Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

Taken from an Alabama cookbook "Calling All Cooks" this is my wife's casserole that pops up on Thanksgiving or Christmas. It's a family favorite.

Ingredients Nutrition

  • 3 cups crookneck yellow squash (about 2 pounds, sliced and cooked with water)
  • 2 eggs, beaten
  • 1 cup evaporated milk
  • 1 cup sharp cheddar cheese (shredded before measuring)
  • 2 cups cracker crumbs (we like saltines)
  • 38 cup margarine
  • 1 teaspoon salt
  • 12 teaspoon celery salt
  • 14 teaspoon pepper
  • 1 medium onion (finely chopped)


  1. Cook squash and onion and drain well before measuring.
  2. Add butter, salt, pepper, celery salt and milk.
  3. Mix well.
  4. Add 1 cup of squash mixture to the beaten eggs and stir to warm the eggs.
  5. Mix together all ingredients and mix well.
  6. Pour into greased casserole dish and bake at 375 F for about 40 minutes.
Most Helpful

This is such a yummy and simple casserole. I felt that the texture was reminiscent of a souffle. The flavors were perfect together and I am adding this to my rotation!

Barenaked Chef December 19, 2011