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Summer Squash Casserole With Cheese

User Rating 2.5 Star Rating (2 Reviews)


A summer squash casserole with cheese and crumb topping. Scroll down to see more summer squash recipes.


  • 2 pounds sliced yellow summer squash
  • 1/2 teaspoon sugar
  • 1 teaspoon salt
  • 4 ounces butter
  • 1 1/2 cups shredded mild Cheddar cheese or Monterey Jack
  • 1 cup buttery crackers, crumbled
  • 1/2 cup evaporated milk
  • 2 eggs, beaten
  • black pepper to taste


Boil sliced squash in water with salt and sugar until just tender. Drain well and add butter, 1 cup of the cheese, 3/4 cup cracker crumbs, milk, eggs, and pepper. Mix well and pour into a buttered 2-quart casserole or baking dish. Sprinkle reserved cheese and cracker crumbs over the top. Bake this summer squash casserole for 30 to 45 minutes at 325°.
Summer squash casserole serves 4 to 6.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Use the summer bounty, Member patconwell

This was a terrific recipe. Kate, Alan and Pat all say we'll make it again. What a wonderful way to use all the terrific squash Alan's mom is growing.

7 out of 8 people found this helpful.

See all 2 reviews

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