Summer Squash Casserole

Just the other day hubby picked some fresh squash and tomatoes when our sweet little neighbor dropped by for a visit with more yellow squash out of their garden. We enjoyed our visit with her and compared gardening woes and secrets, but we all agreed our squash was doing really well and we were grateful for the harvest.


Needless to say our Sunday dinner included a yummy, buttery squash casserole made with homegrown squash. I  found this recipe on and decided to give it a try.  It turned out great!


4  cups sliced yellow squash

1/2  cup chopped onion

35  buttery round crackers, crushed

1  cup shredded Cheddar cheese

2  eggs, beaten

3/4  cup milk

1/4  cup butter, melted

1  tsp. salt

ground black pepper to taste

2  Tbsp. butter


Preheat oven to 400 degrees F

Place squash and onion in a large skillet over medium heat.  Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes.  Drain well, and place in a large bowl.

In a medium bowl, mix together cracker crumbs and cheese.  Stir half of the cracker mixture into the cooked squash and onions.  In a small bowl, mix together eggs and milk, then add to squash mixture.  Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9 x 13 inch baking dish.  Sprinkle with remaining cracker mixture, and dot with 2 Tbsp. butter.

Bake in preheated oven for 25 minutes, or until lightly browned.