Crispy Cheesy Southern Squash Casserole Recipe – Easy Ritz Cracker Topping

Let me just say, the moment you catch the aroma of tender yellow squash, creamy cheese, and that buttery Ritz cracker topping wafting from the oven—well, it’s a downright showstopper. The kind of scent that makes you peek through the oven door, impatiently counting down the minutes until you can dig in. I remember the first time I made this crispy cheesy Southern squash casserole; it was high summer, squash overflowing from my neighbor’s garden, and I was knee-high to a grasshopper, helping my grandma slice them up in her sunny kitchen.

She’d hum old gospel tunes, telling me how this recipe was a staple at every church picnic and family reunion. The magic happened when she crushed up Ritz crackers over the top—simple, but absolute genius. Honestly, I can still hear the crunch when you scoop out that first bite, and the way the cheese stretches just a little with the steam rising up. It’s the kind of moment you pause, take a deep breath, and just smile because you know you’re onto something truly special. My family couldn’t stop sneaking forkfuls straight from the casserole dish (and I can’t really blame them). There’s something about cheesy squash casserole with Ritz cracker topping that brings everyone together—kids clamoring for seconds, grown-ups reminiscing about Sunday suppers.

If you’re craving pure, nostalgic comfort that’s dangerously easy to make and guaranteed to brighten up your Pinterest board (or your next potluck), this crispy cheesy Southern squash casserole is your golden ticket. I’ve tested it every which way—in the name of research, of course—and it’s become a staple at our gatherings, given as gifts, and requested time and again. It feels like a warm hug on a plate, and you’re going to want to bookmark this one!

Why You’ll Love This Crispy Cheesy Southern Squash Casserole

Let’s face it, there’s no shortage of squash casseroles out there, but this crispy cheesy Southern squash casserole with Ritz cracker topping? She’s in a league of her own. Here’s why you’ll keep coming back for more (and maybe sneak a second helping before anyone notices):

• Quick & Easy: Comes together in under an hour, so even on busy weeknights or last-minute gatherings, you’re set.
• Simple Ingredients: No fancy grocery trips required—you probably have everything in your pantry already.
• Perfect for Any Occasion: Whether it’s a summer cookout, holiday dinner, or cozy weeknight supper, this casserole fits right in.
• Crowd-Pleaser: Kids love the cheesy goodness, adults rave about the crunchy topping. It disappears fast!
• Unbelievably Delicious: The combo of tender squash, gooey cheese, and buttery crackers is next-level comfort food.

What makes this squash casserole different (and better, in my humble opinion) is the balance: the squash stays tender but never mushy, the cheese is melty but not greasy, and the Ritz cracker topping gives every bite a savory crunch that’s totally irresistible. I always blend the squash mixture just enough for a creamy base, but leave a few rustic chunks for texture. Plus, the seasoning is spot-on—not too salty, just enough onion and garlic to make it sing.

This cheesy Southern squash casserole isn’t just good—it’s the kind that makes you close your eyes after the first bite. If you’ve ever had a bland, soggy casserole at a potluck, you know the disappointment—this recipe fixes all that. You get classic Southern comfort, made a little lighter, a little faster, and honestly, a whole lot tastier. Perfect for impressing guests without breaking a sweat, or turning a simple supper into something memorable. Trust me, your taste buds (and your family) will thank you!

What Ingredients You Will Need

This crispy cheesy Southern squash casserole uses simple, wholesome ingredients to deliver bold flavor and satisfying texture—no fuss, just honest comfort. Most items are pantry staples, easy to swap if you need, and a few are pure Southern classics. Here’s what you’ll need:

