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Yellow Squash Casserole

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“This is a pretty good recipe. I haven't had a chance to try many yet. I'm new to eating squash so I had to think of many different ways to enjoy it. I have also found out that you can make this ahead of time and freeze it in either a vacuum sealed bag or freezer zip lock bag in the aluminum pans. When your ready for it just take out of freezer and pop right in the oven. Allow 15- 20 extra minutes to cook.”
1hr 15mins

Ingredients Nutrition

  • 2 lbs crookneck yellow squash or 2 lbs other yellow squash
  • 12 cup coarse-chopped carrot
  • 14 cup butter
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 1 14 cups Ritz cracker crumbs
  • 12 cup grated cheddar cheese
  • 1 dash hot pepper sauce, such as Louisiana hot sauce
  • 1 dash salt
  • 1 dash pepper
  • 2 eggs, light beaten


  1. Preheat the oven to 350 degrees.
  2. Butter a medium baking dish.
  3. Slice the squash lengthwise into quarters, then cut into 1/2 inch thick wedges.
  4. Place the squash and carrots in a saucepan, barely cover with water and salt well.
  5. Bring to a boil, reduce heat to medium and cover.
  6. Cook about 20 minutes, until the vegetables are very soft.
  7. Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat.
  8. Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes.
  9. Add the garlic and cook an additional minute.
  10. Scrape the mixture into a mixing bowl.
  11. Wipe out the skillet, return to medium-low heat, and add to it the remaining tablespoon butter.
  12. Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.
  13. Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl.
  14. Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce.
  15. Salt and pepper generously to taste.
  16. Stir in the eggs and spoon the mixture into the prepared baking dish.
  17. Scatter the toasted cracker crumbs over the top.
  18. Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center.
  19. Serve hot.

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