Yellow Squash Casserole
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Yellow Squash Casserole

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"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

50 m servings 196 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 10.3g
  • 3%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 463 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

1302
  1. 1687 Ratings

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Most helpful positive review

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

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

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.

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 ...

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 steam...

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. butte...

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...

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 kin...

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.

This was absolutely great. I cut this in half for the three in our family. One small/med squash is approx one cup sliced. This is a keeper!

Love this dish. As with most cooking, I always add more spices than the recipe calls for, and with some garlic and steak salt makes this wonderful!