How To Make Squash Casserole
I will be the first to admit, I am a recent convert to squash. However, in my defense I would like to say that I never actually tried it until a few years ago. I don’t know what exactly held me off. Maybe it was the weird look of it, the odd name, or the fact that the same old folks who liked to drink buttermilk by the glassful and eat things like livers and poke sallet loved it so very much. I’m not sure exactly what it was which deterred me from squash but I do know that when I finally did taste it, I was won over in the first bite.
Squash casserole is one of those dishes that varies so widely in recipes. I swear there are at least a hundred different variations out there. This one is my favorite. Gooey cheese, buttery cracker crumbs adding a hint of crunch, and the taste of garden fresh squash – even though I do use frozen most of the time.
This is a cinch to make and very filling for a side dish.
Alas, kids will likely give it a wide berth, but if they had any decent judgment in things they wouldn’t need parents, now would they?
You’ll need: Cheddar cheese, onion, milk, eggs, margarine, Ritz crackers (or generic), and squash.
I use fresh when it is given to me but if I am buying it, I just get frozen. Why? Well, I’m glad you asked that ~snickers~. I’ve found the quality and size of fresh squash in the grocery produce section to vary widely. It is rare to be able to find any decent sized squash that are still somewhat firm and if you do they are priced out the wazoo for the quantity you need. When you buy frozen squash, you get nice thick slices and a quality that has never been less than excellent from what I’ve seen. I can buy a bag of frozen squash for less than two dollars. To yield the same amount of nice thickly sliced squash from the produce section, I’d pay twice as much and likely end up with over ripe squash anyway. Perhaps it is different where you are but that is how it is in Bama.
Cook over medium heat until squash and onions are tender.
Drain water
Stir in half of the cracker/cheese mixture.
Ingredients
- 4 cups sliced yellow squash
- 1/2 cup chopped onion
- 1 sleeve buttery round crackers (such as Ritz)
- 1 cup shredded Cheddar cheese
- 2 eggs, beaten
- 3/4 cup milk
- 1/4 cup butter, melted
- 1 teaspoon salt
- ground black pepper to taste
- 2 tablespoons butter
Instructions
- Preheat oven to 350. Put squash, onion, and about a cup and a half of water in a large skillet over medium heat. Cook until squash and onions are tender, about five to ten minutes. Drain well. Add half stick of margarine and let melt.
- In medium bowl, crush crackers and stir in cheese. Add salt and pepper, stir. Stir half of the cracker mixture into the squash.
- In small bowl, mix together milk and two eggs. Pour into squash mixture. Stir well. Pour into casserole dish. Top with remaining crumb mixture and bake at 350 for 25-30 minutes, or until top is browned.
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Ingredients
- 4 cups sliced yellow squash
- 1/2 cup chopped onion
- 1 sleeve buttery round crackers (such as Ritz)
- 1 cup shredded Cheddar cheese
- 2 eggs, beaten
- 3/4 cup milk
- 1/4 cup butter, melted
- 1 teaspoon salt
- ground black pepper to taste
- 2 tablespoons butter
Instructions
- Preheat oven to 350. Put squash, onion, and about a cup and a half of water in a large skillet over medium heat. Cook until squash and onions are tender, about five to ten minutes. Drain well. Add half stick of margarine and let melt.
- In medium bowl, crush crackers and stir in cheese. Add salt and pepper, stir. Stir half of the cracker mixture into the squash.
- In small bowl, mix together milk and two eggs. Pour into squash mixture. Stir well. Pour into casserole dish. Top with remaining crumb mixture and bake at 350 for 25-30 minutes, or until top is browned.
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Posted by Christy Jordan
on Jul 22 2008. Filed under Side Dishes.
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This is basically the same way I have fixed my squash for the past 40 years or so. Delicious. When my kids were little I had a hard time getting them to et squash until I figured out a way to fool them into eating it. I would cut the squash up in about half inch dice and mix it with an equal amount of canned whole kernel corn (which the kids loved). Told them it was corn casserole. Over time, reduced the amount of corn. Now they are all grown and love squash casserole (and pulling the same kind of tricks on their own kids). LOL
The first time I ever ate squash was at my grandmama’s house. She fried it like fried green tomatoes. It was yummy. This is the only way I would eat it until I has squash casserole. I fell in love all over again. Now I eat it just about any way I can get it. Love me some squash. I can’t wait to try this!
Christy,
You should just go ahead and put all of your recipes in my ZIP LIST. It will save me some time, girlfriend!
I’m a huge fan of squash, and squash casserole to be exact! My two great aunts, I called them the “casserole queens” had the most divine recipe. Only problem, its pretty labor intensive, as my cooking usually takes less than 30 min prep time. I love yours, and will try it ASAP!
~Hollie
I know what you mean about the old folks drinkin’ buttermilk, and eatin’ poke salad…I had to laugh – haven’t thought about poke salad in years!! But yellow squash has been my fave veggie since I was a kid. Grandparents always raised it in their garden…there’s nothing better! And I like it any way it’s cooked. Most of the time I just slice it, put some onion, salt, and a little sugar and water, and let it cook til all the liquid’s cooked out. Even let it caramelize a little if you want….delish!
Hi Christy,
How do you deal with frozen squash? Do I have to defrost (if so, how long) before baking them? I am a college student so please pardon my ignorance.
Thank you for step-by-step pictures. this help beginner cooks SOOOOOOOOOOOOOOOOOOOOOOO much. i really appreciate it!!!!!!
I’ve always been a purist with my squash (maybe just lazy). I always cooked it, drained it and put butter, salt and pepper on it. Both my sons loved it, never turned it down, even from an early age. Your recipe is always how I’ve had broccoli done in a casserole. We have grown it several times. It’s one of the easiest things to grow here in SoCal.
I love all your recipes….Keep them coming, they’re wonderful and so are you….
Had enough squash to make 1/2 recipe. Cooked in microwave due to 100 degree weather. Turned out great!
Yummy!! So glad it turned out great for you. Hope you can find a way to stay cool!!
[...] Fried chicken, squash casserole, & cornbread [...]
This is basically the recipe Mom always made, and I’ve always loved it! But instead of the Ritz cracker crumbs, she would toast a few slices of bread and make it into crumbs.
I didn’t have enough squash so I added frozen cauliflower…very yummy!!!
Ohhh, I bet that was good!
I make this and add sausage. In our family sausage makes everything better.