Old Time Squash Casserole

4.60 from 76 votes

A cheesy savory squash casserole perfect for your Thanksgiving table, any holiday or a great weekend meal.

Prep Time20

Cook Time1 5

Inactive Time40

Total Time2 5

Course: Side Dishes

Cuisine: American

Keyword: casserole, cheese, cracker crumbs, savory, squash

Servings:

Calories: 219kcal

2 lbs. red kuri squash or your favorite squash peeled, seeded and cut into 1" cubes
1 clove garlic minced
2/3 cup onion diced
1/4 cup evaporated milk
2 eggs
1 tsp. salt
4 Tbsp. butter divided
1 cup grated cheddar cheese
1/2 cup cracker crumbs divided

Butter a 2-3 quart casserole and set aside. In a large pot add the squash, garlic, onion, salt and water to cover and bring to a boil. Cover the pot and simmer for 20-30 min. until the squash is tender. Remove from heat and drain.
Preheat the oven to 350F. Mash the hot squash with the 2 Tbsp butter. Beat the eggs with the evaporated milk and beat into the squash. Reserve 3 Tbsp. of cheddar cheese. Add the rest of the cheddar cheese and 1/4 cup of the crackers. Place into the prepared dish.
Melt the last of the 2 Tbsp. of butter and mix with the remaining 1/4 cup of crackers and 3 Tbsp. of cheese. Sprinkle on top of the squash. Bake uncovered for 30-35 min. or until bubbly and browned.