Charleston Yellow Squash Casserole


  • 2 lbs yellow squash, sliced
  • 2 cups chopped onions
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground nutmeg ( do not omit this secret ingredient)
  • 4 ounces sharp cheddar cheese, grated ( 1 cup)
  • 4 ounces low-fat cheddar cheese (1 cup) or 4 ounces fat-free cheddar cheese, grated ( 1 cup)
  • 1 cup skim milk
  • 1/2 cup egg substitute (Egg Beaters) or 2 whole eggs
  • 16 saltine crackers or 16 Ritz crackers, crushed
  • 1/2 teaspoon paprika


Mix cheeses together and set aside.

Steam squash and onions for 10 minutes or until tender.


Add 1-3/4 cups of cheeses and all other ingredients (except paprika) together.

Pour into a 2-quart casserole dish (9x13x2-inch).

Sprinkle remaining cheese on top.

Just before baking, sprinkle top with paprika, and bake at 350 degrees for 45 minutes or until slightly browned on top.

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