Yellow Squash Casserole

Submitted by barefootmommawv

"This is a pretty good recipe. I haven't had a chance to try many yet. I'm new to eating squash so I had to think of many different ways to enjoy it. I have also found out that you can make this ahead of time and freeze it in either a vacuum sealed bag or freezer zip lock bag in the aluminum pans. When your ready for it just take out of freezer and pop right in the oven. Allow 15- 20 extra minutes to cook."

 

• Ready In: 1hr 15mins
• Ingredients: 11
• Serves: 6

ingredients

• 2 lbs crookneck yellow squash or 2 lbs other yellow squash
• 1⁄2 cup coarse-chopped carrot
• 1⁄4 cup butter
• 1 large onion, chopped
• 1 garlic clove, minced
• 1 1⁄4 cups Ritz cracker crumbs
• 1⁄2 cup grated cheddar cheese
• 1 dash hot pepper sauce, such as Louisiana hot sauce
• 1 dash salt
• 1 dash pepper
• 2 eggs, light beaten

directions

1. Preheat the oven to 350 degrees.
2. Butter a medium baking dish.
3. Slice the squash lengthwise into quarters, then cut into 1/2 inch thick wedges.
4. Place the squash and carrots in a saucepan, barely cover with water and salt well.
5. Bring to a boil, reduce heat to medium and cover.
6. Cook about 20 minutes, until the vegetables are very soft.
7. Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat.
8. Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes.
9. Add the garlic and cook an additional minute.
10. Scrape the mixture into a mixing bowl.
11. Wipe out the skillet, return to medium-low heat, and add to it the remaining tablespoon butter.
12. Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.
13. Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl.
14. Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce.
15. Salt and pepper generously to taste.
16. Stir in the eggs and spoon the mixture into the prepared baking dish.
17. Scatter the toasted cracker crumbs over the top.
18. Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center.
19. Serve hot.

Reviews

[Momma2IsaacWifey2Jim]

This is very similiar to the recipe I always use and we love it...only differences, the chopped carrot and dash of hot sauce...which I'm trying in the next casserole!!! I sometimes use bread crumbs in place of the cracker crumbs and cream cheese in place of the cheddar. My 2 year old even loves it!

 

[Cindi-Marie-Bauer]

With all the good reviews posted for this recipe, I thought I would give this recipe a try for tonight's dinner. Needless to say, my husband and I thought this vegetable dish was rather bland in taste. Adding the hot sauce in the dish, disappears when heated in the oven, so we had to add more at the dinner table so we could taste it. When cooking the vegetables, I found it only took 13 minutes to cook them, rather than 20, plus I found I needed to use 2 tablespoons of butter to heat with the bread crumbs. I had to use bread crumbs, as I was out of the crackers. Perhaps using Garlic Flavored Ritz Crackers would help to add a bit more taste to the side dish. I wish I could of given this recipe a better review, but it just didn't seem to wow us!

 

[Laouli]

My DH and I found this recipe to be great! I used Whole Wheat Ritz crackers, 2% cheese, and a light butter... It came out fabulous! Thanks again for another great recipe! Reviewed for Spring 2009 PAC

 

[mary winecoff]

I have made a similar squash casserole in the past and liked it too. I like the fact that the onions and garlic (something I never thought of adding) was sauteed before cooking. Loved the zip of the hot sauce too. This is a great recipe I will use this summer (and try to freeze). This used up the last frozen squash from my garden.....Made for 1-2-3 Tag.

 

[racrgal]

We thought this was much better than "pretty good". The added zip from the hot sauce keeps this from being a predictable casserole. I made this last summer, when squash was plentiful. I froze it because I don't use my oven in the summer. It froze great. This is a keeper for sure! :-)