I received this recipe from a dear friend. Everyone like it when I make it around the holidays. At family reunions, there is just one request that is required.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 7 |
| Yield: | 6 to 8 servings |
Ingredients
- 7 yellow squash, sliced
- ¼ cup milk
- ½ cup butter, sliced
- 2 eggs, beaten
- 1 bunch green onions, tops thinly sliced
- salt and pepper to taste
- 3 tablespoons white sugar
- 1 cup shredded Cheddar cheese
- 2 cups crushed buttery round crackers
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of water to a boil. Add squash and cook until tender but still firm, about 15 minutes; drain.
- To the squash add milk, butter, eggs, green onion tops, salt, pepper and sugar; mix well. Transfer to a 9×13 inch casserole dish. Sprinkle with cheese and crushed crackers.
- Bake in preheated oven for 30 minutes.
Nutrition Facts
| Calories | 365 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 106 mg |
| Dietary Fiber | 4 g |
| Protein | 10 g |
| Saturated Fat | 13 g |
| Sodium | 379 mg |
| Sugars | 11 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
My husband and I both love this recipe!
The recipe turned out pretty good. I made it for my sister-in-law. It was her first time eating a squash casserole. She really enjoyed it. My brother and my wife thought it was a little too sweet. So did I. I will only use two tablespoons of sugar in the future. I think it is a great dish to introduce someone to squash.
I did not make any changes to the recipe. I will definitely be making this again. We all loved it I wish that I could have gotten it sooner. A very good friend of mine told me about the recipe.
only used 2 tablespoons of butter, 2 tablespoons of sugar and 1 sleeve of ritz. microwaved the yellow neck squash, a little on the underdone side, and drained well 2nd version- only 2 T butter, 1.5 T of sugar, did not have crackers so smashed tortilla chips and used hot pepper jack cheese
Requested at most family dinners
Very good. I had to tweak it based on what I had on hand. I used 2 zucchini and 2 yellow squash, cut the ingredients into about 1/2, used a small yellow onion, and cheese-its instead of ritz. Sautéed the squash and onions, mixed all the ingredients and baked it. Turned out very well.
Too sweet for my taste. I would probably cut back the sugar to maybe one tbsp instead of 3
Prepared as directed, came out great!!
Very good. Sautéed vegs first instead of boiling and it worked well. Not too mushy. 1 year old and hubby devoured.
I’ve made this twice in the last month – my husband loves it! I used some of the suggestions from others (left out all sugar, cut butter back to about 1/4 cup, sauteed the squash in a PAM-sprayed skillet instead of boiling it, and cut back cracker crumbs to about 1 cup.) I sauteed one diced onion (instead of green onions) in 6 slices of cut-up bacon. Then I added about a pound of leftover cubed turkey to make this a main dish. (Great way to use those Thanksgiving leftovers soon!) I’m not a big veggie fan, but this is fantastic.
I liked this enough to make again.Even though I am a southerner I never ate much squash casserole. We normally bread and fry, season and saute or slice thin and add to salads. Having a grocery bag full given to us I decided to make a casserole and freeze the rest for future casseroles. Looking at the recipes I thought I would try this because it didnt have soup in it. I did half the recipe since there are only two of us. I used what cheese I had on hand which was a little cheddar and a taco blend. I had about 3/4 of a sleeve of club crackers which were not fresh enough to eat but good enough for this. I steamed the squash 8 minutes in the microwave. I added garlic and onion powder. I used a scant T of sugar. I only used 2 T of butter that I pulsed with the crackers. I mixed some of the crackers/cheese into the casserole and put the rest on top. As for the green onions, here’s a tip that I did not know til a couple weeks ago, some of you may know this already but I sure didn’t. Last week I found a small (sad) bunch of green onions in the fridge. I trimmed most of the green off, stuck them down in a small juice glass of water (change frequently) and they had growed enough to use for this casserole. They are back in the water and growing again. You can do this in dirt but they grow faster in water.
cut back a bit on sugar and butter. might mix in cheese next time instead of just on top.
I made this reciepe in a hurry on Sunday because my husband wanted the squash cooked before they went bad, and this reciepe fit the bill it was not only quick but it was very good in fact delicious! Thanks so much I will make this again!!!!
By far the best Squash Casserole I have ever had. Only changes I made was mixing half of the cheese called for in with the other ingredients and then mixing the other half in with the toppings. I was very pleased with the outcome.
We receive a weekly organic CSA box, and needed to find a recipe to use two weeks of various squash varieties. This one hit the spot perfectly, with a few minor changes since I did not have the exact ingredients on hand. I added corn from two fresh cobs, diced jalapeno ,maui onion in lieu of the green onions (all from my CSA box), shredded Kraft mexican cheese, and topped the casserole with crushed tortilla chips. Ole!
We receive a weekly organic CSA box, and needed to find a recipe to use two weeks of various squash varieties. This one hit the spot perfectly, with a few minor changes since I did not have the exact ingredients on hand. I added corn from two fresh cobs, diced jalapeno ,maui onion in lieu of the green onions (all from my CSA box), shredded Kraft mexican cheese, and topped the casserole with crushed tortilla chips. Ole!
This is a basic squash casserole recipe. The ingredients are what most people have on hand. I chose this recipe because it is simple and did include ingredients I already had. I followed the recipe exactly except I only boiled it about five minutes. I used both round butter crackers and saltines. This is a very good recipe in which you can add other ingredients or change around a bit according to your tastes. Very good.
OMG. Wow. This is fantastic. If you’ve got good squash, you don’t need the sugar, otherwise keep this recipe just as it is and you will be sooo happy. Great beginner recipe too… you can’t get more simple!
I never made a casserole with squash before this and it was an outstanding dish. Everyone loved it. It was very easy to make and I will definitely be making this again!
Delicious! Prepared as directed. Definitely a keeper. Thank you for sharing.
I wanted to like this casserole, but, the flavor just didn’t suite our taste. We prefer our squash a little more firm, so, I only boiled the squash about 8 minutes and it was a perfect texture. I also thought a stick of butter would be too greasy for us, so, I reduced the butter to 4 tbsp which was plenty. The problem for us was the sugar. It was too sweet for us. Instead of enhancing the flavor it just seemed an odd combination for our taste. It seemed that most people liked the casserole as is, but, if you prefer a more savory dish like us – I would leave out the sugar.