Yellow Squash Casserole Recipe - Allrecipes.com
Yellow Squash Casserole Recipe
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Yellow Squash Casserole
See how to make a hearty squash casserole for a side or main. See more
  • READY IN 50 mins

Yellow Squash Casserole

Recipe by  

"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 Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
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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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 30 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 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.

 
Most Helpful Critical Review
Dec 29, 2008

The eggs absolutely ruined this. This isn't a casserole; it's a glorified soufflé.

 
Aug 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!

 
Jul 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.

 
Jan 03, 2004

This is a very good casserole. I gave it 4 stars because after reading reviews I modified it a little. I added 1/2 t. garlic powder, 1/2 t. garlic pepper, only 1 egg, and 2 additional T. butter. If you buy the Ritz 4 pack, 35 crackers is one pack. I think garlic is a must for this recipe unless there is someone out there that doesn't like garlic. Over all a very good recipe. My son said it was not his favorite, hubby said, "I like it fine". As for me, I really liked it.

 
May 03, 2006

Brovo to the creator of this recipe. My husband couldn't get enough of it and was hinted he wanted it for breakfast. My three and four year old like it too. This is truly one of my favorite kinds of recipes quick and easy. I will be making this again soon and can't wait to share this recipe with my friends. Changes made per suggested by other reviews: I added 10-15 extra crakers, added extra squash, added 1/2 small can of diced green chilies, cooked my squash until tender but not falling apart, omitted the butter on top. Sound like a lot but it really isn't.

 
Jan 03, 2004

Really good!!! I love summer squash and this is a good way to use all the crooknecks from my garden. The texture beneath the crust was mushy (but still yummy) so I tried baking the casserole for 10-15 min and then putting the crust on to brown. It wasn't quite as mushy this way, and I also didnt simmer the veggies first- they still get plenty tender for my taste but you avoid a mushy product. Will try adding some meat next time for a main dish! Thanx for a good recipe!!

 
Dec 01, 2006

This is one of my favorites. Instead of crackers I used corn flakes. Also I found if you substitue squash for zucchini it tastes great as well.

 

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Nutrition

  • Calories
  • 196 kcal
  • 10%
  • Carbohydrates
  • 10.3 g
  • 3%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 14.8 g
  • 23%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 463 mg
  • 19%

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

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