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

Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement
  • 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.

  • 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.

  • 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

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
Advertisement

Reviews (68)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(46)

Most helpful critical review

Rating: 3 stars
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
(2)
86 Ratings
  • 5 star values: 57
  • 4 star values: 21
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
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
(46)
Rating: 5 stars
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
(20)
Rating: 4 stars
05/21/2012
Yummy. Even people who are not squash lovers will enjoy this dish. Read More
(14)
Advertisement
Rating: 5 stars
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
(10)
Rating: 5 stars
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
(8)
Rating: 4 stars
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
(6)
Advertisement
Rating: 5 stars
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
(3)
Rating: 5 stars
07/18/2013
Delicious and easy! My grandchildren loved it! Thank-you! Read More
(3)
Rating: 5 stars
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
(2)
Rating: 3 stars
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
(2)
Advertisement