Mama's Summer Squash Casserole

Mama's Summer Squash Casserole

15 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Northerngirl
Recipe by  Northerngirl

“This is a wonderful, cheese-enhanced squash casserole that my husband makes from memory of his mother's recipe.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
  2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash and onion, cover, and steam until squash is tender and easily mashed with a fork, 10 to 15 minutes.
  3. Whisk egg and sour cream together in the prepared casserole dish; add squash, onions, 2/3 the crackers, and 2/3 the Cheddar cheese. Stir with a fork. Cover the squash mixture with remaining Cheddar cheese and crackers.
  4. Bake in the preheated oven until cheese is melted and crackers are lightly browned, about 30 minutes.

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Reviews (15)

Rate This Recipe
It's A New Day
13

It's A New Day

I had only 3 summer squash to use up so I halved the recipe. But I still used an entire onion, which I carmelized in olive oil instead of steaming. I highly recommend carmelizing the onion and also leaving the squash al dente instead of mushy. I also used the whole egg. I didn't have a "sleeve" of Ritz crackers so I had to estimate with club crackers. Since I had used a whole egg, I used enough cracker crumbs to make the whole thing come together. I also used Cheddar cheese with black pepper which made the whole thing spicier. I really enjoyed this recipe and will make again. Thanks!

Shearone
8

Shearone

Delicious and easy recipe! I sliced the squash and onions in the food processor and then placed in my microwavable rice/vegetable steamer and microwaved on high for 10 minutes. I added 1/4 teaspoon of salt and freshly grated nutmeg. I crushed the crackers in the food processor and added 1/4 cup of butter. I added 1/2 of the crackers to the filling and 1/2 were sprinkled on top along with part of the cheese. Beautiful golden color was achieved after 25 minutes. Thank you Northerngirl for sharing your mother-in-law's recipe.

Eric
8

Eric

Yummy. Even people who are not squash lovers will enjoy this dish.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 369 cal
  • 18%
  • Fat
  • 24 g
  • 37%
  • Carbs
  • 24.9 g
  • 8%
  • Protein
  • 15.3 g
  • 31%
  • Cholesterol
  • 91 mg
  • 30%
  • Sodium
  • 439 mg
  • 18%

Based on a 2,000 calorie diet

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