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Cheesy Summer Squash and Zucchini Casserole

Cheesy summer squash casserole with zucchini and yellow squash baked until bubbly with a golden cracker-crumb crust. A Southern summer vegetable bake with tender slices, creamy filling, and sharp cheddar throughout.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 3 zucchini medium; sliced into rounds
yellow squash
  • 3 yellow squash medium; sliced into rounds
onion
  • 1 onion medium; diced
butter
  • 2 tbsp butter for sautéing
  • 2 tbsp butter melted for topping
eggs
  • 2 eggs beaten
sour cream
  • 1 cup sour cream
cream of chicken soup
  • 1 can (10.5 oz) cream of chicken soup
sharp cheddar cheese
  • 1 cup sharp cheddar cheese divided; use 1 cup in the mixture
  • 0.5 cup sharp cheddar cheese divided; use remaining for topping
garlic powder
  • 1 tsp garlic powder
salt
  • 1 salt to taste
black pepper
  • 1 black pepper to taste
Ritz crackers
  • 1 cup Ritz crackers crushed

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x13 baking dish.
Sauté vegetables
  1. Sauté the onion in butter over medium heat for about 3 minutes.
  2. Add the zucchini and yellow squash and cook for 5–6 minutes until just tender, then drain any excess liquid.
Make the cheesy filling
  1. Whisk the eggs, sour cream, cream of chicken soup, 1 cup cheddar, garlic powder, salt, and black pepper until combined.
  2. Fold in the sautéed squash mixture and spread it into the baking dish.
  3. Top with the remaining cheddar.
Crisp the top and bake
  1. Toss the crushed crackers with the melted butter and scatter over the top.
  2. Bake for 35–40 minutes at 350°F until bubbly and the cracker crust is golden.

Notes

Pro tip: after sautéing, drain well (and don’t overcook) so the casserole stays creamy instead of watery. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the oven at 325°F until warmed through. Freezing is possible, but the cracker topping may soften after thawing. For a lighter swap, use low-fat sour cream and reduce cheddar slightly, keeping the same bake time.