Tender squash, gooey cheese and crunchy crackers make this a memorable side dish or a hearty main course. This is a great dish that can be made with low-fat ingredients and is still just as good!

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
10
Yield:
1 - 9x13 inch pan
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.

  • In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.

  • Bake in preheated oven for 25 minutes, or until lightly browned.

Nutrition Facts

196 calories; protein 6.1g 12% DV; carbohydrates 10.3g 3% DV; fat 14.8g 23% DV; cholesterol 68.8mg 23% DV; sodium 463.5mg 19% DV. Full Nutrition
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Reviews (1793)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
Hey yall, this southern girl added bacon sauteed with the onion prior to cooking. I have found squash is always good with bacon, and my husband loves this. Read More
(943)

Most helpful critical review

Rating: 1 stars
12/29/2008
The eggs absolutely ruined this. This isn't a casserole; it's a glorified soufflé. Read More
(26)
2336 Ratings
  • 5 star values: 1711
  • 4 star values: 439
  • 3 star values: 110
  • 2 star values: 49
  • 1 star values: 27
Rating: 5 stars
01/25/2004
Hey yall, this southern girl added bacon sauteed with the onion prior to cooking. I have found squash is always good with bacon, and my husband loves this. Read More
(943)
Rating: 5 stars
08/24/2003
I'd give this 10 stars if I could. My boyfriend's aunt made something similar for us last year and I've been trying to find a recipe like it ever since. This has to be as close as it gets! I followed the recipe except I had to use 2 zucchini (I was out of yellow squash), but the green with the yellow actually looked nice - gave it some color. I HIGHLY recommend this recipe to ANYONE! My mom always made the kind with sour cream and cream of mushroom/chicken soup - this is 10 times better! Thanks! Read More
(574)
Rating: 4 stars
07/13/2006
The first time I made this recipe, I found it to be a little to bland for my taste. To compensate, the next time I made it, I sprinkled the squash liberally with dried oregano while it was steaming, and added a couple of pinches of nutmeg to the squash when adding the cheese and cracker mix. A definite improvement. Read More
(544)
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Rating: 4 stars
01/03/2004
This is a very good casserole. I gave it 4 stars because after reading reviews I modified it a little. I added 1/2 t. garlic powder, 1/2 t. garlic pepper, only 1 egg, and 2 additional T. butter. If you buy the Ritz 4 pack, 35 crackers is one pack. I think garlic is a must for this recipe unless there is someone out there that doesn't like garlic. Over all a very good recipe. My son said it was not his favorite, hubby said, "I like it fine". As for me, I really liked it. Read More
(332)
Rating: 5 stars
02/24/2013
Recipe is great. Cooking squash in advance will avoid having a mushy end product, as squash is up to 90% water. Most of the water will evaporate when cooked in the skillet. The small amount of water added in the skillet at the start of cooking it is to prevent scorching/sticking until the squash breaks down and releases its own water. Do not put a lid on the skillet to allow for evaporation. Do not omit the other ingredients unless you substitute. The egg, milk, and cracker crumbs act as binders and thickeners (the flour from the crackers). I do not add the extra salt. Dotting the top with butter is an error- the butter will not melt all over. Dotting of butter such as inside an apple pie will work fine as the top crust will seal the pie and allow the butter to spread but not in this case. The butter will only melt downward from where it is placed. Mix the melted butter with the cracker crumbs then spread on the top. This is a standard type recipe and any type of cooked vegetable or type of cracker can be used if you prefer. If you want it to be outstanding (and extra calories but delicious), use only real butter and heavy cream. Read More
(288)
Rating: 5 stars
01/03/2004
Really good!!! I love summer squash and this is a good way to use all the crooknecks from my garden. The texture beneath the crust was mushy (but still yummy) so I tried baking the casserole for 10-15 min and then putting the crust on to brown. It wasn't quite as mushy this way, and I also didnt simmer the veggies first- they still get plenty tender for my taste but you avoid a mushy product. Will try adding some meat next time for a main dish! Thanx for a good recipe!! Read More
(235)
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Rating: 5 stars
05/03/2006
Brovo to the creator of this recipe. My husband couldn't get enough of it and was hinted he wanted it for breakfast. My three and four year old like it too. This is truly one of my favorite kinds of recipes quick and easy. I will be making this again soon and can't wait to share this recipe with my friends. Changes made per suggested by other reviews: I added 10-15 extra crakers, added extra squash, added 1/2 small can of diced green chilies, cooked my squash until tender but not falling apart, omitted the butter on top. Sound like a lot but it really isn't. Read More
(208)
Rating: 4 stars
05/06/2009
very tasty...I'm all about simplicity so I cut out a lot of steps. Simply put uncooked squash,onions and cheese/cracker mixture in greased 9x13, poured egg/milk spices on top. MIxed a bit. Poured melted butter on top and added the leftover crumb cheese concoction. Covered w/foil and placed in 325 oven for an hour while I cooked the rest of my dinner. Could've stayed longer or come out sooner! Delicious! and minimal fuss! Read More
(191)
Rating: 5 stars
12/01/2006
This is one of my favorites. Instead of crackers I used corn flakes. Also I found if you substitue squash for zucchini it tastes great as well. Read More
(140)
Rating: 1 stars
12/29/2008
The eggs absolutely ruined this. This isn't a casserole; it's a glorified soufflé. Read More
(26)
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