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Cheesy Squash Casserole | Can't Stay Out of the Kitchen | this fantastic #Squash #SideDish is so delightful & easy to whip up you'll want to make it frequently. It's terrific for company or #holiday dinners like #Thanksgiving or #Christmas. The #RitzCracker topping makes everything irresistible. #CheddarCheese #Zucchini #YellowSquash #casserole #CheesySquashCasserole

Cheesy Squash Casserole

Teresa Ambra
Cheesy Squash Casserole is one of those vintage recipes where you can't get enough! This tasty casserole includes zucchini, yellow squash, celery and cheese in the main portion. It's topped with a mouthwatering Ritz cracker crumble that includes cheddar cheese. Every bite is irresistible and so wonderful for family, company or holiday dinners like Thanksgiving or Christmas. It you enjoy squash, you'll love this easy side dish.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish, Vegetable
Cuisine American
Servings 10
Calories 244 kcal

Equipment

  • 1 2-quart baking dish
  • 1 sharp knife to cut vegetables
  • 1 stock pot with lid
  • 1 colander
  • 1 large mixing bowl
  • 1 wooden spoon
  • 1 Rolling Pin or crush the Ritz crackers in your hands
  • 1 small bowl
  • 1 fork

Ingredients
  

  • 2 cups zucchini sliced, cooked and drained
  • 2 cups yellow squash sliced, cooked and drained
  • 1 cup celery diced
  • 1/3 cup onion diced
  • 1 cup sour cream
  • 1/2 cup sharp Cheddar cheese shredded
  • 1/4 tsp. sea salt
  • 1/8 tsp. pepper to taste
  • 2 cups Ritz crackers crushed (measure after crushing)
  • 1/2 cup salted butter melted (1 stick)
  • 1/2 cup sharp Cheddar cheese shredded

Instructions
 

  • Cook fresh squash until tender – about 5-7 minutes.
  • Drain in colander; transfer squash to a large mixing bowl.
  • Combine squash with celery, onion, sour cream, 1/2 cup of Cheddar cheese and salt and pepper to taste.
  • Pour mixture into greased 2 qt. casserole dish.
  • Combine Ritz cracker crumbs, butter and remaining half cup of cheddar cheese in a small bowl with a fork.
  • Sprinkle cracker crumb mixture on top of veggies.
  • Bake at 300 degrees for 30-40 minutes.

Notes

NOTE: The original recipe called for mayonnaise instead of sour cream. My husband doesn’t care for mayonnaise cooked in a recipe. So I usually substitute sour cream instead.
 
NOTE: You can use a rolling pin to crush the crackers, but I usually just crush them in my hands.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 244kcalCarbohydrates: 11gProtein: 5gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 49mgSodium: 318mgPotassium: 213mgFiber: 1gSugar: 3gVitamin A: 681IUVitamin C: 9mgCalcium: 137mgIron: 1mg
Keyword celery, cheese, side dish, yellow squash, zucchini
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