Mama's Summer Squash Casserole

Mama's Summer Squash Casserole

15 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Recipe by  Northerngirl

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 servings



  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.

Share It

Reviews (15)

Rate This Recipe
It's A New Day

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.

More Reviews

Similar Recipes

Squash Casserole I

Squash Casserole I

Squash Casserole II

Squash Casserole II

Cream Cheese Basil Summer Squash

Cream Cheese Basil Summer Squash

Squash Casserole II

Squash Casserole II

Unbelievable Squash Casserole

Unbelievable Squash Casserole

Low Carb Yellow Squash Casserole

Low Carb Yellow Squash Casserole


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



previous recipe:

Unbelievable Squash Casserole


next recipe:

FODMAPS Squash Casserole