Home
Recipes
Side Dish
Vegetables
Squash
Summer Squash
Mama's Summer Squash Casserole

Mama's Summer Squash Casserole

Name: Mama's Summer Squash Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Ingredients: 8 yellow summer squash, thinly sliced; 1 small yellow onion, thinly sliced; 1 egg, lightly beaten; 1 cup low-fat sour cream; 1 sleeve buttery round crackers (such as Ritz®), crushed, divided; 2 cups shredded sharp Cheddar cheese, divided

Rating: 4.51 stars

86 Ratings
68 Reviews
21 Photos

This is a wonderful, cheese-enhanced squash casserole that my husband makes from memory of his mother's recipe.

By Northerngirl

Gallery

Recipe Summary

prep:

20 mins

cook:

40 mins

total:

1 hr

Servings:

Yield:

6 servings

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

8 yellow summer squash, thinly sliced
1 small yellow onion, thinly sliced
1 egg, lightly beaten
1 cup low-fat sour cream
1 sleeve buttery round crackers (such as Ritz®), crushed, divided
2 cups shredded sharp Cheddar cheese, divided

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.

Advertisement
Step 2

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash and onion, cover, and steam until squash is tender and easily mashed with a fork, 10 to 15 minutes.
Step 3

Whisk egg and sour cream together in the prepared casserole dish; add squash, onions, 2/3 the crackers, and 2/3 the Cheddar cheese. Stir with a fork. Cover the squash mixture with remaining Cheddar cheese and crackers.
Step 4

Bake in the preheated oven until cheese is melted and crackers are lightly browned, about 30 minutes.

Cook's Note:

My husband and I love this casserole, so between us we can finish it off in two meals. However, under normal conditions, the finished casserole should feed six adults. We also like to steam the squash and onions and then freeze them to use when summer is over. This cuts down on prep time by about 45-55 minutes since all you have to do is crush the crackers and mix the ingredients once the squash is thawed out.

Nutrition Facts

Per Serving:

369 calories; protein 15.3g 31% DV; carbohydrates 24.9g 8% DV; fat 24g 37% DV; cholesterol 86.3mg 29% DV; sodium 438.8mg 18% DV. Full Nutrition

Reviews (68)

Most helpful positive review

It's A New Day

08/28/2012

I had only 3 summer squash to use up so I halved the recipe. But I still used an entire onion, which I carmelized in olive oil instead of steaming. I highly recommend carmelizing the onion and also leaving the squash al dente instead of mushy. I also used the whole egg. I didn't have a "sleeve" of Ritz crackers so I had to estimate with club crackers. Since I had used a whole egg, I used enough cracker crumbs to make the whole thing come together. I also used Cheddar cheese with black pepper which made the whole thing spicier. I really enjoyed this recipe and will make again. Thanks! Read More

Helpful

(46)

Most helpful critical review

queenvalerie

07/29/2016

It was quite tasty if a little bland. I added carmelized onion thyme and a bit of red pepper flakes. After that it was great! Read More

Helpful

(2)

86 Ratings

5 star values: 57
4 star values: 21
3 star values: 4
2 star values: 3
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

It's A New Day

08/28/2012

Helpful

(46)

Shearone

06/25/2013

Delicious and easy recipe! I sliced the squash and onions in the food processor and then placed in my microwavable rice/vegetable steamer and microwaved on high for 10 minutes. I added 1/4 teaspoon of salt and freshly grated nutmeg. I crushed the crackers in the food processor and added 1/4 cup of butter. I added 1/2 of the crackers to the filling and 1/2 were sprinkled on top along with part of the cheese. Beautiful golden color was achieved after 25 minutes. Thank you Northerngirl for sharing your mother-in-law's recipe. Read More

Helpful

(20)

Eric

05/21/2012

Yummy. Even people who are not squash lovers will enjoy this dish. Read More

Helpful

(14)

lucita2002

06/04/2014

I made this the other day and it was great. I did not have any crackers so I just used breadcrumbs. hope this helps! Read More

Helpful

(10)

Peggy

09/09/2013

I didn't pre-cook squash. I added slices of pre-cooked Italian sausage and a grated carrot to make it a complete meal and used Club crackers. My husband loved it and said it was one of the best 'from the garden' recipes I've ever made! The dogs eat the leftovers and devoured them. Read More

Helpful

(8)

Beth Shipley

08/04/2014

I made this the other night, it was great! I caramelized the onion as others suggested and added crumbled bacon, because according to my kids everything is better with bacon! Will make again for sure! Read More

Helpful

(6)

Vicki Page

12/23/2013

This was surprising good for as easy as it is to prepare! I will definitely keep this one in our rotation. It is very good with yellow squash one zucchini or combination of both. I'm wondering if anyone has tried it using chayote. It sounds like that would be really good too and recipes using chayote squash are difficult to find. Thanks for posting this! Great dish! Read More

Helpful

(3)

camelia

07/18/2013

Delicious and easy! My grandchildren loved it! Thank-you! Read More

Helpful

(3)

Crystal

06/22/2015

I made this because we have soo much squash from our garden and wanted something different. It is really good! I baked it in a 13x9 dish so it would not be thick. It came out great! Read More

Helpful

(2)

queenvalerie

07/29/2016

It was quite tasty if a little bland. I added carmelized onion thyme and a bit of red pepper flakes. After that it was great! Read More

Helpful

(2)

More Reviews

Back to Mama's Summer Squash Casserole

All Reviews for Mama's Summer Squash Casserole

- of Reviews

Nutritional Information

Mama's Summer Squash Casserole

Servings Per Recipe: 6
Calories: 369

% Daily Value *

protein: 31 %

carbohydrates: 8 %

exchange other carbs:

dietary fiber: 22 %

sugars:

fat: 37 %

saturated fat: 62 %

cholesterol: 29 %

vitamin a iu: 19 %

niacin equivalents: 36 %

vitamin b6: 22 %

vitamin c: 39 %

folate: 19 %

calcium: 39 %

iron: 14 %

magnesium: 26 %

potassium: 19 %

sodium: 18 %

thiamin: 17 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Mama's Summer Squash Casserole

1 of 68

All Reviews

It's A New Day

08/28/2012

Helpful

(46)

Shearone

06/25/2013

Helpful

(20)

Eric

05/21/2012

Yummy. Even people who are not squash lovers will enjoy this dish.

Helpful

(14)

lucita2002

06/04/2014

I made this the other day and it was great. I did not have any crackers so I just used breadcrumbs. hope this helps!

Helpful

(10)

Peggy

09/09/2013

Helpful

(8)

Beth Shipley

08/04/2014

Helpful

(6)

Vicki Page

12/23/2013

Helpful

(3)

camelia

07/18/2013

Delicious and easy! My grandchildren loved it! Thank-you!

Helpful

(3)

Crystal

06/22/2015

I made this because we have soo much squash from our garden and wanted something different. It is really good! I baked it in a 13x9 dish so it would not be thick. It came out great!

Helpful

(2)

queenvalerie