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Southern Squash Casserole

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

Ingredients

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

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 4"x4" piece
  • 399 Calories
  • 30g Total Fat
  • 12g Sat Fat
  • 0g Trans Fat
  • 160mg Cholesterol
  • 584mg Sodium
  • 19g Total Carb
  • 2g Fiber
  • 6g Total Sugars (Includes 0g Added Sugars)
  • 18g Protein
  • 12 WW Freestyle

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. Thaw: In fridge
  2. Reheat at 250 degrees for 10 minutes.

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