salt and pepper to taste.

Once the veggies are cooked, remove them from the heat and let them cool slightly while you mix the rest of the filling. In a large bowl, whisk together the eggs, sour cream, and shredded cheddar. Then, gently fold in the cooked squash and onions until everything is evenly coated and combined.

Pour the mixture into a greased casserole dish and smooth the top with a spatula. In a separate small bowl, combine melted butter and breadcrumbs (or crushed crackers). Sprinkle this mixture generously over the top for that signature crispy finish.

Bake the casserole at 350°F for 25–30 minutes, or until the top is golden and the filling is bubbly. Let it sit for a few minutes before serving to firm up slightly and make slicing easier. From start to finish, you’ll have this dish ready in about 45 minutes.

Storage Options

This casserole stores beautifully, making it a great make-ahead or leftover option. If you have any remaining portions, let them cool completely before transferring to an airtight container.

In the refrigerator, this dish will keep for 3–4 days. Reheat individual portions in the microwave or the whole dish in the oven at 300°F until warmed through.

To freeze, assemble the casserole and stop just before baking. Wrap it tightly in foil and freeze for up to 2 months. When you’re ready to bake, thaw it overnight in the fridge, then bake as directed—adding 5–10 extra minutes if needed.

The topping may lose a little crispness after storing, but you can restore some crunch by broiling for 1–2 minutes before serving.

Variations and Substitutions

One of the best things about this recipe is how easily you can tweak it based on what you have on hand or your personal taste preferences.

Try using zucchini in place of—or along with—yellow squash for a colorful twist. The texture and flavor are nearly identical, so it’s a seamless swap.

Want to up the flavor even more? Add a handful of parmesan cheese to the filling for a salty, nutty boost that pairs beautifully with cheddar.

If you're cutting back on dairy, you can substitute Greek yogurt for the sour cream. It gives the same creamy consistency with a bit of added protein and a slight tang.

Gluten-free? No problem. Just swap the breadcrumbs for gluten-free breadcrumbs or crushed rice crackers. Make sure your cheese and sour cream are certified gluten-free, and you're good to go.

Feeling fancy? Add some fresh herbs like thyme or chives to the mix. A little green goes a long way in brightening up the dish and giving it a homemade touch.

No matter how you mix it up, this casserole is forgiving, flexible, and delicious. Don’t be afraid to experiment and make it your own!

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