Prep 20 mins
Cook 1 hr
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!
- 2 large crookneck yellow squash or 2 large summer squash
- 1 large zucchini
- 1⁄2 cup coarsely-chopped carrot
- 1⁄4 cup unsalted butter
- 1 large yellow sweet onion, chopped
- 1 large garlic clove, minced
- 1 1⁄4 cracker crumbs
- 1⁄2 cup shredded sharp cheddar cheese
- Tabasco sauce
- salt and pepper
- 2 eggs, beaten
- Preheat your oven to 350°. Spray a medium casserole dish with vegetable cooking spray, such as Pam.
- 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.
- 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.
- 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.
- 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.
- Bake the casserole, uncovered, for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.
I am not a cook on a daily basis. However, this was the easiest recipe I have ever defeated! I received a cheering applause from my family. Love it!
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!!
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.