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Yellow Squash Casserole

Yellow Squash Casserole

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
ROSECART

ROSECART

Tender squash, gooey cheese and crunchy crackers make this a memorable side dish or a hearty main course. This is a great dish that can be made with low-fat ingredients and is still just as good!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 10.3g
  • 3%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 463 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place 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.
  3. In 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.
  4. Bake in preheated oven for 25 minutes, or until lightly browned.
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Reviews

MIZANNABELLE
716

MIZANNABELLE

1/25/2004

Hey yall, this southern girl added bacon sauteed with the onion prior to cooking. I have found squash is always good with bacon, and my husband loves this.

BECKYHOME-ECKY
426

BECKYHOME-ECKY

8/24/2003

I'd give this 10 stars if I could. My boyfriend's aunt made something similar for us last year and I've been trying to find a recipe like it ever since. This has to be as close as it gets! I followed the recipe except I had to use 2 zucchini (I was out of yellow squash), but the green with the yellow actually looked nice - gave it some color. I HIGHLY recommend this recipe to ANYONE! My mom always made the kind with sour cream and cream of mushroom/chicken soup - this is 10 times better! Thanks!

Spyce
409

Spyce

7/13/2006

The first time I made this recipe, I found it to be a little to bland for my taste. To compensate, the next time I made it, I sprinkled the squash liberally with dried oregano while it was steaming, and added a couple of pinches of nutmeg to the squash when adding the cheese and cracker mix. A definite improvement.

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