Yellow Squash Casserole

READY IN: 1hr 15mins


  • 2
    lbs crookneck yellow squash or 2 lbs other yellow squash
  • 12
    cup coarse-chopped carrot
  • 14
    cup butter
  • 1
    large onion, chopped
  • 1
    garlic clove, minced
  • 1 14
    cups Ritz cracker crumbs
  • 12
    cup grated cheddar cheese
  • 1
    dash hot pepper sauce, such as Louisiana hot sauce
  • 1
    dash salt
  • 1
    dash pepper
  • 2
    eggs, light beaten


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