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Squash Casserole

NikkiNikki Haker

Growing up I hated squash. Then, I met Darlene Hawksley. She was the mother of a college friend. I went to dinner at her house one evening and she had prepared this dish. I declined a serving adding that I didn’t care for squash. Darlene insisted I give it another try prepared this way. And... I’ve been making it every year at Thanksgiving since the mid-1990s.

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Squash Casserole by Nikki Haker
Squash Casserole by Nikki Haker


  • 5 pounds of yellow squash
  • 1/2 stick of butter
  • 2 eggs
  • 2 sleeves of Ritz crackers
  • 1 cup of half and half
  • 1 lb. cheddar cheese
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  • 1

    Boil squash, drain well, and allow to cool.

  • 2

    Whip eggs with half and half.

  • 3

    Combine 3/4 of Ritz crackers and 3/4 of the cheese with all other ingredients in a large bowl; mix well.

  • 4

    Transfer all ingredients to a large baking dish.

  • 5

    Bake at 350°F for 30 minutes.

  • 6

    Top with remaining Ritz crackers and cheese.

  • 7

    Bake 15 more minutes.

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