squash casserole with buttery crumb topping
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5 from 2 votes

Squash Casserole

This squash casserole makes a perfect side dish for a potluck or any night of the week.
Course Side Dish
Cuisine American
Keyword Casserole Recipes, Squash
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 332kcal
Author Stephanie Manley


  • 4 1/2 pounds sliced yellow squash (about 8-10 med sized)
  • 1 cup chopped sweet onion
  • 10 ounces Cream of Celery Soup
  • 1 beaten egg
  • 1 1/2 cups shredded cheddar cheese
  • 2 tablespoons mayonnaise
  • salt and pepper to taste

Topping Mix together

  • 30 crushed Ritz crackers
  • 1/2 cup melted butter


  • Cut the squash into bite sized pieces. Boil squash and onion until tender. Drain and set aside. Mix the next set of ingredients together and add to drained squash and onions, and stir to combine. Place mixture into an 8x10 casserole dish and bake @ 325-350 for 20 minutes until bubbly. Remove from oven and sprinkle cracker mixture over the top. Return dish to oven and bake for 15 minutes until brown.

Recipe Tips

This is the best I've ever tasted! You may substitute 2 10 ounce packages broccoli instead of squash. Thanks Mari for sharing this with us!!


Calories: 332kcal | Carbohydrates: 18g | Protein: 9g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 58mg | Sodium: 542mg | Potassium: 737mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1175IU | Vitamin C: 43.4mg | Calcium: 223mg | Iron: 1.7mg
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