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Cheesy Yellow Squash and Onion Casserole

Tender yellow squash and onions are combined with sour cream, cheese and bread crumbs to make this oh so delicious casserole.

This instantly became a family favorite for our household. The simplicity of the recipe and a short ingredient list, while still being completely delicious, make this one of my favorite recipes of the year so far.

The yellow squash and onion slices are sautéed in a pan with olive oil at a high heat to get some browning and flavor – just be careful to watch it closely so it doesn’t burn. Flip the squash and onions and turn down the heat after about 3-4 minutes. I felt this step was necessary to get the best flavor from the vegetables, as opposed to cooking them in the oven from a raw state.

I can’t rave about this Cheesy Yellow Squash & Onion casserole enough. It may seem very simple but the flavor is wonderful. Enjoy!

Close up of cheesy casserole with visible cheesy crumb topping plated with spoon.

Cheesy Yellow Squash and Onion Casserole

Deliciously creamy and cheesy yellow squash and onion casserole, baked up with a crushed butter cracker crumb topping.
5 from 1 vote
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 354 kcal


  • 8 Inch Square Baking Pan


  • 3 medium sliced yellow squash (5 cups sliced total)
  • 1 small yellow onion sliced
  • 1 Tablespoon olive oil or vegetable oil
  • 1 egg lightly beaten
  • 1 cup sour cream
  • 1 sleeve Ritz crackers, crushed (1 1/2 cups total)
  • 2 cups shredded cheddar or cheddar blend divided


  • Preheat oven to 350-f degrees. Prepare an 8×8-inch baking dish, or a deep dish pie plate, with cooking spray.
  • Over medium high heat, sauté the squash, onion and vegetable oil for about 3-4 minutes, until browned a bit. Flip the squash over to cook the other side and lower the heat to medium. Cook for another 4 minutes. Remove from heat.
  • In a large mixing bowl, combine the egg and sour cream, mixing well. Add the cooked squash and onions, stirring gently to coat. Add 2/3 of the crushed crackers and 2/3 of the shredded cheese; mix gently.
  • Scoop the squash mixture into the prepared baking dish. Top with remaining cheese and bread crumbs.
  • Bake until warmed through completely, about 25 minutes. If you want to get a little color on the bread crumbs, you can turn on the broiler for a minute, being sure to watch closely so it doesn’t burn.


Recipe adapted from allrecipes.


Calories: 354kcalCarbohydrates: 16gProtein: 14gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 87mgSodium: 410mgPotassium: 402mgFiber: 2gSugar: 5gVitamin A: 852IUVitamin C: 18mgCalcium: 360mgIron: 2mg
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