Total Time
55mins
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

Directions

  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

5 5

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.

5 5

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.

5 5

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!