Cheesy Squash and Zucchini Casserole Recipe -
Cheesy Squash and Zucchini Casserole Recipe
  • READY IN 1 hr

Cheesy Squash and Zucchini Casserole

Recipe by  

"This cheesy dish is a favorite of our Thanksgiving dinner."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Fill a large pot with water and bring to a rolling boil. Add yellow squash, zucchini, and onion; bring back to a boil, and cook vegetables until tender, about 15 minutes. Drain and transfer vegetables to a large bowl.
  3. Mix Cheddar cheese, baking mix, butter, eggs, sugar, and salt with the cooked vegetables using a large spoon; stir until butter has melted and baking mix has dissolved. Fold crushed crackers into the mixture until the liquid has been absorbed. Pour mixture into a 1 1/2-quart casserole dish; top with bread crumbs.
  4. Bake in the preheated oven until topping is lightly browned and cheese is melted, 30 minutes.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 45 mins
  • READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review
Apr 18, 2013

This side dish turned out to be everyone’s most favorite dish of an elaborate meal. This is just heaven! I deviated somewhat from the original recipe by crushing onion & garlic croutons instead of the bland saltine crackers. I also made my own baking mix (1/2 cup flour; 0.75 teaspoons baking powder; 1/8 teaspoon salt; 1/2 tablespoon shortening, oil, or melted butter. First mix the dry ingredients then mix in the oil; mix well. You will have some extra baking mix).

Most Helpful Critical Review
Aug 06, 2013

I found the Bisquick made this way too bready. It would have been much better with just the breadcrumbs and crackers. I used Ritz crackers and added some Parmesan cheese. I also sauteed the veggies rather than boiling them. I'll make it again without the Bisquick. I'm sure it'll be tasty.


29 Ratings

Apr 24, 2013

The halved this recipe and used Italian bread crumbs. Loved this dish and will definitely make again when I get the veggies. Thanks for a delicious recipe.

Jun 09, 2013

This recipe is awesome. I am not a squash eater though I do love zucchini. However, I had some of both so I tried this recipe. I steamed the veggies in a microwave steamer for 7 minutes. No excess water that way and the veggies were nice and tender. The only other thing I did was to take some seasoned croutons and made crouton crumbs in the blender. I used those instead of the saltine cracker crumbs and bread crumbs. Otherwise followed the recipe to the letter. Served it with our meal with our friends last night. EVERYONE (including me)loved it. There was none leftover! Only problem with that is that it would have been nice to have had some leftovers for today.

Aug 03, 2013

Awesome! Thank you for sharing!!! This was a hit! I was aiming for a main course so I made some changes; added a pound of mild ground pork sausage, slightly caramelized the onions with one clove crushed garlic. I was out of crackers and used panko bread crumbs. I sprinkled some of the sausage and cheese on top with Italian bread crumbs. YUMMERS!!!

Sep 17, 2013

Awesome, but made without buttter, sugar, and baking mix. Also sautéed veggies! Delicious :)

Sep 01, 2013

Just made this tonight!!! Delicious!! I too used croutons I smashed with a rolling pin. It was so good. I think if you would add sausage it would be a meal!! This is a keeper :-). Thanks!!!

Jul 17, 2013

I made this with only one small change, buttery crackers in lieu of saltines, and it was delicious. Making it for the second time this week due to an abundance of squash and zucchini. Wonderful!


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  • Calories
  • 278 kcal
  • 14%
  • Carbohydrates
  • 16.4 g
  • 5%
  • Cholesterol
  • 101 mg
  • 34%
  • Fat
  • 20.5 g
  • 31%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 8.6 g
  • 17%
  • Sodium
  • 663 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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