Squash Casserole

Recipe from

Southern Living

Recipe Time

Prep: 45 Minutes
Cook: 30 Minutes


3 pounds yellow squash, cut into 1/4-inch-thick slices
1 small onion, chopped
1 1/2 tablespoons salt
16 saltine crackers, divided
1 1/2 cups (6 oz.) shredded sharp Cheddar cheese, divided
1/2 cup mayonnaise
1 large egg, lightly beaten
2 tablespoons butter, melted
1/4 teaspoon pepper
1/8 teaspoon salt


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

2. 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 casserole; sprinkle remaining 1 cup cheese evenly over casserole.

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

Note: To make ahead, prepare recipe as directed; do not top with crackers or cheese. Cover and chill overnight. Remove from refrigerator; let stand 30 minutes. Uncover and top with crackers and cheese; bake as directed.

Clayton Sherrod,

Southern Living

September 2006
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