Squash Casserole

Yield: 8 servings
Community Recipe from


  • 2 pound(s) Yellow Squash sliced
  • 1 Small Onion diced
  • 1/2 stick(s) Butter
  • 3 cup(s) Cheddar Cheese grated
  • 2 Eggs beaten
  • 1/2 cup(s) Evaporated Milk
  • 16 Saltine Crackers
  • S/P to taste


  1. Cook squash and onion in water until tender. Drain and mash (do this in a collander- keep pressing down with big spoon to get ALL liquid out. This takes a little while.) Add butter and 2 cups of cheese, reserving 1 cup of cheese to sprinkle on top. Add eggs, milk and crackers. Mix well. Season to taste ( may not need to add salt due to salt on the crackers.) Place in shallow 2 quart greased casserole.

  2. Top with cheese and bake uncovered at 350 for 30 minutes.

  3. This is almost like a souffle - don't overcook or it won't be as good. It says that it serves 8-10- I would say more like 6-8.
November 2011

This recipe is a personal recipe added by clayton and has not been tested or endorsed by MyRecipes.

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