Summer Squash Casserole

Cathie Valentine

By
@cataharin

I love this squash casserole. My aunt Toots wrote this recipe for me when I got married in 1984. It is delicious.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
12 or more
Prep:
30 Min
Cook:
30 Min
Method:
Bake

Ingredients

2 lb
yellow squash
1 stick
butter or margarine-softened
1 tsp
garlic salt
3 oz
package of cream cheese-room temp
1
sleeve of buttery crackers (i use ritz)
1/4 stick
butter or margarine-melted

***PREHEAT OVEN TO 350 DEGREES***

Step-By-Step

1Clean squash with water. Place in a large pot of salted boiling water. Cook for about 30 minutes until squash is tender when tested with a fork. Remove squash from water. Cut ends off squash. Place squash in a large bowl and mash with a potato masher. (Drain excess water from bowl)
2Add cream cheese, 1 stick of butter and garlic salt to squash and a little salt and pepper (if desired) while squash is hot. Mix well. Place in a buttered 9 x 13 casserole dish (I use a vegetable spray).
3Crush a sleeve of Ritz crackers and mix with the melted butter. Sprinkle on top of casserole. Cook for 30 minutes at 350 degrees.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Hashtags: #squash, #yellow