Yellow Squash Casserole

Eileen Hineline


I remember when I did not like squash and would avoid eating it. I now love squash and many times find it on sale. I love finding new ways to use the squash I buy. I found this recipe on the web site - All Recipes. Photo is from All Recipes.
I am glad to share this one with you.
My mother made something so similar to this but she used broccoli and everyone in our family loved it.
I think this one will be a keeper! Enjoy.

☆☆☆☆☆ 0 votes
4 to 6
20 Min
30 Min


4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter


1Preheat oven to 400 degrees F (200 degrees C).
2Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
3In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
4Bake in preheated oven for 25 minutes, or until lightly browned.
You could replace this recipe with Broccoli or Spinach.
If a tad bland, add spices you like for extra flavor too.

About Yellow Squash Casserole

Course/Dish: Side Casseroles
Main Ingredient: Vegetable
Regional Style: American