Summer Squash Casserole

David Reeves


This is my Mother's recipe and was devised by her in the 1960's to get those of us in the family who did not like squash to eat it. She succeeded with this delicious casserole.

★★★★★ 2 votes
20 Min
30 Min


8 medium
yellow squash
1 large
saltine crackers (crumbled)
2/3 stick
butter (room temperature)
1/3 c
half and half
2 Tbsp
sour cream
4 Tbsp
1 1/3 c
grated cheddar or american cheese (divided)
12 oz
pepperidge farm stuffing (or homemade bread crumbs)
3 slice
bacon (fried and crumbled)
1 can(s)
french fried onions
salt and pepper to taste

How to Make Summer Squash Casserole


  • 1Preheat oven to 350 degrees F. Wash squash and cut into 2" pieces.
  • 2Cook in boiling, salted water with sliced onion without covering with water. Boil for 5-8 minutes or until just fork tender. Drain well and PLACE ON BURNER FOR A FEW MINUTES TO EVAPORATE THE REMAINING WATER.
  • 3Mash to desired consistency.
  • 4Fold in crackers, butter, half & half, sour cream, sugar, 2/3 cup of cheese, and salt & pepper.
  • 5Pour into a buttered 9" x 9" x 2" casserole dish.
  • 6Add 2/3 cup of cheese as a layer on top of the squash mixture.
  • 7Add layer of stuffing on top of the cheese. (A good substitute for the stuffing is bread crumbs from biscuits, buns, etc. that are crumbled and mixed with soft butter).
  • 8Bake in preheated oven for about 30 minutes, or until bubbling and beginning to brown.
  • 9Remove from oven and layer bacon and french fried onions on top. Serve hot.

Printable Recipe Card

About Summer Squash Casserole