This Squash Casserole recipe is a delicious Southern combination of yellow summer squash, bacon, cheese, and buttery Ritz crackers.
I’m going to be honest. This is probably one of the more involved recipes you’ll find on Southern Bite. I’ve always tried to provide you with food that is easy to prepare and uses ingredients you probably already have in your pantry. This recipe might take a little extra time, but promise you it’s 100% worth the extra effort.
There are probably hundreds of thousands of variations of squash casserole out there, but this one is my favorite. So, I just had to share this recipe with you, even if it is a bit more complex than most all my recipes here at Southern Bite.
This squash casserole recipe combines one of my favorite summer vegetables, squash, with bacon, cheese, and buttery Ritz crackers. I’m serious… how can this not be good? I hope y’all enjoy!!
Can I make Squash Casserole ahead of time?
The answer to making this ahead of time is both, yes and no. Yes, you can make most of this recipe ahead of time. However, you will want to stop at the step where you add the crushed Ritz crackers. If you make it ahead of time with the Ritz crackers on top, the moisture from the dish will cause the crackers to get soggy and mushy when it is wrapped with plastic wrap or covered in an airtight container in the fridge.
So, I recommend you stop at the second to the last step in the recipe instructions where it says, “Top with crushed crackers and pats of butter.” Before you do that, go ahead and store your casserole in the fridge. Then, when you are ready to bake the casserole, get out your crushed Ritz crackers, top the dish with the crackers, and finish with baking. That should work just fine!
Can I use zucchini instead of the yellow squash in this recipe?
Absolutely! Because of the mild flavor, you can swap zucchini for a relatively equal amount of yellow squash and your recipe will turn out just as delicious! A combination of both also works really well and makes for a nice colorful presentation.
Other Squash Recipes
I absolutely love squash. You can’t have too many recipes that feature that delicious vegetable in my humble opinion. Here at Southern Bite, I’ve made many different recipes that feature squash. Here are a few of my favorites that I think you will love:
Old School Squash & Onions – This classic recipe for Southern, Old School Squash and Onions is a delicious way to use up the abundance of yellow summer squash from the garden. And even if you don’t have a garden, you’ll want to run to the market to grab some squash for this one.
Squash Fritters – Squash Fritters are light and crispy and incredibly easy to make. Fried in a skillet to crunchy perfection, these fritters never last long before they are gobbled up!
Ultimate Cheesy Squash Casserole – This Ultimate Cheesy Squash Casserole recipe is a delicious southern casserole filled with layers of tender squash, creamy cheese, and savory flavor.
Easy Southern Ratatouille – Also known as Stewed Squash and Tomatoes, this Easy Southern Ratatouille is a dish I mimicked after something I had at a super fancy restaurant. Just because it was made at a fancy dish, does not mean this recipe is complicated… it’s simple but so delicious! Everyone loves this one! Give it a try!
One-Pot Chicken Ratatouille – This One-Pot Chicken Ratatouille recipe puts a twist on the classic French dish and turns it into a one-pot meal. Served over pasta, rice, or in a bowl all by itself, this hearty dish is packed with vegetables and is incredibly flavorful.
Ingredients
- 1 small onion, finely chopped
- 5 strips bacon, coarsely chopped
- 2 pounds yellow squash, thinly sliced
- 2 cloves garlic, minced
- 2 large eggs, beaten
- 8 ounces sour cream
- ½ teaspoon salt
- â…› teaspoon black pepper
- 1 ½ cups shredded cheddar cheese
- 1 sleeve buttery crackers (like Ritz), crushed (about 32 crackers)
- 3 tablespoons butter, melted
Instructions
- Preheat the oven to 350°F and lightly spray a 9×13-inch baking dish with nonstick cooking spray. Â
- In a large skillet, cook bacon over medium heat 10 to 15 minutes, or until bacon is crisp. Remove the bacon from the pan to drain on paper towels and allow the rendered bacon grease to remain in the pan.
