Cheesy Squash Casserole

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Evelyn Dixon


This is my version of the delicious squash casserole served in the cafeteria of our local community hospital, when I worked there (in the office) back in the 90's. The cheese taste is stronger than the squash, which can appeal to those who "don't like" squash.


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45 Min


  • 2 c
    grated yellow squash
  • 3/4 lb
    velveeta cheese
  • 1 Tbsp
    dried minced onion
  • 1/4 lb
    butter, melted
  • 12
    ritz crackers, crumbled
  • 3
    eggs, beaten
  • 1/2 to 1 c
    grated cheddar cheese
  • 1/8 tsp
    cayenne pepper
  • 1/4 tsp
    black pepper
  • 3/4 tsp
    italian seasoning
  • 1/3 tsp
    garlic powder



  1. Preheat oven to 350 degrees F. Butter 9 x 12 baking dish.
  2. Cut cheese into half-inch cubes and melt. I use my microwave for melting - 30 seconds on high, then stir. Repeat until melted throughout.
  3. Add melted cheese to grated squash and mix well.
  4. Add dried onion flakes, melted butter, cracker crumbs, and beaten eggs. Mix well.
  5. Season to taste with remaining ingredients, except grated Cheddar cheese.
  6. Bake at 350 degrees for 40 minutes. Remove from oven and top with 1/2 to 1 cup grated Cheddar. Return to oven for 5 to 10 minutes, just until cheese is melted.
    Serve warm, or allow to cool and cut into squares to serve.

Printable Recipe Card


Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern

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