Cheesy Traditional Squash Casserole

Oven: 350 degrees Time: 25 min


  • 6 tablespoon butter divided
  • 5 medium yellow squash sliced ¼-inch thick (about 7 cups)
  • 1 medium yellow onion chopped
  • Salt to taste
  • Pepper to taste
  • 2 eggs
  • ½ cup mayonnaise
  • ½ cup milk
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 sleeve Saltine crackers crumbled
  • ½ cup grated Parmesan cheese


  1. Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add the squash and onion. Season lightly with the salt and pepper. Cook until the squash is tender, about 10 minutes, stirring occasionally. Cover with a lid for a faster cooking time.
  2. Remove from the heat and drain the squash and onion well using a colander, for a few minutes.
  3. Meanwhile, in a bowl whisk together the eggs, mayonnaise, milk, and cheeses.
  4. Lightly stir the squash mixture and wet mixture together. Scrape into a 12-inch buttered Dutch oven or 9 x 13-inch casserole dish.
  5. Sprinkle the top with the crumbled crackers followed by the Parmesan cheese. Evenly pour the remaining 3 tablespoons of butter (melted) on top.
  6. Bake until the casserole sets up and is lightly browned on top. For inside baking: 350 degrees F for about 25 minutes. Serve warm.

Recipe Notes

Tip: if you using Ritz crackers for the topping, use about 2 sleeves.

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