Summer Squash Casserole Bake

Summer Squash Casserole Bake


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This Summer Squash Casserole Bake is simple and delicious! The perfect summer dinner for your family and friends.

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Chicago, IL

Serving Size / Yield

4-5 servings


  • 4 1/2 C. yellow squash sliced
  • 1/2 C. onions chopped
  • Roll and a half of round butter crackers crushed
  • 1 1/2 C. cheddar cheese shredded
  • 2 eggs beaten
  • 3/4 C. milk
  • 1/4 C. melted butter
  • 1 1/4 tsp. salt
  • Pepper
  • 1 tsp. onion powder

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In a large skillet cook squash and onion with a small amount of water until squash is tender. Drain and place in a bowl. In another bowl, mix crushed crackers and cheese. Combine half cracker and cheese mixture into cooked squash and onions. In another bowl mix milk and eggs and pour onto squash mixture. Add butter, salt, pepper, and onion powder. Spread into a 9x 13 baking dish and sprinkle the rest of the crushed crackers on top. Bake at 400 degrees for 25 minutes, or until lightly browned.

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