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Summer Squash Casserole

The cheese and cracker topping make this casserole! You can always add more cheese, as I usually do! It's a great way to get kids to eat squash!"


2 lbs yellow squash or zucchini
2 tablespoons butter
2 tablespoons olive oil
1 egg, beaten
1 cup sour cream
Salt, pepper to taste
1-2 cups shredded cheddar
1 stick butter, melted
1 sleeve crushed ritz crackers


Melt 2T butter with the EVOO and cook squash until tender. Drain and mash. Mix together with next 4 ingredients, place in casserole dish. Melt stick of butter and mix with the crushed crackers and sprinkle over top of casserole. Bake at 350* for approximately 30 minutes.

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Nutritional Information
Per Serving

no nutrition information available

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