Yellow Squash Casserole

Famed 18th-century naturalist John Bartram once pronounced a dish of boiled squash "poor entertainment." Some preparations still merit that[ memorable epitaph, but this souffle-like casserole of summer squash can take an Oscar on any stage. The common crookneck variety suggested in the recipe is one of our oldest domesticated squashes, probably native to New Jersey, according to William Woys Weaver in Heirloom Vegetable Gardening (1997).]

Total Time:
1 hr 5 min
Prep:
15 min
Cook:
50 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 3/4 pounds crookneck yellow squash or other yellow summer squash
  • 1/4 pound zucchini or additional yellow summer squash
  • 1/2 cup coarse-chopped carrots
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 large onion, preferably yellow, chopped
  • 1 plump garlic clove, minced
  • 1 1/4 cups saltine or Ritz cracker crumbs
  • 1/2 cup grated mild to medium Cheddar cheese
  • Hot pepper sauce, such as Tabasco
  • Salt and freshly milled black pepper
  • 2 eggs, lightly beaten
Directions

Preheat the oven to 350 degrees F. Butter a medium baking dish.

Slice the yellow squash and zucchini lengthwise into quarters, then cut into 1/2-inch-thick wedges. Place the yellow squash, zucchini and carrots in a saucepan, barely cover with water and salt well. Bring to a boil; reduce the heat to medium and cover. Cook about 20 minutes, until the vegetables are very soft.

Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat. Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes. Add the garlic and cook an additional minute. Scrape the mixture into a mixing bowl. Wipe out the skillet, return it to medium-low heat, and add to it the remaining tablespoon of butter. Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.

Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl. Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce. Salt and pepper generously to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted cracker crumbs over the top. Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.


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4.5 93
I have made this recipe many times now and am always happy. I have shared it many times with friends. I steam my squash vs boiling, I think it keeps more of the squash flavor. item not reviewed by moderator and published
I am use to making a squash casserole that has a sweet taste to it, so this was very different. However, I think I like it. I quess I will have to have some more tomorrow to give it the true test, but I think it is very tasty. item not reviewed by moderator and published
Will definitely make again. This recipe was easy & had very good flavor. Followed someone else's tip to remove seeds & didn't have any issue with mushiness. I made this for a friend's birthday get together and received all positive comments. Didn't think the teenagers & kids would like it with the garlic & onions, but I doubled the recipe & the dish was wiped out. I added @ 1/4 cup shredded cheddar & parm cheese to the bread crumb topping for more flavor (& kid appeal. item not reviewed by moderator and published
This was very dry (probably because of all the crushed crackers and way too salty. Had one serving and threw the rest out. item not reviewed by moderator and published
super way to use squash & zucchini, I added 1/4 c. sour cream, and used oyster crackers. people that normally don't have seconds on veggies had seconds. not the usual cream-of-something recipe with too much cheese. this is just perfect. item not reviewed by moderator and published
first time making it and it came out great. used olive oil. no bread crumbs but used cheddar and then parmesan on top really toasty for that crunchy effect. item not reviewed by moderator and published
My family requests this every Thanksgiving : Make it exactly as called for except add a little more hot sauce. item not reviewed by moderator and published
Great casserole! Added about half cup of Parm and half cup of sour cream to make it creamier. Yummy! item not reviewed by moderator and published
I followed the recipe pretty closely except that I substituted a Mexican mix shredded cheese and added sautéed sausage meat to the recipe. I also did not use the hot sauce. It was awesome and it was a one-dish meal. Definitely will be making this one again and shared it with all my daughters since this is squash season and our garden is bountiful. item not reviewed by moderator and published
I have made it for my family and boyfriend over and over again. It is a winner!!!! item not reviewed by moderator and published
So easy, Absolutely delicious way to use summer squashes. Tons of flavor and next time I think I will throw in some cauliflour, which is another one of my favorite veggies.........a summer keeper for sure~~~~ item not reviewed by moderator and published
I made several alterations and it turned out fantastic. I don't steam or boil veggies because I never waste an opportunity to caramelize vegetables & develop that layer of flavor. Sauteed squash uncovered until I got some nice color, then added onion & covered until very soft. Swapped 1T butter for olive oil. No carrot. Added 1t brown sugar. 1.5c homemade breadcrumbs instead of crackers. 2 oz of 2 percent cheddar. 4oz turkey lunch meat chopped. WILL make again. item not reviewed by moderator and published
