Squash Casserole Recipe

Name: Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs yellow squash, sliced; 1 cup minced onion; 2 tablespoons butter, melted; 1 ¼ cups round buttery cracker crumbs (18 crackers); 1 ½ cups shredded sharp cheddar cheese; 2 large eggs, beaten; 4 slices bacon, cooked and crumbled; 1 (2 ounce) jar diced pimentos, drained; ¼ teaspoon salt; ¼ teaspoon pepper

Servings: persons

2 lbs yellow squash, sliced
1 cup minced onion
2 tablespoons butter, melted
1 ¼ cups round buttery cracker crumbs (18 crackers)
1 ½ cups shredded sharp cheddar cheese
2 large eggs, beaten
4 slices bacon, cooked and crumbled
1 (2 ounce) jar diced pimentos, drained
¼ teaspoon salt
¼ teaspoon pepper

1
Preheat oven to 350.
2
combine squash and water to cover in a medium saucepan; bring to a boil.
3
cover, reduce heat, and simmer 10 minutes or until tender.
4
drain well, and mash; set aside.
5
sautE onion in butter until tender.
6
combine onion, squash, 3/4 cup cracker crumbs, cheese and remaining 5 ingredients.
7
spoon into a lightly greased 2-quart casserole or an 11x7-inch basking dish.
8
sprinkle with remaining 1/2 cracker crumbs.
9
bake, uncovered at 350 for 45 minutes.

987

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lbs yellow squash, sliced, 1 cup minced onion, 2 tablespoons butter, melted, 1 ¼ cups round buttery cracker crumbs (18 crackers), and more.

Yes, Squash Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Squash Casserole

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