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Squash Casserole

Squash Casserole


Standard Southern treatment for yellow squash - delicious comfort food. It takes one "sleeve" of saltine crackers to make up the 1 1/2 cups of crushed saltines - depending on how finely you crush them and pack them down this amount may vary a bit. The recipe form won't let me put in "one sleeve of saltines", but that is the amount to use. Some people like a lot of pepper in their squash - if you like things less spicy I'd stick with the 1/2 teaspoon amount.

Cooking Time

Preparation Time : 30

Cook Time : 30

Total Time : 60


Serves 6

  • 2lbs crookneck yellow squash, sliced

  • 1large white onion, chopped

  • 1⁄2 teaspoon salt

  • 1⁄2-1teaspoon pepper

  • water

  • 2tablespoons butter or 2 tablespoons olive oil

  • 1 1⁄2 cups saltine crackers, crumbled

  • 1⁄4 cup milk

  • 1cup sharp cheddar cheese, shredded

  • 1⁄2 teaspoon garlic powder

  • Tabasco sauce

  • breadcrumbs


  • 01

    Preheat oven to 350 degrees.

  • 02

    Place squash & onion in a large pot. Add 1/4 cup water. Cover & cook over medium heat, stirring often. Cook until squash is no longer white and hard in the center of the slices - about 5 to 10 minutes. Drain the squash well.

  • 03

    When squash is tender, turn into mixing bowl. Mix with butter or olive oil and add salt and pepper.

  • 04

    Mix in the milk, cheese and the saltines. Add garlic powder and tabasco. Mix well.

  • 05

    Turn into baking dish greased w/ Pam. Top with bread crumbs.

  • 06

    Bake @ 350 for 40 minutes.

  • 07

    Let stand for 5 minutes before serving.

  • 08

    ***This can also be cooked in the microwave. Place the mixture in a microwave-safe dish with a cover. Cover and bake on high for 10 minutes. Let sit for 5 minutes before serving.***.



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