Prep Time
45 Mins
Cook Time
30 Mins
Makes 8 servings

How to Make It

Step 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.

Step 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.

Step 3

Crush remaining 6 crackers, and sprinkle over casserole; sprinkle remaining 1 cup cheese evenly over casserole.

Step 4

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

Step 5

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.

Ratings & Reviews

Good Classic

December 17, 2017
I have been making this for years since I first saw it in SL magazine.  It is perfect for us.  I leave out the butter and use breadcrumbs/panko to get the right consistency after draining the squash.  I always combine yellow and green squash.  It is healthy and so good.  My favorite squash casserole, and I have seen many!  Most are not as healthy as this one.  You really don't miss the butter. I cook the squash just until tender and do it in a big skillet with less water.  Then I use as potato masher to squish them up.  I like the bigger chunks though.  At one point I used my food processor to pulse to the consistency I wanted.  Make it yours!

lisagon1's Review

May 18, 2010
This was a hit with my family and so easy! I even threw in a stray zucchini that I had on hand for some extra color. Be sure to drain the squash very well. I added about 6 extra crackers to get the consistency that I wanted.

DeliBebek's Review

May 21, 2010
Like most, I made modifications, for various reasons. My variations were some extra onions (using a mistake in another recipe cooking at the same time), multi-grain wheat thins instead of saltines, and using two different cheeses by accident. I used Havarti and Asiago, both of which happened to work out well for their areas of the casserole. I also could have used more crackers and/or drained the squash a bit more to get a thicker consistency, but it's really good as it is. I actually didn't get to taste it fresh, but it is fabulous reheated and goes to the top of my recipe list.

soylaliv's Review

November 16, 2009
Very good and easy to prepare. The only change I made was to add a clove of garlic and 2 extra crackers.