This was really tasty, something I will make regularly. I used one less table spoon of butter and forgot the hot sauce. Reading the below reviews, I mashed the squash and carrots while in the drainer so I could get rid of as much moisture as possible. I also sprinkled Romano cheese on top. item not reviewed by moderator and published
Awesome-I saute zuc's & tomato and onion combo all the time-great twist on a common veggie. sauteed veggies first like a previous reviewer and added the white part of two leeks. delish dish! will make again this summer when my garden starts giving me zuc's & yellows. item not reviewed by moderator and published
I wanted to make squash casserole for my 4th of July BBQ. I liked this recipe because it didn't have the usual mayonaise, sour cream, or cream of mushroom soup. It turned out to be a hit and everyone asked me for the recipe. The only thing I did differently was to saute the squash and carrots first and then added just a little water and let them simmer until just tender. My mom made it the following week for a potluck dinner. The dinner was in Savannah where they take their squash casserole very seriously. When I asked how it was received, she said there wasn't a drop left. item not reviewed by moderator and published
I loved this recipe. I thought it was very flavorful and something different to do with squash. I will definately make again. item not reviewed by moderator and published
I thought this was good but next time would change a few things to make it even better. I used smoked sharp cheddar because i had it on hand and it gave the dish great flavor, next time I would probably add a full cup. Also, I would add more garlic and some fresh basil. I used only yellow squash because that's what I had from the garden. Overall, nice texture and consistency, I will make it again. item not reviewed by moderator and published
This was the BEST squash recipe I have ever had. My husband could not get enough of it. I cut the quantity down to 1/2 except for the cracker crumbs and cheese and only used the yellow squash (no zucchini). It was even great left over the next day. Will be a staple in our house. item not reviewed by moderator and published
My children do not like squash or zucchini but they both ate this dish and they loved it. I added more cheese than required because of the kids. My husband who refuses to eat veggies ate this and asked for more! item not reviewed by moderator and published
But I still REALLY loved this! I don't think I'd like the texture eggs would add to it so I will leave them out when I make this again. I also added 1/2 cup more cheese and increased hot sauce to 4 dashes. Mushy? Not for me, but remember, you ARE supposed to partially mash the veggies (and thoroughly drain them) so they're not crunchy. item not reviewed by moderator and published
This was such a delicious and simple recipe. The crackers add a lot to it. It's hard finding a yummy dish with all this squash but this is definitely it. Will definitely make this one again. You must really drain the vegetables though. Mine wasn't mushy at all! Could do with a little less butter when cooking the onions. This casserole is so good, I could eat the whole thing by myself! item not reviewed by moderator and published
I never made something with one of these yellow squashes before, but this was a lovely recipe. Perfectly light texture, great blend of flavors, made the kitchen smell awesome. I grated some habanero cheddar cheese we had, in place of the cheese/hot sauce, and it worked out great! Also added a little fresh thyme from the garden. I don't understand how anyone had trouble with mushiness unless they didn't fully drain the cooked squash. They should tell you that you should scoop out the seeds, FYI!:) We'll be having a lot of this over the summer! I think the leftovers will be good with a little red sauce. item not reviewed by moderator and published
This was very yummy. Love your recipes Paula. item not reviewed by moderator and published
I'm not sure why this recipe has bad reviews. I was looking for something simple I could make with what I had on hand. I had to make a few modifications such as bread crumbs instead of crackers and using two cheeses to make up for what I was lacking. It wasn't mushy at all like some said, maybe they didn't mash the squash to drain it? It's got great flavor given the simple ingredients. Maybe those who didn't like it should adjust the salt, pepper and hot sauce. Oh, I also used an Asian garlic chili sauce instead of regular hot sauce. Tasted better and healthier than most restaurant versions. item not reviewed by moderator and published
This was so disappointing. I have no idea why it is rated so high. The vegetables are mushy and the eggs make it mushier. It was very bland. item not reviewed by moderator and published
I loved all the flavors in this casserole. The sweetness of the squash & carrot mixed with a little heat from the hot sauce (I used Chalula)and then the garlic & onion with the buttery flavored crackers (I used saltines) WOW! It was a party in my mouth. Great recipe. item not reviewed by moderator and published
It was ok. I followed the recipe to the "T" but I didn't love it. If I ever make it again, I'll use half as much onion. I DO however think it's not a bad recipe for when you are trying to creatively cook summer squash that you have growing like crazy in the garden. item not reviewed by moderator and published
