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Creamy Summer Squash Casserole

Yield: 8-10 servings 1x
Prep: 45 minsCook: 1 hourTotal: 1 hour 45 minutes


  • 1 teaspoon salt
  • 1 pound yellow summer squash, trimmed and cut into chunks
  • 1 pound cauliflower, cut into chunks
  • 6 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • 1½ cups onion, diced medium
  • Small pinch red pepper flakes
  • 1 tablespoon fresh garlic, minced
  • 1 pound zucchini squash, trimmed and cut into bite sized pieces
  • 24 Ritz crackers, crushed
  • 8 ounces cheddar cheese, shredded
  • 4 eggs beaten
  • ½ cup heavy cream
  • 1 teaspoon kosher salt
  • 1 teaspoon granulated sugar
  • Pinch cayenne pepper
  • Pinch of nutmeg
  • ¾ cup Panko bread crumbs
  • 1½ tablespoons butter, melted


  1. Bring a medium to large pot of water to a boil. Once boiling, add one teaspoon of salt.
  2. Add yellow squash and cauliflower and boil gently for ten minutes. Drain and place back into the pot. Puree cooked squash and cauliflower with an emersion blender until pureed.
  3. Preheat oven to 350 degrees F.
  4. In a large sauté pan, heat the 6 tablespoons of butter and the olive oil over medium high. Once melted, add onions and red pepper flakes and sauté for two minutes. Add garlic and zucchini and sauté just long enough to take the crunch out of the zucchini. (No more than three minutes).
  5. Add this to the pureed vegetables.
  6. Add Ritz, cheese, eggs, cream, salt, sugar, cayenne pepper and nutmeg. Stir to combine.
  7. Pour into a 2½ quart baking dish.
  8. Mix the Panko with the melted butter and sprinkle over the top of the casserole.
  9. Bake uncovered for 50-60 minutes or until the center is hot and the top golden brown.
  10. Serve immediately.

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