Squash casserole Dallas cafeteria style DSC 4488

Squash casserole, Dallas cafeteria style

The past couple of years have not been kind to restaurants and we’ve lost quite a few. One that has been lamented is Highland Park Cafeteria, a Dallas comfort-food mainstay that served people from all walks of life for over 95 years before it closed its doors last year.

Growing up in Houston, my family frequented Luby’s, so Highland Park Cafeteria wasn’t a place I visited often. In fact, the only memory I have of going there was during college.

A friend and I were visiting her grandmother who lived close by, and she took us there for dinner, as it was her favorite place to eat. What we ate that evening has been forgotten. But I would be surprised if the cafeteria’s beloved squash casserole was not part of our meal

Now, there are many ways to make a squash casserole, which is always a fine way to use up the season’s yellow crookneck squash and/or zucchini bounty. For instance, I enjoy making it into a Tex-Mex style dish with tortilla chips, Ro-tel tomatoes, and lots of cheese. Though it’s also enjoyable baked with saltines, eggs, and peppers, or simply sautéed with aromatics and green chiles.

Squash casserole, Dallas cafeteria style | Homesick Texan

Highland Park’s version also used crackers to hold everything together, but the rest of the ingredient list was brief as it only called for onions, butter, and salt, and pepper. Or at least, that’s what I’ve heard. Because the owners of the cafeteria haven’t ruled out returning in another location, their methods are still a guarded secret.

Many years ago, however, The Dallas Morning News, published a recipe for what it believed was a close rendition to this prized casserole. Recently, when looking for ways to cook yellow squash and onions from my family’s farm, I decided to use the article as a guide.

The procedure is simple. First, you cook the onion and squash until soft. Then you stir in half-and-half and season the squash with salt and pepper. A handful of crushed saltines are blended into the mix, then you top everything with more crackers and butter, then bake it until it’s browned and bubbling.

The Morning News was absent any measurements, so I had to come up with my own. I will also confess that reading the recipe and even preparing it the first time didn’t inspire hope that it would turn out very good. I was wrong, and it was spectacular. And that’s the brilliance of this method, as the squash is allowed to shine.

Squash casserole, Dallas cafeteria style | Homesick Texan

It’s also not too heavy, which is a benefit when it’s hot outside. Sure, the oven is on briefly, but the end dish is comforting and worth the slight bit of time. Does it taste like the one so many grew up eating? I don’t know, but it’s elegant and easy, and a new welcome addition to my family’s table and repertoire of ways to prepare summer squash.

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4.86 from 7 votes

Squash casserole, Dallas cafeteria style

Course Side Dish
Cuisine Texan
Servings 8
Author Adapted from The Dallas Morning News by Lisa Fain


  • 6 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 pounds yellow squash (about 4-5, depending on size), cut into half-moons
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ cup half-and-half
  • 1 cup crushed saltines


  • Preheat the oven to 350°F.
  • In a large cast-iron skillet, melt the butter on medium-low heat. Once melted, pour half the butter into a bowl, and set aside, leaving the rest in the skillet.
  • Add the onions to the skillet, and while occasionally stirring, cook until softened and fragrant, about 5 minutes.
  • Add the squash to the skillet, and while occasionally stirring, cook until the squash is softened, and any liquid released by the squash has evaporated, about 10 minutes.
  • Season the squash with the salt and pepper, then stir in the half-and-half until well blended. Stir in half of the crushed crackers until well blended, then taste and adjust seasonings if needed.
  • Evenly sprinkle the remaining crushed crackers on top, then drizzle the remaining melted butter over the crackers.
  • Bake uncovered in the skillet (or you can trasnfer it to a greased baking dish, if you prefer) at 350°F for 25-30 minutes or until lightly browned. Serve warm.

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  1. I never had the pleasure of eating at the Highland Park Cafeteria, but during my time in Houston, the squash casserole at Cleburne Cafeteria was my absolute favorite. I’ll be trying this as soon as I get my hands on some yellow squash; hoping it tastes just like I remember!

    1. Lisa Fain says:

      DM–While I’m not sure if the Highland Park casserole was similar to Cleburne’s, I hope this lives up to your memory!

  2. Cindy Chambers says:

    This squash casserole sounds delicious! I will give it a try. I lived in Houston for over 60 years and I loved Luby’s. They also had a squash casserole/dish that had cheese and Fritos among its ingredients. I have searched high and low and tried to replicate it to no avail. Do you remember it? Do you have a recipe that might duplicate it?

    1. Lisa Fain says:

      Hi Cindy–I don’t remember it but I will try to find it!

  3. Hi Lisa! Quick question: I have an alarming abundance of gigantic zucchini coming out of my garden right now. Do you think this would be adaptable to use it instead of yellow squash? Thanks!

    1. Lisa Fain says:

      Lauren–While I haven’t tried it with zucchini, I’m pretty certain it will be just as good.

  4. Juliana Villacorta says:

    We have the same thing in Houston at Cleburne Cafeteria. One of my favorites!

    1. Lisa Fain says:

      Juliana–That is wonderful to know!

  5. Melinda Loyd says:

    You read my mind! I picked up some yellow squash yesterday, with the intention of finding a recipe like this. Homesick Texan to the rescue🥰.
    The squash is cooking right now.
    Much love from Sherman!
    Melinda L

    1. Lisa Fain says:

      Melinda–Enjoy the casserole!