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Cheesy Squash Casserole

Rated as 4.5 out of 5 Stars

"A creamy and cheesy casserole with summer squash, zucchini, spinach, mushrooms and a buttery cracker crumb topping. It is so cheesy and yummy that you almost forget you're eating vegetables... Worked on my kids, anyway! They couldn't get enough."
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1 h 10 m servings 529
Original recipe yields 10 servings


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  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Melt 1 tablespoon butter in a large saucepan over medium heat. Add zucchini and yellow squash; cover and cook, stirring occasionally, until soft, 6 to 10 minutes. Drain and set aside.
  3. Melt 1 tablespoon butter in another large saucepan. Add mushrooms, onion, and garlic; cook and stir until onion starts to soften, about 5 minutes. Add spinach and saute until wilted, 2 to 3 minutes.
  4. Mix crackers with 1/2 cup melted butter in a medium bowl.
  5. Combine squash mixture, mushroom mixture, tomatoes, pimento peppers, mayonnaise, green onion, oregano, basil, salt, and pepper in a large bowl. Mix well.
  6. Layer 1/2 of the squash mixture in a large casserole dish. Cover with 1/2 of the Cheddar and Parmesan cheeses. Top with 1/2 of the cracker crumbs. Layer remaining squash mixture, cheese, and cracker crumbs on top.
  7. Bake in the preheated oven until cheese is bubbly and cracker crumbs are browned, 20 to 30 minutes.

Nutrition Facts

Per Serving: 529 calories; 40 32.7 11.5 56 897 Full nutrition

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This was the first time I made this dish. I left out the spinach, unintentionally, but the next time I will make sure to add it. I bet with the spinach it would have been a rating of 5. The d...

Awesome recipe - an immediate favorite. The varied flavors of this dish work very well together. I swapped out the crushed Ritz cracker topping for crispy french onions to reduce the carb count....