You know classic southern style squash casserole? With plenty of tender yellow squash, crispy cracker topping, and ooey-gooey cheese? Well, this casserole has ALL of that, it just goes about it in a very different way… because it all comes together on a sheet pan! Our Sheet Pan Squash Casserole has that same irresistible cheesy squash and cracker crunch but is a bit more crowd-friendly than the traditional version and has a higher topping-to-squash ratio to boot. Feed your fam, feed your friends, and maybe have some leftover. (That’s a big maybe, this stuff goes fast!)

You’re going to start by boiling your squash in water with some onion – you want it to be nice and tender.

While that boils, you’re going to get your base ready. That base is whole butter crackers that you line up on a rimmed baking sheet…

… and then top with cheese and bake just long enough for it to get all melty.

Then, you spread the squash mixture over the crackers and cheese and top it with a mixture of sour cream, heavy cream, mayo, beaten egg, and a couple of seasonings. It keeps things creamy, but the egg helps hold everything together.

But we’re not done yet! There’s another layer of cheese to go on top and then also crushed crackers mixed with some melted butter. (We just want to make sure they’re extra golden brown and buttery, okay?) Now you’re ready to bake.

The crackers on the bottom form a sturdy yet crispy base, while the extra buttery ones on top add an extra added crunch. There’s plenty of cheese and creaminess going on here but since the slices are thin, the richness isn’t overwhelming. It’s a recipe that makes squash casserole perfect for a potluck since it’s so sliceable and sharable, the only problem is that it’s so good you might not actually want to share it.