Summer Squash Casserole With Ritz Crackers (Creamy Crunchy Southern Comfort, 50 Min)

Tutorial: how to make summer squash casserole — yellow squash + sour cream + cheddar + Ritz crumb. 50 min Southern.

Introduction

Tutorial: how to make summer squash casserole — yellow squash + cream sauce + Ritz cracker topping. 50 min Southern.

Ingredients List

  • 2 lb yellow squash + 1 Vidalia + 3 tbsp butter + salt
  • 1 can cream of chicken + 1 cup sour cream + 1.5 cups cheddar + 1/2 cup parm + garlic + thyme + S+P + 2 eggs
  • 1.5 sleeves Ritz crushed + 6 tbsp melted butter + 1/2 cup cheddar + parsley
  • Chives + parsley + pepper

Timing

Close-up of summer squash casserole serving showing tender yellow squash, creamy cheese sauce, and crispy buttery Ritz cracker crust Save

Sauté 10. Mix 10. Bake 25. Rest 5. Total 50 min.

Step 1 — Sauté + Squeeze

8-10 min. Towel-squeeze water out.

Step 2 — Cream Sauce

All in big bowl smooth.

Step 3 — Combine + Pan

Squash in sauce. 9×13 greased.

Step 4 — Topping

Crushed Ritz + butter + cheese + parsley.

Step 5 — Cover + Press

Even sprinkle.

Step 6 — Bake 350°F 22-25

Golden top + bubbling. Rest 5 min.

Nutritional Information

  • Calories 340 | Protein 10g | Fat 24g | Carbs 22g | Calcium 20% DV

Healthier Alternatives

Greek yogurt. Low-sodium soup. Whole wheat crackers.

Serving Suggestions

Grilled chicken, BBQ ribs. Sweet tea. Potlucks.

Common Mistakes to Avoid

  • Wet squash
  • Bagged cheese
  • No butter topping
  • Underbaked
  • Cut early

Storing Tips

4 days fridge. 350°F 12 min reheat. Freeze unbaked 2 mo.

Conclusion

That’s how to make summer squash casserole. Comment your herb, share a photo, subscribe.

FAQs

Ritz sub? Pretzels, panko.

Zucchini? Yes.

Vegetarian? Cream of mushroom.

Make ahead? 24 hr.

GF? GF crackers.

Squeeze why? Anti-soggy.

Recipe Card: Summer Squash Casserole

Sauté: 10 min | Mix: 10 min | Bake: 25 min | Rest: 5 min | Total: 50 min | Serves: 8 | Calories: 340/serving

Ingredients

  • 2 lb yellow summer squash sliced + 1 Vidalia onion + 3 tbsp butter + 1/2 tsp salt
  • 1 can cream of chicken + 1 cup sour cream + 1.5 cups sharp cheddar + 1/2 cup parmesan + garlic powder + thyme + S+P + 2 eggs
  • 1.5 sleeves crushed Ritz + 6 tbsp melted butter + 1/2 cup cheddar + parsley
  • Fresh chives + parsley + cracked pepper

Instructions

  1. Sauté squash + onion 8-10 min; squeeze out water with towel.
  2. Whisk cream sauce ingredients.
  3. Fold squash into sauce; transfer to 9×13 dish.
  4. Mix Ritz topping with melted butter + cheese + parsley.
  5. Sprinkle topping over casserole; press lightly.
  6. Bake at 350°F for 22-25 min until golden; rest 5 min; garnish.

Nutrition (per serving)

Calories 340 | Protein 10g | Fat 24g | Carbs 22g | Calcium 20% DV

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