• For the Squash Base:
  • 4 cups yellow squash, sliced (about 900g; look for firm, medium-sized squash for best texture)
  • 1 cup Vidalia onion, finely chopped (110g; sweet onions add a mellow flavor)
  • 2 tablespoons unsalted butter (28g; adds richness)
  • 2 large eggs, room temperature
  • 3/4 cup sour cream (180g; can substitute Greek yogurt for a lighter touch)
  • 1 cup shredded sharp cheddar cheese (115g; I always recommend Cabot or Tillamook for a punchy flavor)
  • 1/2 cup grated Parmesan cheese (50g; for a savory boost)
  • 1/2 teaspoon garlic powder (or 1 garlic clove, minced)
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper (freshly ground is best)
• For the Ritz Cracker Topping:
  • 1 sleeve Ritz crackers (about 30 crackers, crushed; 85g)
  • 3 tablespoons unsalted butter, melted (42g; helps the topping crisp beautifully)
  • 2 tablespoons chopped fresh parsley (optional; adds color and a fresh note)
• Optional Add-Ins:
  • 1/2 cup diced red bell pepper (for color and sweetness)
  • 1/2 teaspoon smoked paprika (for a subtle smoky flavor)
  • Dash of hot sauce or cayenne (if you like a bit of heat)

If you’re shopping out of season, frozen sliced squash works in a pinch (just thaw and drain well). For a gluten-free twist, swap Ritz for gluten-free buttery crackers. Dairy-free? Use vegan cheddar and sour cream alternatives. I’ve tried just about every combo, and honestly, the base flavors always shine through. If you want to sneak in extra veggies, chopped zucchini blends right in. The ingredients are forgiving—make it your way!

Equipment Needed

You don’t need a fancy kitchen to whip up this crispy cheesy Southern squash casserole. Here’s what I use—plus a few tips to make things easy:

• Large Skillet or Sauté Pan: For softening the squash and onions. If you don’t have one, a wide saucepan works too.
• Mixing Bowls: One for the squash mixture, one for the topping.
• 9×13-inch Casserole Dish (or similar): Glass or ceramic is best for even cooking. I’ve used disposable aluminum pans for potlucks—works fine!
• Sharp Knife & Cutting Board: For slicing squash and chopping onions (watch those fingers—squash can be slippery!).
• Wooden Spoon or Silicone Spatula: For stirring the hot squash mixture and scraping every last bit into the dish.
• Measuring Cups & Spoons: I like stainless steel sets—easy to clean, and they don’t warp.
• Potato Masher or Fork: For smashing the cooked squash a bit (gives a rustic texture).
• Oven Mitts: Because that casserole dish gets hot—learned the hard way!

If you’re short on specialty equipment, don’t sweat it. A regular pie dish can substitute for the casserole, and a zip-top bag works for crushing crackers (just smash with a rolling pin or your hands). I always hand-wash my casserole dish and skillet—it keeps them looking new. No need for top-dollar gear; budget-friendly tools get the job done just as well.

Preparation Method

Ready to get cooking? Here’s how to make crispy cheesy Southern squash casserole with Ritz cracker topping (with all my personal tips and troubleshooting notes along the way):

1. Prepare the Squash:
   
   Preheat your oven to 350°F (175°C). Wash and slice 4 cups (about 900g) of yellow squash into 1/4-inch rounds. If squash is extra large, halve the rounds for even cooking.
2. Sauté the Veggies:
   
   Melt 2 tablespoons (28g) unsalted butter in a large skillet over medium heat. Add squash and 1 cup (110g) chopped Vidalia onion. Sauté for about 10-12 minutes, stirring occasionally, until squash is tender but not mushy. If there’s excess liquid, drain it off—otherwise, the casserole gets soggy.
3. Mash and Cool:
   
   Remove skillet from heat. Use a potato masher or fork to gently mash the squash mixture—leave a few chunks for texture. Let cool for 5-10 minutes so eggs don’t scramble in the next step.
4. Mix the Filling:
   
   In a large mixing bowl, whisk together 2 large eggs, 3/4 cup (180g) sour cream, 1 cup (115g) shredded cheddar, 1/2 cup (50g) grated Parmesan, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir in optional bell pepper or paprika if you like. Fold in the cooled squash mixture, mixing until just combined.
5. Assemble the Casserole:
   
