Squash Casserole

Southern Living Cooking School
Squash CasseroleRecipe
This squash recipe can be made ahead of time and refrigerated. Let the casserole stand at room temperature for half an hour before baking.
Makes 8 servings


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3 pounds yellow squash, cut into 1/4-inch-thick rounds
1 small onion, chopped
4 1/2 teaspoons salt
16 saltine crackers, divided
1 1/2 cups (6 oz.) shredded sharp Cheddar cheese, divided
1/2 cup HELLMANN'S or Best Foods Real Mayonnaise*
1 large egg, lightly beaten
2 tablespoons butter, melted
1/4 teaspoon pepper
1/8 teaspoon salt


Prep: 15 Minutes
Cook: 25 Minutes
Bake: 30 Minutes

1. Cook first 3 ingredients in boiling water to cover in a Dutch oven 25 minutes or until squash is very tender. Drain well; mash mixture with a fork.

2. Preheat oven to 350°. Crush 10 crackers, and stir into squash mixture; stir in 1/2 cup cheese and next 5 ingredients. Spoon mixture into a lightly greased 11- x 7-inch baking dish.

3. Crush remaining 6 crackers, and sprinkle over squash mixture; top with remaining 1 cup cheese.

4. Bake, uncovered, at 350° for 30 minutes or until cheese is melted and mixture is bubbly.

*1/2 cup HELLMANN'S or Best Foods Light Mayonnaise may be substituted.

Note: To make ahead, prepare recipe as directed through Step 2. Cover and chill 8 to 24 hours. Let stand at room temperature 30 minutes. Uncover and proceed with recipe as directed.

Created date

May 2008