Mama's Summer Squash Casserole Recipe - Allrecipes.com
Mama's Summer Squash Casserole Recipe
  • READY IN 1 hr

Mama's Summer Squash Casserole

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 40 mins
  • READY IN 1 hr

Footnotes

  • 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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 28, 2012

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!

 
Most Helpful Critical Review
Jan 18, 2014

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, tho, so others comments make me wonder what I'm missing. Literally all I could taste were the onions & crackers. Maybe it was just my yellow squash in January?? I almost wish I had fried it in butter or bacon grease & added seasonings before mashing it all up....IDK but I'll try this again when I have some garden fresh squash too & certainly update my rating if it does turn out to be an issue w/the squash!

 
Jun 25, 2013

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.

 
May 21, 2012

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

 
Jul 18, 2013

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

 
Jun 04, 2014

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

 
Jan 21, 2014

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 that it was delish and I'd definitely make it again!

 
Sep 09, 2013

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 best 'from the garden' recipes I've ever made! The dogs eat the leftovers and devoured them.

 

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Nutrition

  • Calories
  • 369 kcal
  • 18%
  • Carbohydrates
  • 24.9 g
  • 8%
  • Cholesterol
  • 91 mg
  • 30%
  • Fat
  • 24 g
  • 37%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 15.3 g
  • 31%
  • Sodium
  • 439 mg
  • 18%

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

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About the Cook

 
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