Teresa *G*


The creation of this recipe began, many years ago, with an elderly relative's verbal instructions. I've tweaked it some and, finally, measured ingredients and wrote down the steps so that I can pass it on to others. It's different from a lot of other squash casserole recipes that I have seen and tried because there are no eggs and no sour cream. However, there is plenty of cheese and deliciousness!

★★★★★ 2 votes
30 Min
1 Hr


5 c
diced yellow squash (about 5 medium)
1 c
diced onion (1 large)
2 Tbsp
salted butter, room temperature
1/2 tsp
1/4 tsp
ground black pepper
1 1/2 c
crushed saltine crackers (about 3/4 of a sleeve)
2 1/2 Tbsp
whole milk
2 1/2-3 c
grated extra sharp cheddar cheese (divided into 1 1/2 c. & 1 c.)


1Put squash and onions in 2 quart casserole, cover and microwave on high for 5 minutes. (For stovetop, place in pan with water, boil until barely tender, drain well.)
2Uncover, stir, make "a well" in center, recover and microwave 3 minutes more.
3Repeat step number 2.
4Remove from microwave, drain thoroughly.
5While squash drains, preheat oven to 350 degrees Fahrenheit; add butter to the hot casserole dish, then tilt and swirl to melt butter and coat dish.
6Add well drained squash and onions to dish and stir to mix with butter.
7Stir in salt, pepper, crackers and milk, mixing well.
8Add 1 1/2 cups of the cheese and mix well.
9Smooth down, wipe edge of dish if needed, and evenly cover with remaining cheese.
10Bake on middle rack for 1 hour (rotating dish after 1/2 hr.) until bubbly and beginning to brown.
11Allow to rest for 5 minutes and serve hot.
12Cover and refrigerate leftovers.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian, Soy Free
Other Tags: For Kids, Heirloom