Basic Squash Casserole With Cheese

Sliced Summer Squash

The Spruce / Diana Rattray

  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 4 to 6 Servings
Nutritional Guidelines (per serving)
350 Calories
24g Fat
21g Carbs
14g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6 Servings
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.


  • 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.

  2. Heat the oven to 350 F. 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.

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

  7. Stir the crumbled crackers into the squash mixture.

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

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

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

  11. Serve hot and enjoy!

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.