This is the best Yellow Squash Casserole! Thinly sliced fresh squash is combined with sautéed bacon and onion, cheese, crackers, and a buttery egg mixture. Perfect as a side, Sunday brunch, or holiday get togethers!

Looking for other ways to use up yellow squash? Check out our amazing ratatouille recipe and sheet pan ratatouille.

Ritz Cracker Yellow Squash Casserole Recipe

This yellow squash casserole ranks up there with my sautéed zucchini and corn, honey butter skillet corn, and roasted parmesan creamed onions – all side dishes that leave me hating myself for eating too much. Because I.Just.Can’t.Stop.

Crisp salty bacon cooked with onion, then mixed with sliced yellow squash, cheese, and a seasoned egg mixture, and topped with buttery Ritz crackers is so incredibly flavorful.

If you’re in search of ways to use up garden squash or maybe a new holiday side that everyone will enjoy, put this easy casserole on your list!

Ingredients Needed

Here’s what you need to make this squash recipe.
(Scroll below to the printable recipe card for details and measurements.)

• Yellow squash – If you’re lucky enough to have your own garden squash, definitely use that! If not, yellow squash from your local market is absolutely fine.
• Bacon – For fabulous salty flavor and added texture.
• Onion and Garlic – Adds flavor and aromatics.
• Crushed white cheddar Cheez-It crackers – These add a subtle textural crunch and cheesy, buttery flavor.
• Colby-Jack shredded cheese – Freshly shredded is ideal for best flavor.
• Egg – This helps bind the filling.
• Whole milk – Adds creaminess.
• Unsalted butter – Melted butter is added to the egg mixture and cold cubed butter is speckled on top of the casserole before baking. It adds richness and moisture. We use unsalted butter since bacon is already salty.
• Salt and Pepper – For flavor.

How to Make Yellow Squash Casserole

This recipe for yellow squash casserole is easy to make in just a few simple steps.
(Scroll down to the printable recipe card for details, measurements, and video.)

1. Slice the yellow squash. Slice the squash into 1/8-inch thin rounds; transfer to a large bowl. (See note below)
2. Cook the bacon and onion. Sauté bacon until starting to get crispy. Add in the onion and continue to cook until soft and translucent. Add in the garlic and cook until fragrant. Season with a sprinkle of salt and pepper. With a slotted spoon, transfer mixture to the bowl with the squash.
3. Combine the crackers and cheese. Add half of the cracker/cheese mixture in with squash and bacon. Stir gently to combine.
4. Whisk the eggs and milk. Combine the eggs, milk, salt, pepper, and melted butter. Pour over the squash. Mix to combine, making sure all the squash slices get coated.
5. Transfer mixture to pan. Spread into a 9×9 baking dish coated with nonstick spray; sprinkle with the remaining cracker and cheese mixture. Dot with the cold butter bits.
6. Bake. Bake at 400F until lightly browned, 25-30 minutes. Let sit for a few minutes before serving and enjoy!

Make Ahead and Proper Storage

• Make ahead. You can assemble this casserole a day before baking, cover tightly and place in the fridge. Keep in mind that the crackers will soften as it sits. You will also need to tack on a few minutes to the bake time.
• Storing leftovers. If you have leftovers, cool completely, then store in an airtight container in the refrigerator for up to 3 days. (Freezing is not recommended. Yellow squash holds a lot of water, even after it’s cooked, and will release much of that water when it thaws which can make the texture of the casserole unappetizing.)

More Squash Recipes:

• Roasted Acorn Squash
• Roasted Spaghetti Squash
• Air Fryer Zucchini Fries
• Italian Stuffed Zucchini
• Pizza Stuffed Zucchini Boats
• Zucchini Lasagna Rolls

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!