Squash Casserole

Squash Casserole

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  • Prep Time


  • Total Time


  • Servings



  • 6

    medium yellow summer squash

  • 1

    small onion, chopped

  • cups grated sharp cheddar cheese

  • ½

    cup mayonnaise

  • 10

    each soda crackers, crumbled

  • 1

    each egg, slightly beaten

  • 2

    tablespoons butter, melted

  • salt and pepper


PREHEAT the oven to 350. Spray and 8 inch square pan with cooking oil. PEEL the squash and cut into 1/4 inch slices. Place the squash and onion in about 2 inches of salted water in a medium saucepan. Bring to a rolling boil, then reduce the heat to medium-low and simmer until the squash is very tender, about 10 minutes. Drain the squash. In the same pot, mash the squash and onion; you should have about 2 cups. Add 1/2 of the cheese, the mayonnaise, and crackers. Stir in the egg and butter. Taste; add salt and pepper as needed. Pour into prepared pan. Top with rest of cheese and bake for 25 minutes or until the cheese is melted and cassarole is bubbly.


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