- Add the onions to the bacon grease and cook for about 5 minutes or until translucent.
- Add garlic, saut̩ until just fragrant Рabout 1 minute.
- Add squash and saute 10 minutes, stirring occasionally.
- Meanwhile, in large bowl, combine beaten eggs, sour cream, salt, pepper, and cheese. Mix well.
- Add squash and bacon mixture to bowl. Mix well. Turn out into the prepared casserole dish.
- In a small bowl, combine the crushed crackers with the melted butter and toss to coat the crackers in the butter. Sprinkle the crackers evenly over the top of the casserole.
- Bake for 35 to 40 minutes, or until casserole is browned and bubbly. Allow to rest for about 5 minutes before serving.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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If I’m using frozen squash from the garden (blanched before freezing), would I add it frozen or thaw & drain first? Thanks for a website full of delicious & reliable recipes!
I would thaw and drain very well before adding. Hope it turns out great for you!
Just wanted to show my appreciation for this recipe! It’s my go-to for Thanksgiving… I’m a huge fan of squash, and this is my absolute favorite casserole. Turkey is on the smoker, and now it’s time to make the casserole!! Thank you for sharing.
Thanks, Justin! Hope y’all had a great meal!
I and my family love this recipe. I do add more bacon but we love bacon.
More bacon is never a bad idea!
I love this casserole my family loved it. I did add more bacon bits, and I use the lenses, gluten-free baked crackers that look like Ritz and taste like them.
So happy to hear y’all enjoyed this, Donna!
I increased the bacon to 1½ cups in order to make this a main dish. My family, who normally only like their squashed fried, raved over this recipe! One comment was that it was similar to a breakfast casserole.
Awesome! Happy to hear your crew enjoyed it!
Please proofread!
Time to prep 30 minutes +
Time to cook 35 minutes = 5 minutes
And what is “prepheat the oven”
I’m so sorry to have caused you so much stress, Nancy. I developed this recipe, photographed it, and wrote the post back when I was working a full-time job (that wasn’t the blog), raising a family, and doing this on the weekends and must have just missed that. The calculation is done automatically using software that generates the printable recipe card, so I’m not sure how that got done. As for the preheat thing, I’ve got that corrected for you.
Thanks Stacey for the wonderful recipes
It’s my pleasure!
Just wondering if cooking the squash in water then draining them and using a potato masher making sure to get all water out. ? Thanks
You could certainly do that, but the squash will lose its texture. I often cook it, then just drain it in a colander.
Oh my stars!!!!! Stacey, you are the best!!!!! I’ve made squash and onions – but add bacon – OUT OF THIS WORLD!!!! Thank you!!! I’m so glad I found your blog – you’ve taught me a lot!! My family thanks you too!!!! LOL
Ha! Thanks so much, Theresa!
OMG, Stacey! I just went to Amazon to order your cookbook, and the price is $121.84!!!! Is this correct? I mean, I can’t afford that and who can at that price for a cookbook. I’m sure it’s fantastic, but at that price, it will have to have gold pages. I’m very disappointed. I love your recipes and have subscribed to your blog, so what is the alternative to buying your cookbook?
Hey Dana! The book is sold out and unfortunately some folks are online selling used copies at completely ridiculous prices! On Ebay it’s even listed at $199.99! Please don’t buy that. I’m working with my publisher now and we hope to have more available very soon!
Can you make this the day before and then bake next day?
Yes, just save the topping and put it on right before baking.
I was looking for a way to use up a freezer full of butternut. I don’t think this recipe was meant for that, but I gave it a try. I count on you for easy reliable and tasty recipes. This worked beautifully. I subbed parmesan as I thought it more compatible with butternut. Thank you for sharing another keeper. I am certain that when I make it the way you suggest, it will be even better.
Thanks so much for the confidence, Leslie! So glad it turned out great for you!
