My Perfect Squash Casserole
I absolutely love squash. It’s my favorite vegetable by far. There are so many things you can do with it, and with the exception of straight up frying it – making into a casserole is my favorite 2nd favorite way to eat it.
When we first started gardening years ago, I experimented with several different recipes – none of which were bad, but none of which were perfect either. As with most of my other recipes, I dabbled around a bit in experimentations until I finally ended up with perfection.
To me, this recipe is absolute perfection. As far as squash casserole goes anyhows 😉
The cheese crackers is the key here – don’t substitute them out for something else, trust me on this!
Printable recipe after recipe video!
My Favorite Squash Casserole
- 4 cups sliced yellow squash
- 1 cup sliced onion
- 2 cups cheese crackers, crushed
- 2 cups shredded cheddar cheese
- 2 eggs, beaten
- ¾ cup milk
- ¼ cup butter, melted
- 1 teaspoon salt
- ½ teaspoon pepper
- enough water to cover
- Preheat your oven to 400 degrees. Place squash and onion in a large skillet & pour in enough water to cover. Turn the heat on medium-high, cover, & cook until tender – about 5 minutes. Drain well, and place in a large bowl. Set aside.
- In a small bowl, whisk together the eggs, milk, butter, salt, & pepper. In another bowl, mix together the crumbled cheese crackers & the cheese. Stir half of the crumb mixture into the squash along with the egg mixture. Combine well. Pour into a 2 to 3 quart casserole dish, and top with the remaining cracker/cheese mixture. Bake for 30 minutes.