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    You are in: Home / Recipes / The Best Yellow Squash Casserole Recipe
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    The Best Yellow Squash Casserole

    The Best Yellow Squash Casserole. Photo by Hey Jude

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    JenSmith's Note:

    This is the absolute best yellow squash casserole I have ever eaten. I got the recipe from a local diner. Try it, you'll like it!

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    1. 1
      Preheat your oven to 350°. Spray a medium casserole dish with vegetable cooking spray, such as Pam.
    2. 2
      Slice the squashes into lengthwise quarters, then slice crosswise. Place the squashes and carrots in a saucepan, cover with water, and salt well. Bring to a boil, reduce heat to medium, and cover. Cook for about 20 minutes, until the vegetables are very soft.
    3. 3
      Meanwhile, in a medium skillet, melt 3 TB of the butter over medium-low heat. Stir in the onion and cook slowly until very tender and translucent, 6-8 minutes. Add the garlic and cook for another minute or so. Place the mixture into a mixing bowl.
    4. 4
      Wipe out the skillet with a paper towel and return it to medium-low heat. Add the remaining tablespoon butter; melt. Stir in 1/2 cup of the cracker crumbs and cook for a minute or so, until crumbs are golden brown. Put them on a small plate lined with paper towels to drain.
    5. 5
      Now drain the squash mixture. Mash vegetables slightly with a fork or potato masher. Spoon the squash into the mixing bowl with the onions. Stir in the rest of the uncooked cracker crumbs, the cheese and a dash or two of Tabasco. Salt and pepper to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted crumbs over the top.
    6. 6
      Bake the casserole, uncovered, for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.

    Ratings & Reviews:

    • on March 05, 2012

      Had some squash, zucchini and carrots and found this recipe-lucky I did! It is GREAT! A combination of great veggies, along with the crunchiness of saltines-marvelous-thanks for sharing!!

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    • on June 15, 2009


      I was looking for a squash casserole after picking 8 out of my garden. So I found this one and it seemed healthy and delicious. I took ideas from the reviewers and here's what I did. I sauteed the onion in a soup pot and when they were soft I added the squash and carrots, a little water and cooked covered until soft. I like the one pot method easier but dont forget to strain this mixture well. Also, I found extra sharp horseradish cheese and I couldn't resist. Delicious. I added a can of cream of mushroom soup like a reviewer(chicken) did for moisture and creaminess. The only other change was panko bread crumbs instead of crackers because it's what I had but I did toast them in butter like the recipe called. I just absolutely loved it and I thought it was very light. Next time I won't add my crumb mix in and I'll scatter it on top like I was supposed to because it was the only thing I missed. Try it! Thanks for posting such a great recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 20, 2008

      wonderful recipe!!! My husband hates squash but loved this!!! He claims it to be the best hangover food ever!! thanks! I did add a teaspoon of horseradish

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for The Best Yellow Squash Casserole

    Serving Size: 1 (125 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 154.0
    Calories from Fat 113
    Total Fat 12.6 g
    Saturated Fat 7.4 g
    Cholesterol 92.2 mg
    Sodium 95.9 mg
    Total Carbohydrate 5.4 g
    Dietary Fiber 1.2 g
    Sugars 3.0 g
    Protein 5.5 g

    The following items or measurements are not included:

    crookneck yellow squash

    cracker crumbs

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