   Lightly grease a 9×13-inch (23x33cm) casserole dish. Pour the squash mixture into the dish, smoothing the top with a spatula. Pause here—if the mixture seems watery, sprinkle a tablespoon of flour or cornstarch over the top and gently stir.
6. Prepare the Ritz Topping:
   
   Crush 1 sleeve (about 85g) Ritz crackers (I use a zip-top bag and rolling pin). In a small bowl, combine crackers with 3 tablespoons (42g) melted butter and 2 tablespoons chopped parsley. Toss until evenly coated.
7. Top and Bake:
   
   Sprinkle the Ritz mixture evenly over the casserole. Bake uncovered at 350°F (175°C) for 25-30 minutes, until bubbling and the topping is golden brown. If topping browns too fast, tent with foil for the last 10 minutes.
8. Cool and Serve:
   
   Remove from oven and let rest for 5-10 minutes. The casserole will firm up and slice more easily. Serve warm, straight from the dish.

Prep time: 20 minutes. Cook time: 30 minutes. Total: about 50 minutes. For a crispier topping, broil for 2 minutes at the end—just keep your eye on it! If your casserole seems runny, don’t panic; let it sit longer before serving. I’ve learned to always drain squash well and let the mixture cool before adding eggs. Trust me, patience pays off for perfect results.

Cooking Tips & Techniques

After years of making this crispy cheesy Southern squash casserole, I’ve picked up a few tricks that guarantee success every time:

• Don’t Overcook the Squash: You want it tender, not mushy. Stop sautéing as soon as the slices lose their raw color but still hold shape.
• Drain Excess Liquid: Squash can be watery—after cooking, pour off any liquid before mixing with eggs and cheese. Soggy casserole isn’t fun (learned the hard way!).
• Cool Before Mixing: Hot squash will scramble your eggs. Let the mixture cool for a few minutes—it’s worth it.
• Use Fresh Cheese: Pre-shredded cheese can be waxy. Grate your own for best melt and flavor.
• Crush Crackers Evenly: Big chunks burn, fine crumbs get soggy. Aim for pea-sized bits.
• Watch the Browning: Ritz topping browns quickly. If oven runs hot, check after 20 minutes and tent with foil if needed.
• Rest Before Serving: Let casserole sit for 5-10 minutes after baking. It sets up and slices better.
• Efficient Prep: Slice squash and onion together, sauté while you prep other ingredients. Multitasking keeps things moving!

One time, I rushed and added hot squash to the eggs—scrambled eggs in my casserole! Not ideal, but still tasty. If you make a mistake, don’t stress; the flavors are forgiving. Consistency comes from draining, cooling, and using the right cheese. If you want a crunchier topping, broil for a minute at the end—just don’t walk away (burnt Ritz is a sad story). This casserole is all about simple techniques, just a bit of patience, and plenty of comfort.

Variations & Adaptations

Flexibility is the hallmark of Southern cooking, and this crispy cheesy squash casserole is no exception. Here are a few ways to make it your own:

• Gluten-Free: Swap Ritz crackers for gluten-free buttery crackers. I’ve used Schär table crackers and they crisp beautifully.
• Dairy-Free: Substitute vegan cheddar and sour cream for the dairy. Miyoko’s and Kite Hill are my go-to brands; flavor stays rich and creamy.
• Low-Carb: Replace crackers with crushed pork rinds or almond flour mixed with butter. It’s a surprisingly tasty twist!
• Seasonal Swaps: In spring, mix in sliced zucchini. Late summer? Add corn kernels for extra sweetness. Red bell pepper adds color year-round.
• Flavor Boost: Try pepper jack cheese for a spicy kick, or stir in cooked bacon bits for smoky depth.
• Alternative Cooking Method: Want a crispy bottom? Bake in a cast iron skillet—just grease well and watch for sticking.
• Personal Favorite: I sometimes add a pinch of Cajun seasoning and chopped green onions for a zesty twist—my family loves it!

