Squash Casserole Recipe

Name: Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 -12 yellow squash, wash and cut into 1/2 inch slices; 1 onion, diced; ½ cup butter; 2 eggs; 1 (5 ounce) can evaporated milk; 1 cup cheddar cheese, shredded; 2 cups cracker crumbs, I use 1 whole sleeve of Ritz crackers; 1 (6 ounce) can diced green chilies (optional); 1 teaspoon salt; ½ teaspoon pepper

Servings: persons

10 -12 yellow squash, wash and cut into 1/2 inch slices
1 onion, diced
½ cup butter
2 eggs
1 (5 ounce) can evaporated milk
1 cup cheddar cheese, shredded
2 cups cracker crumbs, I use 1 whole sleeve of Ritz crackers
1 (6 ounce) can diced green chilies (optional)
1 teaspoon salt
½ teaspoon pepper

1
Cook squash with chopped onion until tender.
2
Drain all water off squash and add butter.
3
In a large mixing bowl, add eggs, salt, pepper and mix well.
4
Then add cracker crumbs and evaporated milk until soupy.
5
Add green chiles and then add cheddar cheese ( I leave a little to put on top) .
6
Pour into a casserole dish that has been sprayed with Pam.
7
Bake at 350 deg for 30 min to l hour until golden in color, brown and bubbly.

414

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 10 -12 yellow squash, wash and cut into 1/2 inch slices, 1 onion, diced, ½ cup butter, 2 eggs, and more.

Yes, Squash Casserole falls under the General 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

How did you like this recipe?

Frequently Asked Questions