SPECTACULAR! I don't have much original to add - I agree it's like a souffle and I too made some attempt to reduce the fat. I used butter Pam instead of butter in the pan and low-fat Ritz instead of original. The zucchini (and carrots) added a nice little shot of color even though I had to peel both it and the squash because the specimens I was working with were giant and the skins had gotten tough. For the same reason, I had to simmer them quite a bit longer than 20 minutes - more like 40. Small price to pay! The garden is out of control and we have just started our Yellow Squash Casserole-Off. This is recipe #2 and I feel bad for any others we try. item not reviewed by moderator and published
My son doesn't care for yellow squash and never complained while eating this dish. I'm not sure he even knew it was squash. Have made twice now and love it! item not reviewed by moderator and published
Wow! This is the best casserole for yellow squash ever!! To make a complete meal, I chopped two chicken breasts into 2in cubes, cooked w/o oilds in pan until lightly browned and added to the bowl at the same time as the other ingredients. a little extra proteing is always good. item not reviewed by moderator and published
My husband and I were able to eat a small portion, but the kids hated it. Not so good. item not reviewed by moderator and published
I could not believe this tasted as good as it did. My husband said he could eat this dish every night. I will keep as a favorite. Easy to make, great souffle like flavor. item not reviewed by moderator and published
I am a 54 year old Southerner and I've made and tasted my share of squash casseroles, and this is hands down the best. The zucchini and carrots add an appealing presentation, and the tabasco adds a little zest. Very simple but very delicious. They have had this casserole on their web site for six plus years so others must agree. item not reviewed by moderator and published
great recipe any time. I cooked the vegetables less than was called for as I like a crunchier texture. Also used egg beaters for diet conscience guest..wonderful and good leftovers too. item not reviewed by moderator and published
so much better than i thought it would be. and i even used reduced fat cheese. so flavorful and full of texture. item not reviewed by moderator and published
This was absolutely delicious! I didn't use to like squash, but this is great. It is light and puffy, little like a souffle. item not reviewed by moderator and published
I also added extra cheese, this is really good and bet you could also add some good Italion Sauce. item not reviewed by moderator and published
We have an overload of summer squash at the moment and this is a great recipe to feed the masses and make use of it's abundance! item not reviewed by moderator and published
This was a selfish dish for me to make. I'm the only one in the house that likes squash and zucchini. But we have a rule that you have to eat at least 3 bites of everything. What I originally thought was going to be for just me... ended up being eaten by everyone! They LOVED this and have given me "permission" to make it again. Although, they did ask that I add some bacon next time... item not reviewed by moderator and published
Great fast meal that super easy and Healthy a great way to get veggies in your kids!! item not reviewed by moderator and published
I made this for a large family gathering and had several people ask for the recipe. The casserole is easy to make and prep time is really 15 minutes as the recipe states. This is definitely a keeper recipe. item not reviewed by moderator and published
I was amazed at how truly conforting this dish tasted. Squash as a whole is quite bland, but the addition of the carrots, spices, and other ingredients enhanced the taste of the squash. My family was pleasantly surprised and insists that I make it for Easter, which I am more than happy to oblige. item not reviewed by moderator and published
I really wanted to cook an interesting meal out of squash. I looked up this recipe, and wasn't sure how its outcome would be. When I took it out of the oven, it smelled delicious! I added shredded cheddar cheese on top to give it a final touch. item not reviewed by moderator and published
if you like yellow squash this is something u will love. i reduced the onions a little item not reviewed by moderator and published
We enjoyed this recipe very much. I think the next time I do it I will add more cheese. item not reviewed by moderator and published
My family loved this receipe. I had fresh squash from my aunt and uncles garden. It was fresh and delicious. My kids, 22, 19, and 16 loved it. Also my fiance' 42 - who hates vegetables ate this delicious dish! item not reviewed by moderator and published
Good base recipe. Changes made: used (3) egg whites instead of two eggs, used more squash, no carrots, 2 garlic cloves, 1 finely chopped orange pepper - saute with onion, used 1 1/2 cups of Ritz crackers for mix & 1 cup for topping, used 1 cup of Mexican mix grated cheese, about 1 tsp or more of hot sauce Could substitute Ritz with No-Salt Wheat Saltines to save on salt and fat. item not reviewed by moderator and published
I served this dish as a side for our family Christmas Dinner. I was amazed that even the picky eaters loved it. It will now be a family favorite! Thanks, Joan item not reviewed by moderator and published
