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Comforting Yellow Squash Casserole Recipe with Ritz Crackers and Cheddar Cheese Easy and Perfect

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A quick and easy yellow squash casserole featuring a creamy cheddar cheese base topped with a buttery, crunchy Ritz cracker crust. Perfect for cozy weeknights and family gatherings.

Ingredients

Scale
  • 4 cups sliced yellow squash (about 2 medium squash)
  • 1 small onion, finely chopped
  • 4 tablespoons unsalted butter, divided
  • 3 tablespoons all-purpose flour
  • 1 cup milk (whole or 2%)
  • 1 ½ cups shredded sharp cheddar cheese (about 150 grams)
  • 1 ½ cups crushed Ritz crackers (about 30 crackers)
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon garlic powder (optional)
  • 1 tablespoon chopped fresh parsley (optional)

Instructions

  1. Wash and slice about 2 medium yellow squash into thin rounds, roughly ¼-inch thick (about 4 cups). Set aside.
  2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and cook until translucent and soft, about 5 minutes.
  3. Add the sliced squash to the skillet and cook, stirring occasionally, until slightly tender but not mushy, about 7 minutes. Season with a pinch of salt and pepper. Remove from heat.
  4. In the same skillet or a separate saucepan, melt the remaining 2 tablespoons of butter over medium heat. Sprinkle in 3 tablespoons of all-purpose flour and whisk constantly for 1-2 minutes to cook out the raw flour taste.
  5. Slowly pour in 1 cup of milk while whisking to avoid lumps. Continue cooking and stirring until the mixture thickens and coats the back of a spoon, about 3-5 minutes.
  6. Remove the sauce from heat and stir in 1 ½ cups shredded sharp cheddar cheese until melted and smooth.
  7. Season the cheese sauce with ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon garlic powder if using. Taste and adjust seasoning.
  8. Fold the sautéed squash and onion mixture into the cheese sauce gently so the squash pieces stay mostly intact. Stir in 1 tablespoon chopped parsley if desired.
  9. Pour the squash and cheese mixture into a greased 9×9-inch baking dish, spreading evenly.
  10. Crush 1 ½ cups of Ritz crackers into coarse crumbs. Mix with 1 tablespoon melted butter and spread evenly over the casserole.
  11. Preheat oven to 350°F (175°C). Bake the casserole uncovered for 25-30 minutes, or until the topping is golden brown and crispy and the casserole is bubbly around the edges.
  12. Let the casserole rest for 5 minutes before serving.

Notes

Avoid overcooking the squash to prevent a watery casserole. Crush Ritz crackers to desired texture for topping crunch. Use butter in the topping for a golden, crispy crust. Preheat oven fully before baking. For gluten-free, substitute flour and crackers accordingly. Refrigerate leftovers up to 3 days; reheat covered in oven or microwave. Freezes well for up to 2 months.

Nutrition

Keywords: yellow squash casserole, Ritz crackers, cheddar cheese, comfort food, easy casserole, quick side dish, cheesy squash bake

Find it online: https://twinkletaste.com/comforting-yellow-squash-casserole-recipe-with-ritz-crackers-and-cheddar-cheese-easy-and-perfect/