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yellow squash casserole

Lionors avatar
Recipe by
Alix E
@Lionors
The terminally messy desk, TX

My husband's favorite dish when he was growing up was his mother's yellow squash casserole. Unfortunately, nobody in the family had the recipe. I tried a number of different recipes before finally adapting this one, which finally won the Seal of Approval from my husband and his siblings. I can certainly see why he liked it, too. The eggs and cheese don't overpower the squash, but just make it taste a bit richer, creamier, and a bit more substantial. This could be a great main vegetarian dish or a great way to use up yellow squash if you have it in your garden.

yield 4 serving(s)
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For yellow squash casserole

  • 4 c
    thinly sliced yellow squash (about 3 medium squash)
  • 1
    sweet yellow onion, chopped or grated (i now grate it, per family input)
  • 35
    original ritz crackers, crushed
  • 1 c
    finely shredded cheddar or 4-cheese mexican blend cheese
  • 4 Tbsp
    butter, divided
  • 1/4 c
    butter, melted
  • 2
    eggs, beaten
  • 3/4 c
    milk
  • 1 tsp
    salt (i used sea salt)
  • ground white pepper to taste
  • 1 tsp
    worcestershire sauce

How To Make yellow squash casserole

  • 1
    Preheat oven to 400°; prepare 9x13 pan with nonstick spray and set aside.
  • 2
    Melt 2T butter in skillet with lid. Sauté onion in butter over medium low heat until soft but not yet caramelized. Add squash, cover, and cook until squash is translucent and soft, stirring occasionally.
  • 3
    While squash and onion are cooking, crush Ritz crackers (I put them into a Ziploc bag and crushed them fine with the smooth side of a meat tenderizer). Add shredded cheese and combine thoroughly.
  • 4
    In a large bowl, combine beaten eggs, milk, salt, pepper, the melted 1/4 cup butter, 1 tsp worcestershire sauce, 1/2 crumb/cheese mixture, plus the squash and onion mixture, and stir to combine.
  • 5
    Pour mixture into prepared 9x13 inch pan and top with remaining cheese/crumb mixture. Cut remaining 2T butter into small square and scatter over the top. Bake, uncovered, for 25 minutes or until top is lightly browned.
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