| Level: | Easy |
| Total: | 45 min |
| Prep: | 10 min |
| Cook: | 35 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 45 min |
| Prep: | 10 min |
| Cook: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 small Vidalia onion, chopped (about 3/4 cup)
- Water
- 2 pounds yellow squash, cut into 1/2 to 1-inch cubes
- Kosher salt and freshly cracked black pepper
- 1 cup good quality mayonnaise
- 1 1/2 cups grated Gruyere cheese
- 1 1/4 cups crushed butter crackers, divided
Instructions
- Preheat the oven to 350 degrees F.
- In a heated skillet, cook the onions, adding a little water to prevent them from burning. Cook until lightly brown, adding more water, if needed. Add the squash, season with salt and pepper, to taste, and cook until the squash is tender, about 8 to 10 minutes. Remove the skillet from the heat and stir in the mayonnaise, 1 cup of the cheese and 1 cup of the crumbled crackers. Pour the mixture into a 1 1/2-quart baking dish. Sprinkle with remaining cheese and top with remaining 1/4 cup of butter crackers. Bake until the casserole is bubbly around edges, about 25 minutes. Remove the casserole from the oven and serve hot.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 393 |
| Total Fat | 33 g |
| Saturated Fat | 8 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 9 g |
| Cholesterol | 38 mg |
| Sodium | 435 mg |
| Serving Size | 1 of 8 servings |
| Calories | 393 |
| Total Fat | 33 g |
| Saturated Fat | 8 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 9 g |
| Cholesterol | 38 mg |
| Sodium | 435 mg |
Reviews
Delicious! Have made several times andfollow the recipe yet cut back a bit on the mayo. I also add one zucchini for a splash of color and texture.
Use 2 eggs instead of mayo and I use sharp cheddar cheese. In the south, we cook the squash and onions together in water with a little butter until soft. And yes you do need to drain them!
not good has hers but good recipe
Way too much Mayo and definitely wouldn’t recommend sautéing in water…use a sour cream/Mayo mix or and oil or butter to cook the onions…who cooks onions in water??
WAY TOO MUCH MAYO
This recipe was so very easy to make. I cut some of the mayonnaise with sour cream and used a little cheddar and parmesan…so tasty!
Cut the mayo in half. Full cup makes it greasy.
My girlfriends and I went crazy for this casserole. Big YUM.
The yellow squash were overwhelmed by the mayonnaise and Gruyère. If you like the taste of yellow squash, reduce the mayonnaise and Gruyère .
This is my favorite way to make squash casserole. I made mine in a cast iron skillet, so took it straight from the stove top to the oven.