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Southern Squash Casserole

We love our vegetables down here in the South – provided they are pickled, fried, or smothered in cheese. All joking aside, squash casserole is among my favorite of home-style casserole offerings. This is my mother-in-law’s recipe, which I fell in love with the first time I ate at her house, and continues to grace her table (and my belly) at every important family function. This is a quick way to use up abundant seasonal squash from your garden, CSA, or farmer’s market.

Southern Squash Casserole

Author/Source:

Kim @ onceamonthmeals.com

Ingredients:

  • 8 cups¬†yellow summer squash, sliced
  • 1.25 cups sweet Vidalia onion, sliced
  • 3 Tablespoons butter, melted
  • 4 medium eggs, beaten
  • 0.5 cups shredded Parmesan cheese
  • 2 cups shredded cheddar cheese
  • 0.33 cups mayonnaise
  • salt and pepper to taste
  • 1.5 cups crushed crackers (such as Ritz) or breadcrumbs

Directions:

Preheat oven to 350 degrees. Steam (or sautee) squash and onion until soft. Drain excess water and divide cooked squash among two greased 8 x 8 baking pans or one 13 x 9 baking pan. Smash squash with the back of a fork or potato masher (it doesn’t have to be mush, just a little smashed). In another bowl, whisk together butter, eggs, Parmesan, cheddar, mayo, and salt and pepper. Divide and pour over squash in baking pans. Divide and sprinkle crackers (or breadcrumbs) over the top of the casserole. Bake at 350 degrees for 20-25 minutes until cooked through and topping is browned.

Freezing Directions:

Prepare and bake casserole as directed above. Cool casserole, cover with foil, label, and freeze. TO SERVE: Thaw and reheat in microwave or in the oven on warm.

Servings: 8

 

**conversion chart image provided by Erik Spiekermann

7 Responses to “Southern Squash Casserole”

  1. Jess McKnight says:

    Recipe says divide among 8×8 panS, but yield is only 8 servings…I’m confused. One 8×8, 2 8x8s? Just trying to figure out so I can plug into weight watchers calculator! Thanks :)

    • kim says:

      Eight servings might be a little too much for an 8×8 pan (they are pretty hearty servings). You could split it between two pans (8×8) or put it in one 13×9.

  2. Jess McKnight says:

    One 13×9 would probably be good and I’d most like do 12 servings from there. Thanks!!

  3. Amanda says:

    What’s a good sub for mayo? I was thinking of yogurt maybe?

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