Easy Cheesy Summer Squash Casserole

If your garden is drowning you in yellow squash and zucchini this summer or you just want to take advantage of this summertime staple, you need this recipe in your rotation. It’s a five ingredient wonder that turns humble summer squash into a creamy cheesy crowd pleaser with a buttery cracker topping. Serve it as a side or spoon it over rice or noodles for a full meal.

This casserole comes together on the stovetop in one pot then finishes in the oven so cleanup is minimal. It’s the kind of recipe that converts squash skeptics into believers and gets requested again before summer’s even over.

Why You Should Make This Recipe

• Uses up a glut of garden or farmers market squash before it goes bad.
• One pot from stovetop to oven means less cleanup.
• Ready in about 40 minutes start to finish.
• Gluten free if you swap in a gluten free cracker.
• Works as a side dish or a main over rice or noodles.
• Kid friendly and a great way to sneak in vegetables.

Yellow summer squash works best here but zucchini or a mix of both is just as good. Look for a buttery cracker like Ritz for the topping or use a similar type (Trader Joe’s makes a great vegan dupe). For the cheese and sour cream use your favorites, but Kite Hill and Violife are a good choice for vegan sour cream and Walmart’s Bettergoods is my go-to for vegan cheddar.

FAQs

This casserole is proof that you don’t need a long ingredient list to make something people ask for again and again. Keep it on hand for those weeks when squash is plentiful and this might become your new favorite! Don’t forget to please rate and review it you try it.

Easy Cheesy Summer Squash Casserole

Recipe by Kreg

5.0 from 5 votes

Cuisine: American, Southern

Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

A super easy casserole made with tender summer squash, vegan cheddar cheese, and a buttery cracker topping.

Cook Mode

Keep the screen of your device on

Ingredients

• 1 lb raw yellow squash, ends trimmed and scrubbed clean then sliced into 1/4 thick pieces

• 3 tablespoons vegan butter

• 1 large yellow onion, thinly sliced or chopped

• 1 1/4 teaspoons salt

• 1/2 teaspoon garlic powder

• 1/2 teaspoon dried thyme

• 1/4 teaspoon ground black pepper

• 1/2 cup vegan sour cream

• 1 cup vegan cheddar cheese, shredded

• 1/2 cup vegan buttery crackers, crushed

Directions

• In a medium sized Dutch oven set on medium heat, melt the vegan butter then add the chopped onion and salt and cook for 5 minutes until softened.
• Add the rest of the spices and cook for one more minute. Add the squash and sauté for 5-7 minutes until slightly softened.
• Add the cheese and sour cream and mix until combined. Either using the same pan or transferring to a baking dish sprinkle the crushed crackers over the top evenly.
• Bake in a 350° oven (uncovered if using a Dutch oven) for 25-30 minutes until bubbly and browned on top.

Notes

• Feel free to substitute zucchini squash or use a combo.
• This is great as a side dish for the holidays as well as summer as squash is usually available year-round!

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