If you have allergies, this casserole adapts well—egg replacers (like flaxseed meal) work in a pinch, and most cheese alternatives melt nicely. For picky eaters, blend the squash mixture smooth; for texture lovers, leave it chunky. Southern squash casserole is all about making it fit your table.

Serving & Storage Suggestions

Serve crispy cheesy Southern squash casserole piping hot, straight from the oven. It’s best enjoyed warm, when the cheese is gooey and the Ritz topping is at its crunchiest. I like to garnish with a sprinkle of fresh parsley or chives for a pop of color—makes it extra pretty for guests or your next Pinterest post.

Pair with grilled chicken, ham, or fried catfish for a true Southern meal. It also shines as a vegetarian main with a side of cornbread and garden salad. For brunch, try alongside scrambled eggs and fruit salad.

To store leftovers: cover tightly and refrigerate up to 4 days. The topping softens, but the flavor deepens overnight. Reheat in the oven at 350°F (175°C) for 10-15 minutes to crisp the topping again. Microwave works, but won’t restore crunch (still tasty though!). You can freeze the casserole (uncooked or cooked) for up to 2 months—thaw overnight and bake as usual. Honestly, it’s even better the next day; flavors meld and the squash becomes sweeter. If you’re prepping ahead, assemble and refrigerate, adding the Ritz topping just before baking.

Nutritional Information & Benefits

Each serving of crispy cheesy Southern squash casserole (about 1/8 of a 9×13 dish) provides approximately:

• Calories: 220
• Fat: 14g
• Carbohydrates: 15g
• Protein: 7g
• Fiber: 2g
• Sugar: 4g

Squash is loaded with vitamin C, potassium, and fiber—great for heart health and digestion. Cheddar and Parmesan add calcium and protein, while eggs boost nutrition and structure. If you use Greek yogurt in place of sour cream, you’ll add probiotics and cut fat a bit. Gluten-free and dairy-free options make this casserole accessible for most diets, but watch for allergens in crackers and cheese. Personally, I love that this recipe sneaks in veggies and keeps everyone happy—kids don’t even realize they’re eating squash!

Conclusion

If you’re searching for comfort food that ticks all the boxes—easy, cheesy, crispy, and crowd-pleasing—this Southern squash casserole with Ritz cracker topping is it. You get classic flavors, a touch of nostalgia, and a dish that’s as beautiful on your Pinterest board as it is on your dinner table. I love this recipe because it brings folks together, starts conversations, and always gets rave reviews (even from squash skeptics!).

Customize it to fit your family—swap ingredients, add a personal twist, and make it your own. I hope you’ll give this crispy cheesy Southern squash casserole a spot in your regular rotation. Let me know how it turns out, share your adaptations, and drop a comment below if your family gobbles it up as quickly as mine does. This recipe is a keeper, and I can’t wait for you to try it!

Frequently Asked Questions

Can I use zucchini instead of yellow squash?

Absolutely! Zucchini works just as well—use the same amount, slice thin, and follow the recipe. The flavor will be slightly earthier but still delicious.

How do I keep the Ritz topping crispy?

Bake uncovered and don’t add the topping until you’re ready to bake. If you’re reheating leftovers, pop them under the broiler for a couple minutes to restore the crunch.

Can I make Southern squash casserole ahead of time?

Yes—you can assemble the casserole (without the topping), cover and refrigerate up to 24 hours. Add the Ritz mixture and bake when ready to serve.

What’s the best way to crush Ritz crackers?

Place them in a zip-top bag and gently smash with a rolling pin or your hands. Aim for pea-sized bits—too fine and the topping gets mushy.

Is this recipe vegetarian?

Yes, as written it’s vegetarian. If you want to make it vegan, use dairy-free cheese and sour cream, plus an egg substitute like flaxseed meal.

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