Yellow Squash Casserole - Picadilly Cafeteria

"We first had this at Picadilly Cafeteria some 20 years or more ago and fell in love with it. Had to do some smooth talking to get the recipe and adapted it for home use"
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Ready In:




  • Sauté onion and bell pepper in butter.
  • (You can use 2 tsp butter and enough water to sauté for a lower fat version) add squash and cook until heated through.
  • Remove from heat-adding celery seed, milk, sugar, salt, eggs and half of the cracker crumbs.
  • Pour into a greased casserole.
  • Top with cheese and the remaining cracker crumbs.
  • Bake at 375°F.

Questions & Replies

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  1. This was quite delicious...just a tad sweet for me so will omit or reduce the sugar next time. I was so surprised by how good this was...thank you!
  2. Just plain GOOD home cookin'! I didn't measure, but I had 5 really large squash. It looked like a little more than called for, so I upped the onion to about a cup and the bell pepper to 1/2 - 3/4 cup, leaving 'custard' ingredients and seasonings the same. The texture was perfect! Everyone had second helpings, and one kid went back for thirds. They even asked if I could make a Tex-Mex version with jalapenos. Wow! I got more than I bargained for when I tried this recipe: an instant 'family favorite'! Thank you so very much for submitting this, Margie.
  3. Very good. I did not have any crackers so I subbed using the seasoned crumbs from Cornbread Stove Top Stuffing.
  4. Very good!
  5. I just loved this recipe. I didn't have evaporated milk so I use 2% milk but I'm sure it is better Your way. I'll do it right next time. Sandra in Ky


I live in Louisiana and am the office manager for a plant nursery. Love to cook. My favorite cookbook is New Southern Living by Nathalie Dupree. If I had a month off I would finish testing all of my new recipes. I have been testing quite a few of the new ones I have found on Recipezaar. There are a lot of great cooks here.
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