Yellow Squash Casserole – Boarding House Style

Yellow squash casserole is a stick-to-your ribs summer comfort food inspired by Southern Boarding House style recipes of  yesteryear.
Yellow Squash Casserole

Yellow Squash Casserole

By Sue Lau | Palatable Pastime

Yellow Squash Casserole is my recipe of the day. It’s  my take  on an  old Hopkin’s Boarding House recipe, updated  for modern kitchens.

Hopkins served up Southern family style meals for their boarders for decades before finally  closing as a  relic of  a bygone era. However, some  of their recipes survive still and we can enjoy them all we like, even with a few simple tweaks if we prefer.

The  original cooks the squash  in water. However  I prefer a pan  saute to cut  down  on it being soggy. Also, I have topped mine with Parmesan (just because I could, and I  like Parm!)

Yellow Squash Casserole

You could easily  make this with  zucchini as well, without as much of the  beautiful golden color. Or a mix.

Although made  with  summer squash, it stretches right  into autumn, and graces the  family table with a  perfect side dish suitable for Sunday Dinner.

Yellow Squash Casserole

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Yellow Squash Casserole

Sue Lau
5 from 1 vote
Prep Time 10 minutes
Cook Time 35 minutes
Course Side Dish
Cuisine American, Southern


  • 2 tablespoons butter
  • 1 cup chopped onion
  • 2 pounds yellow squash (sliced)
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs (lightly beaten)
  • 1 cup crushed Ritz crackers
  • 1/2 cup shredded Parmesan cheese


  • Preheat oven to 325F.
  • Spray oval casserole dish with nonstick.
  • Saute the squash, onion and garlic in butter until tender.
  • Let cool a few minutes, then toss the veggies with the eggs, then mix in the breadcrumbs.
  • Spread in the casserole dish and top with Parmesan.
  • Bake for 25 minutes or until lightly browned.


From the kitchen of
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Yellow Squash Casserole

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