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Squash Casserole

Squash, aside from being the least popular summer fruit, is also title to a popular English racket-and-ball sport. The game originated in 18th century London prisons, wherein prisoners would exercise by racketing balls of wrapped cloth against hard, flat walls. The game soon trickled across Britain to occupy young students outside school and working-class men on break. At some point, students of a prestigious public school advanced the rules and gameplay of the sport. In the courtyard where they played, the brick walls where squash—at the time called "racquets"—was possible were decorated with hazardous ornaments like water pipes and windows. To bypass the dangers, the boys switched to a hollow rubber ball and smaller rackets. Since the ball appeared to "squash" against the wall, the name stuck.

Prep: 10 min | Cooking: 30 min | Total: 40 min

Yields 8 servings


  • Olive oil (1 tbsp)

  • Squash, sliced (4 cups)

  • Onions, diced (3/4 cup)

  • Butter (4 tbsp or 1/2 stick)

  • Salt (1 tsp)

  • Milk (1 cup)

  • Eggs (3)

  • Cracker crumbs (one sleeve or about 40)

  • Cheddar cheese, grated (1 cup)


  1. Heat oil in a large skillet on medium heat. Add squash and onions and saute for 5-7 minutes or until tender. Add butter, salt, and milk. Stir until butter and milk are fully incorporated.

  2. Preheat oven to 350 ºF. Grease a casserole dish (9x13 recommended).

  3. Pour contents into large bowl. Stir in beaten eggs, cracker crumbs, and cheese. Pour into casserole dish. To the top, generously sprinkle extra cheese and cracker crumbs.

  4. Bake 20-30 minutes or until the casserole doesn't jiggle when shook. Let cool a bit, then serve.

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