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Cozy Summer Squash Casserole with Ritz Crackers

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A comforting summer squash casserole topped with buttery Ritz crackers and sharp cheddar cheese, perfect for a quick and easy summer dinner.

Ingredients

Scale
  • 4 cups sliced summer squash (about 2 medium zucchinis and 2 yellow squash), fresh and firm
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter, divided
  • 3 tablespoons all-purpose flour
  • 1 ½ cups whole milk, warmed
  • 1 ½ cups shredded sharp cheddar cheese
  • 1 ½ cups crushed Ritz crackers (about 30 crackers)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon chopped fresh parsley or thyme (optional)

Instructions

  1. Wash and thinly slice the summer squash (about 4 cups total). Chop the onion finely and mince the garlic. This should take about 10 minutes.
  2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the onions and garlic, cooking for 3-4 minutes until fragrant and translucent.
  3. Add the sliced squash, seasoning lightly with salt and pepper. Cook another 8-10 minutes, stirring occasionally, until the squash is tender but not mushy. Drain any excess liquid if it seems watery.
  4. In a separate saucepan, melt the remaining 1 tablespoon of butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
  5. Slowly pour in the warmed milk, whisking constantly to avoid lumps. Cook for 3-5 minutes until the sauce thickens and coats the back of a spoon.
  6. Remove from heat and stir in 1 cup of shredded cheddar cheese until melted and smooth. Taste and adjust seasoning if needed.
  7. Stir the sautéed squash mixture into the cheese sauce, mixing gently but thoroughly.
  8. Pour the creamy mixture into your greased 9×13-inch casserole dish, spreading it evenly.
  9. Crush the Ritz crackers finely using a food processor or place in a sealed bag and crush with a rolling pin.
  10. Toss the crumbs with the remaining ½ cup cheddar cheese and a tablespoon of melted butter to bind.
  11. Sprinkle the cracker-cheese topping evenly over the casserole.
  12. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the top is golden brown and the edges are bubbling.
  13. Let the casserole rest for 5-10 minutes out of the oven before serving.

Notes

If topping browns too fast, tent with foil halfway through baking. Drain excess moisture from squash to prevent sogginess. Use sharp cheddar for best flavor. For gluten-free, use gluten-free crackers and flour. Vegan options available by substituting dairy and butter.

Nutrition

Keywords: summer squash casserole, Ritz crackers, cheddar cheese, easy casserole, vegetable bake, comfort food, summer dinner

Find it online: https://lenatable.com/cozy-summer-squash-casserole-with-ritz-crackers-best-easy-recipe/