Basic Squash Casserole With Cheese

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 07/26/19
Basic squash casserole with cheese

The Spruce Eats / Ulyana Verbytska
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
350 Calories
24g Fat
21g Carbs
14g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 350
% Daily Value*
Total Fat 24g 31%
Saturated Fat 14g 69%
Cholesterol 67mg 22%
Sodium 402mg 17%
Total Carbohydrate 21g 8%
Dietary Fiber 3g 10%
Protein 14g
Calcium 387mg 30%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Here's a tasty squash casserole made with a yellow squash and cracker crumb filling. Top this easy squash casserole with chopped pecans or buttered bread crumbs.

Ingredients

  • 2 pounds yellow squash (cut into 3/4-inch cubes)
  • 1 cup onion ( chopped)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper (or to taste)
  • Water (about 1-inch)
  • 4 tablespoons butter
  • 1 cup saltine crackers (crumbled)
  • 1/2 cup milk
  • 1 cup cheddar cheese (shredded)
  • 1/2 cup pecans (finely chopped, or buttered bread crumbs)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for basic squash casserole with cheese
    The Spruce Eats / Ulyana Verbytska

  2. Heat the oven to 350 F. Generously butter a 1 1/2-quart baking dish.

    Grease pan
    The Spruce Eats / Ulyana Verbytska

  3. Place the cubed squash, chopped onion, salt, and freshly ground black pepper in a large saucepan.

    Squash
    The Spruce Eats / Ulyana Verbytska 

  4. Add a small amount of water (about 1 inch). Cover and cook the squash until tender, stirring occasionally and adding more water if necessary.

    Add water
    The Spruce Eats / Ulyana Verbytska

  5. Drain the squash and onions thoroughly.

    Drain squash
    The Spruce Eats / Ulyana Verbytska

  6. Return to the pan and stir in the butter. Taste and adjust seasonings, adding more salt and pepper to your taste.

    Return to pan
    The Spruce Eats / Ulyana Verbytska

  7. Stir the crumbled crackers into the squash mixture.

    Stir crumbled crackers
    The Spruce Eats / Ulyana Verbytska

  8. Turn the squash and cracker mixture into the prepared baking dish.

    Turn squash
    The Spruce Eats / Ulyana Verbytska

  9. Pour the milk over the squash and then sprinkle with the cheese and chopped pecans or bread crumbs.

    Pour milk over
    The Spruce Eats / Ulyana Verbytska

  10. Bake uncovered in the preheated oven for 20 minutes, until the milk is absorbed and the squash casserole is bubbly.

    Bake
    The Spruce Eats / Ulyana Verbytska

  11. Serve hot and enjoy!

    Serve hot
    The Spruce Eats / Ulyana Verbytska

Recipe Variations

  • Zucchini may be substituted for the yellow summer squash.
  • Add sautéed chopped red bell pepper or diced pimento for extra color and flavor.