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Squash Casserole

This creamy squash casserole is topped with buttery crackers and Cheddar cheese. Perfect for a tasty side or comforting vegetarian main dish.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course lunch/dinner
Cuisine American
Servings 10 people
Calories 2158.3 kcal

Equipment

  • 1 Casserole Dish 9x13-inch
  • 1 Large Skillet With a lid
  • 1 Large Mixing Bowl
  • 1 Small Mixing Bowl
  • 1 Whisk

Ingredients
  

Main

  • 4 cups sliced yellow squash
  • ½ cup chopped onion
  • ¼ cup water or more as needed
  • 35 buttery round crackers crushed
  • 1 cup shredded Cheddar cheese
  • 2 large eggs beaten
  • ¾ cup milk
  • ¼ cup butter melted
  • 1 teaspoon salt
  • ground black pepper to taste
  • 2 tablespoons butter

Instructions
 

  • Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch casserole dish; set aside. Dotdash Meredith Food Studios
  • Place squash, onion, and water in a large skillet over medium heat. Cover and cook until squash is tender, about 5 minutes. Drain well and transfer to a large bowl. Dotdash Meredith Food Studios
  • Mix cracker crumbs and cheese together in a separate bowl. Stir half of the cracker mixture into cooked squash mixture. Dotdash Meredith Food Studios
  • Mix eggs and milk together in a small bowl, then add to squash mixture; stir in 1/4 cup melted butter, and season with salt and pepper. Spread mixture into the prepared baking dish. Dotdash Meredith Food Studios
  • Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter. Dotdash Meredith Food Studios
  • Bake in the preheated oven until golden brown on top and set, about 25 minutes. Dotdash Meredith Food Studios
  • Serve hot and enjoy! Allrecipes/Karen Hibbard

Notes

For enhanced flavor, consider caramelizing the onion slightly before adding squash; this develops a deeper sweetness. A pinch of freshly grated nutmeg can elevate the squash's natural taste. Ensure the squash is thoroughly drained after cooking to prevent a watery casserole. For a richer topping, consider using panko breadcrumbs mixed with the crushed crackers, or add a sprinkle of Parmesan with the Cheddar. To prevent a soggy bottom, lightly toast the cracker mixture before stirring in. Over-mixing the egg and milk with the squash can make the casserole tough; mix until just combined. For best presentation, ensure the final butter dots are evenly distributed for a golden, crisp topping.