Southern Squash Casserole
8
Servings
10
Ingredients
30
Comments
Use up your seasonal bounty of squash with this traditional Southern Squash Casserole, straight from my mother-in-law's kitchen.
8
Servings
10
Ingredients
30
Comments
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)
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
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?
- Steam (or saute) squash and onion until soft.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Steam (or saute) squash and onion until soft.
- Drain excess water and place squash in a 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.
- Pour butter mixture over squash. Then, sprinkle crackers over the top of the casserole.
- Bake at 350 degrees for 20-25 minutes until cooked through and topping is browned.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- 4"x4" piece Amount Per Serving
- Calories
- 399
- Total Fat
- 30g
- Saturated Fat
- 12g
- Trans Fat
- 0g
- Cholesterol
- 160mg
- Sodium
- 584mg
- Total Carbohydrates
- 19g
- Fiber
- 2g
- Sugar
- 6g
- Protein
- 18g
- WW Freestyle
- 12
30 Comments
Join the discussionRecipe 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 🙂
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.
One 13×9 would probably be good and I’d most like do 12 servings from there. Thanks!!
What’s a good sub for mayo? I was thinking of yogurt maybe?
Yes greek yogurt is a good substitute or sour cream
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!
I made this with the sour cream but it seems lacking like maybe a sauce Any suggestions?
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?
Add cream of chicken soup
If you do this, let us know how it turns out!
After freezing, reheat for 10 minutes at 250?? It’s still a frozen brick.
Did you thaw in fridge?
if the heading is “make from frozen”
and step #1 is : “Reheat at 250 degrees for 10 minutes.”
-i would think it is important to mention to “thaw in fridge” before the reheating step.
-please consider that your clients are all at different experience and knowledge levels and that all steps should be mentioned and not assumed.
Our rules for thawing are stated elsewhere on our site, but thank you for clarifying!
It’s plain as day, step 1.
It does mention thaw in fridge under the instructions for cooking from frozen.
Make From Frozen
SERVING DAY DIRECTIONS
BAKE
These directions help you cook or reheat this meal AFTER it’s been frozen for when you are ready to eat it.
Thaw: In fridge
Reheat at 250 degrees for 10 minutes.
What is the amount of mayo? My recipe says &fraction13. ???
For this original recipe, which serves 8, it would be 1/3 of a cup.
I am unable to email to my home computer after pressing email button! What can I do to eliminate this problem? Thanks for your help!
Hi Mollie — Our recipes do not have an email button on them. You can copy and paste a url and send it to yourself via email as a work around. Mollie, if you see an email button on your view, would you mind sending a screenshot and sending it to info@onceamonthmeals.com so we can investigate! Thanks much!
A delicious casserole. Thank you.
FYI: I accidentally stirred the crush crackers into the squash onion mixture along with the remaining ingredients. The casserole turned out perfectly. I will continue to make “this mistake” again
Such great feedback – thanks and we’re glad you loved it!
I always add crushed crackers to my squash casserole and also on top. Delish!!
When you say yellow squash is that butternut squash or zucchini?
Hi Esther, you can read about summer/”yellow squash” here: https://en.wikipedia.org/wiki/Summer_squash Hope this helps!
Use it all the time & it works fine.
Will this work with zucchini also?
You could definitely try it out! We’d love to hear how it works for you, if you do!
How long can this be frozen?
Hi Debbie! Most freezer meals can be frozen for 3-6 months. They won’t spoil but will become less appealing with time.