Squash Casserole

I got my hair cut on Friday & my stylist, James, gave me the biggest yellow squash I've ever seen. He had buckets of them he grew on his farm. Lauren is growing squash in her yard & was talking about this awesome squash casserole she made from the Loveless Cafe cookbook. I was excited. I couldn't find the Loveless recipe, but I found one on All Recipes. It was sooo good! The main difference between the two recipes is that I used cheddar cheese & Lauren used Velveeta. Also, mine has eggs & milk; hers doesn't. Other than that, the recipes are pretty much the same.

Here's the recipe I used:

Yellow Squash Casserole


  • 4 cups sliced yellow squash
  • 1/2 cup chopped onion
  • 35 buttery round crackers, crushed
  • 1 cup shredded Cheddar cheese
  • 2 eggs, beaten
  • 3/4 cup milk
  • 1/4 cup butter, melted
  • 1 teaspoon salt
  • ground black pepper to taste
  • 2 tablespoons butter

  • Directions:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
  • In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
  • Bake in preheated oven for 25 minutes, or until lightly browned.
  • Viva la Vacation!

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