This is a tasty and easy recipe for people like me who have no cooking skills but can follow directions. I have made it twice for 2 parties and both times it was a hit item not reviewed by moderator and published
This recipe is simply perfect. The sauteed garlic and the toasted ritz crackers on top make the dish splendid. I added zuchinni to my dish for color! My family just couldn't get enough. item not reviewed by moderator and published
This was simply, delicious and I've not met one person who didn't like this and as a matter of fact, didn't go back for 2nd or 3rds! item not reviewed by moderator and published
A simple receipe that can be completed with a trip to the garden. Rich flavors from simple ingredients. Definately has people that would turn up their noses at squash begging for more. item not reviewed by moderator and published
Good old fashioned country favorite. item not reviewed by moderator and published
I have been making Squash casserole for years, and this on hit the spot with my family and friends. I have been making meals for an older lady and freezing them. She said this was the best squash casserole she has ever eaten, and she is a Southern woman who has been making squash casserole all her life! Try it you will love it! Great for Holiday meals too. item not reviewed by moderator and published
this is a really good recipe. it's comfort food, all warm and soft but you can make it as healthy as you want substituing things. this is great especially if you dont' eat meat and want some substantial meal!! item not reviewed by moderator and published
This was a great way to use those yellow squashes that I never knew what to do with. Tasted great. I used more garlic and hot suace. This helped improve the flavor. I used more cheese as well, but felt it could still use more. Definately a great way to eat squash! item not reviewed by moderator and published
I think that this recipe is awesome. We started a garden this year and planted yellow squash and didn't really know what to cook with it besides stir fry. The first time I cooked it my husband and I polished off the whole batch. Highly recommended... item not reviewed by moderator and published
This recipe is very good, but it takes a long time to prepare. Plan ahead. item not reviewed by moderator and published
This was a great way to use some of the summer squash from the garden, but I added more cheese than it calls for! item not reviewed by moderator and published
I made a few subs, but over all this is a good recipe that you can do that with. I used brussel sprouts and squash, I used reduced fat Tricuts instead of Ritz, and I think I made a few other changes but this recipe allows for a lot of creativity! item not reviewed by moderator and published
This is one of our family favorites now! Great with the Ritz crackers - so buttery. We just add more of the yellow squash, where it says you can add zuchinni (though I'll bet that's good too!) We make lots, becuase it great for lunch the next day!! A definite keeper!! Only one down side - it does take a LOT of prep time. TRY IT! item not reviewed by moderator and published
For a family that absolutely hates vegatables this recipe was a winner! Normally, I can't get anyone at the dinner table to eat any sort of squash & with this recipe it is now the opposite. If you have picky vegie eaters, then try this one. Now I did have to 'tweak' it a bit to our tastes, but I would highly reccommend trying it. item not reviewed by moderator and published
This my favorite squash recipe. I use all yellow squash when I make this dish and add extra hot sauce. The carrot adds a sweet touch to it and a little color. I smash most the cooked squash while it's draining. This gives the casserole a lighter, creamier texture. This dish is a huge hit whenever I make it, I just make sure to adjust the hot sauce to my company's tastes. item not reviewed by moderator and published
simple last minute dinner guests item not reviewed by moderator and published
I LOVE summer squash, and this is a good-tasting way to fix it, but it is NOT simple. By the time I was done, I had dirtied a pot, a pan and a mixing bowl before putting everything into a casserole dish for baking. To me, easy/simple means not having to make a big mess. The recipe itself was wonderful, but not if you are in a hurry. I suppose one could do most of the steps and refrigerate it in the casserole dish until time to bake. I was a little disappointed that it wasn't easier. item not reviewed by moderator and published
Outstanding sidedish! To make it healthier, I used only one egg, replaced all butter with Smart Balance spread, and used crushed Triscuits versus the saltines. The taste and consistency are absolutely delicious and savory. This will become a family favorite. item not reviewed by moderator and published
We love this recipe...jam packed with veggies, but my kids think it is better then Mac and Cheese...can you believe it? Is somewhat time intensive for a week night. item not reviewed by moderator and published
Otherwise, it was a great combination! item not reviewed by moderator and published
I'm on my 3rd night of leftovers of this delicious casserole. I added more cheese and next time I'll add a little more of the Ritz Crackers on top. item not reviewed by moderator and published
This was a very easy receipe to make and my guests really enjoyed it. I will most likely make it again this year for the holiday! item not reviewed by moderator and published
