Squash Casserole With Ritz Crackers

Ever stare into your fridge, see a squash, and think, ‘What even is this thing?’ Only to remember it’s delicious and you totally bought it with good intentions? Yeah, me too. But fear not, my friend, because today we’re turning that unassuming gourd into something glorious: a Squash Casserole with Ritz Crackers that’s so good, you’ll wonder why you ever doubted the humble squash!

Why This Recipe is Awesome

Okay, so why this particular squash casserole? Because it’s basically the culinary equivalent of a warm hug and a high-five all in one. It’s ridiculously easy to make, even if your cooking skills peaked at instant ramen. Plus, it hides veggies so well, even your pickiest eater might actually *gasp* enjoy it. And those Ritz crackers? Oh honey, they’re the secret weapon, adding that buttery, salty crunch that elevates this dish from ‘good’ to ‘OMG, I need more!’ It’s a classic for a reason, and you’re about to find out why. Even I didn’t mess this one up, which, FYI, is saying something.

Ingredients You’ll Need

• Yellow Squash: About 3-4 medium ones (around 2 lbs). Go for the yellow ones; they’re usually sweeter and less watery.
• Butter: Half a stick (4 tbsp), because everything’s better with butter. Don’t skimp, it’s a foundation!
• Onion: One smallish one, finely chopped. Adds a beautiful depth you won’t want to skip.
• Eggs: Two large. These are our binders, holding all that goodness together.
• Milk: Half a cup, any kind really. Whole milk makes it extra creamy, but whatever you have will do.
• Cheddar Cheese: About 1 cup, shredded. Sharp or mild, your call. Cheese makes everything better, it’s a scientific fact.
• Sour Cream: Half a cup. Adds a lovely tang and creaminess. Don’t skip it, it’s important for that silky texture!
• Ritz Crackers: One sleeve (about 30 crackers). The absolute star of the show for that irresistible crunchy topping.
• Salt & Pepper: To taste, obviously. Don’t be shy; squash loves seasoning.
• Optional extras: A pinch of garlic powder or a tiny dash of cayenne pepper if you like a little kick.

Step-by-Step Instructions

1. Prep the squash: Wash and thinly slice your squash. No need to peel, the skin cooks down beautifully and adds nutrients.
2. Cook the squash: In a large pot, boil the squash slices in lightly salted water until they’re tender, about 10-15 minutes. This is crucial: drain them super well! You absolutely don’t want a watery casserole. Seriously, press out that excess water.
3. Sauté the onion: While the squash is boiling, melt 2 tbsp of butter in a pan over medium heat. Add your chopped onion and sauté until it’s soft and translucent, about 5-7 minutes. Smells good, right?
4. Mash it up: Transfer the well-drained squash to a large bowl. Add the sautéed onion. Mash it slightly with a potato masher or a fork. You want some texture, not baby food.
5. Mix in the goodies: Stir in the eggs, milk, sour cream, and about half of your shredded cheddar. Season with salt, pepper, and any optional spices you’re using. Mix until everything is happily combined and looks deliciously creamy.
6. Assemble the casserole: Pour the squash mixture into a greased 9×13 inch baking dish. Spread it evenly.
7. Cracker magic: Now for the fun part! Crush your Ritz crackers. You can put them in a zip-top bag and smash them with a rolling pin, or just crush them with your hands – pretty therapeutic, IMO. Melt the remaining 2 tbsp butter and toss it with the crushed crackers until they’re all coated.
8. Top it off: Sprinkle the remaining cheddar cheese evenly over the squash mixture, then generously spread the buttery Ritz cracker crumbs on top. This is where the magic happens!
9. Bake: Bake in a preheated oven at 350°F (175°C) for about 30-40 minutes, or until it’s bubbly around the edges, beautifully golden brown on top, and smelling absolutely divine. The crackers should be nice and toasty.
10. Rest & Serve: Let it cool for a few minutes before serving. This helps it set a bit, and prevents you from burning your tongue off in excitement. Trust me, it’s worth the wait.

Common Mistakes to Avoid

• The Watery Squash Disaster: This is the big one. Not draining your cooked squash properly is the fastest way to a sad, soggy casserole. **Seriously, squeeze out that extra water!**
• Under-seasoning: Thinking salt and pepper are optional. They’re not, friend. Taste as you go, and don’t be afraid to season generously. Bland food is a tragedy.
• Burning the Ritz: Over-baking the topping. Keep an eye on it in the last 10 minutes. You’re aiming for golden brown, not charcoal black.
• Forgetting to Preheat: Assuming your oven is just ready when you are. Rookie mistake. **Always preheat your oven!** It ensures even cooking from the start.

Alternatives & Substitutions

Life happens, ingredients run out! Here are some quick swaps:

• Cheese Swap: No cheddar? No problem! Swiss, Gruyere, or even a Monterey Jack would be super delish. Just make sure it’s a good melting cheese.
• Sour Cream Sub: Greek yogurt works beautifully for a slightly tangier, healthier twist. Or, if you’re feeling fancy, crème fraîche brings a richer flavor.
• Cracker Calamity: If you’re out of Ritz (the horror!), other buttery crackers like Club crackers are a good stand-in. For a healthier crunch, try panko breadcrumbs tossed with butter and a pinch of garlic powder. It won’t be quite the same, but still tasty!
• Spice It Up: A tiny pinch of nutmeg goes surprisingly well with squash, enhancing its sweetness. Or, a dash of smoked paprika for a deeper, earthier flavor.

FAQ (Frequently Asked Questions)

• “Can I make this ahead of time?” Absolutely! Assemble everything except the cracker topping, cover it, and refrigerate for up to 24 hours. Add the crackers right before baking. **Pro tip:** Let it come to room temperature for about 30 minutes before baking for more even cooking.
• “My casserole is watery! What went wrong?” You probably didn’t drain the squash enough. Next time, after boiling, give those slices a good press in a colander to get rid of all that excess liquid.
• “Can I use frozen squash?” You *can*, but it tends to hold more water, so be extra diligent about draining it. Thaw completely and squeeze out all excess liquid before using.
• “Is this a side dish or a main meal?” It’s definitely a superstar side, but honestly, I’ve eaten it as a main many times. It’s hearty enough to stand on its own!
• “Can I use margarine instead of butter?” Well, technically yes, but why hurt your soul like that? Butter just tastes better in this kind of dish.
• “Can I add other veggies?” Sure, why not? Just make sure they’re cooked and drained well. Sautéed mushrooms or finely chopped bell peppers could be a fun addition.

Final Thoughts

See? That wasn’t so scary, was it? You just whipped up a dish that’s cozy, comforting, and seriously satisfying. This Squash Casserole with Ritz Crackers is about to become your new favorite side, or maybe even your secret weapon for sneaking veggies onto plates. Now go impress someone—or just yourself—with your new culinary skills. You’ve earned it! And don’t forget to send me a pic of your masterpiece (or the delicious mess, no judgment).