Cheese Cracker-Topped Squash Casserole

- Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Photo: Hector Sanchez; Styling: Buffy Hargett Miller

"We have a hard time getting our grandson to eat a vegetable. He loves Goldfish crackers, so I came up with this recipe. You can sub any type of crackers," says SL reader Gerri Ellis, of Hazelhurst, MS, whose recipe inspired this dish. We crushed a few crackers and tossed the crumbs with paprika to help the whole fish outline on top stand out.

Hands-on time: 20 minutes
Total time: 1 hour 40 minutes
Yields: Makes 8 to 10 servings


3 pounds yellow squash, chopped

2 pounds zucchini, chopped

1 medium onion, chopped

2 tablespoons kosher salt

1/2 cup sour cream

1/2 cup mayonnaise

1 large egg

1 (8-oz.) block extra-sharp Cheddar cheese, grated

1/2 teaspoon ground black pepper

2 cups fish-shaped Cheddar cheese crackers

2 tablespoons butter, melted

How to Make It

Preheat oven to 350°. Place first 3 ingredients in a Dutch oven; add hot water 2 inches above squash-and-onion mixture. Add salt to Dutch oven, and stir to dissolve. Bring mixture to a boil over medium-high heat. Boil 10 minutes or until squash is very tender when pierced with a fork. Drain vegetable mixture well; let stand at room temperature 15 minutes to cool slightly.

Stir together sour cream and mayonnaise in a large bowl. Lightly beat egg, and stir into mayonnaise mixture. Gently stir in cheese, pepper, and cooked squash mixture; spoon mixture into a greased (with butter) 13- x 9-inch baking dish.

Bake at 350° for 40 minutes or until bubbly. Combine cheese crackers and melted butter, and toss to coat. Arrange over casserole. Bake 10 more minutes. Remove from oven, and let stand 5 minutes before serving.


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