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Yellow Squash Casserole

I did a makeover on the original recipe to make this more Weight Watchers friendly. The Weight Watchers point value on this recipe is now 4 Points per serving!! That is down from 7 Points per serving!

Yellow Squash Casserole


  • 4 cup(s) (sliced) yellow summer squash, sliced   
  • 1 medium uncooked onion(s), chopped   
  • 1 cup(s) fat free shredded Cheddar cheese   
  • 2 item(s) egg(s)   
  • 3/4 cup(s) fat free skim milk   
  • 1 pinch table salt, to taste   
  • 1 pinch black pepper, to taste   
  • 35 crackers Ritz Crackers, Reduced Fat   
  • 8 Tbsp Smart Balance Light Buttery Spread, Melted   


Preheat oven to 400 degrees F. Lightly steam squash and onion in steamer basket* for about 5 minutes. Drain and set aside. In medium bowl, combine cracker crumbs and cheese. In large bowl, add drained squash and onion and gently fold in 1/2 the cracker/cheese mixture. In a small bowl, whisk together egg and milk, then add to squash mixture. Melt 1/2 cup of margarine. Add half the melted margarine to the squash mixture. Season with salt and pepper. Spread squash mixture into 9 x 13 baking dish. Top with remaining crackers and pour remaining margarine over dish. Bake at 400 degrees F for 25 minutes until lightly brown

4 comments for "Yellow Squash Casserole"

  1. I made this today and it was awesome! A great way to use some of my yellow squash!

  2. Made this recipe today for potluck...turned out great ...not mushy nor good

  3. This was Very Good and I used 2 quarts of Squash that we had Canned last Summer. It was Very Moist and Flavorful. We will Definitely use this the next time. I may use Sour Cream instead of the Milk, next time. Thanks!!