Summer Squash Casserole Recipe

Name: Summer Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups yellow squash, sliced into rounds; ½ cup onion, chopped; 35 round buttery crackers, crushed; 1 cup cheddar cheese, shredded; 2 eggs, beaten; ¾ cup milk; ¼ cup butter, melted; 1 teaspoon salt; ground black pepper; 2 tablespoons butter

Servings: persons

4 cups yellow squash, sliced into rounds
½ cup onion, chopped
35 round buttery crackers, crushed
1 cup cheddar cheese, shredded
2 eggs, beaten
¾ cup milk
¼ cup butter, melted
1 teaspoon salt
ground black pepper
2 tablespoons butter

1
Preheat oven to 400 degrees.
2
Place squash and onion in a large skillet; pour in just enough water to cover the bottom of the skillet.
3
Cover with a lid and cook over low heat until squash is tender, about 5 minutes.
4
Drain well.
5
In a medium bowl, mix together cracker crumbs and cheese.
6
Stir half of the cracker mixture into the cooked squash and onions.
7
In a small bowl, mix together beaten eggs and milk.
8
Stir egg mixture into squash mixture, followed by 1/4 cup melted butter, salt and pepper.
9
Mix well, then spread into a 9X13-inch baking pan.
10
Cover top with remaining cheese and cracker mixture.
11
Dot with 2 tablespoons butter.
12
Bake in preheated oven for 25 minutes, or until heated through and browned on top.

6651

kcal

Calories

742

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: 4 cups yellow squash, sliced into rounds, ½ cup onion, chopped, 35 round buttery crackers, crushed, 1 cup cheddar cheese, shredded, and more.

Yes, Summer 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.

Summer Squash Casserole

How did you like this recipe?

Frequently Asked Questions