It’s been a little over a week since “the incident” but summer squash and I have made up!  Finally, I feel like bringing some of that yellow goodness back into my kitchen.  This time though, I decided to leave the mandolin in it’s box….that was the real trouble maker anyway! I just used my chef’s knife.  Things turned out great.  I have always been a lover of summer squash.  Whether stewed, fried, grilled, stuffed or in a casserole, I am a FAN!  My guy, Hunter and I eat sauteed squash with onion about once a week – the two other dudes…not diggin’ it.  Their loss.  So, today I decided to treat Hunter to a surprise – squash casserole.  If you are a Southerner, or have lived here for any amount of time, you know this is a “regular” at the dinner table, covered dish or church event in the summer.  If you are not from here and have never tried this creamy goodness, well, just come on over – I’ll make the introductions!  For this casserole, I changed it up just a little bit due to ingredients that I had on hand. I think it turned out better than ever.  I also cooked mine in a cast iron skillet just because I like for the edges to get a little crunchy….if taking to an event, I’d put it into a casserole dish.  Hope you’ll try it…let’s get cooking….

Squash Casserole

Casserole is a classic dish, and fresh squash makes it shine.
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Author: Donya |


  • 6 squash , sliced into medium rounds
  • 1 medium vidalia onion , chopped
  • 1 tablespoon butter
  • Salt and Pepper
  • 2 eggs
  • 1 cup shredded cheddar cheese - try to grate your own if you can
  • 1/2 cup sour cream
  • splash of milk (about 1/8 c.)
  • 1/4 cup crushed butter crackers
  • 1/4 cup crushed pretzels
  • butter to dot


  • Saute the squash and onion in butter with salt and pepper until tender. 
  • Coat the bottom of casserole dish or cast iron with butter. 
  • Lightly beat the eggs in a bowl. 
  • Mix in the cheese, sour cream and milk. 
  • Gently fold in the squash and onion mixture. 
  • Pour into baking dish. 
  • Top with the cracker/pretzel crumbs and dot with butter. 
  • Bake at 375 degrees for approximately 20 minutes or until golden brown on top.

Most of the squash recipes I’ve had are topped with a great cracker topping.  Well, I only had enough crackers to barely top my dish so I decided to go with what I had on hand – pretzels.  I loved the outcome and so did Hunter!  Great crunch with a little saltiness, so I’m keeping this one.  Lesson learned, use what you have, be creative… just never know if this will be the change that last forever.
Counting my blessings,

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