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Yellow Squash Casserole

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“This has always been something I remember having all my life. Usually when I make it at home, I don't measure the ingredients, but I have tried my best to be as accurate as possible.”
1hr 15mins

Ingredients Nutrition

  • 3 lbs yellow squash, sliced
  • 5 tablespoons butter, divided
  • 1 small onion, chopped (about 1/2 cup)
  • 1 cup shredded sharp cheddar cheese
  • 2 large eggs, lightly beaten
  • 14 cup mayonnaise
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 20 round buttery crackers, crushed (about 3/4 cup, Ritz)


  1. Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.
  2. Melt 4 tablespoons butter in skillet over medium-high heat; add onion, and saute 5 minutes or until tender. Remove skillet from heat; stir in sqaush, cheese, and next 4 ingredients. Spoon mixture into a lightly greased 11 x 7 inch baking dish.
  3. Melt remaining butter. Stir melted butter and crushed crackers, sprinkle over casserole. Bake at 350 for 30 to 35 minutes until set.
  4. To lighten this dish, reduce your butter to 3 tablespoons, using 2 to saute onion. Sub 1/2 cup egg substitute for eggs and low fat versions of cheese, mayo and crackers.

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