Summer Squash Casserole

Submitted by William Hakala

• Ready In: 1hr 10mins
• Ingredients: 7
• Yields: 1 casserole
• Serves: 4

ingredients

• 1 1⁄2 lbs summer squash
• 1⁄2 cup butter or 1/2 cup margarine
• 1 egg
• 1 medium onion, chopped
• salt and pepper
• 12 -15 Ritz crackers, crushed
• 3⁄4 cup grated cheddar cheese or 3/4 cup longhorn cheese

directions

1. Peel and de-seed squash.
2. Cut into large cubes and boil until tender.
3. Mash thoroughly and add butter, egg, onion, salt, pepper and crackers.
4. Place in buttered casserole dish.
5. Sprinkle grated cheese on top.
6. Bake at 350 degrees until bubbles appear on edge, about 25 minutes.

Reviews

[Elizabeth Fullerton]

This tastes just like what my mom makes. It's a great squash recipe!

 

[robinjoy]

This is the same as my Nanny used to make. She never seeded the squash. Also her recipe says Ritz or any other cracker. Thanks!

 

[ShaGun]

This was so delicious! I added 1 1.2 tsp. of sugar and did not peel or de-seed the squash. I just diced it using my onion chopper. I'll definitely make this again!

 

[mrsoul51]

Used both zucchini and yellow squash. DRAIN WELL. Sautéed onions and sliced portabello. mushrooms. LOTS OF CHEESE.

 

[Alecia Pearl]

I can definitely tell that this had potential, but something didn't quite work well with mine. It came out too mushy and oily. I melted the butter so maybe that was the problem. Or maybe I didn't drain the squash well enough after boiling it. In the end, it just seemed like there was too much butter. I may try it again or read through more reviews to see if there is a solution to my problem because I can tell that otherwise the taste would be very yummy, reminiscent a bit of butternut squash bisque. Also, I see that some people say the onion wasn't cooked well enough - that wasn't a problem for me. I used my slap chop to make it really fine, perhaps they just need to be really tiny pieces in order to be cooked all the way through.