Yellow Squash Casserole



  • 2 lbs. of yellow squash (about 4 cups)

  • 1/2 large onion, chopped

  • 1 sleeve Ritz Crackers (about 35 crackers)

  • 1 cup cheddar cheese

  • 2 eggs

  • 3/4 cups milk

  • 1/2 cup butter, melted

  • salt and pepper to taste



  • Preheat oven to 400 degrees F.

  • Lightly steam squash and onion in steamer basket* for about 5 minutes.  Drain and set aside. 

  • In medium bowl, combine cracker crumbs and cheese.

  • In large bowl, add drained squash and onion and gently fold in 1/2 the cracker/cheese mixture.

  • In a small bowl, whisk together egg and milk, then add to squash mixture.

  • Melt 1/2 cup of butter.  Add half the melted butter to the squash mixture.  Season with salt and pepper.

  • Spread squash mixture into 9 x 13″ baking dish.   Top with remaining crackers and pour remaining butter over dish.

  • Bake at 400 degrees F for 25 minutes until lightly brown.

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