Fresh Squash Casserole with Cheesy Toppy

  • Yield servings

Crushed Ritz crackers add a little crunch to this squash and onion casserole


"I am a retired school cafeteria worker. This dish was a favorite with teachers for 29 years."


3 cups zucchini or yellow squash, sliced
1/4 cup onion, chopped
4 tablespoons margarine
2 eggs, beaten
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup sharp cheese, grated
1 cup Ritz crackers, crushed


  1. Preheat oven to 350 degrees. Saute squash and onions with the margarine until tender. Drain. Add remaining ingredients, except cheese and crackers. Spoon into a 9-by-13-inch casserole dish and top with cheese and crackers. Bake for 20 minutes.

Tips from our Test Kitchen: For a lower-fat version of this recipe, hold the cheese and top casserole with cracker crumbs only.

Recipe by Mildred Bunn, Hueytown, Ala.



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