Squash Casserole

Oxmoor House
12 to 15 servings


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2 pounds yellow squash, sliced
1 medium onion, chopped
1 cup finely chopped celery
1/4 cup finely chopped green pepper
1/4 cup butter or margarine
1 cup (4 ounces) shredded sharp Cheddar cheese
2/3 cup coarsely crumbled crackers
4 eggs, beaten
2 1/2 cups milk
1 teaspoon salt
1/4 teaspoon pepper


Place squash and water to cover in a medium saucepan. Bring to a boil. Reduce heat; cover and cook 10 minutes. Drain well. Mash squash; drain once again. Set aside.

Sauté onion, celery, and green pepper in butter in a large skillet until vegetables are tender; remove from heat. Stir in squash, cheese, cracker crumbs, eggs, milk, salt, and pepper.

Pour mixture into a 12- x 8- x 2-inch baking dish. Bake, uncovered, at 375° for 30 minutes. Serve immediately.

Created date

February 2010