Total Time
Prep 20 mins
Cook 35 mins

I found this recipe in a Southern Living Magazine. Hope you enjoy it as much as I do.

Ingredients Nutrition


  1. Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender.
  2. Drain well; gently press between paper towels.
  3. Melt 4 tbsp butter in skillet over medium-high heat; add onion, and sauté 5 minutes or until tender.
  4. Remove skillet from heat; stir in squash, cheese, and next 4 ingredients.
  5. Spoon mixture into a greased 11x7-inch baking dish.
  6. Melt remaining 1 tbsp butter.
  7. Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole.
  8. Bake at 350°F for 30 to 35 minutes or until set.
Most Helpful

I've made this squash casserole for years. The only difference in the recipe I use is the addition of a can of drained, sliced water chestnuts. It's not as crazy as it sounds...just adds a little surprise crunch. A delicious recipe that's sure to become a family favorite.

gailanng January 10, 2009

Excellent, this is the best tasting squash casserole. I like it because you can actually taste the squash and the other ingredients don't overpower it.

MsBaton January 08, 2009

Mmmm, this was the squash casserole I've been looking for for years! I think the thorough draining of the squash is the key, it doesn't have that thin consistency that some squash casseroles have and it's full of flavor. Very very good--this will be my only squash casserole recipe from now on!

Feisty October 08, 2006