Cheesy Squash and Zucchini Casserole Recipe -
Cheesy Squash and Zucchini Casserole Recipe
  • READY IN 1 hr

Cheesy Squash and Zucchini Casserole

Recipe by  

"This cheesy dish is a favorite of our Thanksgiving dinner."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Fill a large pot with water and bring to a rolling boil. Add yellow squash, zucchini, and onion; bring back to a boil, and cook vegetables until tender, about 15 minutes. Drain and transfer vegetables to a large bowl.
  3. Mix Cheddar cheese, baking mix, butter, eggs, sugar, and salt with the cooked vegetables using a large spoon; stir until butter has melted and baking mix has dissolved. Fold crushed crackers into the mixture until the liquid has been absorbed. Pour mixture into a 1 1/2-quart casserole dish; top with bread crumbs.
  4. Bake in the preheated oven until topping is lightly browned and cheese is melted, 30 minutes.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Apr 18, 2013

This side dish turned out to be everyone’s most favorite dish of an elaborate meal. This is just heaven! I deviated somewhat from the original recipe by crushing onion & garlic croutons instead of the bland saltine crackers. I also made my own baking mix (1/2 cup flour; 0.75 teaspoons baking powder; 1/8 teaspoon salt; 1/2 tablespoon shortening, oil, or melted butter. First mix the dry ingredients then mix in the oil; mix well. You will have some extra baking mix).

Most Helpful Critical Review
Aug 06, 2013

I found the Bisquick made this way too bready. It would have been much better with just the breadcrumbs and crackers. I used Ritz crackers and added some Parmesan cheese. I also sauteed the veggies rather than boiling them. I'll make it again without the Bisquick. I'm sure it'll be tasty.

Apr 24, 2013

The halved this recipe and used Italian bread crumbs. Loved this dish and will definitely make again when I get the veggies. Thanks for a delicious recipe.

Aug 18, 2014

I really liked this recipe, and I have made it three times now. The first time, I followed the recipe exactly out of respect for its contributor. Very good! The second time, I omitted the baking mix and added some basil and oregano. Even better! The third time, I used Panko bread crumbs mixed with grated parmesan cheese for the topping, left out the baking mix again(it really doesn't seem to add much or to affect recipe when omitted), and increased herbs slightly. I think this is the variation I will stick with. Thank you very much for a solid recipe using the ubiquitous squash of summer!

Jun 09, 2013

This recipe is awesome. I am not a squash eater though I do love zucchini. However, I had some of both so I tried this recipe. I steamed the veggies in a microwave steamer for 7 minutes. No excess water that way and the veggies were nice and tender. The only other thing I did was to take some seasoned croutons and made crouton crumbs in the blender. I used those instead of the saltine cracker crumbs and bread crumbs. Otherwise followed the recipe to the letter. Served it with our meal with our friends last night. EVERYONE (including me)loved it. There was none leftover! Only problem with that is that it would have been nice to have had some leftovers for today.

Jun 20, 2014

Delicious and mostly healthy!:) The most imp't thing is my very "distinguishing" husband said of his own volition, "This is really good, a high quality dish." I skipped the bread mix and only added a 1/4 c. butter and followed everything else. I didn't have a square dish handy so i made it in a glass pie dish, came out great. Oh, I also cooked it on 375 for the first 15 minutes in the oven, then baked it on 325 for the remainder. This gave it a nice brown crisp on top. Yummmm....

Aug 04, 2014

OMG! I have an 18 year old girl that is on the path of being a chef. It is her dream. I tell you that because everything I make comes to scrutiny. My daughter Raved! Couldn't believe it! She will actually come home from friends houses when I tell her I made this. I stumbled on this recipe. Yay! It will be a fav for a long time to come. I will admit that the breadcrumbs on top are useless. They don't add flavor. They don't cook well. They don't add aesthetics. They don't hinder flavor though. I have experimented with differ crackers. I use Ritz. The have several differ flavors out. My fav accents to the dish are the vege flavor and the bacon flavor. All a matter of taste.

Dec 19, 2013

I didn't care for it because it was mushy & soggy, but my husband and kids gobbled it up; that's why I give it four stars. If I make it again, I'll try sauteeing the veggies instead of boiling and add another egg.


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  • Calories
  • 278 kcal
  • 14%
  • Carbohydrates
  • 16.4 g
  • 5%
  • Cholesterol
  • 95 mg
  • 32%
  • Fat
  • 20.5 g
  • 31%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 8.6 g
  • 17%
  • Sodium
  • 663 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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