Made a few modifications to make this a little more diet friendly (low carb bread crumbs, low fat cheese) and the recipe still turned out fantastic. I did add 1/4 cup extra cheese as a reader suggested, and added extra garlic. I woke up this morning actually craving the leftovers from last night! A definite try if you're a veggie lover. item not reviewed by moderator and published
My son HATED this. The texture made him gag, and my daughter also refused to eat it. My husband and I thought it was okay, but definetly nothing to write home about. I won't be making it again. item not reviewed by moderator and published
My son who doesn't like squash eat this one. I think that I would add more cheese next time. This is a keeper item not reviewed by moderator and published
We tried this recipe only because someone gave us some yellow squash and we wanted to make use of them. We were pleasantly suprised! I usually don't care for squash that much, but this really brought out the best in it. It was easy to prepare but had a lot of steps and so it took a long time to make. Overall a great use for yellow squash!! item not reviewed by moderator and published
Not being a natural cook, this recipe was easy and turned out well! My husband said that he would eat it again ... which is a good thing since he has a bumper crop of squash this summer! item not reviewed by moderator and published
this was my first time making a squash casserole and it was delicious. a little time consuming but worth it because there were plenty of leftovers and it was great the next day. i did decrease the onion a bit and increase the cheese, and it could not have been better. item not reviewed by moderator and published
This is the first time I have eaten squash. I had gotten some from a neighbor and pulled up your receipe. My family and friends raved about this and now this is the only way they want to eat squash. item not reviewed by moderator and published
I made tis for a dinner party. After reading the reviews I doubled the amount of cheese and the dish turned out fabulous. It is really simple and easily serves 8-10. I will definately make for Thanksgiving dinner. item not reviewed by moderator and published
I made this recipe last night and everyone loved it! Especially my 2 year old! I did omit the tobasco in case it would be too hot for my daughter. It tasted great! Can't wait to make it again. item not reviewed by moderator and published
THIS CASSEROLE IS VERY EASY TO MAKE HOWEVER I BELIEVE THAT NEXT TIME I WILL ADD MORE QUANTITY OF CHEESE AS WELL AS DIFFERENT TYPES OF CHEESE. OVERALL GOOD RECIPE! item not reviewed by moderator and published
I made this dish for thanksgiving dinner last year and received many compliments. Its easy and tasty. I will be using it again this thanksgiving. item not reviewed by moderator and published
everyone in my household loved it item not reviewed by moderator and published
This recipe is awesome, but I changed just a few things. Instead of 2 eggs, add 2 yolks to the mix and beat 4 egg whites till stiff. Gently fold into mix. This makes the recipe very light and fluffy. Also I made home made whole wheat bread crumbs and added celery salt while they were toasting. Cayanne pepper also works better than hot sauce. just a sprinkle. This dish came out amazing! I never like summer squash until I made this. Yummy!! item not reviewed by moderator and published
Everyone in my house thought this was a great recipe. I put extra garlic and tobasco there. I mean alot extra! It was very good and I made it with shrimp. item not reviewed by moderator and published
This was a great and quick recipe. Everybody at the dinner table loved it, from 16 months and up. A great way to use up that summer squash. item not reviewed by moderator and published
Not enough cheese for my tastes, but otherwise really tastey. item not reviewed by moderator and published
This was a nice change from the usual weeknight dinner. My family loved it! item not reviewed by moderator and published
If you are careful to parboil the yellow squash for just a few minutes, this recipe retains a slightly crunchy consistency for the vegetables. The flavor was excellent and best of all, it freezes really well. So the bounty of summer squash can be carried over for fall and winter menus. item not reviewed by moderator and published
There are to many onions for my taste, so I'll reduce the amount next time I make it. My kids love it. item not reviewed by moderator and published
Very tasty, used fresh picked squash from the garden. Added a little more onion to enhance for our taste. Added a few more squash also. item not reviewed by moderator and published
You gotta try this one; very good eats. item not reviewed by moderator and published
This recipe took a little longer putting it together, but it was well worth it. My daughter and her family was here and I fixed it for them. They all loved it.It had just enough cheddar cheese to make it taste good. I used Ritz crackers and they tasted really good in it. Thank !! Joyce Coiner item not reviewed by moderator and published
If you are looking for a tasty sidedish for chicken or fish, this one is a winner. Even my finicky family likes it--no easy feat--I know yours will too! item not reviewed by moderator and published
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Recipe courtesy of Food Network Kitchen