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Yellow-Squash Casserole

From reader Joanne Dotson of Dallas, Texas.

  • Prep:
  • Total Time:
  • Servings: 6
Yellow-Squash Casserole

Source: Everyday Food, November


  • 3 pounds yellow squash, sliced into 1/2-inch-thick rounds
  • 1 medium onion, diced
  • 2 cups crushed buttery crackers, into coarse crumbs
  • 2 tablespoons butter
  • Coarse salt and ground pepper


  1. Preheat oven to 350 degrees. Place squash in a large saucepan with onion. Add enough water to cover; bring to a simmer. Cover, and cook until squash is tender, 10 to 15 minutes. Drain, and mash slightly in a colander, pressing to remove as much liquid as possible; transfer to a large bowl.

  2. Add 1/2 cup cracker crumbs and 1 tablespoon butter to squash. Season with coarse salt and ground pepper; mix well. Transfer to a shallow 8-inch square baking dish. Sprinkle with remaining crumbs; dot with remaining tablespoon butter. Bake until golden, 25 to 30 minutes.

Reviews (2)

  • kirstenclark 21 Nov, 2011

    I was not very happy with this recipe. It turned out squishy and bland for me.

  • elosmith 23 Jan, 2008

    My three year old who won't eat any vegetables loves this recipe. I've also mixed in zucchini when I was short of yellow squash.

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