Yellow Squash Casserole


My nine year old daughter who is not a big fan of yellow squash loves this recipe.  She even helps me when I make it.

Yellow Squash Casserole
Prep time
Cook time
Total time
Cuisine: American
Serves: 6
  • 2 pounds small yellow squash
  • 1 medium onion chopped
  • 2 cups grated cheddar cheese (reserve some for topping)
  • 1 cup milk
  • 3 tablespoons butter, melted
  • 1 egg beaten
  • 2 cups Ritz like cracker crumbs (save some for the topping)
  1. Wash the squash well and cut into bite size chuncks.
  2. Place in a pot with the chopped onion and about 1-1/2 cups water, sprinkle with salt.
  3. Bring to a boil, reduce the heat and simmer until the squash are just barely tender.
  4. Drain well and set aside to cool slightly.
  5. In a large mixing bowl, mix the squash/onion mixture, cheese, melted butter, milk, egg, and about ¾ of the cracker crumbs.
  6. Mix gently until all is combined.
  7. Pour into a slightly greased baking dish.
  8. Combine the reserved cheese and crumbs and sprinkle over the squash mixture.
  9. Bake at 350° for 25-30 minutes


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