Basic Squash Casserole With Cheese Recipe

Sliced Summer Squash
Sliced Summer Squash. Photo: Diana Rattray
  • 40 mins
  • Prep: 10 mins,
  • Cook: 30 mins
  • Yield: 4 to 6 Servings
Ratings (18)

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.

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

What You'll Need

  • 2 pounds yellow squash (cut into 3/4 inch cubes)
  • 1 cup onion (chopped)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper (or to taste)
  • 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

How to Make It

  1. Heat the oven to 350 F.
  2. Generously butter a 1 1/2 quart baking dish.
  3. Place the cubed squash, chopped onion, salt, and freshly ground black pepper in a large saucepan.
  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.
  5. Drain the squash and onions thoroughly; return to the pan and stir in the butter. Taste and adjust seasonings, adding more salt and pepper to your taste.
  1. Stir the crumbled crackers into the squash mixture.
  2. Turn the squash and cracker mixture into the prepared baking dish.
  3. Pour the milk over the squash and then sprinkle with the cheese and chopped pecans or bread crumbs.
  4. Bake uncovered in the preheated oven for 20 minutes, until the milk is absorbed and the squash casserole is bubbly. Serve hot.
Nutritional Guidelines (per serving)
Calories 350
Total Fat 24 g
Saturated Fat 14 g
Unsaturated Fat 7 g
Cholesterol 67 mg
Sodium 402 mg
Carbohydrates 21 g
Dietary Fiber 3 g
Protein 14 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)