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
15 min
50 min

6 servings

  • 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

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

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