Cheesy Squash Zucchini Corn Casserole with Ritz Crackers
A comforting Southern-style vegetable casserole that transforms summer squash, zucchini, and corn into a creamy, cheesy side dish. The vegetables are briefly simmered until tender, then folded into a rich mixture of mayonnaise, sour cream, and sharp cheddar cheese. Topped with buttery Ritz cracker crumbs for a golden, crunchy finish, this casserole is perfect for potlucks, holiday gatherings, or weeknight dinners alongside grilled meats. The layered assembly creates appealing texture contrasts in every bite.
Ingredients
- 4 cups yellow squash, sliced 1/4-inch thick
- 4 cups zucchini, sliced 1/4-inch thick
- 1 ½ cups sweet or yellow onion, coarsely chopped
- 4 cups chicken broth
- 2 cups corn, cooked
- ½ cup mayonnaise
- ½ cup sour cream
- 2 large eggs, lightly beaten
- 2 tablespoons salted butter, melted
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cups sharp cheddar cheese, shredded
- 1 ½ cups Ritz crackers, coarsely crushedpanko breadcrumbs1:1glutenadds gluten
lighter crunch, less buttery
Instructions
- 1
Combine squash, zucchini, onion, and chicken broth in a large saucepan
- 2
Add water if needed so liquid comes to the top of vegetables
- 3
Bring to a boil, then reduce heat and simmer for 6 to 7 minutes until squash and zucchini are tender
- 4
Drain well and add corn
- 5
Preheat oven to 350 degrees and grease a 2-quart baking dish
- 6
In a large bowl, stir together mayonnaise, sour cream, eggs, butter, salt and pepper
- 7
Mix in 1 1/2 cups of the cheese
- 8
Add squash mixture and stir to combine
- 9
Transfer half of the squash mixture to prepared baking dish
- 10
Sprinkle with half of the cracker crumbs
- 11
Top with remaining squash mixture, then remaining crackers and cheese
- 12
Bake for 25 minutes
Tips
Drain the vegetables thoroughly after simmering to prevent a watery casserole that won't set properly.
Crush crackers into varied sizes for better texture contrast - some fine crumbs, some chunky pieces.
Let casserole rest for 5 minutes after baking to allow the custard base to set before serving.
Good to Know
Refrigerate leftovers for up to 4 days in covered container. Reheat individual portions in microwave or full casserole covered in 325F oven.
Assemble casserole up to 1 day ahead, cover and refrigerate. Add 5-10 minutes to baking time if baking from cold.
Serve hot as a side dish with grilled chicken, pork chops, or barbecue. Pairs well with cornbread and coleslaw.
Common Mistakes
Avoid under-draining vegetables to prevent watery casserole that won't set properly
Don't overbake or cheese topping will become tough and rubbery
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen vegetables instead of fresh?
Yes, but thaw and drain frozen vegetables thoroughly before using. Skip the simmering step since frozen vegetables are already partially cooked.
How long will this casserole keep in the refrigerator?
Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or the full dish in a 325F oven.
Can I freeze this casserole for later?
Yes, freeze for up to 3 months. Thaw overnight in refrigerator before reheating. The texture may be slightly softer after freezing.