Name: Momma's Squash Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: Southern American
Ingredients: 4 medium yellow squash, sliced; 1 medium onion, diced; 2 large eggs; 1/2 cup plain Greek yogurt; 1 cup shredded sharp cheddar; 2 tbsp butter; Salt and pepper to taste; 1/2 cup crushed Ritz crackers; 2 tbsp melted butter (for topping)

About This Recipe

Comfort Food That's Actually Good For You

Summer in the South means yellow squash in abundance — and this casserole is Momma's favorite way to celebrate it. This is her lighter version of the classic: she swaps the sour cream for Greek yogurt and lets the natural sweetness of the squash do most of the work. The result is creamy, savory, and deeply satisfying without being heavy.

The cracker topping is non-negotiable. That golden, buttery crust is what separates a squash casserole from a squash mush — it adds texture, richness, and the kind of satisfying crunch that makes everyone go back for seconds. Momma has been making this every summer for thirty years, and it disappears every single time.

🌞The key is draining the squash well after cooking — excess moisture is the enemy of a good set casserole.

Ingredients

Serves 8 · Prep: 20 min · Bake: 30–35 min at 350°F

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4 mediumYellow squash, sliced

1 cupShredded sharp cheddar

1 mediumOnion, diced

To tasteSalt & black pepper

2 tbspButter

½ cupCrushed Ritz crackers

2 largeEggs

2 tbspMelted butter (for topping)

½ cupPlain Greek yogurt

Step by Step

Momma's method — simple, reliable, delicious

Step 01

Slice the Squash & Onion

Preheat oven to 350°F and grease a 9×13 baking dish. Slice the 4 yellow squash into ¼-inch rounds and dice the onion. Uniform slices cook more evenly and give the casserole a better texture once everything comes together.

💡 A mandoline slicer gives perfectly even squash rounds — just watch your fingers.

Step 02

Sauté Until Very Soft

Melt 2 tbsp butter in a large skillet over medium heat. Add the squash and onion and cook, stirring occasionally, for 8–10 minutes until the squash is completely tender and the onion is translucent. The squash should be easily pierced with a fork — not al dente.

💡 Cook it more than you think — soft squash blends into a creamier casserole.

Step 03

Drain Off Excess Liquid

Transfer the cooked squash to a colander and let it drain for 5 minutes. Gently press with a spoon to release as much liquid as possible. This is the most important step — squash releases a lot of water and skipping this results in a watery, loose casserole instead of a beautifully set one.

💡 Press firmly but don't mash — you want pieces, not puree.

Step 04

Mix the Filling

In a large bowl, combine the drained squash mixture with 2 beaten eggs, ½ cup Greek yogurt, 1 cup shredded cheddar, and a generous seasoning of salt and pepper. Stir until everything is evenly combined. The mixture should look creamy and cohesive.

💡 Taste the filling before baking and adjust salt — squash can handle more seasoning than you'd think.

Step 05

Top & Bake

Pour the filling into the greased baking dish and spread evenly. In a small bowl, mix the ½ cup crushed Ritz crackers with 2 tbsp melted butter, then scatter evenly over the top. Bake at 350°F for 30–35 minutes until the top is golden and the filling is set.

💡 The casserole is done when it doesn't jiggle in the center when gently shaken.

Momma's Note

The Summer Side Dish

"Drain it twice if you have to. The drier the squash, the better the casserole. Don't rush that step."

— Momma Cooper · The Cooper Kitchen

What You'll Need

Simple tools for a classic southern side.

Le Creuset

Stoneware Baking Dish, 3.5 qt

📦 Amazon

OXO Good Grips

Stainless Steel Colander

📦 Amazon

Lodge

12" Cast Iron Skillet

📦 Amazon