Friday, May 22, 2009

Squash Casserole

The perfect vegetable casserole, it's so good and even my kids love it.



2 1/2 lbs. yellow squash, sliced
1/2 c. butter
14-oz. jar diced pimento, drained
1/2 c. onion, chopped
2 eggs, beaten
1/4 c. green pepper, chopped
1/4 c. mayonnaise
2 t. sugar
1 1/2 t. salt
10 round buttery crackers, crushed
1/2 c. shredded sharp Cheddar cheese

Cook squash, covered, in a small amount of boiling water 8 to 10 minutes or until tender; drain well, pressing between paper towels.

Combine squash and butter in a bowl; mash until butter melts. Stir in pimento and next 6 ingredients.

Spoon into a lightly greased shallow 2-quart baking dish. Sprinkle with crushed crackers.

Bake at 325 degrees for 20 minutes. Sprinkle with cheese; bake 5 more minutes or until cheese melts. Serves 8.


  1. That sounds and looks fantastic Sandra. What do you mean by yellow squash? The yellow zucchini type or a winter squash like hubbard or butternut?

  2. We love squash casserole too. And we are actually growing it again this year....yummy!

  3. This looks delicious! Buttery and cheesy, the perfect comfort meal!

  4. please tell your husband thank you for serving our country! Remembering him in my prayers!

  5. All I can say is YUM! You've done it again, thanks for sharing this and all these other new recipes with us.