We're excited to announce some improvements to your meal planning! Learn More

Southern Squash Casserole

Use up your seasonal bounty of squash with this traditional Southern Squash Casserole, straight from my mother-in-law's kitchen.
8 Servings Recipe By Pin Print
Southern Squash Casserole

Ingredients

  • 16 cups slice Squash, Yellow
  • 1 ¼ cups dice Onion, Yellow
  • 3 tablespoons melt Butter
  • 4 individual Egg
  • ½ cups Parmesan Cheese, Shredded
  • 2 cups Cheddar Cheese, Sharp - Shredded
  • ⅓ cups Mayonnaise
  • ¼ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • 1 ½ cups crush Crackers, Snack (Round)

Freezer Containers

  • 2 8x8 Baking Pans

Supplies

  • Foils
  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Steam (or saute) squash and onion until soft.
  2. Drain excess water and place squash in a baking pan.
  3. Smash squash with the back of a fork or potato masher (it doesn’t have to be mush, just a little smashed).
  4. In another bowl, whisk together butter, eggs, Parmesan, cheddar, mayo, and salt and pepper.
  5. Pour butter mixture over squash. Then, sprinkle crackers over the top of the casserole.
  6. Bake at 350 degrees for 20-25 minutes until cooked through and topping is browned.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Steam (or saute) squash and onion until soft.
  2. Drain excess water and divide cooked squash among indicated number of baking pans.
  3. Smash squash with the back of a fork or potato masher (it doesn’t have to be mush, just a little smashed).
  4. In another bowl, whisk together butter, eggs, Parmesan, cheddar, mayo, and salt and pepper.
  5. Pour butter mixture over squash. Then, sprinkle crackers over the top of the casserole.
  6. Bake at 350 degrees for 20-25 minutes until cooked through and topping is browned.
  7. Allow to cool.
  8. Cover tightly with foil, label, and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Reheat at 250 degrees for 10 minutes.

10 Comments

Join the discussion
  1. 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 🙂

    1. 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.

      1. I was just going to ask if sour cream could be subbed for the mayo! So glad I read the comments 😉 Thinking I might try the yogurt instead though!

    1. Sour cream sounds wonderful! Did you use this instead of the mayo, then? Can you clarify more what you mean “lacking a sauce” – like a sauce to go on top or more “sauce-like” consistency in the actual casserole itself?

Leave a Reply

Your email address will not be published.