Southern Squash Casserole

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Southern Squash Casserole

Kim
The Cook
8 Servings
10 Ingredients
18 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
18 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

  • 2 8x8 Baking Pans

Supplies

  • Foils
  • Labels

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?

  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

Bake

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.

Make It Now Cooking Directions

Oven Cook

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.

Nutrition Facts

  • Not available.

18 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?

      1. 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.

  2. 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!

    1. 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!

  3. 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

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