Was given some squash, found this recipe, oh my, can’t wait to try it. Just sent hubby to store for cheese. Lived in Tn and SC for years. Always fried my squash. This sounds great.
Hope you enjoy it, Doris!
I was looking for a recipe to use for all the squash we have from the garden and this was a definite winner! My family loved it! The bacon added a wonderful flavor. I really enjoy your website, thank you for another great recipe to make for my family!
Thanks so much, Tiffany! I’m so glad y’all enjoyed it!!
I tried this last night and used Ritz brand bacon flavored crackers. Oh. My. Goodness.
What a GREAT idea!!
This looks so good do you think I could freeze this ?
Are you wanting to freeze it before or after it has been baked?
Stacy,
My daughter-in-law told me about your website via the sticky buns, which my family can’t get enough of. I’m making them every week! Browsing the recipes on your site, I have many that I can’t wait to try. I lived in the South for many years, and cook Southern more than Yankee,
even though I had to move North of the Maxon-Dixon. Really appreciate your site.
i also lived in Cajun country of Louisiana, west of Baton Rouge. Still try to replicate their gumbo. Which my Cajun mother-in-law only made with a dark roux (no file) and we plopped creamy potato salad smack-dab in the middle of her chicken/sauage gumbo. Ever hear of that?
Deb
Thanks for your sweet words, Deb! I’ve never heard of potato salad in gumbo, but I think it sounds great!! Please let me know if you ever have any questions or anything!
Stacey, I don’t have scales to weigh the squash. Can you tell me approximately how many cups of squash this would be? Thanks!
Depending on how the squash is cut, I would guess around 4 cups.
This is a delicious casserole and have been fixing it for years minus the eggs because my son-in-law has a egg allergy. A quick tip on the bacon … cut bacon in small pieces then freeze in individual containers when crisp bacon is needed pull a container from freezer, thaw (in microwave if necessary), the fry until crisp.
Great tip!! Thanks for sharing!
What’s a Southern kitchen without a squash casserole recipe? 🙂 Looks great, Stacey!
Thanks, Jackie!
This look like a winner to me. I don’t have any squash but I am putting it on the grocery list for next week! Thank you!!
Wonderful! I hope you enjoy it!
Cooked this today, and I must say it was fabulous!!! Added to our favs!! I also could have eaten the squash after the simmering in the skillet, so now I have a new way to cook squash. THANKS AGAIN!!
You are so welcome! I’m SO glad y’all are enjoying it!
This has to be good … it has bacon! I can’t wait to try it.
In southwestern Virginia, there is a restaurant called the Log Cabin that makes a dish very similar. I had never particularly liked squash until I tried this casserole. It was fantastic. Most other recipes like this use stuffing. The bacon and onion make all the difference. Thanks so much for this recipe!!
Looks perfect for a most delicious Southern favorite! No self-respecting Southern Thanksgiving table is without this golden jewel. After many years of combining/taking away ingredients from several church cookbooks, I settled on my own combination. It is just like this one except for the bacon. If I don’t have sour cream I use a little milk.I will certainly try the bacon with mine!But in “lean” times, it is still good “ala bacon”.
Squash casserole with bacon!!! Yum…sounds so good!
This is the best squash casserole recipe I have ever came across. Am going to try it tonight – have all the ingredients on hand. You have the most delicious recipes on the web.
Thanks so much, Marjorie! You are so sweet!! You’ve just made my day!
Would not suggest cooking the bacon and onions together. Bacon will not crisp if cooked with the onions because of the water content of the onions. Suggest crisping the bacon first, remove from pan, and then sweat the onions in the rendered bacon grease until just translucent. A very good traditional Southern dish and the addition of the bacon makes it even better!
Great advice. However, I had no trouble getting my bacon to crisp up. It might take a little bit longer, but it’s one less step to have to worry about. 🙂
poppycock…I have been crisping bacon up with onions forty five years and never have a problem. Some people just have to make things hard.
🙂