Potluck Squash Casserole

Squash Casserole
Squash Casserole

This dish is a hit!  Be prepared for lots of requests for this recipe at your next potluck!

If any of you remember the restaurant Cooker that used to be around, this is exactly like their squash casserole!

The recipe calls for yellow squash (also called summer squash), but you can easily substitute any variety of squash that you like, as I did with acorn squash here.

Potluck Squash Casserole


3 lbs. yellow squash (summer squash), cut into 1-inch chunks
1 cup onion, very finely chopped or grated
1 ½ cup cracker crumbs (from any crackers you like, I use saltines), divided
1 cup mayonnaise
3 eggs
3 teaspoons sugar
1 teaspoon salt
½ teaspoon pepper
½ cup grated parmesan cheese


1.  Preheat oven to 350°.  Grease a 13 x 9” pan.

2.  Boil squash in a large pot for 10-15 minutes or until very tender; drain.  Return squash to pan; mash.

3.  Combine the onion, 1 cup of the cracker crumbs, the mayonnaise, eggs, sugar, salt and pepper in a medium bowl; stir until well combined.  Add to the squash; stir.

4. Spread squash mixture into the prepared pan.  In a small bowl, combine the remaining ½ cup of cracker crumbs and the ½ cup of parmesan cheese; sprinkle over the squash.

5.  Bake at 350° for 25-30 minutes, or until the top is golden brown.

Make 24 ½-cup servings

Potluck Squash Casserole


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