Search thousands of recipes reviewed by home cooks like you.

Mama's Summer Squash Casserole

Mama's Summer Squash Casserole

  • Prep

  • Cook

  • Ready In


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

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet


  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.
Rate recipe

Your rating



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!


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.


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