Loaded Summer Squash Casserole

Julie Jarrell Bailey


My family loves my version of squash casserole. A lot of recipes use a cream of mushroom soup but I use cream of celery instead because it adds great flavor to the dish. The great thing about this recipe is it's versatility. You can easily manipulate texture and taste. Want a thicker dish? Increase the amount of squash and herb stuffing mix. Want it creamier? Reduce the amount of squash or add 1/2 c. half and half. Want it spicier? Add smoked paprika or a dash of chili powder and garlic. Need a vegetarian dish? Omit the bacon. Enjoy!


☆☆☆☆☆ 0 votes

6 to 8
15 Min
45 Min


  • 5-6 c
    summer (yellow) squash, cut in chunks (about 4 to 6 squash, depending on size)
  • 1 stick
  • 1 medium
    sweet onion, chopped
  • 1 can(s)
    cream of celery soup
  • 1 c
    sour cream
  • 2 c
    cheddar cheese, shredded
  • 1 c
    herbed stuffing mix
  • 1 tube(s)
    ritz crackers, crushed
  • 4-6 slice
    cooked bacon, crumbled (optional)
  • ·
    salt & pepper to taste
  • ·
    chopped chives (optional)

How to Make Loaded Summer Squash Casserole


  1. PRE-HEAT OVEN TO 350-degrees.
    Melt butter over medium heat in large pot.
  2. Chop squash into chunks. (thick slices are equally fine if that's your preference). ADD to pot of melting butter.
  3. Rough chop onion. ADD to pot of melting butter.
  4. ADD salt & pepper to taste. I use about 1 tsp salt and 1/2 tsp pepper. STIR ingredients together to coat with salt & pepper. Turn heat to LOW. COVER pot with lid and allow to cook for about 10 minutes until slightly soft. Don't over-cook or the squash becomes mushy.
  5. ADD Cream of Celery Soup, the sour cream and 1 c. of the shredded cheese.
  6. CRUSH the Ritz Crackers. ADD half of the crushed crackers and the herbed stuffing mix to the squash, soup, sour cream and cheese mixture. STIR well.
  7. Spray casserole dish with butter-flavored spray cooking oil. POUR mixture into the casserole dish. (I used an 8x8 in this photo but a larger casserole dish also works)
  8. Sprinkle top with the cheese and remaining bread crumbs.
  9. COVER with foil and BAKE at 350-degrees for approximately 30-minutes or until mixture is golden-brown and bubbly. (OPTIONAL): TOP with BACON. Return to oven un-covered for additional 10-minutes.
  10. REMOVE from oven. Let sit for 5 to 10 minutes and serve warm. Top with chopped chives before serving (optional).

Printable Recipe Card

About Loaded Summer Squash Casserole

Course/Dish: Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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