1/2 Photos of Squash Casserole
Standard Southern treatment for yellow squash - delicious comfort food. It takes one "sleeve" of saltine crackers to make up the 1 1/2 cups of crushed saltines - depending on how finely you crush them and pack them down this amount may vary a bit. The recipe form won't let me put in "one sleeve of saltines", but that is the amount to use. Some people like a lot of pepper in their squash - if you like things less spicy I'd stick with the 1/2 teaspoon amount.
My Private Note
Units: US | Metric
- 2 lbs crookneck yellow squash, sliced
- 1 large white onion, chopped
- 1/2 teaspoon salt
- 1/2-1 teaspoon pepper
- 2 tablespoons butter or 2 tablespoons olive oil
- 1 1/2 cups saltine crackers, crumbled
- 1/4 cup milk
- 1 cup sharp cheddar cheese, shredded
- 1/2 teaspoon garlic powder
- Tabasco sauce
- 1Preheat oven to 350 degrees.
- 2Place squash & onion in a large pot. Add 1/4 cup water. Cover & cook over medium heat, stirring often. Cook until squash is no longer white and hard in the center of the slices - about 5 to 10 minutes. Drain the squash well.
- 3When squash is tender, turn into mixing bowl. Mix with butter or olive oil and add salt and pepper.
- 4Mix in the milk, cheese and the saltines. Add garlic powder and tabasco. Mix well.
- 5Turn into baking dish greased w/ Pam. Top with bread crumbs.
- 6Bake @ 350 for 40 minutes.
- 7Let stand for 5 minutes before serving.
- 8***This can also be cooked in the microwave. Place the mixture in a microwave-safe dish with a cover. Cover and bake on high for 10 minutes. Let sit for 5 minutes before serving.***.
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Nutritional Facts for Squash Casserole
Serving Size: 1 (225 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 229.4
- Calories from Fat 111
- Total Fat 12.4 g
- Saturated Fat 7.1 g
- Cholesterol 31.3 mg
- Sodium 548.9 mg
- Total Carbohydrate 22.1 g
- Dietary Fiber 2.4 g
- Sugars 6.7 g
- Protein 8.5 g