Three Cheese Squash Casserole with Poppyseed Ritz topping gets huge flavor from three cheeses and a crunchy, buttery crumb topping. It can also be made ahead!

After years of experimenting with squash casserole, this version is my hands down favorite. No egg, mayo, or canned anything in this recipe. The squash and onions are simmered in seasonings and mixed with cheeses, sour cream & butter. The buttery, poppyseed-laced Ritz cracker topping takes this over the top.

Here are a few of the tweaks that make this squash casserole exceptionally yummy.

1. The squash is simmered with fresh onion in a seasoned broth. I usually use water and add a couple cubes of chicken bouillon, sea salt & ground pepper.
2. I try to cook the squash until “just tender” and with a bit of heft to support the cheeses and other additions. (Before I knew better, I boiled my squash into oblivion.)  Note: Squash can also be steamed or sautéed until tender.
3. Using a combination of 3 cheeses~white cheddar, yellow cheddar, and Parmesan~adds interest and depth of flavor to the casserole. Sharp cheddars also add more punch than mild or medium versions.
4.  Poppy seeds add a hint of texture and slightly nutty kick to the crumb topping.

Make ahead method: If you want to make this ahead of time, it is super easy. Just make the casserole up to the point of topping. Keep in the fridge for up to 24 hours. Remove from fridge at least 30 minutes before baking, add the crumb topping, and bake as directed.

I hope your family loves this recipe as much as mine does. Thanks so much for stopping by my site. As always, be blessed, and stay savvy!

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3-Cheese Squash Casserole With Poppyseed-Ritz Topping

Yield: 8-10

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour 15 minutes

This is the best squash casserole ever and can be made up to a day in advance.

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Ingredients

• 2-3 pounds yellow squash (cut into large chunks)
• 1 onion, chopped
• Chicken Broth or chicken bouillon cubes
• 1/2 cup sharp white cheddar, grated large
• 1/2 cup sharp yellow cheddar, grated large
• 1/4 cup fresh grated parmesan
• 1/2 cup sour cream
• 5 TB butter, melted
• salt & freshly ground pepper to taste
• 1/2 tsp garlic salt
• TOPPING:
• 1-2 TB poppy seeds
• one sleeve Ritz crackers
• 4 TB butter, melted

Instructions

2. In large saucepan, put squash and onions. Cover with water.
3. Add 2-3 bouillon cubes, salt & pepper.
4. Bring to boil; reduce to simmer and cook until squash pierces easily with fork (but is not mushy).
5. When done, put in strainer and drain until all broth is removed. (Pressing down with paper towels helps.)
6. Place squash in bowl; season with salt, pepper, and the melted butter.
7. Add sour cream and cheeses; stir until well combined.
8. Spread squash mixture in bottom of casserole dish sprayed with cooking spray.
9. MAKE AHEAD:
10. If making ahead, do not add topping; refrigerate casserole for up to 24 hours.
11. Before baking, remove from refrigerator; let stand 30 minutes.
12. Mix all topping ingredients; sprinkle on top of casserole.
13. Bake 30 minutes or until bubbly.

Nutrition Information

Serving Size 1
Amount Per Serving Calories 1750Total Fat 154gSaturated Fat 94gCholesterol 422mgSodium 2200mgCarbohydrates 67gSugar 35gProtein 36g