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Squash Casserole

  • Author: My Homemade Roots
  • Total Time: 0 hours
  • Yield: 8 Servings 1x


Units Scale
  • 6 medium yellow squash (about 2 1/23 pounds), sliced
  • 1 medium onion, diced
  • 1 cup water
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 eggs, beaten
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup crushed buttery round crackers (like Ritz), divided
  • 1 cup shredded cheddar cheese
  • 3 tablespoons butter, melted


  1. Preheat the oven to 375 degrees F. Grease a 3-quart casserole dish.
  2. Place squash, onion, and water in a pan over medium heat. Cover, and simmer for 8-10 minutes, or until squash and onion are tender. Drain and set aside.
  3. Add mayonnaise, sour cream, eggs, sugar, salt, and pepper to a mixing bowl and stir to combine. Fold in ¼ cup of the cracker crumbs, the shredded cheddar cheese, and the drained squash and onions.
  4. Spoon mixture into the greased casserole dish. Use a spoon or spatula to level the surface of the casserole. Sprinkle with remaining cracker crumbs, then drizzle melted butter over the top.
  5. Bake for 30 minutes, or until the casserole is cooked through and the top is golden brown and bubbly. Cool for 10 minutes before serving.
  • Prep Time: 20 minutes
  • Inactive Time: 0 hours
  • Cook Time: 30 minutes