Print

Creamy Summer Squash Casserole Recipe with Easy Crunchy Ritz Topping

creamy summer squash casserole - featured image
Print Recipe

A creamy summer squash casserole with a buttery, crunchy Ritz cracker topping that balances comfort and texture, perfect for weeknight dinners or potlucks.

Ingredients

Scale
  • 4 cups thinly sliced summer squash (about 2 medium yellow or green squash)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 tablespoons unsalted butter, divided
  • 3 tablespoons all-purpose flour
  • 1 ½ cups whole milk, warmed
  • ½ cup sour cream
  • 1 cup shredded sharp cheddar cheese
  • ½ cup shredded mozzarella cheese
  • Salt and pepper to taste
  • 1 ½ cups crushed Ritz crackers
  • 1 tablespoon chopped fresh parsley or thyme (optional)

Instructions

  1. Wash and thinly slice about 2 medium summer squash. Chop 1 small onion finely. Mince 2 garlic cloves.
  2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add chopped onion and cook for 3-4 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
  3. Add sliced squash to the skillet. Cook, stirring occasionally, for 6-8 minutes until tender but not mushy. Season with salt and pepper. Remove from heat and set aside.
  4. In a separate saucepan, melt remaining 2 tablespoons butter over medium heat. Stir in 3 tablespoons flour and whisk continuously for 1-2 minutes to cook out raw flour taste.
  5. Slowly pour in 1 ½ cups warm milk while whisking to avoid lumps. Continue whisking until sauce thickens and bubbles gently, about 4-5 minutes.
  6. Remove from heat and stir in ½ cup sour cream, 1 cup shredded sharp cheddar, salt, and pepper to taste. Mix until cheese melts and sauce is smooth.
  7. Add sautéed squash and onion mixture to the sauce. Stir gently to combine evenly. Adjust seasoning if needed.
  8. Pour creamy squash mixture into a greased 9×13-inch casserole dish and spread evenly.
  9. Crush 1 ½ cups Ritz crackers using a food processor or plastic bag and rolling pin. Toss crumbs with 2 tablespoons melted butter until evenly coated.
  10. Sprinkle buttery Ritz cracker topping evenly over casserole. Bake in preheated oven at 350°F (175°C) for 25-30 minutes until bubbly and golden brown.
  11. Let casserole cool for 5 minutes before serving. Garnish with fresh parsley or thyme if desired.

Notes

Do not overcook the squash during sautéing to avoid mushy texture. Heat milk before adding to roux to prevent lumps. Crush Ritz crackers finely but leave some small chunks for texture. Watch the topping closely during the last 5 minutes of baking to avoid burning; tent with foil if needed. For gluten-free, substitute flour and crackers accordingly. For dairy-free, use plant-based alternatives.

Nutrition

Keywords: summer squash casserole, creamy casserole, Ritz cracker topping, easy vegetable bake, summer squash recipe, comfort food, cheesy casserole

Find it online: https://pokirecipes.com/creamy-summer-squash-casserole-recipe-with-easy-crunchy-ritz-topping/