Easy Squash Casserole – delicious side dish made with a few simple ingredients. NO cream of anything soup! Squash, onion, bell pepper, Rotel, and cheese. Top with Ritz crackers and parmesan cheese. This casserole is great for potlucks, picnics, and holiday meals. #sidedish #squash #potluck #casserole
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Pin This RecipeEasy Vegetable Casserole Recipe
Squash casseroles are a staple for our holiday meals. We make one for Easter, Thanksgiving, and Christmas. This Easy Squash Casserole is a favorite. It is super easy to make and tastes great! Squash, onion, bell peppers, cheese, Rotel tomatoes, and Ritz crackers. YUM! This casserole is perfect for potlucks, cookouts, and the holidays.
How to Make Squash Casserole with Rotel
As the name says, this casserole is very easy to make. Start with cooking some onion and bell pepper in a skillet. Add the squash and cook until tender. Next drain the squash mixture. This is really, really important. Squash has a lot of water in it. You need to make sure to get as much moisture out of the squash as possible so the casserole isn’t runny. Once the squash has been drained, stir in some cheese, diced tomatoes and green chiles, salt, and pepper. Place the squash mixture in a baking dish. Top the casserole with some crushed Ritz crackers, parmesan cheese, and butter and bake.
I used frozen squash in this recipe. Feel free to use an equivalent amount of fresh squash if you prefer. I have made this casserole with both fresh and frozen squash and I actually prefer the frozen squash in this particular recipe. Bonus – frozen squash is cheaper than fresh!
Can You Freeze Squash Casserole?
You can make this casserole in advance and refrigerate or freeze for later. If baking this casserole straight from the refrigerator, you may need to add a few minutes to the baking time. To bake the casserole after freezing, thaw completely in the refrigerator and bake as directed below. To reheat the casserole after freezing, thaw completely in the refrigerator. Cover the casserole with aluminum foil and bake at 350ºF for 30 to 40 minutes.
What to Serve with Squash Casserole
This Easy Squash Casserole is a favorite at our house. It is so simple to make and tastes amazing! We make this casserole all the time. It goes great with just about anything. Grilled chicken, grilled pork, steaks, holiday ham. Here are a few of our favorite recipes from the blog that go great with this casserole:
Awesome Sauce Chicken
Awesome Sauce Chicken – seriously delicious!!! Only 3 ingredients! Chicken marinated in honey mustard, teriyaki sauce, and hot sauce. It…
The Ultimate Pork Chops
The Ultimate Pork Chops – so tender and juicy. You can cut them with a butter knife!!! Pork chops brined…
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Charley’s Steak Marinade
Charley’s Steak Marinade – seriously delicious! Only 6 simple ingredients – yellow mustard, garlic, soy sauce, brown sugar, salt and…
Easy Squash Casserole
Equipment:
Ingredients:
- 1 medium onion, chopped
- ½ cup green bell pepper, chopped
- 2 Tbsp butter
- 2 (16-oz) packages frozen squash, thawed
- 1 cup shredded cheddar cheese
- 1 tsp salt
- ½ tsp black pepper
- 1 (10-oz) can Rotel diced tomatoes and green chilies drained
- ½ cup crushed Ritz crackers
- ½ cup grated parmesan cheese
- ¼ cup butter, melted
Instructions:
- Preheat oven to 350ºF. Lightly spray a 9×13-inch baking dish with cooking spray.
- In a skillet, saute the onion and bell pepper in butter for 3 to 4 minutes. Add the squash and cook until tender.
- Drain the squash mixture. Add cheese, salt, pepper, and Rotel tomatoes.
- Spread squash mixture into prepared pan.
- Bake for 20 minutes.
- Remove from oven. Combine Ritz crackers, parmesan cheese, and melted buter. Sprinkle over squash. Bake an additional 20 minutes, until brown & bubbly.
Steph
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Wow! Really good! I freeze a lot of raw vegetables when I have an abundance, and I needed a recipe to use the frozen diced zucchini and yellow squash I had in my freezer chest. I’m vegan, so I substituted my vegan butter and cheeses for the dairy items in the recipe, and it turned out really, really tasty! Thanks for this delicious recipe! It’s definitely a keeper!
Love this recipe and have made it several times. I use fresh squash and don’t have to make any changes to the recipe. Fresh corn is good in this too. Thanks for the recipe!
Can you use fresh? I have some and was looking to do something different with them.
Sure!
im going to try this w/pork rinds instead of crackers to make it keto 🙂
Great idea!
Please post what kind of squash? The photo looks like yellow squash but I usually only see butternut in the freezer section. Enjoying your recipes, thanks!
yellow squash