Total Time
Prep 10 mins
Cook 20 mins

Unusual way to use squash, which is so plentiful now. Very delicious.

Ingredients Nutrition


  1. Cook sliced squash until tender, drain.
  2. Meanwhile, gradually stir milk into soup, blend in egg and drained squash, onion, and stuffing. Toss lightly to mix.
  3. Pour into a 2-quart casserole dish that has been buttered.
  4. Cheese topping: Crush the butter crackers, toss lightly with the 2 tablespoons butter.
  5. Sprinkle this over the squash. Top with the grated cheese.
  6. Bake at 350°F for 20 minutes.


Most Helpful

Very interesting way of preparing it!

Manami July 25, 2007

This is one of the best squash casserole recipes I have ever had. Love the flavor. I used half and half milk for just a bit more richness. I can't wait to make again. Thanks so much for the sharing your recipe.

Marsha D. January 24, 2006

I was nervous about making this...I love yellow squash, but thought it would be over powered. NO WAY! This has become our favorite casserole dish! This is a wonderful, flavorful and delicious recipe!! 10 STARS!! Thank you!

katie in the UP January 23, 2006

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