Mama's Summer Squash Casserole

Mama's Summer Squash Casserole

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Northerngirl 1

"This is a wonderful, cheese-enhanced squash casserole that my husband makes from memory of his mother's recipe."
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1 h servings 369 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 369 kcal
  • 18%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 24.9g
  • 8%
  • Protein:
  • 15.3 g
  • 31%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 439 mg
  • 18%

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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  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Note:
  • My husband and I love this casserole, so between us we can finish it off in two meals. However, under normal conditions, the finished casserole should feed six adults. We also like to steam the squash and onions and then freeze them to use when summer is over. This cuts down on prep time by about 45-55 minutes since all you have to do is crush the crackers and mix the ingredients once the squash is thawed out.


  1. 29 Ratings

Most helpful positive review

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...

Most helpful critical review

I also halved the recipe, keeping 1 whole egg, & followed It's A New Day's advice to caramelize the onion. Wow, the onion added soooo much to this dish. The dish as a whole is not very flavorful...

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...

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 teasp...

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

I made this the other day and it was great. I did not have any crackers so I just used breadcrumbs. hope this helps!

I made this the other night, it was great! I caramelized the onion as others suggested and added crumbled bacon, because according to my kids everything is better with bacon! Will make again ...

I didn't pre-cook squash. I added slices of pre-cooked Italian sausage and a grated carrot to make it a complete meal and used Club crackers. My husband loved it and said it was one of the bes...

Delicious and easy! My grandchildren loved it! Thank-you!

I made this with a bunch of squash a friend have me from her garden but one of then had very tough skin and I messed it up. Should've peeled that one. So the tough skin ruined it but other than ...

This was surprising good, for as easy as it is to prepare! I will definitely keep this one in our rotation. It is very good with yellow squash one zucchini or combination of both. I'm wonderi...

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